Sizzling Cheese Steak Chimichangas Recipe: A Fiesta for Your Taste Buds

Crispy, golden chimichangas packed with mouthwatering philly cheese steak flavors burst with delectable southwestern charm.

Tender beef sizzles with peppers and onions, creating a remarkable fusion of textures and tastes.

Melted cheese weaves through every savory bite, promising pure culinary excitement.

The recipe blends classic sandwich elements with traditional mexican flair, delivering an unexpected twist.

Handheld and hearty, these chimichangas offer a perfect meal for casual gatherings and weeknight dinners.

Each crispy wrapped package promises a delightful explosion of robust flavors that will have everyone asking for seconds.

Dive into this irresistible comfort food that transforms ordinary ingredients into an extraordinary dining experience.

Cheese Steak Chimichanga Ingredients and Fixings

• Steak: Tender beef slices that form the hearty foundation of the chimichangas.
• American Cheese Slices: Creamy cheese that melts smoothly and adds rich flavor to the steak.
• Pepper Jack Cheese: Spicy cheese that provides a zesty kick to the filling.

• Tortillas: Soft flour tortillas that will be folded and transformed into crispy chimichangas.
• Melted Butter: Creates a golden, crispy exterior when baked.

• Montreal Steak Seasoning: Robust spice blend that adds depth and complexity to the steak.
• Avocado Oil: Provides a clean, neutral cooking medium for searing the steak.

• Salsa, Sour Cream, Cilantro: Fresh condiments that add brightness and additional flavor to the chimichangas.

Tools for Crispy Chimichanga Night

• Large Skillet: Essential for cooking steak and melting cheese with good heat distribution.
• Colander: Helps drain excess liquid from cooked beef quickly and efficiently.
• Baking Sheet: Perfect for holding chimichangas while baking to achieve crispy golden exterior.
• Pastry Brush: Great for evenly coating chimichangas with melted butter before baking.
• Tongs: Useful for handling and flipping steak slices during cooking.
• Sharp Knife: Needed for slicing steak into thin, even strips.
• Cheese Grater: Helpful for grating pepper jack cheese smoothly.

How to Make Cheese Steak Chimichangas Easily

Step 1: Fire Up the Oven

Crank the oven to a toasty 400F (200C) and get ready for some culinary magic.

Step 2: Sizzle the Steak

Grab a nonstick skillet and heat it up to medium-high.

Toss in the steak slices and cook them until they’re perfectly done, giving them an occasional stir.

This should take about 5-7 minutes.

Step 3: Drain and Prep the Beef

Move the cooked beef to a colander to let any extra liquid drip away.

Then return the meat to the skillet for the next flavor-packed steps.

Step 4: Spice It Up

Drizzle some avocado oil into the skillet and sprinkle Montreal Steak Seasoning over the beef.

Give it a good mix to ensure every piece is coated with deliciousness.

Step 5: Cheese Melt Madness

• American cheese slices
• Grated pepper jack cheese

Stir until the cheese transforms into a gooey coating that hugs every piece of steak.

Step 6: Wrap It Up

If using raw tortillas, cook them according to the package instructions.

Spread the cheesy steak mixture onto each tortilla and fold them into classic chimichanga shapes.

Step 7: Butter Bath

Give those chimichangas a luxurious brush of melted butter.

Arrange them on a baking sheet, ready for their final transformation.

Step 8: Crisp to Perfection

Slide the baking sheet into the preheated oven.

Bake for 15-20 minutes until the tortillas turn golden brown and crispy.

Step 9: Serve and Celebrate

• Salsa
• Sour cream
• Fresh cilantro

Dig in and enjoy your culinary masterpiece!

Tips for Flavorful Cheese Steak Chimichangas

• Marinate steak in worcestershire sauce for deeper, richer taste before cooking.
• Pat steak completely dry with paper towels to remove excess moisture and ensure crispy chimichangas.
• Shred cheese instead of using slices for smoother, more even cheese distribution throughout the meat.
• Adjust Montreal Steak Seasoning quantity or swap with milder spice blend to suit personal heat preference.
• Sprinkle a light layer of cornstarch on tortillas before folding to create extra crunchiness when baking.

Chimichanga Variations for Cheese Steak Fans

• Veggie Lover's Swap: Replace steak with grilled portobello mushrooms or seasoned tofu, maintaining the cheesy, crispy texture while creating a vegetarian-friendly option.
• Low-Carb Keto Alternative: Use large lettuce wraps instead of tortillas, keeping the cheese and steak filling for a carbohydrate-reduced version that fits ketogenic dietary needs.
• Gluten-Free Adaptation: Select gluten-free tortillas and ensure Montreal Steak Seasoning is certified gluten-free, allowing individuals with gluten sensitivities to enjoy this recipe safely.
• Spicy Southwest Version: Add diced green chiles, jalapeños, and swap pepper jack cheese for habanero cheese to create a fiery, bold flavor profile for heat-seeking food lovers.

