Cheesesteak Chimichangas
Cheesesteak Chimichangas
This recipe was inspired / suggested by my Husband LOL. He is a huge chimichanga and cheesesteak lover, so he gave me the idea to combine them and thats what I did. He LOVED them! His response was “you definitely have to add those to the blog, people need to try these!” This is not a healthy meal, it is the exact opposite lol. If you have a cheat day, use it with these chimichangas, you wont regret it! Feel free to get creative with different veggies and meats. If you aren’t a steak lover, feel free to add chicken instead. Start by cutting thinly sliced Ribeye steak into small pieces.
Season the steak with 1 tbsp of garlic powder, 1 tbsp of onion powder and 1 tbsp of cajun seasoning. Make sure it is fully seasoned.
Add 2 tbsp of vegetable oil in a skillet and once the oil is hot, add the steak. Cook 7-10 minutes on medium heat or until the steak is fully cooked. Once fully cooked, remove from the skillet and set aside.
In the same skillet, add 1/2 diced onion and 1 diced green bell pepper. Cook 5-7 minutes or until the veggies are soft.
Add 1 burrito size tortilla on a cutting board and add a layer of white American cheese (1 slice cut in half), cooked steak, more white American cheese (1 slice cut in half), cooked veggies and shredded pepper jack cheese. Don’t over stuff it or it will not roll up.
To roll it, first fold the sides of the tortilla and roll it tightly. It might take you a few tries to get it rolled tight, but you can do it :) Make sure it is tight so that none of the filling falls out.
Repeat until all of the steak and veggies are used. In a skillet, add 2-3 cups of vegetable oil (depending on the size of the skillet) and once the oil has reached a temperature of 350 degrees, slowly add 1 burrito at a time.
Fry about 30 seconds to 1 minute on each side. Be sure not to burn. Once it is fried to a golden brown color, set aside. Repeat until all of the burritos are fried.
To prepare the pepper jack cheese sauce, add 1 tbsp of butter to a pot. Once it has melted, add 1/2 cup of heavy whipping cream and 1/2 cup of shredded pepper jack cheese and stir. Season with salt & pepper (to taste). Once the sauce starts to thicken, remove from the pot and set aside.
Drizzle the cheese sauce on top of the chimichangas and serve! Serve and ENJOY!
Cheesesteak Chimichangas
Ingredients
- 1 lb thinly sliced ribeye
- 2-3 cups vegetable
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cajun seasoning
- 1/2 onion (diced)
- 1 green bell pepper (diced)
- 4 burrito sized tortillas
- 2 tbsp vegetable oil
- 8 slices white American cheese
- 1 cup shredded Pepper Jack cheese
- 1 tbsp butter
- 1/2 cup heavy whipping cream
- 1/2 cup shredded pepper jack cheese
- Salt & Pepper (to taste)
Instructions
- Cut the thinly sliced steak into small pieces.
- Season the steak with garlic powder, onion powder and cajun seasoning.
- Add 2 tbsp of vegetable oil to a skillet. Once the oil is hot, add the steak. Cook 7-10 minutes or until the steak is fully cooked. Once fully cooked, set aside.
- In the same skillet, add the diced onion and bell pepper. Cook 5-7 minutes or until the veggies are soft and set aside.
- Add 1 tortilla to a cutting board and add a layer of white American cheese (1 slice cut in half), cooked steak, more white American cheese (1 slice cut in half), cooked veggies and shredded pepper jack cheese. Don’t over stuff or it will not roll up.
- Roll the tortilla into a tight burrito. Repeat until all of the steak and veggies are used.
- In a skillet, add 2-3 cups of vegetable oil (depending on the size of the skillet) and once the oil has reached a temperature of 350 degrees, slowly add 1 burrito at a time.
- Fry about 30 seconds to 1 minute on each side. Once it is fried to a golden brown color, set aside. Repeat until all of the burritos are fried.
- Drizzle the Pepper Jack cheese sauce on top of the chimichangas. Serve and ENJOY!
- Add 1 tbsp of butter to a pot.
- Once it has melted, add heavy whipping cream and shredded pepper jack cheese and stir. Season with salt & pepper (to taste).
- Once the sauce starts to thicken, remove from the pot and set aside.
- Drizzle on top of the chimichangas.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
