1. Preheat oven to 350°F and set rack to middle position.

2. In a large skillet over medium heat, melt 2 tbsp butter until foaming. Add ground beef, breaking into small crumbles with wooden spoon. Season with minced garlic, onion powder, and black pepper. Cook 6-8 minutes until thoroughly browned with no pink remaining.

3. Pour in white cooking wine while pan is hot. Scrape up browned bits from bottom with wooden spoon. Let bubble and reduce 1-2 minutes.

4. Tilt skillet and remove excess liquid and grease with large spoon, leaving about 1-2 tbsp liquid for moisture. Return to low heat.

5. Stir in Worcestershire sauce, condensed cheddar cheese soup, and shredded cheddar cheese. Cook over low heat, stirring constantly, 2-3 minutes until cheese melts into smooth, creamy sauce.

6. Continue cooking over low heat 3-4 minutes more, stirring frequently, until mixture thickens. Cover skillet with lid and remove from heat.

7. Using serrated knife, cut French bread into four 4-inch sections. Slice each section in half vertically, leaving one edge connected like a hinge.

8. Fill each bread section generously with one-quarter of beef mixture, distributing evenly. Press down gently after filling.

9. Spray exterior of each sandwich with non-stick cooking spray. Wrap each tightly in aluminum foil, folding edges to seal. Place on cookie sheet.

10. Bake 10-15 minutes until sandwiches are heated through and bread feels hot. Let rest 1-2 minutes, then carefully unwrap and serve immediately.