Cheesesteak Chimichanga Recipes

CHEESESTEAK CHIMICHANGAS

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the onion and pepper to the pan, and cook until tender, 4-5 minutes
• Add the meat to the pan and continue cooking until cooked through, 3-4 minutes
• Season with salt and pepper, and remove from heat
• Divide the mixture between the four tortillas and place 2 slices of cheese inside each
• Fold it like youre wrapping up a present
• Wipe the pan out with a paper towel and return it to medium heat
• Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side

CHEESY CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper., Brush one side of each tortilla with oil. Spoon 1/4 cup beef mixture off-center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold sides and ends over filling and roll up. Secure with toothpicks; place in a greased 13-in. x 9-in. baking dish. Brush with oil , Bake, uncovered, at 450° for 10-15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. Remove toothpicks., Serve chimichangas on a bed of lettuce and tomato. Spoon remaining salsa over chimichangas. Serve with sour cream and guacamole if desired.

CHIMICHURRI CHEESESTEAKS

Steps:

• Preheat outdoor grill to medium-high heat.
• Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside.
• Cook onion and 1/2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
• Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
• Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
• Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
• Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.

CHEESESTEAK CHIMICHANGA

Steps:

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

CHEESESTEAK CHIMICHANGAS

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and pepper to the pan, and cook until tender, 4-5 minutes.
• Add the meat to the pan and continue cooking until cooked through, 3-4 minutes. Season with salt and pepper, and remove from heat. Divide the mixture between the four tortillas and place 2 slices of cheese inside each. Fold it like you're wrapping up a present.
• Wipe the pan out with a paper towel and return it to medium heat. Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side.