Open-Faced Beef Stroganoff Meatball Sandwiches

Name: Open-Faced Beef Stroganoff Meatball Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Ground Lean Beef; 1 whole Egg; 1/4 cups Whole Milk; 1- 1/2 cup Breadcrumbs; 2 teaspoons Worcestershire Sauce; 2 Tablespoons Yellow Onion, Minced; Salt And Pepper, to taste; 5 whole Sub Rolls, Halved; 2 cups Provolone Cheese, Shredded; 3 Tablespoons Unsalted Butter; ⅓ cups Yellow Onion, Diced; 1 teaspoon Worcestershire Sauce; 2 cups Mushrooms; Salt And Pepper, to taste; 3 Tablespoons All-purpose Flour; 1- 1/2 cup Chicken Or Beef Broth; 3/4 cups Sour Cream

Servings: persons

2 pounds Ground Lean Beef
1 whole Egg
1/4 cups Whole Milk
1- 1/2 cup Breadcrumbs
2 teaspoons Worcestershire Sauce
2 Tablespoons Yellow Onion, Minced
Salt And Pepper, to taste
5 whole Sub Rolls, Halved
2 cups Provolone Cheese, Shredded
3 Tablespoons Unsalted Butter
⅓ cups Yellow Onion, Diced
1 teaspoon Worcestershire Sauce
2 cups Mushrooms
Salt And Pepper, to taste
3 Tablespoons All-purpose Flour
1- 1/2 cup Chicken Or Beef Broth
3/4 cups Sour Cream

1
Preheat oven to 350 degrees F.
2
For the meatballs: Spray a baking sheet with nonstick cooking spray.
3
In a large bowl, combine beef, egg, milk, breadcrumbs, Worcestershire sauce, minced onion, and salt and pepper.
4
Roll beef mixture into 1-inch balls and place on baking sheet.
5
Bake for about 1520 minutes or until cooked through.
6
Remove from oven and set aside.
7
To make the sandwich, spray another baking sheet with nonstick cooking spray.
8
Place sub slices on the baking sheet and top with 3 to 4 meatballs.
9
Pour sauce over meatballs and top with provolone.
10
Repeat the process with remaining sandwiches.
11
Place baking sheet under broiler for a couple of minutes or until cheese is bubbly and brown.
12
Remove from oven and serve immediately.
13
For the sauce: In a large skillet, melt butter.
14
Add onion, Worcestershire, mushroom, salt and pepper, and cook until softened, about 5 minutes.
15
Add flour, stir, and cook for about 1 minute.
16
Pour in stock and stir until thickened.
17
Reduce heatt to simmer and stir in sour cream.
18
Remove skillet from heat.
19
Recipe adapted from Taste of Home.

1223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds Ground Lean Beef, 1 whole Egg, 1/4 cups Whole Milk, 1- 1/2 cup Breadcrumbs, and more.

Yes, Open-Faced Beef Stroganoff Meatball Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!