Kraut and Steak Sourdough Sandwich

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.