Description
Seasoned ground beef simmers with garlic, Worcestershire sauce, and a creamy cheddar cheese sauce, then gets piled generously into warm French bread and baked until toasty and hot.
Ingredients
Scale
- 1 loaf French bread
- 1 pound lean ground beef
- 2 tablespoons butter
- 3 cloves garlic, minced
- 5 oz white cooking wine (or beef broth)
- 1 teaspoon onion powder
- ½ teaspoon Worcestershire sauce
- 75 oz condensed cheddar cheese soup
- ½ cup shredded cheddar cheese
- Dash of black pepper
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a large skillet over medium heat. Add ground beef and break it apart with a spoon. Cook until browned throughout, about 6–8 minutes.
- Add minced garlic, white cooking wine, onion powder, and a dash of black pepper. Stir to combine and cook for 1 more minute. Drain all excess liquid from the pan.
- Stir in the Worcestershire sauce, condensed cheddar cheese soup, and shredded cheddar cheese. Reduce heat to low. Stir continuously until the cheese melts completely and the sauce turns smooth and creamy. Cover the skillet and remove from heat.
- Cut the French bread into 4 equal sections. Slice each section in half vertically to create open sandwich pockets.
- Fill each sandwich pocket with one quarter of the beef and cheese mixture. Pack it in generously.
- Spray the outside of each filled sandwich lightly with non-stick cooking spray. Wrap each sandwich tightly in aluminum foil.
- Place the foil-wrapped sandwiches on a baking sheet. Bake for 10–15 minutes until the bread crisps and the filling steams hot all the way through.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Loose Meat Tavern Sandwiches