Bodega Chopped Cheese Recipe

Prepare onions

Thinly shave or finely slice the yellow onion. Place half the onion (about 1/2 of the shaved onion) aside to cook with the beef; reserve the remaining shaved onion for topping the sandwich raw if you like a fresher crunch.

Toast rolls

Preheat a skillet or griddle over medium heat. Lightly butter the cut sides of the Portuguese rolls. Place buttered sides down on the hot skillet and toast until golden brown and crisp, about 1–2 minutes. Remove and set aside.

Cook onions

Add 1 tablespoon vegetable oil to the same skillet and heat over medium. Add the portion of shaved onion reserved for cooking and a pinch (about 1/8 tsp) of salt. Sauté, stirring occasionally, until softened and lightly golden, about 4–6 minutes.

Brown and chop the beef

Increase heat to medium-high and add the ground beef to the skillet with the softened onions. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Break the beef into pieces with a spatula and let it sear for 1–2 minutes undisturbed to develop color. Using a heavy spatula, press and chop the beef into very small pieces while continuing to cook, scraping and turning frequently, until fully cooked and no pink remains, about 6–8 minutes total. Drain excess fat if desired, leaving a tablespoon in the pan for flavor.

Combine with ketchup

Reduce heat to low. Add 1/4 cup ketchup to the chopped beef and stir thoroughly to coat. Cook for 1–2 minutes until the ketchup warms and lightly caramelizes with the meat. Taste and adjust seasoning with additional salt or pepper if needed. If using hot sauce, stir it in now.

Add cheese and melt

Spread the chopped beef mixture into an even layer in the skillet. Lay the American cheese slices over the meat, slightly overlapping. Cover the skillet with a lid or large sheet pan for 1–2 minutes, or until cheese is melted. Use the spatula to fold cheese into the beef to create the classic 'chopped cheese' texture.

Assemble sandwiches

Open each toasted roll and divide the cheesy chopped beef evenly between the two rolls. Top with the reserved raw shaved onion for brightness and crunch. Add pickle slices if using. If you like additional ketchup, lightly drizzle or spread more on the roll tops.

Serve

Close the rolls and press gently. Cut in half if desired and serve hot. Leftover chopped beef keeps covered in the refrigerator for up to 3 days; reheat in a skillet.