Cheesesteak Chimichanga

Cheesesteak Chimichanga

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"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."
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30 m servings 588 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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


  • Cook'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.


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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 fl...

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!

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