Ingredients:

  • ½ lb thinly sliced ribeye steak or sirloin (225g)
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil (15 ml)
  • Salt and pepper, to taste
  • 1 tsp smoked paprika (5 ml) (optional)
  • ½ tsp chili powder (2.5 ml) (optional)
  • 1 cup shredded Monterey Jack or mozzarella cheese (115g)
  • 4 large flour tortillas (10-inch/25cm)
  • Vegetable oil, for frying
  • Sour cream (optional)
  • Salsa (optional)
  • Guacamole (optional)
  • Chopped cilantro (optional)

Instructions:

  1. Slice the onion and bell pepper. Mince the garlic.
  2. Heat olive oil in skillet. Sauté onions and bell peppers until softened. Add garlic and cook briefly. Add steak and seasonings; cook until browned and just cooked through.
  3. Briefly warm tortillas in a dry skillet or microwave to make them pliable (prevents cracking).
  4. Lay a tortilla flat. Place a quarter of the steak mixture in the center, then top with cheese.
  5. Fold in the sides of the tortilla, then roll tightly from one end to the other, tucking in as you go.
  6. Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully place chimichangas seam-side down in hot oil. Fry until golden brown and crispy, turning to cook all sides evenly.
  7. Drain chimichangas on paper towels. Serve hot with desired toppings.