My chopped cheese recipe brings NYC street food right to your griddle. I loaded juicy, seasoned beef, sweet caramelized onions, and melted American cheese into a toasted roll with fresh tomatoes and lettuce. It’s everything you expect from the iconic bodega-style sandwich and more.
Whenever I get home from a trip, I head into the kitchen and try to recreate the street food I enjoyed along the way. Some of my favorites have been this New Orleans Shrimp Po’Boy, my zesty Mexican Street Corn, and now, one of New York City’s best-kept secrets, this easy chopped cheese sandwich.
The Chopped Cheese
I’ve been cooking professionally for over 30 years, and somehow, the chopped cheese wasn’t on my radar until recently. While there’s definitely some dispute over who actually invented it, the classic recipe is most famously tied to a spot in Harlem called Hajji’s (AKA the Blue Sky Deli). But no matter which corner store you grab one from, you’re in for something that feels like eating a cheesesteak, a smash burger, and a sloppy joe all in one.
At first glance, a chopped cheese may look like a classic Philly cheesesteak; however, a proper bodega chopped cheese is made with adobo- and sazón-seasoned ground beef that’s seared on a sizzling griddle with caramelized onions. American cheese slices are chopped right into the meat before it’s all layered into a soft, toasted roll and finished with fresh, crisp toppings.
Dare I say it, but I would choose this over a cheeseburger any day. I legit made and ate it for three straight days—it’s just that tasty! Whether you’re firing up an outdoor Blackstone like me or a big indoor griddle, with a little heat control and some heavy chopping, you can have this legendary sandwich in front of you in no time.
Ingredients and Substitutions
You don’t need a local bodega to find the ingredients for a bodega-style chopped cheese. Here is everything I used, including a few tested substitutions:
- Neutral-Flavored Oil, butter, or beef tallow for frying the onions and beef.
- Onion – A diced and caramelized small yellow onion.
- Ground Beef – 80/20 ground beef is my go-to because it’s fatty enough to still have some flavor but not so greasy that your sandwich bun is going to fall apart.
- Seasonings – I wanted to lean into the Latino neighborhood influence, so I seasoned the beef with my homemade adobo seasoning and this sazón seasoning. I can also vouch that using chicken bouillon powder is pretty dang tasty. Or, if you need a substitute, replace either seasoning blend with 2 teaspoons of salt and a half teaspoon of ground pepper.
- American Cheese – There’s nothing better on a chopped cheese than gooey and stretchy American cheese. Provolone or sharp cheddar also tastes great with griddled beef.
- Soft Sandwich Buns, like hero, hoagie, French, or sub buns.
- Sandwich Toppings, mayonnaise, ketchup, sliced Roma tomatoes, and shredded iceberg lettuce. The mayonnaise is especially important. Duke’s is honestly the best, although my homemade mayo is pretty great.
How to Make a Chopped Cheese Sandwich
Brown the onions on a large oiled griddle or in a cast iron skillet. Set aside.
Shape the beef: Meanwhile, shape small mounds of ground beef on a lined sheet tray.
Cook the beef: Spread out half* of the beef on the griddle. Using two spatulas, press the beef down to flatten it. This will give you as much surface area as possible, crisping up the small bits of meat and leaving big, juicy chunks behind.
*Pro tip → You can make a chopped cheese on a big ‘ol griddle, like a Blackstone, if you have one. Don’t bother splitting anything in half—it’s big enough to cook all of the beef, onions, and cheese at the same time.
Season the beef with the adobo and sazon seasoning, then chop it up into smaller pieces.
Combine with the onions: Mix half of the caramelized onions with the beef, then top the mixture with half of the cheese slices.
Chop it up: Once it starts to melt, chop up the beef to mix in the gooey cheese. Set half aside. Repeat the same process with the remaining beef, onions, and cheese.
Toast the buns: Brush the mayo on the sliced rolls, then toast them cut-side down on the griddle.
Spread: Remove the toasted rolls, then evenly spread the remaining mayonnaise and ketchup on the toasted buns.
Assemble: Next, add the cheesy beef to the bottom toasted bun, then layer with sliced tomatoes and shredded lettuce.
Wrap: Fold the roll over, wrap it tightly in foil, and let it rest for a few minutes. Slice and serve.
Chef Tip + Notes
Remember: we’re not going for taco meat here. You want to use a wooden spoon, two metal spatulas, or a griddle scraper to chop up the beef into a mix of small, bite-sized pieces and large, juicy chunks. These mismatched sizes are what set a chopped cheese apart from a cheesesteak and other ground beef sandwiches.
- Brown the onions for the full 20 minutes. Trust me: a little time and patience make all the difference in the sandwich’s overall flavors.
