Cheesy Hot Beef Sandwich Recipe – stuffed cheesy bread with ground beef and cream of mushroom sauce. It’s CROWD’s favorite Hot Beef Sandwich Recipe.
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Quick 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.
- My hubby loves spicy food, for him I like to mix in sriracha sauce into his beef sandwich.
How to Make Hot Beef Sandwich:
To make Hot Beef Sandwiches, first preheat 2 tablespoons of avocado oil (or any oil of your choice) 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 Homemade Cream of Mushroom Soup. Enjoy!
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Cheesy Beef Sandwich Recipe
Cheesy Beef Sandwich Recipe - stuffed cheesy bread with ground beef and cream of mushroom sauce. It's CROWD's favorite Hot Beef Sandwich Recipe.
Servings: 6
Calories: 352kcal
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
Serving: 1g | Calories: 352kcal | Carbohydrates: 6g | Protein: 20g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 561mg | Potassium: 356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 17mg | Calcium: 158mg | Iron: 2mg
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!
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I made it as stated except substituted cream of bacon soup and was perfect 👌.
Hi Linda, cream of bacon soup sounds incredibly delicious! Thank you for your awesome recipe review, so glad you liked this beef sandwich recipe!
I used ground bison, and it was really good! I think I overdid the cheese a little, but that’s my own fault. Next time, I’ll add the steak sauce, like a reviewer up above did…it needed just a little more zip.
First time making this and I had to make some adjustments since I didn’t have all the ingredients. I omitted the green peppers, substituted the seasoning for Morton season all, subbed in cream of chicken, and added Colby cheese instead of cheddar. I had to adjust the measurements and overall it was pretty good.
It turned a bit too creamy so I lessened the amount of cheese and added sriracha to cut the creaminess. I also served it with some pickles.
Thank you, Amber for sharing your recipe review! Sounds super delicious the way you adjusted this recipe.
Made it the first time a few weeks ago using Ground Turkey and the family loved it! Making it again tonight using leftover pot roast.
I just made this tonight, however I omitted the cream of mushroom because I am not a fan of mushrooms. I did add everything else and I added steak sauce to it which gave it a steak flavor. Loved this thanks!!
Roxanne, how much steak sauce did you use? Also, which brand/kind, i e., Heinz 57 or A-1?
Thanks!lisa
Can’t wait to try, it looks delish! I’m thinking, just reading the ingredients, that this might be delicious over pasta. Hmmmm. Will have to try both and let you know.
Hi! I’m allergic to mushrooms. Normally I would substitute cream of chicken. Would you recommend that? Thanks!
I haven’t substituted it with cream of chicken but I heard people like using cream of chicken, cream of celery or cream of cheese soups in recipe like this. Hope this helps! Please let me know if you make it with cream of chicken soup.
I didn’t see Montreal steak spice as an ingredient when I went shopping. Any recommendations for substitution?
Sorry about that, Evelyn! You can use salt and pepper with sprinkle of garlic and onion powder, or just salt and pepper. Hope this helps!
Finger licking good. Thank you so much for sharing. Hello from India.
Thank you so much Ruby for an amazing recipe review! I am so glad you find this sandwich recipe finger licking good!!!
Are you supposed to drain the meat after cooking it with the onion?
Hi Laura! That’s a great question! If ground beef has a lot of fat in it I would drain it, I usually buy ground beef with less fat and I don’t drain it after cooking with onion. Hope this helps!