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Chopped Cheese Sandwiches Recipe
Ash Tyrrell

Chopped Cheese Sandwiches Recipe

I have to admit, the first time I made a chopped cheese sandwich at home, I was hooked instantly. The juicy, seasoned beef, gooey melted cheese, and fresh toppings came together in a way that made every bite irresistible. Making it myself gave me the freedom to tweak the flavors and textures exactly how I like.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds 80/20 ground beef – the fat keeps the filling juicy and flavorful; leaner meat can dry out
  • 1 white onion chopped – adds sweetness and depth when cooked
  • 4 cloves garlic minced – boosts aroma and richness
  • Salt to taste – enhances the beef’s natural flavor
  • Black pepper to taste – adds a mild kick
  • 2 teaspoons Worcestershire sauce – gives a subtle umami punch
  • 6 slices American cheese – melts perfectly into the beef for that signature gooey texture
  • 6 hoagie rolls – sturdy enough to hold all the filling without falling apart
  • 1 cup shredded lettuce – adds crunch and freshness
  • 1 medium tomato sliced – balances the richness of the beef and cheese
  • Mayonnaise or preferred sandwich spread – optional but I love the creaminess it adds

Method
 

  1. I start by heating a skillet over medium-low heat and adding the ground beef. Once it starts to brown, I toss in the onions and garlic, letting them cook in the beef’s fat. This helps the flavors blend beautifully.
  2. After the beef is cooked, I stir in salt, pepper, and Worcestershire sauce. Then, I place slices of American cheese on top and let them melt. Using the spatula, I chop and fold the cheese right into the beef until it’s all gooey and well combined.
  3. While the cheese melts, I toast my hoagie rolls lightly and spread a little mayo. Then, I pile the beef and cheese mixture onto each roll and top with fresh lettuce and tomato. Serve immediately for the best experience.

Notes

  • I always use 80/20 ground beef for juiciness; leaner blends need a drizzle of oil
  • Don’t skip chopping the cheese into the beef—it makes every bite gooey
  • Toasting the roll prevents it from becoming soggy
  • I like adding a pinch of smoked paprika for a subtle smoky flavor