First off, this is a spinoff from Stuffed French Bread at Life in the Lofthouse. I tried the original recipe a couple of weeks ago, and was definitely happy with it. However, there were a few more flavors I wanted to add just for a personal touch.
Holly from Life in the Lofthouse could not be more accurate when she says this is perfect for one of those nights where you’re just not quite in the mood for cooking. The hardest part of the entire stuffed Italian bread recipe is mincing veggies – I swear.
I absolutely invite you to try the original – this is my version and I am seriously. in. love. I was two seconds away from licking the pan once I had spooned all of the ingredients into the hollowed out bread. Ok, maybe I did lick the pan. It’s whatever. The point is that it’s really THAT good.
Stuffed Italian bread is a quick, easy, and an ideal candidate for a new “go-to recipe”. What more could you ask for? As always, enjoy!!
- 1/2 lb. ground beef
- 2 cloves garlic, minced
- 1 stick celery, finely chopped
- 1 medium shallot, minced
- 1/2 small jalapeño, finely chopped
- salt and pepper to taste (1/4 tsp. each-ish)
- 2 green onion sprouts (green part), finely chopped
- 2 T worcestershire
- 2 T milk (I used 2%)
- 1/2 can cream of mushroom soup
- 1/2 cup shredded chihuahua cheese (or any melting cheese)
- 1/3 loaf of fresh Italian bread
- Mince the garlic and shallot.
- Finely chop the celery, green onion and jalapeño.
- Brown the ground beef in a large sauté pan over medium-low heat. Do your best to separate the beef into very small pieces using your cooking utensil. Cook for about five minutes.
- Add garlic, shallot, celery and jalapeño. Cook another five minutes, stirring frequently, and season with a little salt and pepper. Cook one more minute.
- Add worcestershire and milk and stir around for a few seconds. Notice that it isn't entirely absorbed - that's what you want! Add the cream of mushroom soup and stir around so all of the beef is evenly incorporated into the soup. This creamy mixture should still have a slightly liquid consistency.
- Top the mixture with green onion and shredded chihuahua cheese. Mix everything in until the cheese is melted, and turn off the heat under the pan.
- Heat the oven to 350 degrees.
- Slice the portion of Italian bread lengthwise, as if you're cutting it in half to make a sandwich. Slowly scoop out the insides (only tiny chunks at a time) until both centers are hollow. You want about 1/2 inch thickness of crust on all sides left.
- Add the soft, tiny chunks of bread into your beef mixture. Fold them all into the beef mixture until all tiny chunks of bread have absorbed the liquid bits and everything is evenly solidified.
- Scoop all of the beef/bread mixture into the bottom half of the hollowed Italian bread. Make the filling extend up past the crust line - the hollowed out top half still has to be filled, too.
- Top the bottom half with the top and place on a baking sheet. Bake at 350 degrees for ten minutes.
- Remove from the oven, let it sit for five minutes, then slice and serve hot.
- Don't have chihuahua cheese? Use whatever melting cheese you like!
- Italian bread of French bread will work for this.