What is a chopped cheese? And why is it so popular in Denver?

It’s hard to go wrong with beef, cheese and bread.

Cheeseburgers? Magnificent. Cheesesteaks? Sumptuous. But a third member of this holy trinity only recently gained notice in Denver and across the country: New York City’s chopped cheese.

Do not be fooled: Though it typically comes on a hero or hoagie roll, the chopped cheese sandwich is not a Philly cheesesteak. While the two may be similar, chop-cheese (as it’s also known for short) boasts a rich history of its own.

According to a New York Times deep-dive on the chop-cheese, the uniquely satisfying sandwich was born in a Harlem bodega called Hajji’s. Legend has it that a Hajji’s cook named Carlos Soto created the first one at some point during this 20 years there, though the precise when and why has been lost to history.

After that, the affordable, portable sandwich caught on, popping up at bodegas throughout Harlem and the Bronx. Its appeal is obvious: Ground beef and velvety cheese chopped together on a grill, then prettied up with onion, ketchup, mayo, lettuce and tomato. Pile it on a bun — boom, done. Chow on it while you walk to the subway.

Then, a turning point: In 2014, Anthony Bourdain briefly discussed the chopped cheese on an episode of his TV show, “Parts Unknown,” about the Bronx.

A group of Bronx teens snacked on chopped cheeses while chatting with Bourdain about life in the borough. Bourdain, a man well-acquainted with New York City’s foodways, seemed unfamiliar with the sandwich, but charmed. As with many things Bourdain-related, eager foodies latched on to this new-to-them cultural artifact. Interest in the bodega staple surged throughout the city, and in the ensuing years it traveled with roving New Yorkers.

Which is how Brian Murphy brought his vision of chopped cheese to Denver.

Murphy, a born-and-raised New Yorker transplanted to Denver, opened Big Apple Bodega, at 2231 S. Broadway, in May. It’s a brick-and-mortar version of his food truck, featuring a full menu of chop-cheese. Each sandwich represents a little piece of New York, in name and in signature flavors.

For the classic chopped cheese experience, Murphy offers “The Sinatra.” All of the required elements are in place: melted American cheese expertly incorporated with heavily seasoned ground beef and grilled onions, plus ketchup, mayo, lettuce and tomato on a soft yet sturdy roll.

From there, the menu goes on a tour of the region, from Far Rockaway (fajita beef, peppers, avocado ranch) to the Hudson (Cajun seasonings, pepper Jack, onion strings and chipotle ranch).