New York-Style Chopped Cheese Sandwich
A hearty, messy, and utterly satisfying sandwich loaded with seasoned ground beef, melted cheese, and fresh toppings on a soft hoagie roll.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings6
This chopped cheese sandwich is a true New York classic: juicy, seasoned ground beef is cooked flat, then broken up and smothered with melty cheese, all piled onto a toasted hoagie roll with a spicy mayo sauce, crisp lettuce, and tangy pickled jalapeños.
It's the kind of handheld meal that hits every note—savory, creamy, spicy, and fresh. Perfect for a casual dinner or game day, this recipe brings the iconic bodega experience straight to your kitchen.
Ingredients
Servings
Converted amounts are rounded.
Method
- Make the sauce: In a small bowl, combine the mayonnaise with sriracha sauce to taste and whisk until smooth.
- Heat a cast-iron skillet over medium heat. Add the sliced onion and bell pepper with 2 tablespoons of olive oil and a pinch of salt. Cook until softened, then transfer to a plate or bowl.
- Add the ground beef to the same skillet and press it into an even, flat layer. Season with salt, pepper, garlic powder, and ground coriander. Cook over medium-high heat for about 4 minutes.
- Flip the beef patty over and season the other side with salt. Break the beef into crumbles using a spatula and cook for another 2 minutes.
- Top the crumbled beef generously with your chosen cheese and cook until the cheese is fully melted and gooey.
- Toast the hoagie rolls lightly, then slice each in half lengthwise to create a pocket.
- Spread the sriracha-mayo sauce and some ketchup on both sides of the roll. Layer with lettuce, the cooked onion-pepper mixture, pickled jalapeños, tomatoes, extra onions, and avocado if desired.
- Pile the chopped cheese meat on top of the vegetables and serve immediately.
💡 Tips
- For the best texture, use a cast-iron skillet and don't overcrowd the beef.
- Feel free to adjust the sriracha amount to your spice preference.
- Serve immediately after assembling to keep the roll from getting soggy.
Inspired by a recipe from Dimitras Dishes