New York Chopped Cheese Sandwich

This iconic New York chopped cheese sandwich offers everything you crave in a hot street cart meal right from your own kitchen. Juicy seasoned beef, golden onions, gooey cheese all tucked into a toasted roll and loaded up with cool toppings and zesty sauce. Perfect for a quick weeknight dinner that satisfies every single bite.

The first time I made this at home my entire apartment smelled like a deli and I realized you do not need to hop on the subway for a truly authentic chopped cheese experience.

Ingredients

• Ground beef: Choose ground beef with good marbling, preferably an eighty twenty lean fat mix, for full flavor and juicy texture.
• Yellow onion: Lends sweetness and savory depth to the beef. Look for an onion that feels heavy and has shiny skin.
• American cheese: Brings the signature creamy melt to the sandwich. Classic yellow slices are traditional, but you can use white cheese if desired.
• Soft hoagie rolls: The traditional sandwich base. Give them a gentle squeeze at the bakery to check for freshness.
• Seasoned salt, black pepper, garlic powder: These build layers of flavor right in the skillet. Always taste your seasoned salt before using to adjust for saltiness.
• Fresh iceberg lettuce and ripe tomato: Brighten and balance the sandwich. Pick a tomato that is firm and vibrant.
• Mayonnaise and ketchup: Give both zip and creaminess to the sandwich. Choose your favorite brand for the best taste.

Instructions

Prepare the Aromatics:

Dice the onion into small pieces. Heat a large skillet over medium high and swirl in neutral oil. Wait until it shimmers. Add the onions and let them sweat and turn translucent, about five minutes, until you smell a hint of sweetness.

Brown the Beef:

Add all the ground beef into the skillet right on top of the onions. As it cooks, begin breaking it apart with a spatula, scraping it into small crumbles. Keep chopping and stirring so the meat cooks evenly and browns on the edges, about six to eight minutes.

Season the Mixture:

Sprinkle the seasoned salt, black pepper, and garlic powder evenly over the beef. Toss everything together so every bit of meat and onion is coated. Continue sautéing until a dark crust forms on some pieces for extra rich flavor.

Melt the Cheese:

Lay the American cheese slices right on top of the hot chopped beef. Turn the heat to low and cover with a lid for one minute or until melted. Once melted, fold and mix the cheese into the meat so every bite is creamy and gooey.

Toast the Rolls:

Butter the inside of each split hoagie roll with unsalted butter. Place them cut side down in a clean skillet or griddle over medium heat. Toast until the bread is golden brown and warm all the way through, about two to three minutes.

Build the Sandwiches:

Spoon the beef and cheese mixture generously into each toasted roll. Layer tomato slices and shredded lettuce on top. Spread mayonnaise and ketchup over the inside of the top roll and gently press together. Each sandwich should be loaded, sturdy, and melty from corner to corner.

Iceberg lettuce is my must have topping for its fresh crunch and cold bite especially when the meat is hot. The sound when you bite into the sandwich always reminds me of sharing late night chopped cheese with friends after a NY Knicks game.

Storage and Leftover Tips

If you have extra chopped beef filling, store it in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat to bring back that crispiness. Assemble the roll and toppings fresh for the best texture.

Easy Ingredient Swaps

Switch in cheddar or provolone cheese for a different flavor profile. Try using sub rolls or even rustic sandwich bread instead of hoagie rolls if that is what you have on hand. Shredded romaine can stand in for iceberg if needed.

Perfect Ways to Serve This

Chopped cheese is great paired with crisp fries, oven roasted potato wedges, or a tangy pickle on the side. For a party platter, assemble smaller sandwiches using slider buns.

Friends always rave about the melt factor of this chopped cheese and ask for seconds. One neighbor claimed mine reminded her of her favorite Harlem deli.

Recipe Q&A

→ What type of cheese works best for chopped cheese sandwiches?

American cheese is classic for its creamy melt, but cheddar or provolone also complement the beef well.

→ Should I toast the hoagie rolls?

Yes, buttering and toasting the rolls adds crunch and helps hold up the fillings.

→ Can I use other ground meats?

Ground turkey or chicken can substitute for beef, but the classic flavor comes from 80/20 ground beef.

→ How do I prevent the filling from falling out?

Chop the beef finely and press gently into the roll, then top with shredded lettuce and sliced tomato.

→ What toppings go well with chopped cheese?

Shredded iceberg lettuce, tomato, mayonnaise, and ketchup are traditional, but pickles or hot sauce are tasty extras.