Serving Cheese Steak Chimichangas Hot

• Zesty Dipping Delights: Prepare a trio of tangy dips like spicy salsa verde, creamy jalapeño ranch, and smoky chipotle sauce to complement the rich cheese steak flavor.
• Colorful Side Kick: Serve with a fresh Mexican street corn salad featuring grilled corn, chopped cilantro, crumbled cotija cheese, and a squeeze of lime for brightness.
• Hearty Plate Partner: Add a side of black beans topped with queso fresco and a sprinkle of green onions to balance the crispy chimichangas and create a complete meal.
• Cool Companion: Whip up a quick avocado crema by blending ripe avocados, sour cream, lime juice, and a pinch of salt for a creamy, refreshing accompaniment.

Storing Cheese Steak Chimichangas

• Store leftover chimichangas in an airtight container in the refrigerator for up to 3-4 days. Wrap each chimichanga individually in aluminum foil to prevent moisture and maintain texture.
• Place cooled chimichangas in freezer-safe bags or containers. Seal tightly, removing as much air as possible. Freeze for up to 2-3 months. Label with the date to track freshness.
• Preheat oven to 350F. Unwrap frozen or refrigerated chimichangas and place on a baking sheet. Bake for 15-20 minutes until heated through and crispy. Avoid microwaving to prevent soggy tortillas.

FAQs

• What type of steak works best for this recipe?

Ribeye or sirloin are ideal because they’re tender, flavorful, and cook quickly in a skillet. These cuts have good marbling that helps keep the meat juicy during cooking.

• Can I use different types of cheese?

Yes, you can substitute the American and pepper jack cheeses with cheddar, Monterey Jack, or a Mexican cheese blend. Just ensure the cheeses melt well and complement the steak’s flavor.

• How do I prevent the chimichangas from falling apart while cooking?

Fold the tortillas tightly and seal the edges by pressing them down. Use a small amount of melted cheese as “glue” to help keep the edges closed during baking.

Why Cheese Steak Chimichangas Are Worth Making

• Blend of two beloved cuisines creates an exciting meal that breaks traditional recipe boundaries.
• Switch up cheese types, add extra spices, or include different proteins to match personal taste preferences without complicated adjustments.
• Professional-level results achieved through simple steps, allowing home cooks to craft gourmet-style dishes without advanced culinary training.
• Perfect for gatherings, game days, and family dinners where everyone craves something deliciously indulgent and satisfying.

Cheese Steak Chimichangas Recipe

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4.6 from 36 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Philly cheese steak chimichangas combine classic sandwich flavors with crispy Mexican-style wrapping. Melted provolone, tender beef, and caramelized peppers create a mouthwatering fusion dish you’ll crave repeatedly.

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Ingredients

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Main Ingredients:

• 1.5 pounds (1.5 lbs / 680 grams) flank steak, sliced into thin slices about 0.5 inches long
• 6 tortillas
• 8 slices American white cheese
• 0.5 cup (120 milliliters) pepper jack cheese, grated

Cooking and Seasoning Ingredients:

• 2 tablespoons avocado oil
• 1 tablespoon Montreal Steak Seasoning
• 1 tablespoon butter, melted

Serving Ingredients:

• Salsa
• Sour cream
• Cilantro

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Instructions

1. Preheat oven to 400F (200C), ensuring a hot environment for crispy chimichangas.
2. Heat a nonstick skillet over medium-high temperature and cook steak slices in batches, stirring occasionally until meat is fully cooked, approximately 5-7 minutes.
3. Drain cooked beef in a colander to remove excess liquid, then return to skillet.
4. Drizzle avocado oil over steak and generously sprinkle Montreal Steak Seasoning, thoroughly coating the meat.
5. Incorporate American cheese slices and grated pepper jack cheese into the skillet, stirring until cheese completely melts and uniformly covers the steak.
6. Prepare tortillas according to package instructions, then carefully distribute steak and cheese mixture onto each tortilla, folding into classic chimichanga configuration.
7. Generously brush exterior of folded chimichangas with melted butter, ensuring complete coverage.
8. Arrange chimichangas on baking sheet and roast in preheated oven for 15-20 minutes until exterior turns golden brown and develops a crispy texture.
9. Plate hot chimichangas immediately, accompanied by fresh salsa, creamy sour cream, and chopped cilantro for garnish and added flavor complexity.

Notes

• Use high-quality, thinly sliced steak like ribeye or sirloin for maximum tenderness and flavor.
• Drain beef thoroughly to prevent soggy chimichangas and ensure a crispy exterior.
• Experiment with different cheese combinations like sharp cheddar or smoked gouda for unique taste profiles.
• For a lower-carb option, use low-carb tortillas or lettuce wraps instead of traditional flour tortillas.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 470
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 70 mg