Description
Crispy, golden cheese steak chimichangas filled with tender seasoned steak, sautéed vegetables, and melted cheese for an indulgent, crowd-pleasing meal.
Ingredients
1 pound flank steak, thinly sliced
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 1/2 cups shredded provolone or cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
8 large flour tortillas
Oil, for frying
Sour cream (optional, for serving)
Salsa (optional, for serving)
Guacamole (optional, for serving)
Instructions
- Heat a large skillet over medium-high heat and cook the sliced flank steak for 4–5 minutes until browned.
- Add the diced onion, bell pepper, and minced garlic. Cook until vegetables are softened and fragrant.
- Season with Worcestershire sauce, salt, black pepper, and paprika. Stir well and cook for another 2–3 minutes.
- Remove from heat and allow the mixture to cool slightly, then stir in the shredded cheese.
- Lay a tortilla flat, add a portion of the steak mixture to the center, fold in the sides, and roll tightly into a chimichanga.
- Repeat with remaining tortillas.
- Heat oil in a deep skillet to about 350°F (175°C).
- Fry the chimichangas for 4–5 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with sour cream, salsa, or guacamole if desired.
Notes
Roll chimichangas tightly and place seam-side down first when frying to prevent opening.
Sirloin or ribeye can be substituted for flank steak.
Reheat leftovers in the oven or air fryer to maintain crispiness.
Chimichangas can be frozen before frying for make-ahead convenience.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 540
- Sugar: 4g
- Sodium: 760mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
