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Hamburger Hoagie Recipe

Hamburger Hoagie Recipe photo by Taste of Home

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Why rely on ho-hum lunch meat for a hoagie sandwich when you can fill yours with hot and hearty ground beef? Football Sundays wouldn't be the same without this treat. - Debbie Guntz, Collegeville, Pennsylvania

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Hamburger Hoagie Recipe

Prep: 30 min. Bake: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 can (8 ounces) tomato sauce
3 slices process cheese (Velveeta)
1/4 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon garlic powder
1 loaf (1 pound) French bread or Italian bread
Additional process cheese (Velveeta) slices, optional
1 medium green pepper, thinly sliced
1 medium tomato, thinly sliced

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, cheese, onion, bouillon and garlic powder. Cover and simmer for 10 minutes or until bouillon is dissolved and cheese is melted. Cut the bread in half widthwise and lengthwise. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). Spoon meat mixture into bottom halves of bread. Top with additional cheese if desired, green pepper and tomato. Replace bread tops. Wrap in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Slice and serve warm. Yield: 6 servings.

It's a snap to slice tomatoes if you use a serrated knife. Also, slices will hold their shape better if you slice from stem end to blossom end.

Nutritional Facts 1 serving (1 each) equals 456 calories, 16 g fat (7 g saturated fat), 65 mg cholesterol, 1,168 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Hamburger Hoagie in Taste of Home Ground Beef Cookbook , p92

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(1-1) of 1 reviews

Reviewed on Jun. 06, 2010 by Trilby Yost

This is a favorite among the 'game watchers' my husband invites to our place during football season. I usually make two hoagies but I've made as many as six at a time!