Show Subscription Form

Beef-Stuffed French Bread Recipe
Beef-Stuffed French Bread Recipe photo by Taste of Home

Beef-Stuffed French Bread Recipe

Read Reviews
4.5 5
Publisher Photo
"My husband, David, loves the tasty Beef-Stuffed French Bread. Its cheesy filling goes together in a jiffy.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 slices process American cheese, halved


  1. 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. Yield: 4 servings.
Originally published as Beef-Stuffed French Bread in Quick Cooking May/June 1998, p21

Reviews for Beef-Stuffed French Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 4, 2015

"This was good but I think it needed a little more flavor. Next time instead of cheddar cheese soup I'm going to use a jar of salsa con queso."

Reviewed Aug. 23, 2010

"My family loved these sandwiches, I used sub rolls instead of the french bread"

Reviewed Nov. 16, 2009

"We like this with nacho cheese soup instead of cheddar cheese soup."

Reviewed Nov. 9, 2009

"I would make this again just try it with a different bread."

Reviewed Oct. 28, 2009

"this is one of the best sandwiches Ive had. We make this on a regular basis now."

Loading Image