- Don’t just lay the cheese on top and let it melt. We want to get a little aggressive with it! Chopping the cheese right into the beef is how you get it to bind with the beef fat, onion juices, and crispy seared bits.
- Wrap the sandwich before slicing: Wrap the whole thing tightly in aluminum foil, let it sit for 1 to 2 minutes, and then cut it in half. This traps steam inside just long enough to soften the roll and glue the cheese, meat, lettuce, and tomato together so your sandwich doesn’t fall apart when you slice into it.
- Ground beef substitutes: You can also make a chopped cheese with ground turkey or chicken. I recommend adding an extra drizzle of oil to the griddle to help the edges crisp up without drying out the meat.
- Optional add-ins: For even more flavor, try caramelizing mushrooms with the onions, adding a dash of Worcestershire sauce, or chopping crispy bacon into the beef mixture. As for the toppings, add some pickled jalapeños, pickled cherry peppers, sliced banana peppers, or a splash of hot sauce.
Serving Suggestions
Biting into a foil-wrapped chopped cheese immediately makes me feel like I’m back in New York. I don’t really need a side dish for this—all that beef and cheese make it pretty filling on its own—but a bag of potato chips or a cold can of iced tea never hurts.
When I’m making these for dinner, I’ll go for the true NYC street food experience: the meaty sandwich on a plate with a side of these homemade potato chips, a scoop of my vinegar-based coleslaw, and a juicy dill pickle spear.
Make-Ahead and Storage
Make-Ahead: Definitely try to eat this sandwich right away so that it doesn’t get too soggy. For a head start, caramelize the onions, brown the beef, and chop the cheese 2 to 3 hours before serving. Just keep everything in a covered skillet over low heat until it’s time to assemble.
How to Store: Place the chopped cheeseburger mixture in an airtight container, separate from the rolls, lettuce, and tomatoes. Refrigerate for 4 to 5 days. You can also freeze the cooked meat and onion mixture for up to 2 months. Let it thaw in the fridge before reheating.
How to Reheat: Warm the leftovers in a covered skillet over medium-low heat with a tiny splash of water or oil. Or microwave the cheesy meat in 30-second intervals until heated through. Serve on a freshly toasted roll with toppings.
More Sandwich Recipes
- Classic Reuben Sandwich
- Monte Cristo Sandwich
- Roast Beef Sandwich
- The Ultimate Homemade BLT
- Steak Sandwich
Chopped Cheese Recipe
Ingredients
- 2 tablespoons neutral-flavored oil, substitute with butter or tallow
- 1 large peeled small diced yellow onion
- 2 pounds freshly ground 80/20 beef
- 4 teaspoons adobo seasoning
- 2 teaspoons sazón seasoning
- 4-5 American cheese slices, per 1 pound of beef
- 4 soft hero, hoagie, French, or sub buns, sliced in half lengthwise
- 8 tablespoons mayonnaise
- 4 tablespoons ketchup
- 16 slices of fresh Roma tomatoes
- 2 cups shredded iceberg lettuce
- salt and pepper to taste
Instructions
- Add the oil to a griddle or a large cast iron skillet over medium heat, about 350°F.
- Next, add the onions, gently season with salt, and cook, stirring occasionally, for 20 minutes, or until well browned.
- In the meantime, spread the freshly ground beef into little mounds on a sheet tray lined with parchment paper or on a platter.
- Once the onions are done, set them aside.
- On the griddle, add half of the meat and spread it out across the griddle. Then, using two spatulas, press down on the beef to flatten it as best you can.
- Immediately, evenly sprinkle on the adobo and sazon seasoning. You can substitute with 2 teaspoons of salt and a half a teaspoon of ground pepper.
- Let the beef stand for 2 to 3 minutes. Next, using a spatula or a griddle scraper, chop the beef into smaller pieces.
- Mix in half of the caramelized onions and then spread on half of the American cheese slices.
- Once it begins to melt, chop in the cheese until it is completely mixed in. Once combined, set the cheesy beef to the side on a plate. Repeat the process with the remaining half of the beef. If you have a black stone or an extra-large griddle, you can cook the beef all at once.
- Brush 2 teaspoons of mayonnaise on each half of the sliced rolls. Place them cut-side down on the griddle and cook for 2 to 3 minutes, or until toasted.
- Remove the toasted rolls and evenly spread on the remaining mayonnaise and ketchup on the toasted buns.
- Next, evenly add the cheesy beef to the bottom toasted bun, then layer on sliced tomatoes and shredded lettuce.
- Fold the roll over, wrap in foil, and let stand for 1 to 2 minutes. Slice and serve.
Chopped Cheese Recipe