Skillet Reuben
A delicious low-carb skillet dish combining classic Reuben flavors with tender corned beef, tangy sauerkraut, and melted Swiss cheese.
Ingredients
For the Corned Beef
- 1 whole corned beef brisket (with seasoning packet) Cooked in a crockpot
- 1 tbsp brown mustard Used for cooking
- 1 tbsp Worcestershire sauce Used for cooking
For the Skillet
- 1 jar (16 oz) sauerkraut, drained Make sure to drain well
- 2 tbsp butter For sautéing
- 1/4 cup cooking juices from the crockpot Reserved from cooking the corned beef
- 4-6 slices Swiss cheese Melted over the beef and sauerkraut
For the Dressing
- 1/2 cup mayonnaise
- 1 tbsp brown mustard
- 1 small pickle, diced
- 1 tbsp pickle juice
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
Cook the Corned Beef
- Place the corned beef brisket in a crockpot. Spread the brown mustard, Worcestershire sauce, and seasoning packet over the top. Cook on low for 8 hours until the beef is tender. After cooking, shred the beef and reserve 1/4 cup of the cooking juices.
Cook the Sauerkraut & Beef
- In a large skillet, melt the butter over medium heat. Add the drained sauerkraut and sauté for 3-4 minutes. Stir in the shredded corned beef along with the reserved cooking juices. Mix well.
Melt the Cheese
- Lay the Swiss cheese slices over the mixture in the skillet. Cover and cook for 1-2 minutes, or until the cheese has melted.
Make the Dressing
- In a small bowl, mix together the mayonnaise, brown mustard, diced pickle, pickle juice, garlic powder, and paprika until smooth.
Serve
- Plate up your Skillet Reuben and generously drizzle with homemade dressing. Enjoy it warm!
Notes
Serve warm with low-carb veggies or a simple salad. Store leftovers in an airtight container for up to 3 days. Reheat in the skillet or microwave.