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If you love comfort food with a twist, you'll flip for these crispy Cheese Steak Chimichangas. Thin slices of tender steak and gooey cheese get snuggled into golden tortillas for the ultimate cheesy, crunchy dinner mashup. It's like Philly meets Tex-Mex—super tasty and totally satisfying.
One night I couldn't choose between tacos and a Philly cheese steak so I tried throwing it all together in a crispy wrap. My crew didn't say a word at dinner—except for happy munching noises. That's when I knew I was onto something.
Hearty Ingredients
- Pepper jack cheese brings a mild kick and melts so smoothly with the steak
- Montreal Steak Seasoning is an easy shortcut to tons of flavor—just sprinkle and toss
- Tortillas either raw or cooked will do, but starting with raw lets you choose how crisp you want them
- Butter gives these chimichangas their gorgeous color and perfect crunch when baked
- Avocado oil stands up to the heat so your steak sears instead of sticking or burning
- Flank steak cut into thin strips for soft, juicy bites—look for visible fat for more flavor
- American white cheese slices get all creamy and stringy for that must-have cheese pull
- Cilantro, salsa, and sour cream top things off with zip and freshness
Easy Instructions
- Serve and Garnish
- Let the chimichangas chill for a couple minutes before digging in. Add big scoops of salsa, bright cilantro, and sour cream on top to finish things off.
- Bake to Perfection
- Bake 15 to 20 minutes. Start checking around 15. When they’re super golden and crisp and you hear bubbly filling, you’re set. Darker edges are totally fine!
- Prepare for Baking
- Brush melted butter all over each roll, paying attention to seams and tops to help them crisp. Set them up on a pan about an inch apart.
- Assemble the Chimichangas
- With raw tortillas, give ’em a quick cook first. Put half a cup of filling off to one side, fold the left and right over, then roll up firmly from the bottom. Tuck the seam under.
- Create the Cheesy Filling
- Add your cheeses directly to the hot pan with the steak. Use low heat if needed and stir to combine until everything’s oozy and clings to every bite of steak.
- Drain and Season
- Don’t skip draining the meat or your chimichangas could get soggy. After draining, put the steak back in the pan, drizzle with avocado oil, and shower with steak seasoning—make sure that's on every piece.
- Cook the Steak
- Sear steak slices on medium-high, working in batches so they caramelize instead of steam. Let them go 5-7 minutes until not pink, but don’t overdo it—they’ll cook a bit more in the oven.
- Prepare the Oven
- Set your oven to 400°F and put the rack in the middle. High heat gets you that crispy restaurant bite without needing to fry in oil.
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Pepper jack is my secret weapon here. Philly traditionalists might swear by provolone or American, but that little bit of spice makes the steak taste amazing. Funny enough, even my son who claims to hate spicy food, wolfs these down and always comes looking for more.
Prep Ahead
These are lifesavers when planning meals. You can whip up the filling up to two days in advance and stash it in the fridge in a sealed container. When you’re ready, just rewarm the filling (add a splash of water if it feels dry), stuff your tortillas, and bake. If you want, you can even put the whole thing together and refrigerate before baking—just add five extra minutes to the oven time straight from cold.
Tasty Matchups
These chimichangas can stand alone, but if you're craving sides, go for a zesty lime-dressed salad to balance the richness. Cilantro-lime or classic Mexican rice is awesome for soaking up drippy cheese. Want something heavier? Try black beans or good ol' refried beans jazzed up with cumin and garlic.
Folding Made Easy
Getting the fold right keeps all that good stuff inside. Start with warm tortillas since they bend better. Spoon filling just below the center leaving room on the sides. Fold up the bottom edge first, then pull in both sides, and finally roll up snugly from the bottom. Your wrap should be tight with nothing poking out. If a tortilla breaks, no worries—just wrap a new one. It's worth a few extra folds to avoid spills.
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Common Queries
- → What’s the trick to keeping chimichangas crispy?
Make sure the steak is drained to get rid of extra liquid. Use thinner tortillas, and bake until golden and crunchy.
- → Can I swap out the cheese?
Absolutely! Try your favorite cheeses like mozzarella, provolone, or cheddar to make it your way.
- → What can I stuff these with instead?
Throw in extras like cooked mushrooms, chopped jalapeños, bell peppers, or softened onions to change things up.
- → Are they better fresh or saved for later?
They’re at their best fresh from the oven, but warming them up in an oven or air fryer gets them crispy again.
- → Can I prepare parts of this early?
You bet! Prep the steak and cheese mixture in advance, then put it all together and bake when ready.
- → What goes well with chimichangas?
Add sides like guacamole, Spanish rice, fresh greens, or your favorite salsa to make a full plate.