Alfredo Beef Sandwiches

Alfredo Beef Sandwiches

Classico 0

"Fill a hoagie bun with tender baked meatballs, creamy Alfredo sauce and slices of provolone cheese and bake until toasted."

Ingredients 20 m {{adjustedServings}} servings 749 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 749 kcal
  • 37%
  • Fat:
  • 30.9 g
  • 47%
  • Carbs:
  • 78.7g
  • 25%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1668 mg
  • 67%

Based on a 2,000 calorie diet

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  • Ready In

  1. Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, garlic salt, and pepper. Add ground beef; mix well. Shape mixture into twenty-four 1 1/4-inch meatballs. Arrange in a 9 x 13-inch baking pan. Bake, uncovered, for 15 minutes.
  2. Split hoagie buns nearly all the way through but leave a long side attached. Spread 2 tablespoons of Classico(R) Light Creamy Alfredo pasta sauce over the bottom of each bun. Fill buns with meatballs and cheese.
  3. Place sandwiches on a large baking sheet. Bake, uncovered, for 6 to 8 minutes or until buns are toasted and cheese is melted. Meanwhile, heat the remaining Classico(R) Light Creamy Alfredo pasta sauce and serve with sandwiches for dipping.
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Reviews 6

  1. 16 Ratings


My husband and I made these sandwiches using mountain lion burger from an animal he harvested last year. They turned out great! Mountain lion meat is kind of like pork in that it's a light meat so the meatballs turned out sort of like italian sausage in flavor. They worked really well with the alfredo sauce. Delicious! We will definitely make these again.


My husband, son and I really liked this recipe. I was surprised at the flavor, given the ingredients and ease of the recipe. The rolls came out nice and crunchy, but not too dry. Ordinarily, I am not overly fond of jarred/canned alfredo sauce, but this one was a great compliment to the meatballs. I did find I had to cook the meatballs longer than stated in the recipe - they came out raw. Next time I will bake them for 30 minutes instead of 15, and I'll make sure they are on a cookie sheet instead of a baking dish. I generally hate making meatballs, but these came together very nicely, and were flavorful.


I used Johnsonville mild Italian sausage to make a slider on a pretzel bun with this recipe - it was outstanding. The creaminess of the Alfredo and the spice of the sausage made a great bite. I'll definitely make this again.