Homemade Runza Sandwiches

Warm, golden bread pockets stuffed with seasoned beef, onions, and tender cabbage. If you’re craving cozy comfort food that feels like a full meal in your hands, these Homemade Runza Sandwiches deliver every single time.

I love recipes like this because they’re practical. You make one batch, and you’ve got dinner now, lunch tomorrow, and a freezer stash that will save you on those nights when cooking sounds like a lot. And yes… you can absolutely add cheese. I almost always do.

Once you make them at home, you’ll realize what makes a runza-style sandwich so special. The filling gets savory and juicy, the cabbage turns sweet and soft, and the bread bakes up pillowy with just enough chew to hold everything together. It’s simple food, done right.

What a Runza Sandwich is (and why it’s worth making at home)

Think of it like a stuffed roll that eats like a sandwich. The dough is a soft yeast bread, similar to a dinner roll, and the inside is a hearty mixture of ground beef, onion, and cabbage.

The best part? Everything flavors everything else.

As they bake, the bread picks up a little of the savory steam from the filling. The beef stays juicy. The cabbage turns mellow and slightly sweet. And the edges of the dough get lightly crisp where they brown against the pan. So good.

These are also great for feeding a crowd because they’re easy to portion. No messy serving spoons. No “who got more filling?” drama. Everyone gets their own.

Why you’ll love these Homemade Runzas

They’re a full meal in one. Bread + meat + veggies. Done.

They freeze beautifully. Make a double batch and thank yourself later.

They’re customizable. Add cheese, swap the meat, make them spicy, use different seasonings. You’re in control.

They’re make-ahead friendly. You can prep the filling, make the dough, or assemble the sandwiches hours before baking.

Ingredients:

Here I explain the best ingredients for homemade runzas, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

For the dough:

Warm milk – This helps create a soft, tender bread. Whole milk is my first choice, but 2% works too.

Warm water – Helps activate the yeast and keeps the dough light.

Granulated sugar – Feeds the yeast and adds a tiny bit of balance to the dough. You won’t taste it.

Active dry yeast – This gives the dough its rise. You can also use instant yeast, with a small tweak in timing (more on that below).

Unsalted butter – Adds richness and makes the dough soft. If you only have salted butter, just reduce the added salt.

Large egg – Helps with structure and adds tenderness.

All-purpose flour – The base of the dough. Bread flour also works if that’s what you have, and it will make the dough slightly chewier.

Salt – Makes the dough taste like something. Don’t skip it.

For the filling:

Ground beef – I recommend 80/20 for the best flavor and moisture. If you use a leaner beef, you’ll want a splash more liquid so the filling doesn’t dry out.

Yellow onion – Classic, mild, and slightly sweet once cooked.

Garlic – Optional, but I love it here. It adds a little extra savoriness without taking over.

Green cabbage – The signature ingredient. It softens, sweetens, and gives the filling that comforting, classic texture.

Salt + black pepper – Simple seasoning goes a long way here.

Worcestershire sauce – Adds a deeper savory note. If you don’t have it, a small splash of soy sauce works.

Beef broth – Just a little helps keep the filling juicy (and makes reheating leftovers so much better).

Shredded cheese (optional) – Cheddar, mozzarella, pepper jack, Swiss… they all work. If you like a cheesy runza, add it.

How to make Homemade Runza Sandwiches

I’ve included detailed steps below to make this recipe easy to follow at home. If you want the quick printable version, scroll to the recipe card at the bottom of this post.

Step 1: Make the dough

Bloom the yeast.
In a large mixing bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top. Let it sit for 5-10 minutes, until foamy.
Add the rich ingredients.
Stir in the melted butter, egg, and salt.

Add flour and mix.
Add the flour a cup at a time, stirring until a shaggy dough forms.
Knead.
Knead by hand on a lightly floured surface for 8-10 minutes, or knead in a stand mixer with a dough hook for 5-6 minutes. The dough should be smooth, soft, and slightly tacky, but not sticky.
Let it rise.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, or until doubled.

Step 2: Make the filling

While the dough rises, make the filling. This gives it time to cool slightly before assembling, which helps keep the dough from getting gummy.

Cook the beef and onion.
Heat a large skillet on the stove over medium-high heat. Add the ground beef and diced onion. Cook for 6-8 minutes, breaking up the beef, until browned.

Drain excess grease (if needed).
If there’s a lot of grease in the pan, drain most of it. Leave a little for flavor.
Add cabbage and seasonings.
Add the shredded cabbage, minced garlic, salt, pepper, and Worcestershire sauce. Stir to combine.
Add broth and cook until tender.
Pour in the beef broth, reduce heat to medium, cover, and cook for 10-12 minutes, stirring a couple times, until the cabbage is tender and the mixture is juicy but not soupy.

Cool slightly.
Remove from the heat and let the filling cool for 10-15 minutes. Warm is fine. Piping hot is not.

Step 3: Assemble the runzas

Preheat the oven.
Heat the oven to 375°F. Line a baking sheet with parchment paper, or lightly grease it.
Divide the dough.
Punch the dough down and divide it into 8 equal pieces for large sandwiches, or 10-12 pieces for smaller ones.

