I thought I would kick off this week with some Dad food for Father’s Day coming up. Here’s the story on this sandwich…the girl who came up with this recipe, Melissa Stadler, grew up in my Arizona hometown and was friends with my older sister. She created the recipe for the Pillsbury Bake-Off this year. This is a super easy recipe and %100 of the people who reviewed the recipe said they would make it again. It’s a hot hoagie topped with tender roast beef, onions, and Gorgonzola cheese then dipped in a broth. The adobo chiles and lime add just the right amount of flavor in the sauce. These were not spicy like I was anticipating so my kids loved them.

Roast Beef and Gorgonzola Hoagies


  • 2 cans 11 oz each Pillsbury® refrigerated crusty French loaf (I just bought fresh hoagies from my bakery)
  • 1/4 cup oil
  • 2 tablespoons butter
  • 1 medium onion thinly sliced (about 1 cup)
  • 1 can 14 oz 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 pepper
  • 1 cup crumbled Gorgonzola cheese 4 oz


  1. Heat oven to 350°F. Spray large cookie sheet with 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 (I added less butter and oil here). Add onion; cook 15 to 18 minutes, stirring occasionally, until tender. Stir in broth and beef; cook 4 minutes. (I like to break up the beef here so it's not in big slices of beef) Remove from heat.
  3. In small bowl, mix mayonnaise, chipotle chiles, lime juice and pepper. (Save your extra chipotle chilies for a recipe later this week!)
  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.
  6. Makes 6 sandwiches.

Recipe Notes

Source: Melissa Stadler from Pillsbury