This stacked sandwich brings together juicy seared steak, tangy sauerkraut, and creamy sriracha mayo on toasted sourdough—finished with our Wildfire Steak Seasoning for fiery, smoky depth. It’s crunchy, spicy, savory, and unapologetically bold.

How Many It Feeds
2 hungry humans or 1 very hungry human
Cook Time
20 minutes
Prep Time
10 minutes
Total Time
30 minutes
Cook Temp
Medium-high heat
Servings
2

Ingredients

For the Steak

1 lb flank steak or ribeye
1½ tbsp Wildfire Steak Seasoning
1 tbsp olive oil

For the Sriracha Mayo

½ cup mayonnaise
2 tbsp sriracha (adjust to heat preference)
1 tsp lemon juice (optional)

For the Sandwich

4 slices fresh sourdough bread
1 cup sauerkraut, drained
4 slices provolone or Swiss cheese (optional)
Butter for grilling (optional)

Instructions

1. Season the Steak
Pat steak dry and coat with olive oil. Generously season both sides with Wildfire Steak Seasoning.

2. Cook the Steak
Heat a cast iron skillet or grill pan over medium-high heat.
Sear steak 3–4 minutes per side (medium-rare) or to desired doneness.
Warm the sauerkraut in the skillet with the steak juices before building the sandwich—it boosts the smoky heat and balances the tang.
Rest 5 minutes, then slice thin against the grain.

3. Make the Sriracha Mayo
In a small bowl, mix mayonnaise, sriracha, and lemon juice until smooth. Set aside.

4. Toast the Bread
Lightly butter sourdough (optional) and toast in a skillet or toaster until golden.

5. Assemble the Sandwich
Spread sriracha mayo on both sides of bread.
Layer steak, sauerkraut, and cheese (if using).
Top with remaining bread.

6. Melt & Finish (Optional)
Return sandwich to skillet and cook 2 minutes per side until warm and melty.