Description
Crispy Cheese Steak Chimichangas filled with savory steak and gooey cheese, perfect for any occasion.
Ingredients
Scale
- 1 pound thinly sliced steak (ribeye or sirloin)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces shredded cheddar cheese
- 4 ounces shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- 8 large flour tortillas (burrito size)
- Vegetable oil, for frying
- Sour cream
- Guacamole
- Salsa
- Chopped tomatoes
- Shredded lettuce
Instructions
- Slice your steak if it isn’t already thinly sliced. Partially freeze the steak for about 30 minutes to make slicing easier. Aim for slices about 1/8 inch thick.
- Heat the olive oil in a large skillet or griddle over medium-high heat.
- Add the sliced onions and bell peppers to the skillet. Cook until softened and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning.
- Add the minced garlic to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
- Stir in the Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
- Push the vegetables to one side of the skillet.
- Add the thinly sliced steak to the other side. Cook the steak in batches, if necessary, to avoid overcrowding the pan. Cook each batch for just a few minutes per side until browned and cooked through.
- Combine the cooked steak with the vegetables in the skillet. Stir and let it simmer for a few minutes to meld the flavors. Taste and adjust seasonings if necessary.
- Remove the skillet from the heat and set aside.
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the all-purpose flour. Cook for 1-2 minutes, stirring constantly, to create a roux that is smooth and slightly golden.
- Slowly pour in the milk while whisking constantly to prevent lumps. Continue whisking until smooth.
- Bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low and simmer for about 5-7 minutes, until the sauce thickens to your desired consistency.
- Add the shredded cheddar cheese and Monterey Jack cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt, pepper, and a pinch of cayenne pepper (if using).
- Keep the cheese sauce warm while you assemble the chimichangas.
- Warm the flour tortillas slightly to make them more pliable.
- Lay a warm tortilla on a flat surface.
- Spoon about 1/2 cup of the steak filling onto the center of the tortilla.
- Drizzle about 1/4 cup of the cheese sauce over the filling, being careful not to overfill.
- Fold in the sides of the tortilla towards the center to cover the filling.
- Tightly roll the tortilla from the bottom up, like a burrito.
- Repeat until all filling is used.
- Pour about 1 inch of vegetable oil into a large skillet and heat to 350-375°F (175-190°C).
- Carefully place the chimichangas seam-side down in the oil. Fry in batches, being careful not to overcrowd.
- Fry for about 2-3 minutes per side, until golden brown and crispy.
- Remove chimichangas and place on a wire rack lined with paper towels.
- Top with sour cream, guacamole, salsa, chopped tomatoes, and shredded lettuce.
- Serve immediately while they are hot and crispy.
Notes
Use fresh ingredients for the best flavor. Prepare filling in advance for quicker cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg