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Hamburger Hoagie

 Hamburger Hoagie
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
6 ServingsPrep: 30 min. Bake: 15 min.


  • 1-1/2 pounds ground beef
  • 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


  • 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.

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Hamburger Hoagie (continued)

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.