Roll each portion.
On a lightly floured surface, roll each piece into an oval or rectangle, about 6×8 inches for large runzas.
Add filling (and cheese if using).
Place filling down the center, leaving a border around the edges. Sprinkle cheese over the filling if you want it.
Seal tightly.
Fold the dough over the filling and pinch the seams closed. Pinch and tuck the ends under. You want a snug seal so the juices stay inside.

Place seam-side down.
Arrange on the baking sheet with space between each one.

Step 4: Bake

Brush with butter.
Brush the tops with melted butter for a soft, golden finish.
Bake.
Bake for 18-22 minutes for large runzas (or 15-18 minutes for smaller ones), until golden brown.

Finish with more butter (optional, but yes).
Brush with another light coat of melted butter right after baking.
Rest, then serve.
Let them rest for 5 minutes. The filling will be very hot.

A few tips that make a big difference

Let the filling cool a bit before assembling.
If the filling is too hot, it can start “melting” the dough before it bakes. Warm is good. Steaming hot is trouble.

Don’t overstuff.
It’s tempting. I get it. But overstuffed runzas are harder to seal, and leaks can dry out the edges.

Seal like you mean it.
Pinch the seam well, then pinch again. If you see a thin spot, patch it with a tiny pinch of dough.

Roll the dough evenly.
Thin spots can tear. Thick spots can stay doughy. Aim for an even thickness, about ¼ inch.

Use parchment paper.
It helps prevent sticking, and cleanup is easier. Always a win.

Optional additions (my favorite ways to switch it up)

You can keep these classic, or you can make them fit exactly what you’re craving.

Cheese runzas
Add ¼ cup shredded cheese per sandwich. Cheddar is classic, but pepper jack is incredible if you like a little heat.

Spicy kick
Add diced jalapeños to the filling, or a pinch of crushed red pepper flakes. You can also serve with hot sauce on the side.

Extra seasoning
If you want a little more flavor beyond salt and pepper, add ½ teaspoon smoked paprika and ½ teaspoon onion powder to the filling. It’s subtle but noticeable.

Different meat
Ground turkey works. Ground chicken works. A mix of beef and pork is especially flavorful.

Add mushrooms
Finely chopped mushrooms cook down and blend right into the filling, adding a deep savory taste.

What to serve with Homemade Runzas

These are hearty, so I like to pair them with something fresh or something crisp.

Simple sides

Dill pickles or pickled vegetables
Potato chips (classic sandwich vibe)
A crisp green salad with a tangy vinaigrette
Roasted carrots or roasted broccoli

Cozy sides

Tomato soup
Potato soup
A simple beefy broth for dipping

If you’re serving a crowd, set up a “dip and top” station. Mustard, hot sauce, ranch, extra cheese, sautéed onions. Let people build their perfect bite.

Make-ahead tips

This recipe is friendly to meal prep. Here’s how to plan it in a way that actually helps you.

Make the filling ahead
Cook the filling up to 2 days in advance. Store it in the refrigerator, then bring it closer to room temp before assembling.

Make the dough ahead
You can make the dough, let it rise, then refrigerate it (covered) overnight. The next day, let it sit on the counter for 30-45 minutes before shaping.

Assemble ahead (short window)
You can assemble the sandwiches, place them on a baking sheet, cover loosely, and refrigerate for up to 6 hours before baking. Bake straight from the fridge, adding 2-4 minutes if needed.

Storage and reheating

Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven (best texture)
Wrap in foil and bake at 350°F for 12-15 minutes. For a slightly crispier outside, unwrap for the last 2 minutes.

Reheat in the microwave (fastest)
Microwave for 60-90 seconds. If you’re reheating a larger one, do 60 seconds, rest 30 seconds, then another 30 seconds.

Air fryer reheat (my favorite quick method)
Air fry at 330°F for 4-6 minutes, until hot in the center. If it’s browning too quickly, drop the temp a bit.

Freezing instructions

Runzas freeze really well. That’s one of the reasons I love making them.

To freeze baked runzas

Let them cool completely.
Wrap individually in foil or plastic wrap.
Place in a freezer-safe bag or container.
Freeze for up to 3 months.

To reheat from frozen

Oven method: wrap in foil and bake at 350°F for 25-30 minutes, until hot in the center.
Air fryer method: 320°F for 10-12 minutes, flipping halfway.

Frequently asked questions

Can I use instant yeast instead of active dry yeast?
Yes. With instant yeast, you don’t have to bloom it first. You can mix it right in with the dry ingredients. That said, I still like to use warm liquid because it helps the dough rise faster.

Can I use store-bought dough?
You can. Refrigerated pizza dough or refrigerated bread dough will work in a pinch. The texture won’t be quite the same as homemade, but it’ll still be tasty.

How do I keep the bottoms from getting too brown?
Bake on the middle rack and use parchment paper. If your oven runs hot, double pan the baking sheet (place one sheet on top of another).

Why did my runzas split open?
Usually one of three things: too much filling, seams not sealed tightly, or a thin spot in the dough. Next time, reduce the filling slightly and pinch the seam closed firmly.

Can I make them vegetarian?
Yes. Use a mix of chopped mushrooms and cooked lentils (or a plant-based ground). Season well and keep the mixture juicy with vegetable broth.