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Alfredo Beef Sandwiches

Alfredo Beef Sandwiches

  • Ready In

    20 m
Classico

Classico

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Directions

  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

kaitiesam
6

kaitiesam

12/3/2012

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.

Renatae
6

Renatae

10/10/2012

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.

MagicallyDelicious
4

MagicallyDelicious

3/17/2013

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.

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