The Best Cheeseburger Sub

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Cheesy beef crumbles and all of your favorite toppings are piled high in the best cheeseburger sub you’ve ever had!

So let’s talk cheeseburgers. We’ve eaten a million of them, grilled them, griddled them, stacked them, and topped them.

BUT, have you ever had a CHEESEBURGER SUB??

The cheeseburger sub came on my radar back in college. The local sub shop served these up to starving students and they were especially popular after a long night of “studying” (AKA bar hopping). The long sub rolls were split and filled with this magical cheeseburger crumble, then topped with shredded lettuce, tomatoes, onion and then doused with sub sauce.

They were messy, decadent, and wholly satisfying. And man did I miss them when I graduated. 

But no longer, because now I’ve decided to make them at home. And of course, share them with you!

Let’s break it down…

• The Roll: A sub roll, not a hamburger roll. Split top-wise so you don’t spill the goods and scooped so your bread to meat ratio is perfect. I toasted mine a bit, but it’s just as good soft and fresh.
• The Cheeseburger Crumble: Browned ground meat, drained, and seasoned. The magic comes in because the cheese is mixed right into the meat and melted before being spooned into the roll.
• The Condiments: A slick of mayo on the roll before the meat goes into adds taste and moisture. A spoon of sub sauce keeps it from being dry and adds that classic “sub flavor”.
• The Toppings: Keeping it classic: shredded lettuce, sliced tomatoes, and fresh raw onions (I break my “no raw onions rule” for this sub). And a good sprinkle of parm because it is a cheeseburger sub after all!

Let’s make The Best Cheeseburger Sub

1. Add the ground meat to a skillet and begin to cook over med/high heat.
2. Add the chopped onion to the meat and stir well. Cook until browned and drain.
3. Add the seasonings, worcestershire sauce, and cheese to the ground meat.
4. Stir just until melted and turn off the heat.

5. Gather all of your toppings, smear the mayo on the scooped buns (grill the buns if you like), and whisk together the sub sauce.
6. Spoon the meat into the prepared buns.
7. Sprinkle with parmesan cheese.
8. Add your toppings: shredded lettuce, sliced tomatoes, and sliced onions. Gobble!!

Tips for success

• Be sure to drain the ground beef well after it’s browned so the sandwiches aren’t greasy.
• Use your favorites cheeses in this recipe. I like a combo for added flavor.
• Like a toasty bun? Throw them on the grill for a few minutes before filling.
• I prefer a top-split roll so everything doesn’t spill out as you eat it. Scooping out the excess bread in the center gives you that perfect meat:cheese ratio!
• Go crazy with your toppings and don’t skip the sub sauce (you can buy it pre-made it you prefer). This sub is meant to be messy!!

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4.8 from 5 votes

Print

The Best Cheeseburger Sub

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Cheesy beef crumbles and all of your favorite toppings are piled high in the best cheeseburger sub you’ve ever had!

Course: Main Dish/Sandwiches

Cuisine: American

Keyword: cheeseburger, cheeseburger sub

Servings: 6 Servings

Calories: 1006 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 1/2 lbs ground beef
• 1 small onion, diced
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1/4 tsp black pepper
• 2 Tbsp worcestershire sauce
• 2 slices provolone cheese
• 2 slices american cheese
• 6 oz shredded cheddar cheese
• 6 long submarine rolls (6 inches each)
• 1/2 cup mayonaise

Sub Sauce

• 2 tsp red wine vinegar
• 1/2 tsp Italian seasoning, dried
• pinch of sugar
• pinch of garlic powder
• pinch of kosher salt and pepper
• 2 Tbsp extra virgin olive oil

Toppings

• sliced tomatoes
• shredded lettuce
• sliced onion
• grated parmesan cheese

Instructions

1. Place the ground beef in a large nonstick skillet set over med/high height. Break up the beef and let it begin to brown.

2. Add the onion and stir well. Let the beef brown, then drain off the fat. (I use a colander). 

3. While the beef cooks, whisk together all the ingredients for the sub sauce.

4. Season the beef well, add the worcestershire sauce, and then add in the cheese. Stir until it begins to melt. Turn off the heat.

5. Split each roll lengthwise on top, but don’t cut fully through the bottom. Scoop out some of the bread from the middle and spread each sub roll with some mayonnaise.

6. Divide the beef between the rolls. Drizzle with sub sauce and sprinkle with parmesan. Top with lettuce, tomatoes and onion and serve.

Recipe Notes

• Be sure to drain the ground beef well after it’s browned so the sandwiches aren’t greasy.
• Use your favorites cheeses in this recipe. I like a combo for added flavor.
• Like a toasty bun? Throw them on the grill for a few minutes before filling.
• I prefer a top-split roll so everything doesn’t spill out as you eat it. Scooping out the excess bread in the center gives you that perfect meat:cheese ratio!
• Go crazy with your toppings and don’t skip the sub sauce (you can buy it pre-made it you prefer). This sub is meant to be messy!!

Nutrition Facts

The Best Cheeseburger Sub

Amount Per Serving

Calories 1006 Calories from Fat 648

% Daily Value*

Fat 72g111%

Saturated Fat 26g163%

Cholesterol 185mg62%

Sodium 1689mg73%

Potassium 599mg17%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 5g6%

Protein 49g98%

Vitamin A 445IU9%

Vitamin C 1.3mg2%

Calcium 395mg40%

Iron 14.8mg82%

* Percent Daily Values are based on a 2000 calorie diet.