Cheese Steak Chimichangas are the perfect combination of crispy, cheesy goodness and tender steak wrapped in a golden, fried tortilla. This recipe takes comfort food to a whole new level, making it ideal for a satisfying meal that everyone will love.
INGREDIENTS
- 1 ½ lb flank steak: Thinly sliced into ½-inch long pieces for tender, flavorful filling.
- 2 tablespoons avocado oil: Used for cooking the steak and adding richness to the dish.
- 1 tablespoon Montreal Steak Seasoning: Provides bold flavor to the steak; adjust to taste.
- 8 slices American white cheese: Melts beautifully, creating a creamy and cheesy filling.
- ½ cup pepper jack cheese, grated: Adds a bit of spice and extra cheesiness; feel free to use any cheese you prefer.
- 6 raw or cooked tortillas: The base for wrapping the chimichangas; choose your favorite type.
- 1 tablespoon butter, melted: Brushed on the tortillas before baking to achieve a crispy, golden texture.
- Salsa, sour cream, and cilantro: Optional toppings for serving, adding freshness and extra flavor.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 400°F (200°C) to get it ready for baking the chimichangas.
- Step 2:
- Using a nonstick skillet over medium-high heat and working in batches, add the steak slices and cook for 5-7 minutes, or until the meat is cooked through. Stir occasionally to ensure even cooking.
- Step 3:
- Transfer the cooked beef to a colander to drain any excess liquid. Then, return the drained beef to the skillet.
- Step 4:
- Add 2 tablespoons of avocado oil to the skillet with the beef, and season with 1 tablespoon of Montreal Steak Seasoning, or to taste. Stir the beef to evenly coat it with the seasoning.
- Step 5:
- Add the American cheese slices and grated pepper jack cheese to the skillet. Stir until the cheese melts and coats the steak, creating a creamy filling.
- Step 6:
- If using raw tortillas, cook them according to the package instructions. Place the cooked steak and cheese mixture onto each tortilla and fold it into a chimichanga shape, tucking in the sides and rolling it tightly.
- Step 7:
- Brush the chimichangas with melted butter and place them on a baking sheet.
- Step 8:
- Bake the chimichangas in the preheated oven for 15-20 minutes, or until the tortillas are crispy and golden brown.
- Step 9:
- Serve the chimichangas hot, with salsa, sour cream, and cilantro on the side for added flavor.
Serving and Storage Tips
- Serve these Cheese Steak Chimichangas hot and crispy, straight from the oven, with a side of salsa, sour cream, and fresh cilantro for extra flavor.
- Pair them with a simple green salad or some Mexican rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chimichangas in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again.
Helpful Notes
- For added flavor, you can sauté some onions, bell peppers, or mushrooms along with the steak and add them to the chimichanga filling.
- If you prefer a spicier kick, add some sliced jalapeños or a dash of hot sauce to the steak mixture before wrapping the chimichangas.
- Feel free to experiment with different types of cheese—cheddar, Monterey Jack, or even a spicy pepper jack would work well in this recipe.
Tips from Well-Known Chefs
- Chef Bobby Flay: "When making chimichangas, be sure to brown the steak well to enhance its flavor and texture."
- Chef Rick Bayless: "Brush the tortillas with melted butter before baking to achieve that perfect crispy, golden finish."
- Chef Aaron Sanchez: "Adding a smoky salsa or a squeeze of lime juice can really elevate the flavors of your chimichangas."