Stuffed French Bread
Make this easy Stuffed French Bread filled with seasoned ground beef, veggies, and melty cheese. A quick, family-friendly dinner that’s perfect for busy nights.
It was a little difficult to take a good picture of this Stuffed French Bread, but I HAD to share the recipe. It was so delicious! A cheesy and flavorful ground beef mixture piled inside French bread. Holy moly, so good! It’s even better if you use my homemade French bread recipe!
STUFFED FRENCH BREAD
Another reason I love this comforting stuffed bread so much is that it’s one of those easy 30-minute meals. Perfect for those tired, stressful, I-don’t-feel-like-cooking nights. 🙂 The beef mixture requires a skillet prep of around 20 minutes, then you pop it in the oven for another 10 or so. After that, you’re on your way to a crispy on the outside, soft on the inside, delicious hot sandwich!
Ingredients
- 1 loaf French bread
- 1 pound lean ground beef
- 2 Tablespoons dried minced onion
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 can (10 ounces) cream of celery soup
- 2 Tablespoons milk
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/2 cups freshly grated cheddar cheese
- 1/2 Tablespoon freshly chopped parsley (optional)
Instructions
Preheat the oven to 350 degrees F.
Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.
Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.
Set the two halves of French bread onto a large baking sheet. Set aside.
Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the 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!
Stuffed French Bread
Ingredients
- 1 loaf French bread
- 1 pound lean ground beef
- 2 Tablespoons dried minced onion (or freshly diced white onion)
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 can (10 ounces) cream of celery soup (or cream of mushroom or chicken soup)
- 2 Tablespoons milk
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon each of salt and pepper
- 1 ½ cups freshly grated cheddar cheese
- 1/2 Tablespoon chopped parsley optional
Instructions
- Preheat oven to 350° F.
- Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.
- Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine. Set the two halves of french bread onto a large baking sheet. Set aside.
- Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the 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!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
This looks great, however, I’m not a ground beef fan. I was thinking of crock potting a chuck roast, using all of the ingredients (and golden mushroom soup) – then shredding it and making the recipe as called for … 🙂
Michelle, that sounds amazing!! 🙂
Hi Michelle, my daughter isn’t a fan of ground beef. I’ve made this several times with slow cooker chuck roast….it’s delicious!!
HI! I’VE MADE THIS RECIPE 3 OR 4 TIMES NOW. WE LOVE IT! THE ONLY CHANGE I MAKE IS THE GROUND BEEF – MY DAUGHTER HAS A FOOD AVERSION WHEN IT COMES TO GROUND MEATS. I’VE MADE WITH A SLOW COOKED CHUCK ROAST AND SHAVED BEEF. IT’S STILL DELish THOUGH I LIKED IT BEST WITH THE GROUND beef
Do you have a favorite kind of French bread that works with this? Looks amazing.
Kathy, I love my homemade recipe: https://life-in-the-lofthouse.com/fabulous-french-bread/ But if I don’t have time to make it, I just purchase store bought 🙂
My bread came out too hard to eat after 10 mins. On the top and bottom, not sure what happened..anyone else have this problem?
French bread is supposed to be crusty, but I know what you are saying Jenn. I think next time we would wrap it in tinfoil before baking to keep it from getting so hard and crumbly. Maybe even use the same mixture in soft Hoagie buns and wrap in foil when baking too. It was a bit too hard and a bit messy for us, but other than that, we really liked it!
You can throw a dish towel on it, and the steam will soften the bread again.
this was so much better than i expected it to be!! It was awesome!
This was a great recipe!!!! We have extra hamburger from our neighbors and I was looking for awesome ground beef recipes. I tweaked the recipe slightly by using a mixture of smoked gouda and sharp cheddar and adding to both sides of the bread. The two cheeses gave an awesome flavor! I also crusted my bread in the oven a little before adding the mixture and cheese and then just did 7 minutes on a lower temp to melt the cheese. Thanks for the yumminess:)
Making Tonight for dinner. Can’t wait!
This recipe was so easy to prepare, I hope it tastes as good as it looks. I opened up a can of chicken noodle soup by mistake so we are also having that.
We made these tonight and absolutely loved them. They kind of reminded us of cheese steaks. We doubled the recipe and didn’t have celery, so we used one can of cream of celery soup and one can of cream of mushroom. They were delicious!
So… am thinking that I could slice this in 1 or 2 inch slices and serve as an appetizer? or is it too messy?
They’re a little bit messy. I think it might be hard to cut them so thin.
Could you use provolone cheese instead? I’m not a fan of cheddar. I know…kinda weird.
Use whatever you wanted. There are no cheese police.
Any suggestions for doing this with chicken? I looked it with ground beef but thought I’d try something different
Ruth, my daughter is allergic to beef and pork, so we just use ground chicken in place of recipes that call for ground beef or sausage. I haven’t found a recipe that it doesn’t work for yet. I would suggest reducing the amount of celery in the recipe if making it with ground chicken, because the chicken is milder in flavor than beef.
This was so good-Thank you!
I usually don’t comment on blogs but I am eating this right now and it is amazing!! Thanks for the quick and delicious recipe!
When do you add parsley?
At the end….you sprinkle it on.
I used to make this about 10 years ago and somehow lost the recipe. Now I have found it. I would like to that I used to wrap it in foil to ensure everything was heated thru and cheese melted while the bread was not too crusty. It just seemed heartier that way.
So maybe I missed it, but what do you do with the bread that is scooped out and torn?
Mix it into the meat mixture.
This was soo yummy! I was tired of cooking the same things and tied this and it turned out perfect! I loved the can of mushroom soup 🙂
Making for Superbowl Sunday – go Hawks!
So excited to try this later on in the week. I’m using a combo of ground turkey and ground chicken…also adding a bit of yellow and red pepper!
Shawn, that sounds delicious!!
What could you use in place of the celery? Green peppers?
Heather, you could just leave them out and be fine. But adding green pepper woud be delish, too!! 🙂
This is a great recipe! The only thing I do different is use hoagie buns instead of french bread.
This is something I grew up with in the 40’s. Except ours was meatloaf filling. Mom called it “Meatloaf in a Loaf”. She would use the bread from hollowing out the french bread for making the meatloaf. Love it! Still serve it to company!
What’s for dinner in my house is the million dollar question of the day., im not a very good cook.lol. so I opt for things that are easy to fix, and that are fast to fix, it doesn’t help my husband dosent like American food ” he is from Ghana, he is half African and half Filipino” and my 6 yr old is also a picky eater. Anyway I made thing stuffed french bread thing. I loved it. My 6 yr old. Well had I chopped the celery a little finer I wouldn’t had to negotiate dessert. The whole if u don’t eat your dinner then… lol. I’ll let you know what my husband thinks. Thank you so much for this delicious recipe
I have this in the oven right now and keeping my finger crossed that it reheats well for lunch.
Can I serve this for the lunch entree.. Is the soup has to be on the side