Pin it
This hearty Cheese Steak Chimichangas recipe transforms the classic Philly cheese steak into a crispy, golden-brown Mexican-inspired delight. The combination of tender steak and gooey melted cheese wrapped in a crunchy tortilla creates an irresistible meal that bridges two beloved cuisines.
I first made these chimichangas when I was craving both Mexican food and a cheese steak sandwich but couldn't decide between the two. My family went absolutely silent during dinner except for the occasional "mmm" sounds that's when I knew this fusion dish was a keeper.
Ingredients
- Flank steak sliced thinly for quick cooking and tender texture. Look for meat with good marbling for best flavor
- Avocado oil helps achieve a perfect sear without burning thanks to its high smoke point
- Montreal Steak Seasoning provides a perfect blend of savory spices in one convenient mix. Fresh is always best
- American white cheese slices melt beautifully and give that authentic cheese steak flavor
- Pepper jack cheese adds a subtle kick and stretchy texture when melted
- Tortillas raw or cooked both work well but raw gives you more control over the final texture
- Butter creates that irresistible golden crust when baking
- Salsa sour cream and cilantro bring freshness and acidity to balance the rich filling
Step-by-Step Instructions
- Prepare the Oven
- Heat your oven to 400°F. This high temperature ensures your chimichangas get that restaurant quality crispy exterior without deep frying. Position your rack in the middle of the oven for even cooking.
- Cook the Steak
- Work in small batches when cooking your steak slices over medium high heat. Overcrowding the pan will cause the meat to steam rather than sear properly. Cook for 5 to 7 minutes until the meat has no pink remaining but be careful not to overcook it will continue to cook slightly in the oven.
- Drain and Season
- The draining step is crucial for preventing soggy chimichangas. Let the excess liquid drain completely in a colander before returning the meat to the skillet. Then add your avocado oil and thoroughly coat the meat with Montreal seasoning ensuring every piece gets flavor.
- Create the Cheesy Filling
- Add both cheeses to the hot skillet with the seasoned meat. The residual heat should melt the cheese but if needed use low heat. Stir continuously until you achieve a creamy cohesive mixture where the cheese completely coats each piece of steak.
- Assemble the Chimichangas
- If using raw tortillas cook according to package directions first. Place about half cup of the steak mixture slightly off center on each tortilla. Fold the sides in first then roll from bottom to top creating a secure package. Place seam side down.
- Prepare for Baking
- Brush each chimichanga generously with melted butter focusing on the seams and top surface. This creates that golden crispy exterior that mimics frying. Arrange them on a baking sheet with at least an inch between each.
- Bake to Perfection
- Bake for 15 to 20 minutes watching carefully after the 15 minute mark. You want a deep golden brown color and a crisp exterior. The corners may darken first which is fine. The filling will be bubbling hot when done.
- Serve and Garnish
- Allow chimichangas to cool for 2 to 3 minutes before serving. This prevents burning and allows the filling to set slightly. Serve with generous dollops of sour cream fresh salsa and sprigs of cilantro for the perfect flavor balance.
Pin it
The pepper jack cheese is my secret weapon in this recipe. While traditional Philly cheese steaks typically use provolone or American cheese the slight heat from the pepper jack adds a wonderful dimension that complements the seasoned steak perfectly. My son who usually picks out anything spicy devours these without complaint and always asks for seconds.
Make Ahead Options
These chimichangas are perfect for meal planning. You can prepare the filling up to two days ahead and store it in an airtight container in the refrigerator. When ready to serve simply reheat the filling in a skillet add a splash of water if it seems dry then proceed with assembly and baking. You can even assemble the chimichangas completely then refrigerate them covered for up to 24 hours before baking. Just add about 5 minutes to the baking time if cooking from cold.
Perfect Pairings
While these chimichangas are substantial enough to be a complete meal I love serving them with complementary sides. A simple green salad dressed with lime vinaigrette provides a refreshing contrast to the rich filling. Mexican rice or cilantro lime rice makes an excellent accompaniment soaking up any sauce that might escape. For a heartier meal refried beans or black beans seasoned with cumin and garlic round out the plate perfectly.
The Art of Folding
The success of your chimichangas depends largely on proper folding technique. Start with warm tortillas they're more pliable and less likely to crack. Place your filling slightly below center in a horizontal line leaving about an inch of space on each side. Fold the bottom edge up over the filling then fold in both sides. Finally roll from the bottom up keeping it tight as you go. The finished chimichanga should be snug with the filling completely enclosed. If you notice any tears simply start over with a fresh tortilla the extra effort is worth it to prevent filling leakage during baking.
Pin it
Frequently Asked Questions
- → How do I avoid soggy chimichangas?
Ensure the steak is well-drained after cooking to remove excess moisture. Use thin tortillas, and bake until golden and crispy.
- → Can I use a different type of cheese?
Yes, feel free to use your favorite cheeses like cheddar, mozzarella, or provolone for a personalized touch.
- → What other fillings can I add?
You can add sautéed onions, bell peppers, mushrooms, or even jalapeños for extra flavor and texture.
- → Are chimichangas best served fresh?
Yes, chimichangas are best enjoyed fresh out of the oven, but you can reheat them in an oven or air fryer to regain their crispiness.
- → Can I make these ahead of time?
Yes, you can prepare the steak and cheese filling ahead of time and assemble the chimichangas just before baking.
- → What can I serve with these chimichangas?
Pair them with sides like Spanish rice, guacamole, fresh salsa, or a crisp side salad for a complete meal.