Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long

Steak Sandwich with Quick Pickled Veggies and Feta Cheese
Nathan Congleton / TODAY
print recipe
(8 rated)
Cook time:
Prep time:

I love to cook steak and use the leftovers to make other dishes. Day-old steak is generally better than the original steak itself. The seasonings have had more time to work their way into the meat and infuse their full flavor.


    • 2 cups white vinegar
    • 2 cups water
    • 1 tablespoon salt
    • 1 tablespoon sugar
    • 1 yellow pepper, cut into thin matchsticks
    • 1/2 red onion, cut into thin matchsticks
    • 1 carrot, peeled and cut into thin matchsticks
    • 1 cup radish, cut into thin matchsticks
    • 10 ounces leftover steak, sliced across the grain
    • 1/2 cup leftover basil pesto
    • 4 ounces sliced feta cheese
    • 2 ciabatta rolls, cut in half crosswise


1. Preheat oven to 400°F.

2. In a saucepan bring vinegar, water, salt and sugar to a boil.

3. In a mixing bowl add all cut vegetables. Pour boiling liquid over the vegetables, cover and let sit for 10 minutes.

4. Spread a liberal amount of pesto on both halves of the rolls. Put sliced steak on one side of each roll and feta cheese on the other.

5. Place the steak-topped sides of the sandwich on a cookie sheet and place in the oven for 5 minutes.

6. Strain the liquid off of the vegetables.

7. Remove sandwich from the oven and top the steak with the vegetables. Put cheese side on top and serve immediately.

Related video

Closed Captioning
apply | reset x

Grilling recipes: Make Tim Love's strip steak with beans and pesto

Play Video - 3:59