Cheese Steak Chimichangas

Oh my gosh, you guys, Cheese Steak Chimichangas are my latest obsession! Picture this: crispy golden tortillas stuffed with juicy, perfectly seasoned steak and ooey-gooey melted cheese. I first made these on a lazy Sunday when I couldn't decide between cheesesteaks and Mexican food - and wow, was that a happy accident!

These chimichangas are everything you want in a meal - crunchy, cheesy, meaty, and ridiculously satisfying. They're perfect for game day, family dinners, or anytime you need a little comfort food magic. The best part? They come together in about 30 minutes, and that crispy-cheesy first bite is absolutely worth every second of prep time. Trust me, once you try these, you'll be making them on repeat!

Why You’ll Love Cheese Steak Chimichangas

• That perfect crunch: The crispy tortilla shell gives way to the most tender, cheesy steak filling—it's a texture dream come true.
• Cheese pull for days: Melty American and pepper jack cheeses make every bite gloriously gooey (yes, Instagram-worthy cheese pulls guaranteed).
• Weeknight hero: Ready in 35 minutes flat—faster than takeout, and a million times tastier.
• Customizable: Swap in different cheeses, add peppers, or go wild with toppings—it’s your kitchen, your rules!
• Crowd-pleaser: Serve these at parties and watch them disappear. Even my picky nephew inhales them.
• Leftover magic: They reheat like a dream (more on that later), so make extras!

Seriously, if you love crispy, cheesy, meaty goodness, these chimichangas will become your new favorite thing. I’m not exaggerating when I say I’ve made them three weekends in a row.

Ingredients You’ll Need for Cheese Steak Chimichangas

• 1 ½ lb flank steak – Thinly sliced, about ½ inch long (trust me, thinner slices = juicier bites).
• 2 tablespoons avocado oil – Or any high-heat oil you’ve got—just don’t skimp here!
• 1 tablespoon Montreal Steak Seasoning – My go-to, but use your favorite blend or just salt and pepper if that’s your jam.
• 8 slices American white cheese – The meltiness is *chef’s kiss*, but cheddar works too.
• ½ cup grated pepper jack cheese – For that little kick! Swap for mozzarella if you want milder.
• 6 raw or cooked tortillas – Flour tortillas, about 8-inch size. Fresh ones fold like a dream.
• 1 tablespoon melted butter – For that golden crisp. Olive oil works if you’re out of butter.
• Salsa, sour cream, and cilantro – For serving. Go wild with guac or pickled jalapeños too!

That’s it! Simple, right? Pro tip: grate your own cheese—it melts way better than pre-shredded. And if flank steak’s pricey, skirt steak or even thinly sliced ribeye works beautifully.

Step-by-Step Instructions for Cheese Steak Chimichangas

Preparing the Steak Filling

First things first—let’s get that steak perfect! Heat your avocado oil in a large skillet over medium-high heat. While it’s heating up, pat your thinly sliced flank steak dry (this helps it brown beautifully). Toss the steak into the hot pan—listen to that sizzle! Cook for about 3-4 minutes, stirring occasionally, until it’s nicely browned but still juicy. Don’t overcrowd the pan, or you’ll steam the meat instead of searing it.

Now, sprinkle that Montreal Steak Seasoning all over—about a tablespoon, but taste as you go. Turn off the heat and immediately lay those American cheese slices right on top of the hot steak. Within seconds, they’ll start melting into gooey perfection. Stir in the grated pepper jack cheese too, letting the residual heat do all the work. The filling should look like a cheesy, meaty dream at this point. Set it aside while you prep the tortillas.

Assembling the Chimichangas

Grab your tortillas—if they’re fresh out of the fridge, warm them for 10 seconds in the microwave to make them more pliable. Spoon about ½ cup of the steak filling onto the center of each tortilla. Fold the sides in first, then roll it up tightly like a burrito. Don’t overstuff, or they'll burst open (learned that the hard way!).

Brush the outside of each chimichanga with melted butter—this is the secret to that golden, crispy crust. If you’re feeling extra indulgent, you can even spray them lightly with cooking spray for extra crunch.

Cooking Methods

Now, the fun part—crisping them up! You’ve got options:

• Baking: Preheat your oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway, until they’re golden and crispy. Healthier, but still delicious!
• Frying: Heat about ½ inch of oil in a skillet over medium heat. Carefully place chimichangas seam-side down and fry for 2-3 minutes per side until deeply golden. Drain on paper towels. Messier, but oh-so-worth-it for that crunch.

