Steak and Pretzel Bun Sandwich

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Pretzel Bun vs. Classic Roll

When it comes to crafting the perfect steak sandwich, the choice of bread is just as important as the cut of meat. A pretzel bun sandwich offers a sturdy, slightly chewy texture with a rich, malty flavor that holds up beautifully to juicy, grilled steak. Its firm structure prevents the sandwich from getting soggy, making it a top contender for a gourmet steak sandwich experience. On the other hand, a classic roll—like a hoagie or ciabatta—provides a lighter bite with a crisp crust, allowing the steak’s flavors to take center stage. If you want a bread that enhances the smoky sear of a Kamado Joe-grilled steak, a warm, toasted pretzel bun is a great choice. Whether you prefer the buttery softness of a classic roll or the bold bite of a pretzel bun, choosing the right bread is key to balancing flavor, texture, and the perfect steak sandwich experience.

Reverse Sear vs. Direct Grill: The Best Way to Cook Steak for Sandwiches

When grilling steak for a sandwich, the cooking method impacts texture and flavor. Reverse sear steak ensures an even cook by slowly heating over indirect heat before a high-heat sear, locking in juices for a tender bite. Direct grilling steak over high heat delivers a bold sear but requires careful timing. With the Classic Joe® Grill – Series II, you can master both techniques using its ceramic heat retention for precise control. Whether you prefer the slow-build tenderness of a reverse sear or the fast char of direct grilling, each method helps create the best steak for sandwiches. 

Perfect Pairings: Best Sides and Sauces

A great steak sandwich deserves the perfect sides and sauces to match. For a well-rounded meal, pair your Kamado Joe grilled steak sandwich with crispy sweet potato fries, a tangy arugula salad, or smoky grilled vegetables. When it comes to steak sandwich sauce ideas, classics like garlic aioli, horseradish cream, or a rich bourbon BBQ sauce enhance the bold flavors of the meat. For an extra gourmet touch, try toppings like caramelized onions, blue cheese crumbles, or roasted red peppers. Whether you’re serving up a casual lunch or a full steak dinner pairing, these additions will take your sandwich to the next level.

By Chef Eric Gephart

Steak and Pretzel Bun Sandwich

Serves: 6 people
Cook Time: 0 - 30 min
Skill:
Advanced:
Method:
Grilled
|
Seared
Food:
Beef

Ingredients

  • Main

  • Horsey Sauce

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.

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