Cheesesteak Chimichangas Recipes

CHEESESTEAK CHIMICHANGAS

Cheesesteak Chimichangas image

Cheesesteak Chimichangas

Provided by The Rachael Ray Staff

Number Of Ingredients 10

Ingredients

2 tablespoons EVOO Extra Virgin Olive Oil
1 large onion
thinly sliced
1 red bell pepper
seeded and thinly sliced
1 pound deli-sliced roast beef or leftover steak
sliced
8 slices provolone cheese
Salt and ground black pepper
4 large burrito-size flour tortillas

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

CHEESESTEAK CHIMICHANGAS

Cheesesteak Chimichangas image

Make and share this Cheesesteak Chimichangas recipe from Food.com.

Provided by Pinay0618

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 lb deli-sliced roast beef or 1 lb leftover steak, sliced
8 slices provolone cheese
salt & fresh ground pepper
4 large flour tortillas

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.

Nutrition Facts : Calories 842.4, Fat 40.1, SaturatedFat 16.2, Cholesterol 127, Sodium 1280.8, Carbohydrate 65, Fiber 4.8, Sugar 5.3, Protein 54.8

CHIMICHURRI CHEESESTEAKS

Chimichurri Cheesesteaks image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups packed fresh flat-leaf parsley leaves (about 2 bunches)
4 garlic cloves, chopped
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1 3/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
4 cups thinly sliced sweet onion (about 2 onions)
2 tablespoons vegetable oil
1 1/2 pounds boneless chuck-eye steaks (3¿4 to 1-inch thick)
4 (7 to 8-inch) hoagie rolls, split
1/4 pound thinly sliced provolone cheese
Heavy-duty aluminum foil

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.

CHEESY CHIMICHANGAS

Cheesy Chimichangas image

When I was growing up, our family would travel from our home in New York to visit Grandma in Arizona. That's where I first sampled these chimichangas. My husband loves them.-Deborah Martin, Grand Prairie, Texas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1-1/2 pounds ground beef
2 large onions, chopped
2 teaspoon garlic salt
1/2 teaspoon pepper
12 flour tortillas (6 inches), warmed
Canola oil
1 jar (16 ounces) salsa, divided
2 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese, divided
Shredded lettuce and chopped tomatoes
Sour cream and guacamole, optional

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.

Nutrition Facts : Calories 338 calories, Fat 19g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 955mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

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