Why You’ll Love This Recipe
This stuffed bread is:
- Super cheesy and gooey
- Crispy outside, soft inside
- Packed with flavor
- Filling and satisfying
- Perfect for sharing
- Great for parties
- Make-ahead friendly
- Beginner friendly
Plus… cheese pulls make everything better 😄
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 cup warm milk or water
- 2 tbsp olive oil or butter
Beef Filling
- 1 lb (500g) ground beef
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1/2 cup mushrooms or peppers (optional)
- 2 tbsp soy sauce or Worcestershire
- 1 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
- Fresh parsley
Cheese
- 2 cups shredded mozzarella
- Optional cheddar or provolone
Topping
- 1 egg yolk + 1 tbsp milk (egg wash)
- Butter or olive oil
- Herbs
Simple ingredients → crazy results.
Prepare the Dough
Start with the bread base.
In a bowl mix:
- warm milk
- sugar
- yeast
Let sit 5–10 minutes until foamy.
Foamy means yeast is alive and ready.
Add flour, salt, oil.
Mix and knead 8–10 minutes until smooth and elastic.
Dough should feel:
- soft
- stretchy
- slightly tacky
Not sticky.
Good kneading = soft fluffy bread.
First Rise
Place dough in greased bowl.
Cover and let rise 1 hour or until doubled.
This step creates air pockets and fluffiness.
Warm place helps faster rise.
Don’t rush.
Soft bread depends on this.
Cook the Beef Filling
While dough rises, prepare filling.
Heat pan with a little oil.
Add onion and garlic.
Cook until soft.
Add ground beef.
Cook until browned and crumbly.
Season with:
- soy sauce
- paprika
- pepper
- salt
Add veggies if using.
Cook until moisture evaporates.
Very important:
Filling must be dry.
Wet filling makes bread soggy.
Let cool completely.
Hot filling melts dough and ruins structure.
Add the Cheese
Mix mozzarella into cooled beef or keep separate for layering.
Lots of cheese = epic melt.
Don’t be shy here 😄
This recipe is about that gooey center.
Shape the Stuffed Bread
Punch down dough.
Roll into large rectangle.
Spread beef filling in the center.
Top with cheese generously.
Fold sides over filling like a parcel.
Seal edges tightly.
Flip seam-side down.
Shape into oval or loaf.
Make sure sealed well so cheese doesn’t leak.
Second Rise
Place stuffed loaf on baking tray.
Cover and rest 20–30 minutes.
This gives extra softness.
Skipping this makes bread dense.
Quick rest = fluffier texture.
Worth it.
Brush and Bake
Brush with egg wash for golden color.
Sprinkle herbs on top.
Bake at 375°F (190°C) for 25–30 minutes.
Bake until:
- golden brown
- crispy crust
- smells incredible
If top browns too fast, cover loosely with foil.
Let rest 5–10 minutes before slicing.
Cheese sets slightly for cleaner cuts.
Texture Tips for Perfect Stuffed Bread
Cool filling completely
Prevents soggy dough
Don’t overfill
Hard to seal
Seal edges tight
No cheese leaks
Let rise twice
Extra fluffy
Bake hot
Crispy crust
Small details matter.
Flavor Variations
This recipe is super flexible.
Philly Style
Add peppers + onions + provolone
Pizza Style
Add pizza sauce + pepperoni
Chicken Version
Use shredded chicken
Spicy
Add jalapeños or chili flakes
Mushroom Lover’s
Extra mushrooms
Same dough, endless flavors.
Serving Ideas
Slice and serve with:
- marinara sauce
- garlic dip
- ranch
- salad
- fries
- soup
Or just eat alone — it’s filling enough.
Perfect for sharing at the table.
Pull-apart style is super fun.
Storage Tips
Fridge: 3 days
Freezer: 2 months
Reheat in oven or air fryer.
Avoid microwave (softens crust).
Oven keeps crispy outside.
Make Ahead Option
Assemble loaf.
Cover and refrigerate.
Bake next day.
Great for busy schedules.
Fresh hot bread anytime.
Common Mistakes to Avoid
Hot filling
Breaks dough
Too much cheese
Leaks everywhere
Not sealing edges
Messy bake
Skipping second rise
Dense bread
Overbaking
Dry bread
Follow steps and it’s foolproof.
Final Thoughts
This cheesy beef stuffed bread roll is pure comfort food heaven. Crispy crust, soft fluffy bread, savory beef, and gooey melted cheese all come together in one incredible bite.