Do Share Recipe

Chopped Cheese Sandwich Recipe | Classic New York Deli Favorite

I just whipped up this chopped cheese sandwich recipe and let me tell you it’s a game changer. I love how the juicy, seasoned beef mixes with melted cheese and crisp veggies in every bite.

If you enjoy bold, comforting meals (or want fun dinner recipes), this is one to bookmark. You can also try “Vegetable Stir-Fry with Tofu Recipe” as a lighter side or explore our guide for more tasty ideas.

Ingredients (Makes 4 sandwiches)

Here’s what you’ll need — plus tips on picking the best versions:

4 hoagie buns — choose ones with soft insides and a slightly crisp crust (they hold up to the juicy filling).
2 tablespoons butter, divided — for toasting the buns and adding flavor.
1 medium yellow onion, thinly sliced — caramelizes quicker if sliced thin (avoid frozen onions).
1 lb (about 450 g) ground beef (80/20) — the fat gives richness; leaner beef may dry out.
2 teaspoons of kosher salt — enhances the meat’s natural flavors.
½ teaspoon ground black pepper — for a subtle heat.
1 teaspoon garlic powder — a background savory note.
4–8 slices American cheese — meltable and classic; freshly sliced from a block works best.
½ cup ketchup (optional) — adds tang and moisture.
½ cup good quality mayonnaise (optional) — creamy balance.
Iceberg lettuce, thinly sliced — crisp texture.
2 medium tomatoes, thin slices — juicy and fresh contrast.

Note: several servings — this batch makes about 4 hearty sandwiches.

Cooking Time

Here’s roughly how long everything takes:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

How to Make the Chopped Cheese Sandwich

Toast the Buns

I start by splitting the hoagie buns and melting one tablespoon of butter in a skillet. Then I toast the inside cut-sides until golden. This step gives crunch and structure so the bun doesn’t get soggy later.

Sauté the Onions

Using the same pan (with remaining butter), I cook the thin onion slices over medium heat for about 6–8 minutes until softened and translucent. Then I set them aside while I move on to the beef.

Cook and Chop the Beef

Next, I season the ground beef with salt, pepper, and garlic powder, and shape it into a loose patty. I cook it 5–6 minutes on one side, flip, and cook another 4–5 minutes. Then I return the onions to the pan and use a firm spatula to chop the meat and onion mixture together until they form bite-sized crumbles.

Melt the Cheese

Once the beef is fully cooked, I divide the mixture into four portions (still in the pan). I place 1–2 slices of American cheese on each portion and allow it to melt until it’s gooey and cohesive.

Assemble the Sandwiches

With the toasted buns open, I spread mayonnaise on one side, ketchup on the other (if using). Then I spoon the cheesy beef mixture onto each bun and top with crisp lettuce and juicy tomato slices. It’s best eaten immediately while hot.

Additional Tips for Making this Recipe Better

Here are some things I learned from doing this again and again:

Using a rigid spatula — helps me chop the meat cleanly and get bit-sized pieces.
Don’t overdo the chopping — I leave a few slightly larger bits for texture (not taco-fine crumble).
Drain excess fat if too greasy — it keeps the filling flavorful but not greasy.
Toast the buns just before assembling — that way they stay crisp beneath the moist filling.

Variations

You can tailor the sandwich to your taste, or adapt it to different dietary needs (also good in “dinner recipes” collections):

Spicy version: add diced jalapeños or hot sauce to the beef mixture.
Worcestershire boost: stir in a teaspoon or two for deeper savory flavor.
Different bread: use a kaiser roll, sub roll, or even a wrap.
Low carb: skip the bread — serve the meat + cheese over lettuce “boats.”
Dairy-free: use dairy-free “American” style slices or melted vegan cheese alternatives.

Equipment You Need

Here’s a quick list of what helped me make it smoothly:

Skillet or griddle — for toasting buns and cooking beef.
Rigid spatula — to chop the meat + onions in the pan.
Knife & cutting board — for slicing onion, lettuce, tomato, buns.
Measuring spoons/cups — to ensure proper seasoning.

How to Serve the Chopped Cheese Sandwich

Here’s how I like to present and garnish it:

Serve hot, with crisp sides like chips or fries.
Garnish with pickle slices, hot peppers, or extra lettuce.
Pair with cold slaw or a side salad.
For visual appeal, layer cheese so it peeks out, and serve open-face or cut in half.
It pairs nicely alongside a Grilled Chicken and Veggie Skewers Recipe if you’re making a spread.

Calories & Nutrition Facts (per sandwich)

Here’s the rough breakdown:

Calories: 970 kcal
Carbohydrates: 69 g
Protein: 52 g
Fat: 54 g
Saturated Fat: 21 g
Polyunsaturated Fat: 26 g
Trans Fat: 2 g
Cholesterol: 169 mg
Sodium: 2813 mg
Fiber: 5 g
Sugar: 14 g

How to Store the Chopped Cheese Sandwich

Refrigerating:
Store leftover meat mixture in an airtight container for up to 4 days.

Freezing:
You can freeze the cooked meat (without buns) in a freezer-safe container for longer storage (about 2–3 months).

Reheating:
Warm the meat in a skillet or microwave, then toast the buns and reassemble just before eating so bread stays crisp.

Why You’ll Love This Recipe

Here’s why I’m always coming back to it:

Quick & easy: ready in ~30 minutes, perfect for weeknights.
Flavorful & satisfying: juicy beef, melted cheese, crisp veggies — all in one sandwich.
Versatile: easy to customize (spicy, low-carb, dairy-free).
Budget friendly: uses simple ingredients like ground beef rather than expensive cuts.
Crowd pleaser: satisfies burger cravings in sandwich form with a fun twist.

Making a chopped cheese sandwich is a treat that feels both indulgent and approachable. With a little care in toasting, chopping, and layering, you get robust textures and flavors in every bite. Feel free to tweak the toppings, cheese style, or spice level to make it your own. Because good food should always feel like your style.

Ben Carraoli