Cheese Steak Chimichangas: The Ultimate Recipe & Guide

Cheese Steak Chimichangas: Prepare to have your taste buds transported to a realm where Tex-Mex meets Philly cheesesteak perfection! Imagine sinking your teeth into a crispy, golden-brown tortilla, yielding to a molten core of savory, seasoned steak, gooey melted cheese, and perhaps a hint of your favorite peppers and onions. It’s an explosion of flavor and texture that’s utterly irresistible.

While the chimichanga’s exact origins are shrouded in a bit of mystery (with competing claims from Arizona restaurants in the mid-20th century), its popularity is undeniable. The story goes that a chef accidentally dropped a burrito into a deep fryer, and instead of discarding it, decided to embrace the happy accident. The result? A crispy, deep-fried delight that quickly became a Southwestern staple. Now, we’re taking that concept and infusing it with the iconic flavors of the Philadelphia cheesesteak, creating a fusion that’s both familiar and excitingly new.

People adore chimichangas for their satisfying crunch, their customizable fillings, and their sheer fun factor. They’re perfect for a casual weeknight dinner, a game-day gathering, or any occasion that calls for a crowd-pleasing dish. And these Cheese Steak Chimichangas are no exception! The combination of tender steak, melted cheese, and that signature crispy tortilla shell is a guaranteed winner. Get ready to experience a culinary adventure that’s both comforting and crave-worthy!

Ingredients:

• For the Steak:
• 1 pound thinly sliced steak (ribeye or sirloin work best)
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• For the Cheese Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces shredded cheddar cheese
• 4 ounces shredded Monterey Jack cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper (optional)
• For the Chimichangas:
• 8 large flour tortillas (burrito size)
• Vegetable oil, for frying
• Optional Toppings:
• Sour cream
• Guacamole
• Salsa
• Chopped tomatoes
• Shredded lettuce

Preparing the Steak Filling:

1. Get the Steak Ready: If your steak isn’t already thinly sliced, you’ll want to do that first. Partially freezing the steak for about 30 minutes makes it easier to slice thinly. Aim for slices about 1/8 inch thick.
2. Sauté the Vegetables: Heat the olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell peppers and cook until they are softened and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning.
3. Add Garlic and Seasonings: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic. Stir in the Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
4. Cook the Steak: Push the vegetables to one side of the skillet. Add the thinly sliced steak to the other side. Cook the steak in batches, if necessary, to avoid overcrowding the pan. Overcrowding will steam the steak instead of searing it. Cook each batch for just a few minutes per side, until browned and cooked through.
5. Combine and Simmer: Once all the steak is cooked, combine it with the vegetables in the skillet. Stir everything together and let it simmer for a few minutes to allow the flavors to meld. Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or Worcestershire sauce.
6. Remove from Heat: Once the steak filling is cooked to your liking, remove the skillet from the heat and set aside.

Making the Cheese Sauce:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Make a Roux: Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux should be smooth and slightly golden. This step is crucial for thickening the sauce.
3. Add the Milk Gradually: Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
4. Simmer and Thicken: Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and continue to simmer for about 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Add the Cheese: Remove the saucepan from the heat. Add the shredded cheddar cheese and Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
6. Season the Sauce: Season the cheese sauce with salt, pepper, and a pinch of cayenne pepper (if using). Taste and adjust seasonings as needed.
7. Keep Warm: Keep the cheese sauce warm while you assemble the chimichangas. You can place the saucepan over very low heat or in a warm oven.

Assembling the Chimichangas:

1. Warm the Tortillas: Warm the flour tortillas slightly to make them more pliable and easier to roll. You can warm them in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave them for about 15-20 seconds.
2. Fill the Tortillas: Lay a warm tortilla on a flat surface. Spoon about 1/2 cup of the steak filling onto the center of the tortilla.
3. Add Cheese Sauce: Drizzle about 1/4 cup of the cheese sauce over the steak filling. Be careful not to overfill the tortilla, as this will make it difficult to roll and seal.
4. Fold the Sides: Fold in the sides of the tortilla towards the center, covering the filling.
5. Roll the Chimichanga: Tightly roll the tortilla from the bottom up, like a burrito. Tuck the filling in as you roll to create a tight and secure chimichanga.
6. Repeat: Repeat steps 2-5 with the remaining tortillas, steak filling, and cheese sauce.

Frying the Chimichangas:

1. Heat the Oil: Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the oil temperature.
2. Fry the Chimichangas: Carefully place the chimichangas into the hot oil, seam-side down. Fry them in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chimichangas.
3. Cook Until Golden Brown: Fry the chimichangas for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
4. Remove and Drain: Use a slotted spoon or tongs to carefully remove the chimichangas from the oil. Place them on a wire rack lined with paper towels to drain excess oil.

