Chopped Cheese
"The Chopped Cheese is a Harlem and Bronx icon: ground beef chopped and fried on a griddle with onions, mixed with melted American cheese until inseparable, then served on a hero roll with lettuce, tomato, and mayo. It's a working-class bodega staple, similar in spirit to a Philly cheesesteak. The authenticity check is that the cheese must be melted INTO the meat, not on top."
Logistics
Affordable
Vibe
Gritty, local
Duration
Quick bite
Best For
Lunch
The Backstory
The Chopped Cheese emerged in Harlem bodegas in the 1990s, possibly inspired by Arabic lamb sandwiches from Yemeni bodega owners. It spread through the Bronx and Upper Manhattan, remaining hyperlocal until the 2010s when it became 'discovered' by food media and went citywide. It's still most authentic in its birthplace neighborhoods.
Local Secret
"Order it from a bodega in Harlem, the Bronx, or Washington Heights for authenticity. The griddle technique matters—the meat and cheese should form a cohesive, gooey mass. Add hot sauce if you want. It's a $6-8 meal that's filling and greasy. Avoid gentrified versions at trendy restaurants."