Juicy Cast Iron Chopped Cheese
If you’ve ever wandered into a New York City bodega late at night, chances are you’ve heard whispers about the chopped cheese. Half burger, half cheesesteak, and fully messy, it’s one of NYC’s most iconic sandwiches.
This version keeps the spirit alive but adds a few Pour Choices twists: cast iron sear, Adobo seasoning (like most bodegas), a beef broth drizzle for extra juiciness, and a homemade smoky “glow-up” sauce. The result? A chopped cheese that’s cheesy, saucy, and dripping with flavor.
Grab some napkins. You’ll need them.
Ingredients (1 Sandwich)
Beef & Onions:
½ lb 80/20 ground beef (1 loose ball, not packed tight)
½ Tbsp beef tallow (or neutral oil)
1 tsp Goya Adobo seasoning
Few dashes Worcestershire sauce
Few dashes hot sauce
¼ small yellow onion, finely diced
1–2 Tbsp beef broth (for the juicy drizzle)
Cheese:
2–3 slices white American cheese
(Provolone, Muenster, Cheddar, or Pepper Jack also work)
Bread & Toppings:
2 slices sourdough sandwich bread (or hoagie roll)
Shredded iceberg lettuce
Tomato slices (seasoned with salt & pepper)
Dill pickle chips
Sauce – “Bodega Glow-Up”:
3 Tbsp mayo
1.5 Tbsp ketchup
1 tsp mustard
1 tsp hot sauce
½ tsp smoked paprika
½ tsp garlic powder
½ tsp brown sugar or maple syrup
Pinch black pepper
Splash dill pickle juice
🔪 Instructions
1. Make the Sauce
Mix all sauce ingredients in a bowl. Chill for at least 10 minutes so flavors meld.
2. Prep the Veggies
Shred iceberg lettuce.
Slice tomatoes and season lightly with salt and pepper.
Have dill pickles ready to go.
3. Preheat Cast Iron
Heat skillet over medium-high for 5 minutes. Add beef tallow (or oil). Fat prevents sticking, transfers heat evenly, and builds flavor.
4. Smash & Season
Drop the loose beef ball into the hot skillet, smash flat, and season with Adobo, Worcestershire, and hot sauce.
5. Onion Blanket
Scatter diced onions over the beef. Let them caramelize and steam into the meat, 2–3 minutes.
6. Chop & Season Again
Chop into medium chunks — not too fine. Sprinkle with a little more Adobo. This is seasoning in layers: ensures flavor in every bite.
7. Beef Broth Drizzle
Splash 1–2 Tbsp beef broth into the skillet. It lifts fond, steams the meat, and keeps it juicy.
8. Cheese Melt
Shape into a sandwich-sized mound. Top with cheese slices, splash water near the beef, cover, and steam for 30–45 seconds until melty.
9. Assemble
Spread sauce on both bread slices (sauce soak).
Layer lettuce → tomato → pickles → cheesy beef pile.
Top with more sauce, close, and press lightly.
10. Optional Rest
Wrap in foil for 2–3 minutes. The steam fuses everything together into one messy, flavor-packed bite.
💡 Pour Choices Tips
Fat Options: Neutral oils like canola or avocado work great. Butter is tasty but burns fast unless you cut it with oil. Skip coconut or sweet oils — they’ll clash with the beef.
Cheese Options: White American is classic, but Muenster and Provolone are killer upgrades.
Bread Choices: Hoagie roll for authenticity, sourdough for crunch, or scoop out the inside of soft bread for extra room.
🍻 Pour Choice Pairing
Pair this with a Voodoo Ranger Juice Force IPA. The citrusy hops cut through the rich beef and cheese, and the bold flavor holds its own against the sandwich’s messiness.