Serving the Chimichangas:

1. Plate the Chimichangas: Place the fried chimichangas on plates.
2. Add Toppings: Top the chimichangas with your favorite toppings, such as sour cream, guacamole, salsa, chopped tomatoes, and shredded lettuce.
3. Serve Immediately: Serve the Cheese Steak Chimichangas immediately while they are hot and crispy.

Tips and Variations:

• Spice it Up: Add a pinch of cayenne pepper to the steak filling or cheese sauce for a spicier kick. You can also use jalapeños in the steak filling.
• Different Cheeses: Experiment with different types of cheese in the cheese sauce. Pepper jack cheese would add some heat.
• Baking Option: If you prefer not to fry the chimichangas, you can bake them. Preheat your oven to 400°F (200°C). Place the assembled chimichangas on a baking sheet lined with parchment paper. Brush them with melted butter or oil and bake for about 15-20 minutes, or until golden brown and crispy.
• Make Ahead: You can prepare the steak filling and cheese sauce ahead of time and store them in the refrigerator. Assemble and fry the chimichangas just before serving.
• Freezing: You can freeze the assembled chimichangas before frying. Wrap them individually in plastic wrap and then place them in a freezer bag. When ready to cook, thaw them completely in the refrigerator and then fry as directed.
• Add Beans: Incorporate refried beans into the filling for a heartier chimichanga. Spread a thin layer of refried beans on the tortilla before adding the steak and cheese sauce.
• Use Different Meats: While steak is traditional, you can also use shredded chicken, ground beef, or even pulled pork for the filling.
• Serving Suggestions: Serve the chimichangas with a side of Mexican rice, black beans, or a simple salad.

Enjoy your homemade Cheese Steak Chimichangas! They’re a delicious and satisfying meal that’s perfect for any occasion.

Conclusion:

And there you have it! These Cheese Steak Chimichangas are truly a game-changer. I know, I know, I might be biased, but trust me on this one. The combination of savory, thinly sliced steak, that gooey, melty cheese, and the crispy, golden-brown tortilla is simply irresistible. It’s the perfect fusion of flavors and textures that will have you coming back for more, guaranteed. This isn’t just another recipe; it’s an experience.

But why is this a must-try? Well, beyond the incredible taste, it’s surprisingly easy to make. Seriously! Once you have your ingredients prepped, the assembly is a breeze, and the frying (or baking, if you prefer!) is quick and straightforward. It’s a fantastic option for a weeknight dinner when you want something satisfying but don’t want to spend hours in the kitchen. Plus, it’s a total crowd-pleaser. Whether you’re hosting a game night, having a casual get-together, or just want to treat your family to something special, these chimichangas are sure to be a hit.

Now, let’s talk serving suggestions and variations because the possibilities are endless! I personally love serving these with a dollop of sour cream, a generous spoonful of guacamole, and a sprinkle of fresh cilantro. A side of pico de gallo adds a nice burst of freshness, and some spicy salsa will kick things up a notch if you’re feeling adventurous. For a complete meal, consider pairing them with some Mexican rice and refried beans.

But don’t feel limited by my suggestions! Feel free to get creative and customize these Cheese Steak Chimichangas to your liking. If you’re a fan of peppers, add some sautéed bell peppers and onions to the steak mixture. For a spicier kick, incorporate some jalapeños or a dash of hot sauce. You could even experiment with different types of cheese, like pepper jack or Monterey Jack, for a unique flavor profile. If you’re watching your calorie intake, you can bake the chimichangas instead of frying them for a slightly healthier option. Simply brush them with a little oil and bake at 375°F (190°C) until golden brown and crispy.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, right? It’s all about finding what you love and creating something delicious that you can share with others.

Ready to embark on this culinary adventure?

I truly believe that once you try these Cheese Steak Chimichangas, they’ll become a staple in your recipe repertoire. They’re just that good! So, gather your ingredients, put on some music, and get ready to create some magic in the kitchen.

I can’t wait to hear about your experience!

Once you’ve made these, please, please, please share your thoughts and photos with me! Did you make any modifications? What did you serve them with? What did your family and friends think? I’m genuinely curious to see your creations and hear your feedback. You can leave a comment below, tag me on social media, or send me an email. I love connecting with fellow food lovers and hearing about their culinary adventures. Happy cooking, and enjoy your delicious Cheese Steak Chimichangas! I hope you love them as much as I do!

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