6 to 8 servings


This is a good recipe to serve for an after-the-game

or perhaps for Halloween.


2 pounds lean ground beef
or uncooked ground chicken or turkey (see note)

1 garlic clove, peeled and
minced (optional)

6 to 8 ounces fresh
mushrooms, chopped,

  or 1 to 2 (7 to 8-ounce) can/jar(s) (4-ounces
net wt.) mushroom stems and pieces, drained

 (see note) (optional)

1 cup chopped peeled onion

1 (10½ -ounce) can French
onion soup, undiluted

½ cup tomato-base chili

2 tablespoons favorite
steak sauce

2 tablespoons
Worcestershire sauce or to taste

Few drops hot pepper sauce
or to taste

6 to 8 hard or club rolls

2 cups shredded sharp
Cheddar or American cheese or cheese-blend of choice

Freshly grated Parmesan or Romano cheese or reduced-fat
Parmesan or Romano cheese       

   as desired for garnish (optional)

Sprigs of fresh
parsley or cilantro for garnish (optional)


In a medium heavy skillet,
sauté ground beef or chicken or turkey and garlic, if desired, fresh mushrooms,
if desired, and onion over moderate heat until meat is thoroughly browned and
garlic, fresh mushrooms, and onion are tender, about 3 minutes.  Drain off excess liquid/fat. Reduce heat, stir
in onion soup, steak sauce, chili sauce, Worcestershire sauce, and hot pepper
sauce, mixing well.  Simmer mixture,
uncovered, over low heat for 8 to 10 minutes. 


Cut a thin slice off the top of
each hard roll; scoop out the center of each roll.  Add cheese to meat mixture, mixing well.  Fill roll cavities with the hot meat/cheese
mixture, dividing evenly.

Arrange filled rolls on an
ungreased baking sheet.  Bake in a
preheated moderate oven (350 degrees F.) for 7 to 8 minutes or until cheese is
melted.  May sprinkle the top of each
with freshly grated Parmesan or Romano cheese, if desired; continue
baking for several minutes until Parmesan or Romano cheese is lightly browned.
Garnish each serving with a sprig of parsley or cilantro, if desired.


Note: May heat 1 tablespoon extra virgin olive oil
or other cooking oil in skillet before cooking ground chicken or turkey.

Note: Do not sauté canned mushrooms.

Note: If meat mixture is too thick, add 3 to 4 tablespoons
water to mixture.

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