Cheesy Ground Beef Stuffed Bread Roll Recipe | Savory Snack
I just made this warm, gooey, savory treat and I couldn’t wait to share it—it’s one of those recipes that makes my kitchen smell amazing and leaves everyone asking for seconds. The moment I bit into the golden-brown bread roll filled with seasoned ground beef and melted cheese, I knew I had captured something truly comforting.
If you enjoy hearty, cheesy meals, you might also like trying a French Onion Chicken Recipe for another flavor-packed option. It’s perfect for a cozy weeknight dinner, a casual get-together, or even a fun snack when you have a craving.
I’ll walk you through each step, share my own little tweaks, and by the end you’ll have a full picture of how to make the Cheesy Ground Beef Stuffed Bread Roll Recipe. Let’s dive in!
Ingredients
Here are the ingredients you’ll need—each with a measurement and why it matters:
- 1 lb (about 450 g) ground beef – Using freshly ground beef gives the best flavor and texture; avoid frozen beef that might release excess water.
- 1 cup shredded cheese (cheddar, mozzarella or blend) – Freshly grate your cheese if you can; pre-shredded often has anti-caking agents that affect melting.
- 1 loaf of bread (French or Italian style) – Choose a loaf with a sturdy crust but soft interior so it holds the filling without falling apart.
- 1 small onion, finely diced – The onion adds sweetness and moisture; it’s better fresh than frozen for flavor.
- 2 cloves garlic, minced – Fresh garlic gives the best aroma and taste compared to pre-minced jarred.
- ½ cup tomato sauce or pasta sauce – This adds a moist, tangy layer that complements the beef and cheese.
- ½ tsp black pepper – Freshly ground pepper adds sharper taste than pre-ground.
- ½ tsp chili powder (optional) – For a slight kick; you can omit or adjust to taste.
- 1 tsp paprika – Adds smoky depth.
- ½ tsp salt – Always taste before adding full quantity; some ingredients (like sauce) may already contain salt.
- 1 tsp ground cumin – Gives a warm, earthy undertone that works beautifully with the beef.
- 1 tbsp olive oil – Helps sauté the onion/garlic and beef, and prevents sticking.
- 1 tbsp butter – A little richness to finish the beef mixture and improve texture of the filling.
Note: several servings
Variations
Want to mix things up or cater to dietary needs? Here are some fun alternatives:
- For a dairy-free version: Use a dairy-free shredded cheese or omit the cheese and sprinkle nutritional yeast for savory flavor.
- For a lighter option: Swap ground beef for ground turkey or chicken and use a whole-wheat or high-fiber bread loaf.
- For a flavor boost: Add chopped jalapeños or red pepper flakes for heat, or stir in a handful of chopped fresh herbs (like parsley or cilantro) into the beef mixture.
- For a veggie-packed version: Mix in finely chopped spinach or mushrooms sautéed with the onion (just make sure to drain excess moisture so the roll doesn’t get soggy).
You can also try something like a French Onion Chicken and Rice Bake Recipe for a different comforting meal.
Cooking Time
Here’s how the time breaks down:
- Prep Time: ~15 minutes
- Cooking Time: ~25 minutes
- Total Time: ~40 minutes
Equipment you need
- Large skillet – For sautéing onion, garlic and browning the ground beef.
- Sharp knife and cutting board – To finely dice the onion and garlic and prepare the bread.
- Baking sheet – To place the filled bread rolls for baking.
- Oven – Preheated so the bread rolls bake evenly and the cheese melts perfectly.
- Mixing spoon or spatula – To stir and combine the beef mixture.
- Optional: Parchment paper – To line the baking sheet for easier cleanup and preventing sticking.
How to Make the Cheesy Ground Beef Stuffed Bread Roll Recipe
Prepare the filling
Heat the olive oil in your skillet and add the diced onion and garlic. Sauté until the onion is translucent and the garlic fragrant. Then add the ground beef, breaking it up as it cooks until browned and cooked through. Stir in the tomato sauce, paprika, cumin, chili powder (if using), salt and pepper. Let it simmer for a minute for flavors to meld.
Prepare the bread
While your filling simmers, slice the loaf of bread lengthwise, or if using a rounder loaf, cut into large rolls or sections that can be flattened slightly. Hollow out enough of the center of each piece to create room for the filling, making sure you leave a solid outer crust so they hold together.
Assemble and bake
Spoon a generous amount of the ground beef mixture into each bread section, then top the filling with the shredded cheese. Close up the roll or press the bread around the filling so it’s sealed reasonably well.
