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Cheesesteak Chimichanga

Cheesesteak Chimichanga

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Liz

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Pour enough canola oil into a saucepan to reach about 1 inch deep; heat to 375 degrees F (190 degrees C).
  3. 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.
  4. Cook chimichangas in the hot oil until browned completely, about 5 minutes per side; drain on paper towels.
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Reviews

Christina
1
5/22/2013

DELICIOUS! I had some leftover steak in the fridge and this recipe was a perfect use for it. I did season the steak/pepper/onion mixture w/ salt, pepper and garlic powder, just for a bit more flavor. I sprayed them w/ non-stick cooking spray and baked them until brown...perfect! I will def be making these again~YUM! Thanks for sharing. :)

missrochester
0
2/4/2014

Very Good! I made these for my husband He really enjoyed them! I didnt use swiss cheese I used american and added some sliced mushrooms!