How do I slice flank steak thinly for Cheese Steak Chimichangas?

To slice flank steak thinly, place the meat in the freezer for 20-30 minutes until slightly firm. This firms up the meat, making it easier to cut thin, even slices. Use a sharp knife and cut against the grain to ensure tenderness and better texture inside your chimichangas.

What is the best way to warm tortillas for wrapping chimichangas?

Warm tortillas by heating them briefly in a dry skillet over medium-high heat for about 10-15 seconds on each side. This softens them and prevents cracking while wrapping. Alternatively, you can microwave tortillas covered with a damp paper towel for 20-30 seconds to achieve the same effect.

Can I cook Cheese Steak Chimichangas in an air fryer, and how?

Yes, you can cook chimichangas in an air fryer. Brush each chimichanga lightly with melted butter to promote crispiness, then air fry at 400°F (200°C) for 8-10 minutes. Flip halfway through cooking for even browning and wait until the outside is golden and crispy.

What’s the best method to reheat frozen chimichangas without losing crispiness?

To reheat frozen chimichangas, wrap them in aluminum foil and bake in a preheated oven at 375°F (190°C) for 18-20 minutes. Remove the foil during the last 5 minutes of baking to allow the tortilla to crisp up, maintaining the crunchy texture while heating the filling thoroughly.

How long should I bake chimichangas in the oven for a crispy finish?

For a crispy chimichanga, brush the outside with melted butter or oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes. Turn them once halfway through to ensure both sides brown evenly. Baking until golden brown gives a crunchy exterior while keeping the filling flavorful.

Cheese Steak Chimichangas Recipe With Crispy Tortillas 2024

Name: Cheese Steak Chimichangas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: – 1 ½ lb flank steak, sliced into thin slices about ½ inch long; – 2 tablespoons avocado oil; – 1 tablespoon Montreal seasoning or to taste; – 8 slices white cheese; – ½ cup grated cheese of choice; – 6 raw or cooked tortillas; – 1 tablespoon melted butter; – Salsa for serving; – Sour cream for serving; – Cilantro for serving

Ingredients

– 1 ½ lb flank steak, sliced into thin slices about ½ inch long

– 2 tablespoons avocado oil

– 1 tablespoon Montreal seasoning or to taste

– 8 slices white cheese

– ½ cup grated cheese of choice

– 6 raw or cooked tortillas

– 1 tablespoon melted butter

– Salsa for serving

– Sour cream for serving

– Cilantro for serving

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Instructions

1-First Steps: Prep and Cook the Steak Start by preheating the oven to 400F and preparing your flank steak. Place the flank steak on a cutting board and freeze for 20-30 minutes to make slicing easier, then cut it into super thin slices and bite-sized pieces. Using a nonstick skillet over medium-high heat, cook the steak slices in batches for 5-7 minutes until done, stirring occasionally for even cooking.

2-Building the Filling: After cooking, transfer the beef to a colander to drain, then return it to the skillet. Add 2 tablespoons avocado oil and season with Montreal seasoning, stirring in 8 slices of white cheese and ½ cup grated cheese until melted. This creates that gooey center everyone loves in Cheese Steak Chimichangas.

3-Assembling and Baking: If using raw tortillas, cook them per package instructions. Lay out the tortillas, add the steak and cheese mixture, and fold them into chimichanga shape. Brush with 1 tablespoon melted butter and bake for 15-20 minutes until crispy. Serve hot with salsa, sour cream, and cilantro for a complete meal.

Last Step:

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Notes

🥩 Use leftover grilled steak for a quick variation.
🌯 Warm tortillas briefly in a hot skillet to make wrapping easier.
⚡ Air fry chimichangas by brushing with melted butter and cooking at 400°F for 8-10 minutes for crispiness.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking and stovetop cooking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 chimichanga
Calories: 345
Sugar: 1g
Sodium: 191mg
Fat: 19g
Saturated Fat: 8g
Carbohydrates: 1g
Fiber: 1g
Protein: 40g
Cholesterol: 122mg