Recipe By Liz
Rating
Published Apr 2nd
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 587.9

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.

Recipe Ingredients

  • 1 tablespoon butter
  • 1 cup sliced green bell pepper
  • 1 onion, chopped
  • 1 pound shredded cooked beef
  • 2 cups canola oil for frying, or as needed
  • 4 large flour tortillas
  • 4 slices Swiss cheese, halved

Cooking Directions

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

Nutrition Facts

  • Calories 587.9
  • Carbohydrate 46.2 g
  • Cholesterol 71.3 mg
  • Fat 32.1 g
  • Fiber 3.3 g
  • Protein 27.9 g
  • Saturated Fat 11.3 g
  • Sodium 614.3 mg
  • Sugar 3.6 g

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Chef's Notes

Be sure the oil is properly heated so the tortillas will brown without soaking up excess oil. Or brush the tortillas with a small amount of butter and bake in the oven at 375 for about 5 minutes per side, until browned and crisp; Alternative cooking method: If you prefer to not fry the chimichangas, brush the tortillas with a small amount of melted butter and bake at 375 until browned and crisp.

Reviews

  1. It was okay a little on the bland side. Next time I think I'll add some salt a little more butter and sauteed mushrooms.
  2. These were KILLER. I used a combo of Swiss cheese and provolone added mushrooms and for the meat I used some thin cut sandwich steaks that were on sale sliced into bite sized pieces. We inhaled them! Thanks for a great recipe!
  3. 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!
  4. 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 - Read more ...
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