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:
- 2 well-marbled ribeyes
- smoked Provolone
- beef bone broth, or stock
- Large head of cauliflower
- asparagus
- fresh shiitakes
- bunch fresh kale
- Olive oil
- Butter
- Salt and pepper
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
To prepare the ribeyes, add a tablespoon of olive oil in a cast-iron pan.
Follow by adding salt and pepped seasoned ribeyes once the olive oil is hot.
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.
Next, remove the ribeyes and let them rest on a plate.
Now that you know how to cook ribeye steak using a cast iron, it’s time to get our deconstructed soup recipe completed.
Over high heat, using a sauté pan, add 2 tablespoons of butter and sauté the mushrooms and asparagus.
To heat the broth, simply use a safe microwave container to heat in a microwave or the broth on the stove.
Once you have completed each food, it is time to “construct” our Keto-friendly Ribeye Dinner Deconstructed Soup Bowl.
Grab four bowls and add the cauliflower, ½ sliced ribeye and arrange the veggies on the side.
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 Dinner Deconstructed Soup Bowl
You will love this perfectly pan-seared ribeye, sautéed shiitakes and asparagus, and smoked provolone-infused, mashed cauliflower soup bowl.
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.
Steam the cauliflower, then mash with the provolone.
Toss the kale in a generous 2 tablespoons olive oil, salt and pepper -then bake for about 10 minutes, or until charred.
Heat a tablespoon of olive oil in a cast-iron pan, add salt and pepper seasoned ribeyes once the oil is hot. Cook 2-3 min per side, depending on the desired doneness.
While the ribeyes are cooking, sautée the mushrooms and asparagus over high heat in about 2 tablespoons of butter.
Heat the broth either on the stove or in a microwave.
For each bowl, scoop a large dollop of the cauliflower into the middle, top with 1/2 a sliced ribeye, arrange the veggies around the sides, finally, ladle a cup of the broth into the mixture and serve.
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