NY-Style Chopped Cheese Sandwich

Ingredients

• 8 oz 90/10 ground beef (Lean‑to‑fat ratio gives enough juiciness for the sandwich)
• 2 tsp Montreal steak seasoning (Season meat and garnish; can use Lawry's seasoned salt)
• 1 tbsp High smoke‑point oil (canola, vegetable, or grapeseed) (For searing the patty)
• 0.25 cup Mayonnaise (Base for garlic mayo)
• 2 cloves Garlic cloves (Smashed and mixed into mayo)
• 1 cup Iceberg lettuce (Shredded fine, kept very cold for crunch)
• 1 medium Tomato (Thinly sliced; out‑of‑season is fine)
• 0.25 cup White onion (Oklahoma or yellow) (Very thinly sliced, about 20‑30 g)
• 2 slices American cheese slices (Processed cheese that melts into a sauce)
• 2 slices Provolone cheese (Mild, thinly sliced for quick melt)
• 1 roll Hoagie roll (hero roll) (Split but left attached on one side; toasted)
• 1 tbsp Ketchup (Adds moisture and a hint of sweetness)
• 12 pieces Pickled pepper rings (pepperoncini) (Adds briny bite)

Instructions

1. Prep all toppings and garlic mayo

   Shred 1 cup of iceberg lettuce, thinly slice the tomato, thinly slice the white onion (20‑30 g), and combine ¼ cup mayo with 2 smashed garlic cloves. Mix until smooth.

   Time: PT5M

2. Form the beef patty

   Place 8 oz (225 g) of 90/10 ground beef in a bowl, gently work it with your hands until slightly sticky, then flatten into a patty about ½‑inch thick.

   Time: PT2M

3. Preheat oven and skillet

   Preheat the oven to 400°F. Place the cast‑iron skillet on the stove over high heat and let it become very hot.

   Time: PT5M

   Temperature: 400°F

4. Sear the patty

   Add 1 tbsp high‑smoke‑point oil to the skillet. When shimmering, lay the patty in the pan and press down firmly with the metal spatula to maximize surface contact.

   Time: PT2M

5. Season and add onions

   Sprinkle 1 tsp Montreal steak seasoning over the bottom side, then scatter the thin onion slices on top. Let cook another 45‑60 seconds.

   Time: PT2M

6. Flip and finish searing

   Flip the patty, letting the onion‑topped side now face down. Cook for another 45‑60 seconds until both sides are deep golden‑brown.

   Time: PT2M

7. Chop the cooked meat

   Using the sturdy metal spatula, repeatedly slice the patty into quarter‑inch pieces, stirring so the meat breaks up into a loose, crumbly texture.

   Time: PT2M

8. Second seasoning

   Sprinkle another pinch of steak seasoning over the chopped meat and let cook for 1 minute to deepen flavor.

   Time: PT1M

9. Melt the cheese

   Place 2 slices of American cheese followed by 2 thin slices of provolone on top of the meat. Cover the pan briefly (or lower heat) and let melt for about 1 minute.

   Time: PT1M

10. Toast the hoagie roll

    Cut the hoagie roll in half, leaving one side attached. Pull a small amount of interior crumb from each side to make room, then place the halves on a baking sheet and toast in the 400°F oven for 5 minutes until lightly crisp.

    Time: PT5M

    Temperature: 400°F

11. Assemble the sandwich

    Spread 1 tbsp garlic mayo on both sides of the toasted roll. Spoon the cheesy chopped meat onto the bottom half, then layer two generous handfuls of shredded lettuce, pepper rings, 3 thin tomato slices, a sprinkle of steak seasoning, and drizzle 1 tbsp ketchup.

    Time: PT2M

12. Wrap and serve

    Close the sandwich, wrap tightly in foil or parchment paper, slice in half, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

68 g

Fat

44 g

Fiber

4 g

Ingredient Substitutions

• Instead of 90/10 ground beef: 80/20 ground beef, ground turkey (higher fat content needed)
• Instead of Montreal steak seasoning: Lawry's seasoned salt, generic steak seasoning
• Instead of High smoke‑point oil (canola, vegetable, or grapeseed): vegetable oil, grapeseed oil
• Instead of Mayonnaise: aioli, vegan mayo
• Instead of Garlic cloves: garlic powder (¼ tsp)
• Instead of Iceberg lettuce: Romaine lettuce, cabbage
• Instead of Tomato: canned diced tomato (drained)
• Instead of White onion (Oklahoma or yellow): red onion, shallots
• Instead of American cheese slices: cheddar slices, vegan cheese slices
• Instead of Provolone cheese: Swiss cheese, mozzarella
• Instead of Hoagie roll (hero roll): Kaiser roll, sub roll, burger bun
• Instead of Ketchup: BBQ sauce, hot sauce
• Instead of Pickled pepper rings (pepperoncini): banana peppers, jalapeño slices

Equipment Needed

• 12‑inch cast iron skillet
• Stove (burner)
• Oven
• Metal spatula (sturdy stainless steel)
• Chef’s knife
• Cutting board
• Mixing bowl (small)
• Measuring spoons/cups
• Aluminum foil or parchment paper

Critical Steps — Do Not Skip

• Forming a sticky patty for a good crust
• Pressing the patty onto the hot skillet
• Chopping the cooked meat to achieve the loose texture
• Melting both cheeses evenly
• Toasting the hoagie roll to prevent sogginess
• Wrapping the sandwich tightly before eating

Chef Tips from the Video

• A cast‑iron skillet provides the best crust; preheat it until it just starts to smoke.
• Press the patty firmly with a metal spatula for a caramelized bottom.
• Keep the lettuce in the freezer for a few minutes before assembly for extra crunch.
• Garlic mayo adds a subtle heat that elevates the sandwich—don’t skip the fresh garlic.

Troubleshooting

Storage

Refrigerator: Store wrapped sandwich in an airtight container for up to 2 days. Reheat the meat portion briefly before serving.

Freezer: Not recommended; the bread will become soggy after thawing.

Room temperature: Best eaten immediately; will become soggy after 1‑2 hours.

Make-Ahead Tips

• Shred lettuce and slice onion a few hours ahead; keep refrigerated.
• Prepare garlic mayo and store in a sealed container for up to 3 days.
• Portion raw ground beef into 8‑oz balls and keep chilled until ready.