Cheesy Hot Beef Sandwich Recipe – This crowd-pleasing sandwich is made with stuffed cheesy bread, ground beef, and cream of mushroom sauce. It’s a saucy, savory, and delicious comfort food you can serve to the whole family.
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Are you craving a delicious savory sandwich that takes almost no time to prepare? Then you have to try my Cheesy Hot Beef Sandwich Recipe! The thick ground beef filling is so creamy and full of flavor, just like a classic sloppy joe.
This sandwich is almost similar to a Philly cheesesteak sandwich or a ground beef sandwich melt. Load your hoagie bun with the Montreal steak spiced ground beef, peppers, garlic, cheese, and cream of mushroom sauce. Once it all cooks together, it turns into a kid-friendly dinner or snack.
Serve these hot and cheesy sandwiches next to my homemade Cream Of Mushroom Soup and a Vanilla Cake Pop for dessert. It’s the best comfort food that’s easy to prepare ahead of time and delicious any time of day.
Ground beef sandwich ingredients
This ground beef and cheese sandwich has everything you love about a classic sloppy joe but uses a smaller list of pantry-staple ingredients. Here’s what you need:
- Hoagie rolls
- Ground beef
- Mccormick’s Montreal Steak Spice
- Onion and garlic
- Green bell peppers
- Cream of mushroom soup
- Worcestershire sauce
- Cheddar cheese
How to Make Hot Beef Sandwiches
Step 1: Cook the ground beef and onion in a skillet with some oil. Season with Montreal Steak Spice before adding the bell pepper and garlic.
Step 2: Pour the mushroom soup and Worcestershire sauce into the mixture. Stir and cook for 5 minutes or until it thickens slightly.
Recipe tips and substitutions
- If your sandwich filling mixture is too thick, mix in a few tablespoons of milk to make it more creamy and thin.
- Drain the beef grease if there’s too much fat, or use a leaner ground beef.
- If you don’t want to make your own cream of mushroom soup, use a 10.5 oz. can of store-bought cream of mushroom soup instead.
- If you love spicy food, mix a teaspoon of sriracha into the filling or top the sandwich with pickled jalapeno slices.
- Skip the buns and mix the sandwich filling with cooked pasta for a cheesy hamburger helper copycat recipe!
- Top your sandwiches with more cheese, parsley, red pepper flakes, or cilantro.
Can this be made ahead of time?
The ground beef filling can be made a couple of days ahead of time. Just keep it in a sealed container in the fridge until you’re ready to assemble the sandwiches.
It’s also freezer-friendly! When the beef has cooled, place it in an airtight container or ziploc bag. Freeze it for up to 3 months and let it thaw completely in the fridge before reheating.
Storing and reheating leftovers
Make sure the leftovers are completely cool before you store them away. You can keep the leftover beef filling in a sealed container in the fridge for up to 4 days.
To reheat, place the leftovers in a skillet over medium heat and cook until they’re warmed through. Feel free to mix in a little more milk to help it thin out.
What to serve with hot beef sandwiches
Pair these juicy sandwiches with a hot bowl of soup and a salad for a comforting and family-friendly meal:
Cheesy Beef Sandwich Recipe
Ingredients
- 6 hoagie rolls
- 2 tablespoons avocado oil or any oil of your choice
- 1 lb ground beef
- 1 small onion finely chopped
- 2 teaspoons Mccormick's Montreal Steak Spice
- 1 green bell pepper finely chopped
- 1 clove garlic minced
- 1 1/4 cup cream of mushroom soup or 10.5 oz. can of store bought cream of mushroom soup
- 2 teaspoons Worcestershire sauce
- salt and pepper to taste
- 1-2 cups cheddar cheese grated
Instructions
- To make Beef Sandwiches, first preheat 2 tablespoons of avocado oil inside the skillet. Then, add 1 lb ground beef and 1 small chopped onion, and saute for 7-10 minutes over medium-high heat. Sprinkle 2 teaspoons of Montreal Steak Spice.
- Next, add 1 chopped bell pepper and 1 minced garlic clove to skillet. Cook for 3 minutes. Next, add 1 1/4 cup of cream of mushroom soup (I used homemade cream of mushroom soup) and 2 teaspoons of Worcestershire sauce. Season with salt and pepper. Stir and cook for 5 minutes.
- Finally, turn off the heat and stir in 1 1/2 cups of cheddar cheese. Then, add cheesy beef mixture to the hoagie bread rolls. Serve warm with Cream of Mushroom Soup. Enjoy!
Video
Notes
- If your sandwich filling mixture is thick add few tablespoons of milk to make it more creamy.
- Drain the beef grease if you have to much fat, or use ground beef with less fat in it.
- For spicy kick, mix in sriracha sauce into beef sandwich mixture.
Nutrition
Q. Do YOU like this Hot Beef Sandwich Recipe?
Let me know in the comments below, I would love to hear from you!
Thank YOU for YOUR Comment, Share & Recipe Review!
Quote of the Day
Happy Cooking!
This post was updated February 26, 2021.
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Awesome recipe! It tasted just like a Philly cheesesteak, and my family loved it! The only thing I changed was I used olive oil instead of the avocado oil and I used canned cream of mushroom soup because I’m not too fancy to make the homemade, Haha! Thanks for a new supper idea!
Thank you Lizzy!
Can I sub red bell pepper for green?
Absolutely! 😀
Can I freeze the mixture?
Thats a great question, to be honest with you I haven’t done it yet (freezing the mixture), not sure how it will tastes after thaw it.
[…] Munchkin Time for the […]
Tried this tonight. I was looking for something different. I mixed it with pasta instead of doing the sandwiches though. It was really good and will try it again.
Thank you Mike!
[…] 2. Cheesy hot beef sandwich […]
I had a pound of ground beef and I was just tired of making the same ole stuff with it, so I set off on a Pinterest mission to find something different that my picky husband would eat.
Now don’t get me wrong, I couldn’t let him watch me make it because had he spotted that mushroom soup, he would not have even given it a chance no matter how great it looked, smelled or tasted.
So, I did what I often do when I don’t want him to see the contents of a recipe, I buried the evidence down in the bottom of the trash can but not before my picky mother spied with her little eye the same mushroom soup. She said, “I’m not eating that. You put mushrooms in it.”
Needless to say, this was a HUGE hit with both of my over 50 picky eaters. lol
Mom sampled it when it was done with hesitation and a twitching eye and suddenly her eyes opened wide as she smacked her lips and took another scoop off my plate. “OMG that’s good. He’s gonna like this!”
So, it was a win / win at our house. I think they were both disappointed that there wasn’t enough left for a second meal because they were like little piggy’s and both had 2 servings. Mom wrapped hers in tortillas with lettuce and tomato, Tim had his on a hoagie, I wrapped mine in lettuce for a more carb friendly option.
I can’t wait to try a few more recipes.
Wow, Lorna, this is AMAZING! I am so happy you gave it a try even tho you have picky eaters. Love hearing stories like this, thank you for sharing!
If I’m using cream of mushroom soup from a can, do I dilute it first? Or do I just use it straight from the can?
I would use it straight from the can, but if you want feel free to dilute it!