Sliced cheese **(cheddar or american works best)**
Tomato
1 can diced hatch chiles
1 tablespoon chicken bouillon
Black pepper
4 hoagie rolls
Mayo
Italian style hot crushed peppers **(aka hots)**
Aluminum foil
steps
Dice and saute onions with olive oil until golden
Add ground beef and brown
While beef cooks, slice and toast hoagie rolls
Stir in hatch chiles, chicken bouillon, and freshly cracked black pepper to beef
When beef is just about done, form into 4 hoagie sized mounds, top with cheese, and cover to let cheese melt into meat
Spread mayo on one side of the toasted hoagie rolls, and hots on the other side
Once cheese is melted, transfer the beef to the rolls, top with sliced tomato, and wrap in aluminum foil
Let the sandwich steam in the foil for a few minutes, and then serve
notes
It's important to let the beef brown well while cooking, so I tend to use a relatively high heat.
You have to use high quality rolls, or else the sandwich isn't good.
Don't skip the chicken bouillon **(aka white person MSG)**. It ups the umami and adds a welcome savory character.
The hatch peppers and italian hots aren't typically used in a chopped cheese, but I think they add a great flavor profile.
Steaming in the aluminum foil softens the toasted bread a bit, and ensures that the sandwich contents bind together better, making them less likely to fall out when you take a bite.