BEST NYC CHOPPED CHEESE RECIPE
New York City's Chopped Cheese Sandwich with chopped beef burgers, melted gooey cheese, caramelized onions, topped with tomatoes and shredded lettuces, and hugged by a toasted hero roll. This is the classic way to make the iconic NYC chopped cheese. It reminds me of Philly cheesesteak, but even better!
Provided by Izzy
Time 30m
Number Of Ingredients 11
Steps:
- Slice hero rolls 3/4 of the way through with a serrated knife.
- Toast the buns on a large skillet or grill pan. Set aside.
- Add oil to a large non-stick skillet over medium high heat. Add diced onions and sauté until caramelized. Transfer to a bowl and set it aside.
- Season the patties with salt and pepper.
- Increase the heat to high, and add burger patties in the same skillet. Cook for about 4 minutes or until the bottom is nicely browned.
- Flip the burger and cook for 1 minute. Use 2 steel spatulas to chop the burger into small pieces. Stirring constantly.
- Add the cooked onions and keep chopping and stirring.
- Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese can melt properly.
- Spread a thin layer of mayo on the hero roll. Drizzle ketchup on top.
- Use a steel spatula and carefully transfer the filling into each roll.
- Add sliced tomatoes and shredded iceberg lettuce on top of the filling. Season with more salt and pepper if preferred.
- (Optional) Wrap each roll with aluminum foil. Cut in half, serve warm and enjoy!
Nutrition Facts : Calories 661 kcal, Carbohydrate 47 g, Protein 31 g, Fat 39 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1504 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
CHOPPED BEEF SANDWICHES
Chopped Beef Brisket Sandwiches are an excellent way to put your leftover brisket to work! In this recipe, savory chopped beef takes a quick turn BBQ sauce and gets piled high between two hamburger buns!
Provided by Kelly Anthony
Categories Main Course
Time 10m
Number Of Ingredients 4
Steps:
- Microwave the leftover brisket in a microwave-safe bowl or container, covered by a damp paper towel until warmed to your liking.
- Transfer the brisket to a work surface and chop into small bits and pieces. You should have about 3 1/2 cups of chopped brisket. Add it to a small mixing bowl, along with the BBQ sauce and stir to coat.
- Serve on a hamburger bun and top with desired toppings.
Nutrition Facts : Calories 414 kcal, Carbohydrate 29 g, Protein 40 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 533 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 7 g, ServingSize 1 serving
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
CHOPPED BARBECUE BEEF SANDWICH
Make and share this Chopped Barbecue Beef Sandwich recipe from Food.com.
Provided by JelsMom
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- On cutting board, cut beef into small pieces.
- Place in saucepan and mix in barbegue sauce until evenly coated and moist. Heat over low-medium until warmed.
- Spoon onto bun and top with onion & pickle slices. Top with additional barbeque sauce as desired.
BBQ BEEF SANDWICHES
After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.
Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.
CHOPPED BBQ BEEF SANDWICH
Chop it up with an incredible BBQ beef sandwich. This Chopped BBQ Beef Sandwich is made with Heinz Kansas City BBQ Sauce for a sweet and smoky flavor.
Provided by My Food and Family
Categories Bread
Time 2h53m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Mix sugar and Worcestershire sauce until blended; rub evenly onto both sides of roast.
- Grill roast 3 to 4 min. on each side or until seared on both sides. Meanwhile, heat oven to 325°F.
- Transfer roast to shallow pan sprayed with cooking spray. Pour beef broth over roast; cover.
- Bake 2 to 2-1/2 hours or until roast is done (160°F). Remove roast from oven; let stand 10 min. Transfer roast to cutting board, reserving cooking liquid in pan; chop meat into 1-inch pieces.
- Skim fat from surface of cooking liquid; discard fat. Return chopped meat to cooking liquid in pan; mix lightly.
- Place 1 toast slice on each of 6 serving plates; top with meat. Drizzle barbecue sauce over sandwiches; top with onions and pickles.
Nutrition Facts : Calories 660, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 165 mg, Sodium 800 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 20 g, Protein 44 g
BEEF SALAD SANDWICH FILLING
Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.
Provided by Sarah Simmons
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 3.4 g, Cholesterol 45.7 mg, Fat 17.8 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 261.3 mg, Sugar 1.6 g
ROAST BEEF SANDWICH SPREAD
Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.
Nutrition Facts : Calories 357 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 972mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein.
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