Cowboy Campfire Chopped Cheese
Rated 5.0 stars by 1 users
Servings
2 Sandwiches
Prep Time
10 minutes
There's a reason the chopped cheese has cult status at bodegas across New York: seasoned beef and onions sizzling on the flattop, melted cheese chopped into every bite, all piled into a toasted sub roll. Our version brings that same magic home with a smoky kick from our Derek Wolf x Spiceology Cowboy Campfire blend. We let the onions get a head start on the beef for extra caramelized depth, then double up on melted American cheese so every forkful is gooey. Dressed with mayo, ketchup, crisp iceberg, and fresh tomato, then wrapped and steamed for a couple of minutes to bring it all together, this one's ready for backyard cookouts, tailgates, or any night you're craving a taste of the bodega classic.
Author: Chef Ryan Wiebe
Ingredients
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1–1 1/2 lbs ground beef, preferably chuck
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1 medium onion, thinly sliced
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2 tbsp Spiceology’s Cowboy Campfire blend
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6 American cheese slices
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1 medium tomato, sliced
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Iceberg lettuce
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Mayo
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Ketchup
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1 Large sub bun
Directions
Heat a flattop grill or large cast iron pan to medium-high heat.
Thinly slice your onion along with your iceberg lettuce and tomato.
Add the onions to the cooktop first and cook for 1–2 minutes to begin softening and caramelizing before adding the beef.
Add the ground beef to the onions and season with Cowboy Campfire blend, chopping and mixing everything together until fully cooked, roughly 7–9 minutes, or until the beef reaches an internal temperature of 160°F.
Once the beef is cooked, add half your cheese slices and chop into the beef. Right before serving, top with the remaining cheese slices and cover with a lid or dome to let melt, about 1–2 minutes.
Slice your sub bun, add mayo and ketchup, fill with the cheesy beef, and top with iceberg lettuce and tomato. Wrap tightly in parchment paper or aluminum foil and let steam for 2–3 minutes. Slice and enjoy this bodega classic.
