1 Loaf of French Bread
1 lb. lean ground beef
1 onion – diced
1 green pepper – diced
1 can no fat cream of mushroom soup
1 cup milk
1 bag shredded sharp cheddar cheese
extra virgin olive oil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Preheat oven to 375 degrees
Cut French bread loft in half length wise. Using your fingers, pull out most of the bread from the center of the loaves and set it aside in a medium-sized bowl.
Add oil to large stove top skillet, add diced onion and green pepper and cook for 5-6 minutes on medium until it caramelizes. Add lead group beef into skillet along with onions and peppers and cook until it’s fully browned. Now add the soup and milk and cook for another 5 minutes on low. Add salt, pepper and red pepper flakes.
Pour meat mixture into bowl with bread pieces and mix thoroughly. Now fill one side of the French bread with the meat/bread mixture.
Top with cheddar cheese and place other half of loaf on top so that you have one long sandwich.
Wrap loaf in foil and cook for 20 minutes. Remove and let if cool in the foil for 5 minutes. Remove foil, slice and serve. Enjoy!