Description
Delicious chimichangas filled with tender steak, sautéed vegetables, and gooey cheese, offering a delightful fusion of Mexican and American comfort foods.
Ingredients
Scale
- 1 pound thinly sliced steak (ribeye or sirloin)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces shredded cheddar cheese
- 4 ounces shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- 8 large flour tortillas (burrito size)
- Vegetable oil, for frying
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
- Chopped tomatoes, for serving
- Shredded lettuce, for serving
Instructions
- Slice the steak into thin strips and optionally freeze for 30 minutes to make slicing easier.
- Heat olive oil in a large skillet over medium-high heat; add sliced onions and bell peppers, and cook until softened (about 8-10 minutes).
- Add minced garlic and cook for an additional minute.
- Stir in Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
- Push vegetables to one side and add the thinly sliced steak, cooking until browned and cooked through.
- Combine cooked steak with vegetables and set aside.
- Melt butter in a separate saucepan and whisk in flour to create a roux; cook for 1-2 minutes.
- Gradually whisk in milk and bring to a simmer, stirring until thickened (5-7 minutes).
- Stir in shredded cheeses until melted and smooth; season with salt, pepper, and cayenne if desired.
- Warm tortillas to make them pliable.
- On each tortilla, place about 1/2 cup of steak filling and drizzle 1/4 cup cheese sauce.
- Fold sides in and roll tightly.
- Heat vegetable oil in a deep skillet until hot (350-375°F).
- Carefully fry chimichangas seam-side down for 2-3 minutes per side until golden and crispy.
- Remove and place on paper towels to drain.
- Serve hot with toppings such as sour cream, guacamole, salsa, tomatoes, and lettuce.
Notes
For better flavor, use fresh ingredients. Always warm tortillas before filling to prevent tearing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg