Flavor Expedition Recipe

Kraut and Steak Sourdough Sandwich

February 25, 2026
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.
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Kraut and Steak Sourdough Sandwich
Feeds 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Featured Flavor

Spice jar labeled 'Flavor Expedition Co. Wildfire Reaper Steak & Egg' on a white background

Wildfire - Reaper Steak & Egg Seasoning

The seasoning that brings the recipe together.

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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.


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Kraut and Steak Sourdough Sandwich

February 25, 2026

Featured Flavor Wildfire - Reaper Steak & Egg Seasoning
Feeds2
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
This stacked sandwich brings together juicy seared steak, tangy sau...

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.


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