Growing up old order Amish and Mennonite, Mom often made these ground beef stroganoff sandwiches for dinner. When I found a recipe similar in an Amish cookbook, I was so excited to finally make it. Honestly, it was so easy that I will be adding these to my own dinner rotation, especially this summer when we often need a quick and simple dinner so that we can spend more time outside. The original recipe does not use Ranch powder, but I felt like the beef mixture was just not quite like Mom’s without the Ranch powder added. You could also add some Ranch dressing if you are out of ranch powder.
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Easy Beef Stroganoff Sandwiches (Amish Recipe)
Ingredients
- 2 pounds ground beef
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt can add to taste
- 1/4 teaspoon ground black pepper
- 1 tablespoon Ranch seasoning mix optional
- 2 cups sour cream
- 1 loaf French bread, halved lengthwise
- Shredded cheddar cheese can use shredded cheese of your choice
Optional Toppings:
- diced tomatoes or halved cherry tomatoes
- diced bell peppers
- Shredded lettuce
Instructions
Preheat oven to 350 degrees:
- Brown ground beef along with diced onion and seasonings. Drain grease, then stir in sour cream. Remove from heat.
- Slice a loaf of French bread (can also use garlic bread) in half lengthwise, then spread with butter (optional). Using a tablespoon, pile the ground beef mixture on top of both halves of the French bread, packing it in tightly to avoid spillage while baking. Top with shredded cheddar cheese.
- Bake the stroganoff sandwiches in the preheated oven for around 20 minutes until the cheese has melted and is beginning to toast on the top. Remove from the oven and top with shredded lettuce, diced tomatoes and bell peppers if desired. Cut the sandwiches several inches wide, then serve and enjoy! Additional notes and step by step photos below.
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Ingredients you will need for these ground beef stroganoff sandwiches: Ground beef, diced onion, garlic powder, onion powder, salt and pepper, Ranch powder, sour cream, shredded cheese and a loaf of French bread. Optional toppings: Shredded lettuce, diced tomatoes, diced green bell peppers. Could also add: sliced mushrooms, diced onion, black olives, diced pickles, pepperoncini and more!
The French bread recipe I highly recommend: if you wish to make your own French bread from scratch, the recipe I recommend is the French bread recipe from Mel’s Kitchen Cafe. I use this recipe often and it always turns out so good!
Step 1: Brown ground beef along with diced onion and seasonings. Drain grease, then stir in sour cream. Remove from heat.
Oops, I forgot to drain the grease:
I actually did this the first time testing this recipe. Unfortunately, it made the ground beef and sour cream mixture too wet and sloppy to top the French bread, so I went rogue and tossed in a tablespoon of flour to try to salvage it. After stirring the flour in and cooking it for another minute, it thickened up the mixture just fine and soaked up some of the grease so that the mixture was thick enough to top the bread without making a soggy mess.
Step 2: Slice a loaf of French bread (can also use garlic bread) in half lengthwise, then spread with butter (optional). Using a tablespoon, pile the ground beef mixture on top of both halves of the French bread, packing it in tightly to avoid spillage while baking. Top with shredded cheddar cheese.
Step 3: Bake the stroganoff sandwiches in the preheated oven for around 20 minutes until the cheese has melted and is beginning to toast on the top. Remove from the oven and top with shredded lettuce, diced tomatoes and bell peppers if desired. Enjoy!
Are toppings necessary?
Other than the melted cheese (which I think adds too much to the sandwich to be left out), the toppings are not necessary. The Amish cookbook I was reading recommended diced tomatoes and bell peppers; however, my family really loathes bell peppers, so I decided to sub in shredded lettuce instead. It was delicious! We also like to have some chips and pickles on the side.
Storage notes:
While you can store leftovers in the refrigerator, for several days the bread may become a soggy with time. I reheated a sandwich in the microwave 2 days after it was made and found it was still delicious. You could prep the sour cream and ground beef mixture ahead of time (will keep for up to 5 days in the refrigerator) to reheat and top the French bread with at a later date. Be sure to keep leftovers refrigerated vs. frozen or left at room temperature.
Thank you for stopping by! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and rating in exchange. Thank you! -Marilyn Stoltzfus Peight
