This takes a classic favorite and gives it a new look. All your favorite cheese steak ingredients are tucked into a crispy chimichanga. The flavor is amazing and it couldn’t be easier to make—this will quickly become a new favorite!
I’m always looking for fun ways to change up dinner, and anything with steak is a guaranteed win at our house. These Philly Cheese Steak Chimichangas were a huge hit—the fried version gives a crunchy texture I especially love, but baking works well too. I’ve included both methods so you can choose.
Each chimichanga is filled with tender grilled steak, sautéed onions and peppers, and plenty of gooey cheese. Every bite delivers loads of savory flavor and satisfying texture.
This easy, flavorful dinner is sure to please the whole family.
- 6 to 8 medium flour tortillas
- 1 pound thinly sliced, cooked and grilled steak
- 1 medium onion, chopped
- 3 tablespoons vegetable oil
- 1 green bell pepper, diced
- 16 ounces cream cheese, softened
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1/2 cup provolone cheese, grated
- If frying
- 2 cups vegetable oil (for frying)
- Slice the cooked steak into bite-size pieces.
- In a medium skillet, heat 3 tablespoons vegetable oil and sauté the chopped onion and diced green pepper until tender. Remove from heat and set aside.
- In a medium bowl, combine the softened cream cheese, steak pieces, sautéed onion and pepper, garlic salt, and black pepper. Stir until well combined, then fold in the grated provolone.
- Place a generous scoop of the Philly mixture in the center of each tortilla and fold burrito-style into chimichangas.
- Preheat the oven to 375°F (190°C).
- Lightly brush the tops of each chimichanga with a little vegetable oil.
- Place on a baking sheet sprayed with cooking spray and bake for about 15 minutes, or until the chimichangas are lightly golden and heated through.
- Heat 2 cups of vegetable oil in a deep skillet or frying pan to about 360°F (182°C).
- Secure the folded chimichangas with toothpicks to keep them closed.
- Fry for 2–3 minutes, turning once halfway through, until the outside is golden brown and crisp. Drain on paper towels before serving.
Enjoy!
