Ingredients
- 1 small onion, diced
- 4 slices American cheese
- 2 hero rolls (or sub rolls)
- 1 cup shredded lettuce
- 1 tomato, sliced
- 2–3 Tbsp mayo
- 1–2 Tbsp ketchup (optional, but classic)
- 1 Tbsp olive oil
- 1–2 Tbsp Cow-Abunga Seasoning
The NYC Classic, Dialed Up
The chopped cheese is a straight-up classic—crispy-edged beef, melted cheese, and fresh toppings packed into a toasted roll.
Seasoned with Cow-Abunga, this version brings an extra layer of savory, off-the-grill flavor that takes it from corner-store staple to something seriously next level.
Preparation:
- Heat a skillet or flat top over medium-high heat. Add olive oil, then cook diced onion until soft and slightly caramelized, about 3–4 minutes.
- Add ground beef directly on top of the onions. Season generously with Cow-Abunga and let it sear before breaking it up.
- Once mostly cooked, chop the beef and onions together until finely combined but not mushy.
- Lay slices of American cheese over the mixture. Let melt, then fold and chop again until everything is fully combined and gooey.
- Split and lightly toast the rolls on the griddle.
- Spread mayo (and ketchup if using) on the bread. Load with the chopped beef mixture and top with lettuce and tomato.
- Cut in half and serve immediately.
Pro Tip:
Let the beef get a little crust before chopping it—this adds texture and deeper flavor that makes the sandwich.
Make It Your Own:
- Add pickles or jalapeños for extra bite
- Swap American cheese for cheddar or pepper jack
- Use hoagie rolls or hero bread for a more classic feel
- Add hot sauce for a little heat
What To Serve It With:
Serve with fries, chips, or a simple slaw. This is a full meal on its own but pairs well with anything crispy on the side.