Place the rolls on the baking sheet (lined with parchment if you like) and bake at about 375 °F (190 °C) for ~20-25 minutes, or until the bread is golden and the cheese is melted and bubbly. Let it cool for a couple of minutes before serving.
Additional Tips for Making this Recipe Better
From my kitchen to yours, here’s what I learned:
- I make sure the beef mixture is not overly wet — drain any excess liquid so the bread won’t go soggy.
- I press the cheese into the filling a little so it melts throughout, not just on top.
- I let the rolls rest 2-3 minutes out of the oven so the cheese settles and I don’t burn my mouth.
- I add a sprinkle of fresh chopped parsley or chives after baking for a fresh pop of color.
- I cut the rolls into halves or even quarters when serving to make them easier to share and to show off the melted cheese inside.
How to Serve the Cheesy Ground Beef Stuffed Bread Roll Recipe?
This dish is super versatile. I like to place the stuffed rolls on a wooden board or platter, garnish with a handful of fresh arugula or baby spinach around the edges, and dot some sour cream or yogurt (or dairy-free alternative) beside them for dipping. A small bowl of salsa or tomato chutney also works beautifully.
If I’m feeling fancy, I drizzle a light garlic butter over the top and sprinkle a few sesame seeds or chopped roasted nuts for texture. The contrast of melted cheese, seasoned beef and crisp bread with fresh garnish always gets a “wow” from guests.
Nutritional Information
Here’s a quick snapshot of the nutrition for one serving:
- Calories: ~359 kcal
- Protein: ~17 g
- Carbohydrates: ~37 g
- Fat: ~16 g
Make Ahead and Storage
Storage
After baking, let the rolls cool to room temperature and then store in an airtight container in the refrigerator for up to 4-5 days.
Freezing
Once cooled, wrap each roll individually in foil or plastic wrap and freeze for up to 2-3 months. When ready to eat, thaw overnight in the fridge and re-heat in a 350 °F (175 °C) oven for about 10-12 minutes, or until warmed through.
Reheating
To reheat from the fridge, place the roll on a baking sheet in a 350 °F (175 °C) oven for about 8-10 minutes, or until the cheese begins to bubble again and the bread regains some crispness.
Why You’ll Love This Recipe
Here’s why I’m hooked and I think you will be too:
- Because it’s easy to make from start to finish and doesn’t require complex ingredients or techniques.
- Because it’s versatile: you can tweak the protein, bread type, cheese blend, and spices to match your taste.
- Because it brings together comforting, crowd-pleasing flavors — hearty beef, melted cheese, soft bread.
- Because it works for different occasions: a casual weeknight dinner, game-day snack, party appetizer, or even lunch boxes.
- Because you can prep the filling ahead, assemble quickly, bake when ready — making it practical for busy schedules.
I hope you enjoy making this Cheesy Ground Beef Stuffed Bread Roll as much as I did. It’s one of those dishes I’ll keep in heavy rotation because it satisfies big flavors with minimal fuss. If you try it, let me know how it goes and any tweaks you made to make it your own!
Cheesy Ground Beef Stuffed Bread Roll Recipe
Ingredients
Method
- Heat the olive oil in your skillet and add the diced onion and garlic. Sauté until the onion is translucent and the garlic fragrant. Then add the ground beef, breaking it up as it cooks until browned and cooked through. Stir in the tomato sauce, paprika, cumin, chili powder (if using), salt and pepper. Let it simmer for a minute for flavors to meld.
- While your filling simmers, slice the loaf of bread lengthwise, or if using a rounder loaf, cut into large rolls or sections that can be flattened slightly. Hollow out enough of the center of each piece to create room for the filling, making sure you leave a solid outer crust so they hold together.
- Spoon a generous amount of the ground beef mixture into each bread section, then top the filling with the shredded cheese. Close up the roll or press the bread around the filling so it’s sealed reasonably well. Place the rolls on the baking sheet (lined with parchment if you like) and bake at about 375 °F (190 °C) for ~20-25 minutes, or until the bread is golden and the cheese is melted and bubbly. Let it cool for a couple of minutes before serving.
Notes
- I make sure the beef mixture is not overly wet — drain any excess liquid so the bread won’t go soggy.
- I press the cheese into the filling a little so it melts throughout, not just on top.
- I let the rolls rest 2-3 minutes out of the oven so the cheese settles and I don’t burn my mouth.
- I add a sprinkle of fresh chopped parsley or chives after baking for a fresh pop of color.
- I cut the rolls into halves or even quarters when serving to make them easier to share and to show off the melted cheese inside.