Chopped Cheese
Chopped cheese is a classic New York City sandwich, known for its seasoned beef, melted cheese, and fresh toppings nestled within a toasted hoagie roll. This hearty handheld meal brings bold flavors and satisfying textures, making it a favorite across the city. Recreate the magic of a bodega-style chopped cheese at home and enjoy a comforting, savory experience.
Ingredients
- Ground beef 80/20 blend
- Kosher salt
- Black pepper
- Worcestershire sauce
- White onion finely chopped
- Garlic cloves minced
- Hoagie or bolillo rolls
- American cheese slices
- Mayonnaise
- Shredded iceberg lettuce for garnish
- Tomato slices for garnish
Instructions
- Prepare the Ground Beef:
- In a large skillet or pot over medium-low heat, add the ground beef without oil, allowing it to cook slowly so that the fat renders naturally. Stir intermittently, breaking the meat into crumbles, but leave some pinkness in the center for now.
- Add Aromatics and Seasoning:
- Once the beef is browned and most of the fat has been rendered, increase the heat to medium and introduce the chopped onions and minced garlic. Sauté for 4 to 5 minutes, or until the vegetables soften, and season with kosher salt, black pepper, and Worcestershire sauce. Remove from heat once everything is well combined.
- Toast the Rolls:
- Slice the hoagie or bolillo rolls in half. In batches, toast the rolls in a griddle or skillet over medium heat, with the cut sides facing down until they are golden brown and slightly crisp.
- Melt Cheese into the Beef:
- Divide the cooked beef mixture into six portions. For each portion, return it to the griddle or skillet on medium-low heat, then top with two slices of American cheese. Allow the cheese to melt thoroughly, and use a metal spatula to "chop" and mix the cheese into the beef, if desired.
- Assemble the Sandwiches:
- Spread one tablespoon of mayonnaise on the cut side of each toasted roll. Place the roll, mayo-side down, onto the cheesy beef mixture, pressing slightly to adhere.
- Final Touches and Serving:
- After 30 seconds, flip the sandwich using a spatula to ensure the filling is well secured within the roll. Repeat as necessary to create all six sandwiches. Top each with shredded iceberg lettuce and tomato slices. Slice each sandwich in half, and serve immediately for best taste and texture.
- For storage, keep any remaining beef filling in an airtight container in the refrigerator for up to 3–4 days.