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Cheesy Ground Beef Stuffed Bread Roll Recipe
Ben Carraoli

Cheesy Ground Beef Stuffed Bread Roll Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.