French Bread Stuffed With Beef Recipes

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BEEF-STUFFED FRENCH BREAD



Beef-Stuffed French Bread image

"My husband, David, loves the tasty Beef-Stuffed French Bread. Its cheesy filling goes together in a jiffy.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 unsliced loaf French bread (1 pound)
1 pound ground beef
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 medium green pepper, chopped
1 celery rib, chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon pepper
4 slices American cheese, halved

Steps:

  • Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell; top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted.

Nutrition Facts : Calories 658 calories, Fat 24g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1691mg sodium, Carbohydrate 71g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

FRENCH BREAD STUFFED WITH BEEF



French Bread Stuffed with Beef image

A wonderful lady in Spanish Fork, Utah shared this recipe with me-it fed her large farm family, and now I serve it to my family and friends. Using Colorado beef and an Idaho potato makes this hearty sandwich a real Western meal! If you have a leftover baked potato from dinner, this is a perfect way to use it.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound ground beef
1/2 cup chopped onion
1 large baked potato, peeled and cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Dash hot pepper sauce
1 loaf (1 pound) French bread
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 790mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.

STUFFED FRENCH BREAD SANDWICH RECIPE - (4/5)



Stuffed French Bread Sandwich Recipe - (4/5) image

Provided by á-11135

Number Of Ingredients 11

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)

Steps:

  • Preheat oven to 350° F Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one-half of the French bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

GRILLED STUFFED FRENCH BREAD



Grilled Stuffed French Bread image

Create an extraordinary cheesy pesto grilled bread thanks to a purchased French loaf. The do-ahead tip makes it even easier!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 3

1 loaf (8 ounces) or 1/2 loaf (1-pound size) unsliced French bread
1/3 cup sun-dried tomato pesto or basil pesto
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
  • Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
  • Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

Nutrition Facts : Calories 225, Carbohydrate 20 g, Cholesterol 10 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg

BEEF-STUFFED FRENCH BREAD



Beef-Stuffed French Bread image

This is like a loose meat sandwich. A local drive in diner serves these but they close during the winter. I was thrilled when I found this redcipe in the Taste of Home magazine so that I now can enjoy this sandwich year round.

Provided by Jazz Lover

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 loaf French bread, 1 pound
1 lb ground beef
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
1 celery rib, chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
4 slices American cheese

Steps:

  • Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2 inch shell.
  • Cut removed bread into small cubes; set aside.
  • In a skillet, brown beef; drain.
  • Add soup, celery, Worcestershire sauce, salt and pepper.
  • Cook and stir for 3-4 minutes.
  • Stir in the reserved bread cubes.
  • Spread into bread shell.
  • Top with cheese.
  • Replace bread top.
  • Place on an ungreased baking sheet.
  • Bake at 350 for 6-8 minutes or until cheese is melted.

Nutrition Facts : Calories 722, Fat 31.9, SaturatedFat 14.6, Cholesterol 108.2, Sodium 2171.3, Carbohydrate 68.2, Fiber 4.2, Sugar 1.3, Protein 38.5

BEEF-STUFFED FRENCH BREAD



Beef-Stuffed French Bread image

Make and share this Beef-Stuffed French Bread recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground round
2 tablespoons oil
16 fluid ounces no-salt-added tomato sauce
1/2 cup chopped onion
1/4 cup parsley, chopped
1 1/4 teaspoons emeril lagasse's Italian spices
1 teaspoon low-sodium beef bouillon powder (or equivalent cube)
1 clove garlic, chopped
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg, slightly beaten
1/4 cup mushroom, chopped
1 loaf French bread

Steps:

  • Brown the ground beef in oil.
  • Drain the beef, and then add the tomato sauce, onion, parsley, Italian Essence, bouillon powder, and garlic.
  • Heat to boiling, reduce the heat, and simmer for 20 minutes; cool for 5 minutes.
  • Stir in the cheeses, egg, and mushrooms.
  • Cut a 1½-inch horizontal slice off the top of the French bread loaf.
  • Remove the center portion of bread, leaving 1-inch-thick sides of the bread shell.
  • Put the beef mixture in the loaf and wrap in a large piece of buttered aluminum foil.
  • Bake at 300°F for 30 minutes.
  • Remove the foil.
  • If desired, sprinkle with an additional ¼ cup of shredded mozzarella cheese and return to the oven for 5 minutes, or until the cheese melts.

Nutrition Facts : Calories 1016.1, Fat 55.6, SaturatedFat 20.9, Cholesterol 206.8, Sodium 1208.2, Carbohydrate 71.8, Fiber 5.7, Sugar 6.9, Protein 53.8

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