No matter which method you choose, don’t walk away—they can go from golden to burnt surprisingly fast! Let them cool for a minute or two before biting in (unless you enjoy molten cheese burns—I may or may not speak from experience).

Variations for Cheese Steak Chimichangas

One of the best things about these chimichangas? You can totally make them your own! Here are some of my favorite twists:

• Cheese swaps: Try provolone or gruyère instead of American—both melt like a dream. For extra kick, add a sprinkle of crumbled queso fresco on top after baking.
• Veggie boost: Sauté some bell peppers and onions with the steak (classic Philly vibes!) or mix in spinach at the end for some green.
• Spice it up: Add diced jalapeños to the filling or a dash of chipotle powder to the seasoning mix.
• Protein play: No flank steak? Chicken works great too—just slice it thin and cook until no longer pink.

Honestly, the possibilities are endless. I’ve even made breakfast versions with scrambled eggs and bacon—don’t tell the purists!

Serving and Storage Tips for Cheese Steak Chimichangas

Oh, the joy of serving these crispy beauties! I love piling them high with cool, tangy sour cream, chunky salsa (the kind with a little kick), and a sprinkle of fresh cilantro. A side of guacamole is never a bad idea—trust me. If you're feeling fancy, drizzle some queso or hot sauce over the top for extra wow factor.

Now, about leftovers (if you're lucky enough to have any): Store cooled chimichangas in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes to bring back that crunch. You can also freeze them before cooking—just wrap each one tightly in foil, then bake from frozen (add 5 extra minutes). The cheese might not be quite as oozy, but they'll still taste amazing!

Helpful Notes for Cheese Steak Chimichangas

A few little tricks I've learned along the way to make these chimichangas absolutely perfect:

• Cheese matters: Always grate your own cheese—those pre-shredded bags have anti-caking agents that make it melt weird. Freshly grated pepper jack turns into silky, stretchy perfection.
• Slice smart: Cut the steak against the grain (look for those lines in the meat and slice perpendicular) for the most tender bites. Freeze the steak for 20 minutes first if it's being stubborn.
• Timing is everything: These are best served piping hot—that cheese pull diminishes fast! If you must wait, keep them in a warm oven.
• Lighter option: Baking gives you about 80% of the crunch with way less oil. For extra crispiness without deep frying, try spraying them lightly with oil before baking.

And hey—if your first one bursts open while cooking? No stress! Call it a "deconstructed chimichanga" and eat it with a fork. Still tastes amazing!

Frequently Asked Questions About Cheese Steak Chimichangas

Okay, let’s tackle those burning questions I always get about these chimichangas—because trust me, once you make them, you’ll have questions too!

1. Can I use chicken instead of steak?
   Absolutely! Thinly sliced chicken breast works great—just cook until no longer pink. You might want to bump up the seasoning a bit since chicken is milder than beef.
2. What’s the best way to reheat leftovers?
   Skip the microwave (soggy tortillas = sad). Instead, pop them in a 350°F oven for about 10 minutes to bring back that crunch. A toaster oven works wonders too!
3. Can I make these ahead of time?
   You bet! Assemble them (without cooking), wrap tightly in plastic, and refrigerate for up to 24 hours. Just add a few extra minutes when baking or frying.
4. Why did my chimichanga burst open?
   Probably overfilled! Stick to about ½ cup filling per tortilla, and don’t skip brushing with butter—it helps seal the edges.
5. Can I freeze these?
   Yes! Freeze uncooked chimichangas on a baking sheet, then transfer to a freezer bag. Bake from frozen (add 5-7 extra minutes). No need to thaw!

There you go—all the chimichanga wisdom I’ve gathered through trial and error (mostly error at first!). Happy cooking!

Final Thoughts on Cheese Steak Chimichangas

Listen, if crispy, cheesy, meaty goodness is your love language (and let’s be real, whose isn’t?), these Cheese Steak Chimichangas are about to become your new best friend. They’ve got everything—that satisfying crunch, the melty cheese, the juicy steak—all wrapped up in a tortilla hug. Plus, they’re ridiculously easy to make, totally customizable, and guaranteed to disappear fast at any gathering.

I’m telling you, once you bite into that golden exterior and hit that river of melted cheese, there’s no going back. So grab that skillet, turn up the heat, and get ready for your new favorite meal. Happy chimichanga-making, friends—may your cheese pulls be epic and your tortillas perfectly crispy!

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