NYC Chopped Cheese
A New York City bodega icon made from ground beef chopped and mixed with onions and American cheese on a griddle. It is served on a hoagie roll with all the fixings.
Ground beef chopped with onions and melted American cheese stuffed into a toasted hoagie roll Harlem-style.
Nutrition per serving
Ingredients
Filling
Seasoning
Bread
Sauce
Instructions
Cook the onions
Heat a cast iron skillet or flat griddle over medium-high heat. Add the diced onions with a small drizzle of oil and cook for 3 to 4 minutes stirring occasionally until they are softened and beginning to turn golden at the edges.
Add and brown the beef
Add the ground beef directly on top of the onions. Season with garlic powder, salt, and pepper. Let the beef cook without stirring for 2 minutes to develop browning on the bottom, then break it apart and mix it with the onions.
Chop and combine
Using a stiff spatula or bench scraper, chop and fold the beef and onions together repeatedly until the mixture is finely broken down and well combined. This chopping action is what defines the texture of a proper chopped cheese.
Melt the cheese
Shape the beef mixture into two mounds roughly the length of your rolls. Lay 2 slices of American cheese over each mound. Cover with a dome lid or a metal bowl for 30 seconds to trap steam and melt the cheese completely.
Load the roll and serve
Toast the inside of the hero rolls on the griddle for 30 seconds. Spread mayo on one side and ketchup on the other. Use a spatula to slide each cheese-covered mound into a roll. Add shredded lettuce and sliced tomato if desired and serve immediately.
Substitutions
Common mistakes
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