Cheese Steak Chimichangas: An Amazing Ultimate Recipe

Why You’ll Love Cheese Steak Chimichangas: An Amazing Ultimate Recipe

I like this recipe because it’s packed with flavor and texture. I enjoy how the tender steak, sautéed vegetables, and melted cheese come together inside a golden, crispy tortilla. It’s a great option when I want to make a fun, crowd-pleasing meal that feels special but is still straightforward to prepare.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound flank steak, thinly sliced
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 ½ cups shredded provolone or cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
8 large flour tortillas
Oil for frying
Optional toppings: sour cream, salsa, guacamole

Directions

I start by heating a skillet over medium-high heat and cooking the sliced flank steak until browned, which usually takes about 4 to 5 minutes. I add the diced onion, bell pepper, and minced garlic, cooking everything together until the vegetables soften and become fragrant.

Next, I season the mixture with Worcestershire sauce, salt, black pepper, and paprika. I stir well and let it cook for another 2 to 3 minutes before removing it from the heat. I let the filling cool slightly, then fold in the shredded cheese so it melts just enough without becoming greasy.

I lay a tortilla flat and spoon a portion of the steak mixture into the center. I fold in the sides and roll it tightly to form a secure chimichanga. I repeat this with the remaining tortillas.

I heat oil in a deep skillet to about 350°F (175°C). Carefully, I place the chimichangas into the hot oil and fry them for about 4 to 5 minutes per side until golden brown and crispy. Once done, I transfer them to a paper towel-lined plate to drain excess oil and serve them hot with my favorite toppings.

Servings and Timing

I usually get 8 chimichangas from this recipe. Prep time takes about 30 minutes, cook time is around 30 minutes, and the total time comes to roughly 1 hour.

Variations

I sometimes swap flank steak for sirloin or ribeye when I want extra tenderness. When I’m craving spice, I add sliced jalapeños or a pinch of chili powder. I also enjoy using a mix of cheeses for extra richness.

Storage/Reheating

I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer to bring back the crispiness rather than the microwave.

FAQs

Can I bake these instead of frying?

I can bake them at a high temperature, but I prefer frying for the crispiest result.

What cut of steak works best?

I like flank steak, but sirloin or ribeye also work very well.

Can I make these ahead of time?

I assemble them ahead and fry just before serving for the best texture.

How do I keep them from opening while frying?

I roll them tightly and place them seam-side down first in the oil.

Can I freeze chimichangas?

I freeze them before frying, then fry directly from frozen with a little extra time.

What oil is best for frying?

I use a neutral oil like vegetable or canola oil.

Are these very greasy?

I find they’re not greasy when the oil is hot enough and properly drained.

Can I add mushrooms?

I like adding sautéed mushrooms for extra depth and flavor.

What toppings go best?

I enjoy sour cream, salsa, and guacamole the most.

Can I make these smaller?

I use smaller tortillas and less filling to make appetizer-sized chimichangas.

Conclusion

I keep this cheese steak chimichangas recipe for times when I want something crispy, cheesy, and unforgettable. It’s a recipe I enjoy making for family dinners or casual gatherings because it always delivers big flavor and satisfying crunch.