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Cheese Steak Chimichangas: The Ultimate Recipe & Guide

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Cheese Steak Chimichangas combine the hearty richness of classic cheesesteaks with the crispy crunch of chimichangas for a delightful meal.

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, for topping
  • Guacamole, for topping
  • Salsa, for topping
  • Chopped tomatoes, for topping
  • Shredded lettuce, for topping

Instructions

  1. Slice your steak if it isn’t already thinly sliced. Partially freeze the steak for about 30 minutes to make slicing easier.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Cook until softened and slightly caramelized, about 8-10 minutes.
  3. Add the minced garlic. Cook for another minute until fragrant. Stir in Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Add thinly sliced steak; cook until browned and cooked through.
  4. Remove from heat and stir together the steak and vegetables.
  5. In a saucepan, melt butter over medium heat. Whisk in flour, then slowly add milk while whisking to prevent lumps. Simmer until the sauce thickens.
  6. Stir in cheeses until melted. Season with salt, pepper, and cayenne.
  7. Warm tortillas. Spoon 1/2 cup of steak filling and 1/4 cup cheese sauce onto each tortilla. Fold and roll tightly.
  8. Heat vegetable oil in a skillet. Fry chimichangas seam-side down until golden brown, about 2-3 minutes per side.
  9. Drain on paper towels. Top with sour cream, guacamole, salsa, chopped tomatoes, and shredded lettuce before serving.

Notes

For a healthier option, brush chimichangas with oil and bake at 375°F for about 20 minutes until golden brown. Can substitute ground beef for steak.

Nutrition

Find it online: https://www.glutenfreez.com/cheese-steak-chimichangas/