Loaded Chopped Cheese Hoagie
In New York City, you’ll find versions of this sandwich in bodegas throughout the Harlem neighborhood. The ingredient list is simple and the recipe itself only takes 15 minutes to cook, which lends itself being the perfect quick-and-easy dinner for a busy weeknight.
prep time
10 mincook time
15 minIngredients
6 Tbsp. unsalted butter
4 hoagie rolls, split lengthwise
1½ lbs. Niman Ranch ground beef, divided into 4 portions
2 Tbsp. vegetable oil
1 small white onion, chopped
Kosher salt and pepper
8 slices American cheese
Ketchup and mayonnaise, for spreading
½ head iceberg lettuce, shredded
1 beefsteak tomato, thinly sliced
potato chips, for serving
Cooking Instructions
- Melt 2 tablespoons of butter in a large cast iron skillet over medium heat. Once melted, add 2 hoagie rolls, cut side down, to pan. Toast until golden brown, about 2 minutes. Transfer to a plate and repeat with 2 tablespoons of butter and remaining rolls.
- Increase heat to high. Add 1 tablespoon of butter and 1 tablespoon of oil to the pan. Place 2 portions of beef in the pan. Using a metal spatula, press firmly on each portion to flatten until very thin, similar to a smash burger. Season the top of the patties generously with salt and pepper. Scatter ¼ of the onion on each patty. Cook until meat is charred, about 2 minutes.
- Flip the meat, then “chop” each into small pieces using the spatula, trying to maintain a shape similar to the hoagie rolls. Place two slices of cheese over each patty. Cook until cheese is melted and meat is cooked, about 2 minutes. Spread mayo and ketchup on the cut side of the toasted rolls. Transfer cheese-topped meat to the bottoms of two hoagie rolls. Repeat with remaining meat, onion and cheese.
- Top sandwiches with lettuce and sliced tomatoes. Season with salt and pepper. Add top buns. Slice sandwiches in half. Serve hot.
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