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Roast Beef and Gorgonzola Hoagies

Name: Roast Beef and Gorgonzola Hoagies
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread; 1/4 cup Crisco® Pure Canola Oil; 2 tablespoons butter; 1 medium onion, thinly sliced (about 1 cup); 1 3/4 cups Progresso™ beef broth; 1 1/2 lb cooked roast beef (from deli), thinly sliced; 1 cup mayonnaise or salad dressing; 2 chipotle chiles in adobo sauce (from 7-oz can), diced; 1 tablespoon lime juice; 1/2 teaspoon black pepper; 1 cup crumbled Gorgonzola cheese (4 oz)

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Prep 35 min
Total 35 min
Ingredients 11
Servings 6

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Tender beef and tangy blue cheese are broiled on fresh bread in a toasty hot hoagie just right for a casual get-together.

By Pillsbury Kitchens

Updated Nov 5, 2018

Bake-Off® Contest 44, 2010

Melissa Stadler
Gilbert, Arizona

Ingredients

2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
1/4 cup Crisco® Pure Canola Oil
2 tablespoons butter
1 medium onion, thinly sliced (about 1 cup)
1 3/4 cups Progresso™ beef broth
1 1/2 lb cooked roast beef (from deli), thinly sliced
1 cup mayonnaise or salad dressing
2 chipotle chiles in adobo sauce (from 7-oz can), diced
1 tablespoon lime juice
1/2 teaspoon black pepper
1 cup crumbled Gorgonzola cheese (4 oz)

Make With

Pillsbury Bread

Steps

1

Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place both loaves of dough, seam sides down and 3 inches apart, on large cookie sheet. Using sharp knife, cut 4 or 5 diagonal slashes (1/2 inch deep) on top of each loaf. Bake 22 to 26 minutes or until golden brown.
2

Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Add onion; cook 15 to 18 minutes, stirring occasionally, until tender. Stir in broth and beef; cook 4 minutes. Remove from heat.
3

In small bowl, mix mayonnaise, chipotle chiles, lime juice and pepper.
4

When bread is done baking, set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut sides up on cookie sheet. Spread 1/2 cup mayonnaise mixture over cut sides of each loaf. Using slotted spoon, remove beef and onion from broth mixture, reserving broth mixture. Top each loaf with half of the beef and onion; top with cheese.
5

Broil with tops 6 inches from heat 2 to 3 minutes or until bread is lightly toasted. Cut each sandwich into 3 pieces. If desired, skim fat from broth mixture and serve broth with sandwiches for dipping.

Nutrition Information

800 Calories, 50g Total Fat, 33g Protein, 54g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 800

Calories from Fat: 450

Total Fat: 50g; 77%

Saturated Fat: 10g; 52%

Trans Fat: 0g

Cholesterol: 85mg; 28%

Sodium: 2370mg; 99%

Potassium: 280mg; 8%

Total Carbohydrate: 54g; 18%

Dietary Fiber: 0g; 0%

Sugars: 7g

Protein: 33g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 4%; 4%

Calcium: 6%; 6%

Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;