Steak and Pretzel Bun Sandwich

This Steak and Pretzel Bun Sandwich was made on the Kamado Joe Classic II, bringing together ribeye, caramelized onions, and horseradish aioli on soft pretzel slider buns. It’s a simple, flavorful recipe that’s great for grilling and easy to share.

Instructions

1. 01

   Preheat your Kamado Joe to 400°F and adjust the vents to control airflow, keeping the temperature steady.

2. 02

   Season the ribeye generously with salt, pepper, and garlic, then place it on the semi-indirect side of the grill to cook gently.

3. 03

   Caramelize the onions by spreading the sliced red onion onto a hot cast iron griddle on the grill. Halfway through cooking, add butter and finish with a splash of Worcestershire sauce for extra depth.

4. 04

   Sear the steak by moving it over direct heat for 1-2 minutes per side, getting a rich, caramelized crust. Sear the fat cap as well for additional flavor.

5. 05

   Make the horseradish aioli by mixing mayonnaise, horseradish, buttermilk, and chopped chives in a bowl until smooth.

6. 06

   Slice the steak into thin strips or bite-sized pieces, making it easy to eat in a sandwich.

7. 07

   Toast the pretzel buns directly on the grill grates for 30-60 seconds until warm and slightly crispy.

8. 08

   Assemble the sandwiches by spreading horseradish aioli on the bottom bun, adding a layer of caramelized onions, stacking on the sliced ribeye, and topping with the pretzel bun lid.