Stuffed French bread is a delicious cross between sub or hoagie night and cozy casserole night that the family will love! Packed full of fillings and baked until the bread is crunchy on the outside and full of bubbly melted cheese, you’ll be making variations of this stuffed bread on repeat.
Do you call them hoagies, heros, subs, grinders, or something else?
You know the long sandwiches, stuffed to the brim with meats and cheeses, on a long crusty roll?
No matter what you call it, we can agree they are delicious.
At least my boys and I think so.
And this stuffed French bread is a take on that yummy sandwich situation but served warm for maximum yum factor.
Ingredients
To make this beef stuffed French bread, you’ll need:
- French bread– Get a good loaf from the bakery section
- Filling ingredients– Lean ground beef, finely chopped onion and celery, minced garlic, cream of mushroom soup, and Worcestshire sauce
- Salt and Pepper– To taste
- Cheese– Shredded cheddar
- Chopped parsley– Optional but recommended for a little freshness
How to Make
To make this stuffed bread, start by slicing the bread in half, lengthwise to make two equal pieces.
Scoop out the bread in the center of each piece, making two bread boats.
Tear the bread you’ve scooped out of the center of the loafs into very tiny pieces and put them into a large bowl.
Then, place both halves of bread onto a large baking sheet and set the tray aside.
Next, make the filling.
Start by browning the beef and onion in a skillet over medium high heat until the beef is cooked through.
Strain the grease from the meat.
Then, add the celery and garlic to skillet a cook until the celery is tender.
Once the celery is tender, stir in the soup, milk, and Worcestershire sauce.
Add salt and pepper to taste.
Cook another 5 minutes, stirring occasionally.
Once the filling is warmed through, add the meat to the bread in the bowl, stirring to combine.
Pour mixture into the center of one half of the french bread and spread it out evenly.
Sprinkle the meat mixture with the cheddar cheese.
Top with the other half of bread to make it a sandwich.
Bake at 350 degrees for 10-15 minutes, or until the cheese is melted.
When the sandwich is done cooking, let your bread sit for 5 minutes so everything sets, before slicing and serving.
Serve and enjoy!
Variations
Just because this version is a ground beef and cheddar variation doesn’t mean you can’t do other versions.
Another favorite we have in our house is mushroom and Swiss.
To do that, just substitute mushrooms for celery and Swiss cheese for cheddar.
Storing Leftovers
To store leftovers of stuffed French bread, let the whole sandwich cool down.
Then wrap it tightly in foil and refrigerate for up to 3 days.
Reheat in the oven until warmed through.
Tips and Tricks
- You could use other variations if you desire, for example taco seasoned beef or even ground chicken and Swiss.
- Other cream of soups will work in this if you don’t have cream of mushroom on hand.
- Feel free to omit any of the veggies you don’t like.
Other Hoagie or Sandwich Recipes
Stuffed French bread is a family favorite on hoagie night. Make it and enjoy!
Looking for other hoagie or sandwich recipes? Try these:
- Grinder Salad Sandwich
- Chicken Bacon Ranch Subs
- Sheet Pan Philly Chicken Cheesesteak Sandwiches
- Pesto Alfredo Meatball Subs
- Everything Bagel Bundt Pan Sub Sandwich
- Chicken Caesar Club Style Sub Sandwich
If you’ve tried this STUFFED FRENCH BREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Stuffed French Bread Sandwich
Ingredients
- 1 loaf french bread
- 1 pound lean ground beef
- 2 tablespoons finely chopped onion
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 can cream of mushroom soup
- 2 tablespoons milk
- 2 teaspoons Worcestershire sauce
- salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 Tablespoon chopped parsley optional
Instructions
- Slice the french bread in half, lengthwise, so you’re left with two equal pieces. Scoop out the bread in the center of each piece, making two bread ‘boats’. Place the extra bread in a large bowl and tear it into very tiny pieces. Trust me, you want them tiny. Place both halves of bread onto a large baking sheet and set it aside.
- In a skillet over medium high heat, brown both the beef and the onion until fully cooked. Strain the grease and return to the skillet. Next, add in the celery and garlic. Cook until the celery is tender, about 2-3 minutes. Add in the soup, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally.
- Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly. Sprinkle the meat mixture with the cheddar cheese. Top with the other half of bread to make it a sandwich.
- Bake at 350 degrees for 10-15 minutes, or until the cheese is melted. When done cooking, let your bread sit for 5 minutes so everything ‘sets’, before slicing and serving. Then, eat up!
Notes
- You could use other variations if you desire, for example taco seasoned beef or even ground chicken and Swiss.
- Other cream of soups will work in this if you don't have cream of mushroom on hand.
- Feel free to omit any of the veggies you don't like.
Nutrition
recipe originally published July 19, 2014
apuginthekitchen says
This sounds really delicious, Would love one tonight,
sarlysweets says
ah !! fantastic !!
Chitra Jagadish says
So yummy…
Lori says
Stuffed French bread?! Yes please!!
alifemoment says
This is delicious! 🙂
toworkwithmyhands says
This sounds like something my gang would adore! I’m pinning and will be adding this to our Fun Night menu. These guys will be happy! 🙂
Jess says
I love stuffed bread recipes, this looks amazing!
The Novice Gardener says
That looks really yummy! Seriously! 🙂
pam says
Sorry , i see now what to do. Thanks.
Stephanie says
This recipe has been featured at Tasty Tue a sday this week! Feel free to stop by and grab featured button, as well as link up some new recipes here!
Barbara Reardon says
This looks so yummy..Definitely going to try it, but I think I’ll add the mushrooms & swiss cheese. My husband loves mushrooms.
Tracy says
when do you put in the beef bouillon? recipe does not say.
4sonsrus says
Sorry about that, Tracy! It goes in with the cream of soup & milk. I edited the recipe to reflect that now.
mich says
Hi! I don’t see anything about bouillon anywhere, just Worcestershire…..
4sonsrus says
It doesn’t call for bouillon in this recipe.