Are you looking for a delicious and straightforward keto steak recipe? Look no further because this Keto-friendly Ribeye dinner deconstructed soup is all the rave!
You will love this perfectly pan-seared ribeye, sautéed shiitakes and asparagus, and smoked provolone-infused, mashed cauliflower soup bowl.
No need to tell your family and friends that it only took you minutes to prepare, as they rave about all its savory flavors.
Each bite will whisper a different tale to their taste buds of Keto-inspired, healthy fats, balanced by the charred kale and beef broth.
You won’t be surprised when they finish every bite of this filling bowl and don’t be surprised when they ask you for the recipe!
What does it mean when a soup is deconstructed?
When you hear about a soup being deconstructed it means that food that you are accustomed to seeing combined in a soup are taken apart with the idea of putting the food back together.
For chicken soup that is deconstructed, you will have the noodles, chicken, and broth apart and will be served separately so you can combine them to your bowl.
How to Make Ribeye Dinner Deconstructed Soup Bowl
This keto steak soup makes about 4 medium bowls, and it doesn’t take long to create. We use ribeye steak, but you can use your favorite steak.
What Steaks are Good for the Keto Diet?
This is a good question. Here are our top choices:
- Ribeyes
- Strip steak
- Briskets
- T-bone steak
You can learn about the 9 Best Keto Meats to Eat and why when you read this article.
What are the Ingredients to Make Ribeye Soup Bowl?
The ingredients to make this keto-friendly keto deconstructed soup are listed below and they are:
Ribeye steak – Adds tender, juicy protein with rich marbling for flavor and a satisfying bite.
Smoked Provolone – Melts into the cauliflower mash, creating a creamy, smoky base layer.
Beef bone broth – Provides a warm, nutrient-rich soup base with deep, savory flavor.
Cauliflower – Replaces traditional potatoes with a low-carb, creamy alternative.
Asparagus – Adds a fresh, slightly crisp contrast to the richer ingredients.
Shiitake mushrooms – Bring umami depth and a hearty texture to the bowl.
Kale – Roasted for a slightly crispy, earthy touch that balances the richness.
Olive oil – Used to roast and sauté, enhancing flavor and crispness.
Butter – Adds richness when cooking the vegetables and deepens flavor.
Salt and pepper – Essential for seasoning and enhancing the taste of every component.
How to Make This Recipe
Now that you know what you need to make this deconstructed soup its time to start cooking it.
- First thing you are going to do is preheat your oven to 450F or 230C.
- While the oven is preheating, you are going to steam the cauliflower. During the steaming process, mash the smoked Provolone.
- Next, using a mixing bowl add 2 generous tablespoons of olive oil, follow by salt and paper to the kale and toss.
- Using a baking sheet, place the kale and bake for about 10 minutes or until the kale is charred.
Keto recipes you might like:
How to Cook Ribeye in a Cast Iron Pan
5. To prepare the ribeyes, add a tablespoon of olive oil in a cast-iron pan.
6. Follow by adding salt and pepped seasoned ribeyes once the olive oil is hot.
7. When it comes to cooking your ribeyes, we recommend you cook each side for about 2-3 minutes per side. Of course, this depends on how you prefer your steak.
8. Next, remove the ribeyes and let them rest on a plate.
9. Now that you know how to cook ribeye steak using a cast iron, it’s time to get our deconstructed soup recipe completed.
10. Over high heat, using a sauté pan, add 2 tablespoons of butter and sauté the mushrooms and asparagus.
11. To heat the broth, simply use a safe microwave container to heat in a microwave or the broth on the stove.
12. Once you have completed each food, it is time to “construct” our Keto-friendly Ribeye Dinner Deconstructed Soup Bowl.
13. Grab four bowls and add the cauliflower, ½ sliced ribeye and arrange the veggies on the side.
14. Using a ladle add the broth, mix and serve.
Keto-Friendly Ribeye Dinner Deconstructed Soup Recipe
Now that you have learned all you need to know about this keto steak soup it is time to print the recipe with the exact ingredients.
Keto-Friendly Ribeye Steak Soup Bowl
This keto ribeye steak soup bowl is the perfect low-carb comfort food. Packed with tender steak, savory broth, and roasted vegetables, it’s both hearty and satisfying. If you're looking for a keto-friendly meal that feels filling and flavorful, this one is simple to prep and full of bold taste.
Ingredients
- 2 well-marbled ribeyes
- 6-8 oz. smoked Provolone, shredded
- 32 oz. beef bone broth, or stock
- Large head of cauliflower
- 1 bunch asparagus
- 1 package fresh shiitakes
- 1 bunch fresh kale
- Olive oil
- Butter
- Salt and pepper
Instructions
- Preheat your oven to 450°F.
- Steam the cauliflower until soft, then mash it together with the shredded Provolone cheese to make a creamy base.
- Toss the kale with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 10 minutes until slightly charred.
- Heat olive oil in a cast iron pan over medium-high heat. Season the ribeye steaks with salt and pepper.
- Sear the ribeyes for 2–3 minutes on each side, depending on how well done you like your steak. Remove and let rest.
- In the same pan, sauté the shiitake mushrooms and asparagus with butter over high heat until tender and browned.
- Warm the beef bone broth on the stove or in the microwave until hot.
- To assemble each bowl, place a scoop of the mashed cauliflower in the center.
- Slice the ribeye steak and place half on top of the mash.
- Arrange the sautéed vegetables and roasted kale around the steak.
- Pour hot broth into the bowl just before serving.
Notes
- Use well-marbled ribeyes for maximum flavor and tenderness.
- Make sure the cast iron pan is hot before searing to get a nice crust on the steak.
- Don’t overcook the kale—it should be crispy on the edges but not burnt.
- For extra creaminess, mash the cauliflower while still hot so it melts the cheese evenly.
- You can prep the vegetables and cauliflower mash ahead to save time.
- Swap in spinach or zucchini if you don’t have kale or asparagus.
- The broth can be beef stock or homemade bone broth for added nutrients.
- Store leftovers separately and reheat before assembling for the best texture.
Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 562Total Fat: 39gSaturated Fat: 13gUnsaturated Fat: 26gCholesterol: 146mgSodium: 159mgCarbohydrates: 12gFiber: 5gSugar: 3gProtein: 42g
More Easy Beef Dinner Recipes
If you enjoy simple beef dinners like this one, you may also like this easy Instant Pot low carb chili — a hearty one-pot meal that’s perfect for weeknights.
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