Mexican Chopped Cheese – NYC Street Food at Home

If you’ve ever wandered through the streets of NYC, you know the magic of a Chopped Cheese Sandwich: juicy, cheesy, and downright addictive. This classic street-food favorite features seasoned ground beef chopped and grilled right on the griddle, melded with melty cheese, sautéed veggies, and tucked into a warm sandwich roll.

This recipe brings that iconic New York flavor home, with a slight Mexican twist — spicy peppers, fresh cilantro, and a touch of chili powder that gives it a bold, colorful flair. Whether it’s lunch, dinner, or a snack, this sandwich packs flavor and nostalgia in every bite.

Why You’ll Love This Recipe

• Quick & Easy: Ready in 20 minutes or less.
• Customizable: Add jalapeños, avocado, or your favorite cheese.
• Comfort Food Magic: Juicy beef + melty cheese = pure happiness.
• Street-Food Style: Perfect for recreating the NYC chopped cheese experience at home.
• Kid-Friendly: Mild enough for little ones, spicy enough for adults.

Ingredients

For the Chopped Cheese Filling:

• 1 lb (450g) ground beef (85% lean recommended)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 small bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 4 slices cheddar or American cheese

For Assembly:

• 4 sandwich rolls or hoagie rolls
• 1/2 cup shredded lettuce
• 1 medium tomato, sliced thin
• 1-2 jalapeños, sliced (optional)
• Mayonnaise, ketchup, or your favorite sauce
• Fresh cilantro leaves (optional)

Instructions

1. Prep your veggies:
   Dice onions, bell peppers, tomatoes, and jalapeños. Set aside.
2. Cook the beef:
   Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers; sauté 2–3 minutes until soft.
3. Add the garlic and spices:
   Stir in garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook 30 seconds until fragrant.
4. Brown the beef:
   Add ground beef, breaking it up with a spatula. Cook 5–7 minutes until fully browned and flavorful.
5. Melt the cheese:
   Lower heat to medium. Layer cheese slices over the beef, cover the pan with a lid for 1–2 minutes until melted and gooey.
6. Prepare the rolls:
   Slice rolls and lightly toast them on a separate skillet or oven for extra crunch.
7. Assemble the sandwich:
   Scoop cheesy beef onto each roll. Top with shredded lettuce, tomato slices, jalapeños, and a drizzle of mayonnaise or sauce. Add cilantro if desired.
8. Serve immediately:
   Enjoy hot with crispy fries or a side salad for the ultimate street-food experience.

Pro Tips for Perfect Chopped Cheese

• Cheese choice matters: American cheese melts smoothly, cheddar gives a sharp tang.
• Toast your roll lightly: Adds texture and prevents sogginess.
• Control the heat: Start mild, add jalapeños or hot sauce for kick.
• Add avocado or pickled onions: Optional toppings take flavor to the next level.

Flavor Variations

1. Spicy Mexican Chopped Cheese: Extra jalapeños and a sprinkle of chili flakes.
2. Southwest Style: Add black beans and corn for a hearty twist.
3. Breakfast Chopped Cheese: Top with a fried egg for brunch perfection.
4. BBQ Chopped Cheese: Mix in a tablespoon of barbecue sauce before adding cheese.
5. Veggie Lovers: Substitute half the beef with sautéed mushrooms or zucchini.
6. Cheese Explosion: Combine cheddar, mozzarella, and Monterey Jack for ultimate melty goodness.
7. Mini Sliders: Use small rolls for party appetizers or game day snacks.

Storage & Reheating

• Refrigerate: Store leftover filling (without cheese) for up to 3 days in an airtight container.
• Freeze: Freeze cooked beef mixture (cheese excluded) for up to 2 months; thaw and reheat.
• Reheat: Warm gently in a skillet, stir in fresh cheese when reheating. Avoid microwaving rolls for best texture.

Nutrition Information (Per Sandwich, approx.)

• Calories: 480
• Protein: 28g
• Fat: 28g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 4g
• Sodium: 950mg

Fun Fact

The chopped cheese sandwich was invented in Harlem, NYC, and has since become a beloved staple of East Coast street food culture. Combining it with Mexican spices brings a fresh, cross-cultural twist to a classic favorite.

Mexican Chopped Cheese

Juicy ground beef chopped and grilled with melted cheese, peppers, and onions in a toasted sandwich roll. NYC street food with a Mexican twist!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 sandwiches

Course: Dinner, Lunch

Cuisine: American, Fusion, Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Beef Filling

• 1 lb ground beef 85% lean
• 1 tbsp olive oil
• 1 small onion finely chopped
• 1 bell pepper diced
• 2 cloves garlic minced
• 1 tsp chili powder
• 1 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 slices cheese cheddar or American

Equipment

• Skillet or frying pan
• Spatula
• Knife and cutting board
• Measuring spoons

Method

 

1. Dice onions, bell peppers, tomatoes, and jalapeños. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers 2–3 minutes.
3. Add garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook 30 seconds.
4. Add ground beef, breaking it apart. Cook 5–7 minutes until browned.
5. Layer cheese slices over beef. Cover 1–2 minutes until melted.
6. Slice rolls and lightly toast.
7. Assemble sandwich: beef and cheese, top with lettuce, tomato, jalapeños, sauce, and cilantro.
8. Serve immediately.

Notes

Customize toppings and cheese to taste. Serve with fries or a side salad.