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To make these tasty crispy cheesesteak chimichangas, you need a few key items. Gather these ingredients: - 1 lb flank steak, thinly sliced - 1 bell pepper, thinly sliced (any color) - 1 small onion, thinly sliced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 cup shredded provolone cheese - 4 large flour tortillas - Oil for frying These ingredients bring great flavor and texture to the dish. The flank steak gives a nice meaty base, while the bell pepper and onion add sweetness and crunch. Seasonings can make or break a dish. For these chimichangas, you will use: - 1 teaspoon Worcestershire sauce - 1 teaspoon smoked paprika - Salt and pepper to taste Worcestershire sauce adds depth. Smoked paprika gives a hint of smokiness, creating a cozy flavor. Adjust salt and pepper to suit your taste. Want to add more twist to your chimichangas? Consider these optional ingredients: - Hot sauce for a spicy kick - Fresh cilantro for brightness - Jalapeños for extra heat These extras can elevate your dish. Hot sauce gives a nice burn, while cilantro adds a fresh note. Feel free to mix and match to find your perfect balance! {{ingredient_image_1}} First, heat a large skillet on medium-high heat. Add one tablespoon of olive oil. When the oil is hot, add 1 pound of thinly sliced flank steak. Cook for about 4 to 5 minutes. Make sure to stir frequently. The steak should brown nicely. Next, add one thinly sliced bell pepper, one thinly sliced onion, and two minced garlic cloves. Cook these until soft, about 3 to 4 minutes. This mix smells great! Season with one teaspoon of Worcestershire sauce, one teaspoon of smoked paprika, and salt and pepper to taste. Stir well and cook for one more minute. Then, take it off the heat. Now, grab a large flour tortilla. Place about one-fourth of the steak and vegetable mixture in the center. Top this with one-fourth cup of shredded provolone cheese. Fold in the sides of the tortilla first, then roll it up tightly. Make sure everything is snug inside. Repeat this with the rest of the tortillas and filling. You want all chimichangas to look nice and neat. Next, heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chimichangas in batches of 2 to 3 at a time. Turn them occasionally. This helps them cook evenly. Fry until they are golden brown and crispy, about 3 to 4 minutes. Once done, remove them and let them drain on paper towels. This keeps them crispy and not greasy. To get the best crunch, heat the oil to 350°F (175°C). This helps fry the chimichangas fast. Use enough oil to cover them. Fry in small batches for even cooking. Don’t overcrowd the pan. Let them drain on paper towels to keep them crisp. You can change the filling to fit your taste. Try chicken or turkey instead of flank steak. For a veggie twist, use mushrooms, zucchini, or black beans. Add spices like jalapeños for heat. You can also switch cheeses. Use cheddar or pepper jack for a different flavor. Avoid thick fillings. If the filling is too thick, it can burst out while frying. Don’t skip folding the sides in tightly. This helps seal the chimichangas. Also, don’t let them sit too long before frying. They should go straight into the hot oil for the best crunch. Pro Tips Choose the Right Cut: Flank steak is ideal for this recipe due to its flavor and tenderness when cooked quickly. You can also use sirloin or ribeye if you prefer. Don’t Overfill: Make sure to only add about 1/4 of the filling to each tortilla. Overfilling can make it difficult to roll them tightly and may cause them to burst while frying. Maintain Oil Temperature: Use a thermometer to ensure your oil stays at 350°F (175°C). If the oil is too cool, the chimichangas will absorb too much oil and become greasy. Let Them Drain: After frying, let the chimichangas drain on paper towels to remove excess oil. This will help keep them crispy and less oily when serving. {{image_2}} You can easily make a vegetarian version of chimichangas. Swap the flank steak for cooked mushrooms, zucchini, or lentils. These ingredients add rich flavor and texture. Use the same spices to keep that savory taste. Bell peppers and onions still work great here. You can also add some black beans for extra protein. This way, you have a tasty meal that pleases everyone. If you love heat, make your chimichangas spicy. Add diced jalapeños or serrano peppers to the filling. You can also mix in some hot sauce with the steak and veggies. For a smoky kick, try adding chipotle peppers in adobo sauce. This will give your chimichangas a nice, bold flavor. Serve with a spicy salsa to turn up the heat even more. While provolone cheese is great, you can try other cheeses too. Monterey Jack adds a nice creaminess, while pepper jack gives a spicy twist. Cheddar is another option for a sharp flavor. If you want something unique, use crumbled feta or queso fresco. Each cheese will change the taste but still keep it delicious. Choose what you like best for your chimichangas! To store leftover chimichangas, let them cool first. Wrap each chimichanga in plastic wrap or foil. Place them in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, consider freezing them. To freeze chimichangas, follow these steps: First, let them cool completely. Then, wrap each one in plastic wrap. After that, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, just thaw them in the fridge overnight. For the best texture, reheat chimichangas in the oven. Preheat your oven to 350°F (175°C). Place them on a baking sheet and cover with foil. Heat for about 15-20 minutes. If you prefer a crispy finish, remove the foil for the last few minutes. You can also reheat them in an air fryer for a crispier result. A chimichanga is a deep-fried burrito. It has a crispy outer layer and a warm filling. This filling usually includes meat, beans, cheese, and vegetables. You can enjoy chimichangas with many dips, like salsa or guacamole. The fun part is how you can fill them with whatever you like. Yes, you can make chimichangas in the oven. This method is healthier than frying. To bake, preheat your oven to 425°F (220°C). Place the filled chimichangas on a baking sheet. Brush them lightly with oil for a golden color. Bake for about 20-25 minutes or until they are crispy. You can tell chimichangas are done by their color. They should be golden brown and crispy. If you use a thermometer, the inside should reach 165°F (74°C). When you cut one open, the filling should be hot and bubbly. Enjoy them fresh for the best taste! You learned how to make crispy cheesesteak chimichangas with tasty ingredients and step-by-step tips. We covered cooking methods, variations, and storage to boost your meal prep. Remember, the key is in using the right seasonings and avoiding common mistakes. Whether you prefer spicy or vegetarian versions, there's a chimichanga for everyone. Now, you can enjoy these delicious treats anytime. Enjoy your cooking journey and share your chimichanga wins!

Crispy Cheesesteak Chimichangas

Delicious chimichangas filled with steak, peppers, onions, and cheese, fried to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 1 piece bell pepper, thinly sliced (any color)
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded provolone cheese
  • 4 large flour tortillas
  • as needed oil for frying

Instructions
 

  • In a large skillet over medium-high heat, add the olive oil. Once hot, add the thinly sliced flank steak and cook for about 4-5 minutes until browned, stirring frequently.
  • Stir in the bell pepper, onion, and garlic. Cook until the vegetables are softened, about 3-4 minutes.
  • Add the Worcestershire sauce, smoked paprika, salt, and pepper to the steak and vegetable mixture. Stir well and cook for another minute, then remove from heat.
  • Take a flour tortilla and place about 1/4 of the steak and vegetable mixture in the center. Top with 1/4 cup of shredded provolone cheese. Fold in the sides and then roll up the tortilla tightly. Repeat with the remaining tortillas and filling.
  • In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the chimichangas 2-3 at a time, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
  • Cut the chimichangas in half and serve warm with your favorite dipping sauces, such as salsa, guacamole, or sour cream.

Notes

Serve with your favorite dipping sauces.
Keyword cheesesteak, chimichangas, fried, Mexican