Crispy Cheese Steak Chimichangas (Print version)
Tender steak and melted cheese wrapped in flour tortillas, brushed with butter, and baked until crisp and golden.
# Ingredients:
For the steak filling
01 -
1 1/2 lb (680 g) flank steak, sliced thin against the grain
02 -
2 tablespoons avocado oil, divided
03 -
1 tablespoon Montreal steak seasoning, plus more to taste
04 -
8 slices white American cheese
05 -
1/2 cup (55 g) shredded pepper jack cheese
For wrapping and serving
06 -
6 large burrito-size flour tortillas, warmed
07 -
1 tablespoon unsalted butter, melted
08 -
Salsa, sour cream, chopped cilantro, and lime wedges, for serving
# Instructions:
01 -
Heat the oven to 400°F (200°C). Set a wire rack on a rimmed baking sheet.
02 -
Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the steak in batches and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
03 -
Transfer the cooked steak to a colander and drain excess liquid. Return it to the skillet with the remaining 1 tablespoon oil and the steak seasoning. Stir for 1 minute.
04 -
Lower the heat to medium-low. Add the white American cheese and pepper jack. Stir until the cheese melts and coats the steak in a creamy filling.
05 -
Place about 1/2 cup filling in the center of each warm tortilla. Fold in the sides, roll tightly from the bottom, and place seam-side down on the prepared rack.
06 -
Brush the tops and sides with melted butter. Bake for 15-20 minutes, until the tortillas are golden brown and crisp.
07 -
Rest for 3 minutes, then serve with salsa, sour cream, cilantro, and lime wedges.
# Good to know:
01 -
Warm tortillas before rolling so they fold without cracking.
02 -
Bake on a rack for the crispiest bottom.
03 -
Nutrition is an estimate per serving.