Name: Chopped Cheese Sandwich Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds ground beef (80/20 blend); 1 white onion, chopped; 4 cloves garlic, chopped; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon Worcestershire sauce; 6 hoagie or bolillo rolls; 12 slices American cheese; 6 tablespoons mayonnaise; Shredded iceberg lettuce, for serving; Tomato slices, for serving

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This chopped cheese sandwich is my take on a New York bodega classic. I cook seasoned ground beef with onions and garlic, melt in creamy American cheese, and pile it all into a toasted hoagie roll with lettuce, tomato, and a swipe of mayo. It’s hearty, flavorful, and completely satisfying—just like the ones you’d get on a city street corner.

Chopped Cheese Sandwich Recipe

Why You’ll Love This Recipe

I love this recipe because it delivers bold flavor without fuss. I can whip it up in under 30 minutes, making it perfect for busy nights. The beef and cheese combination is pure comfort, while the fresh lettuce and tomato keep it balanced. It’s also very forgiving—I can tweak the seasonings, swap the cheese, or pile on extra toppings depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef (80/20 blend)
1 white onion, chopped
4 cloves garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
6 hoagie or bolillo rolls
12 slices American cheese
6 tablespoons mayonnaise
Shredded iceberg lettuce, for serving
Tomato slices, for serving

Directions

I add the ground beef to a large, dry skillet over medium-low heat and cook slowly, breaking it up as the fat renders.
Once most of the beef is browned, I stir in the onion and garlic, cooking until softened, about 4–5 minutes.
I season with salt, pepper, and Worcestershire sauce, then remove the skillet from the heat.
I toast the rolls in a skillet or griddle until golden brown.
For each sandwich, I heat a portion of the beef filling in the skillet, top it with two slices of cheese, and let it melt.
I spread mayonnaise on the toasted rolls, place them toasted-side-down over the beef, and let them sit for about 30 seconds.
I flip the sandwich, tuck any loose filling back in, then add lettuce and tomato before serving hot.

Servings and timing

This recipe makes 6 sandwiches. Prep time is about 10 minutes, cook time about 20 minutes, for a total of 30 minutes.

Variations

I sometimes swap the American cheese for cheddar or provolone for a different flavor. For spice lovers, I mix in sliced jalapeños or a dash of hot sauce with the beef. If I want a slightly lighter option, I use ground turkey and a whole wheat roll.

storage/reheating

I store leftover beef filling in an airtight container in the fridge for up to 4 days. When reheating, I warm it in a skillet over medium heat until hot, then add the cheese and assemble the sandwich fresh. I don’t store the assembled sandwiches since the bread can get soggy.

FAQs

How is chopped cheese different from a cheesesteak?

I use ground beef for chopped cheese, while a cheesesteak is made with thinly sliced steak. Chopped cheese also gets fresh lettuce and tomato, which isn’t common in cheesesteaks.

Can I make chopped cheese without a griddle?

Yes, I use a large skillet or cast iron pan at home, and it works perfectly.

What kind of bread works best?

I like sturdy hoagie or bolillo rolls because they hold up well to the juicy beef and melted cheese.

Can I make this ahead?

I prepare the beef filling in advance, store it in the fridge, and assemble the sandwiches fresh when I’m ready to serve.

Can I freeze the beef filling?

Yes, I let it cool completely, freeze it in portions, and reheat on the stovetop before adding cheese.

Conclusion

This chopped cheese sandwich is my go-to when I want something hearty, quick, and packed with flavor. It’s a little taste of New York that I can make anytime at home, and it always hits the spot. Once I learned how simple it was to make, it became a regular in my kitchen.