Cheesesteak Chimichanga

5 Ratings
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This dish combines two great favorites. It's a chimichanga with a delicious cheesesteak filling on the inside. Serve warm with ranch dressing for dipping.

By Liz

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Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a skillet over medium heat. Cook and stir bell pepper and onion in hot butter until onion is translucent and pepper is tender, about 5 minutes. Add beef; cook and stir until the beef is hot, about 5 minutes more. Remove from heat.

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  • Pour enough canola oil into a saucepan to reach about 1 inch deep; heat to 375 degrees F (190 degrees C).

  • Arrange tortillas on a flat surface; place halves of cheese slices end to end lengthwise onto each tortilla. Layer an equal amount of steak mixture atop each cheese slice. Roll tortilla around filling as you would a burrito, with the sides tucked in to close the ends, forming chimichangas.

  • Cook chimichangas in the hot oil until browned completely, about 5 minutes per side; drain on paper towels.

Cook's Notes:

Be sure the oil is properly heated so the tortillas will brown without soaking up excess oil. Or brush the tortillas with a small amount of butter and bake in the oven at 375 for about 5 minutes per side, until browned and crisp.

Alternative cooking method: If you prefer to not fry the chimichangas, brush the tortillas with a small amount of melted butter and bake at 375 until browned and crisp.

Nutrition Facts

Per Serving:
588 calories; protein 27.9g; carbohydrates 46.2g; fat 32.1g; cholesterol 71.3mg; sodium 614.3mg. Full Nutrition
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