This Steak Chimichanga with Green Chili Verde Sauce is one of my fave recipes and it came from leftover steak. Who has leftover steak, anyway? I don’t know about you, but certainly not at my house where steak is a bit of a rarity. At my folks? Yeah. Quite frequently. A love of beef (they live in ranching country) and smaller appetites often lead to a bit of steak that could easily languish in the fridge.
Don’t tell me you couldn’t just about dig into one of these Steak Chimis right about now. Even as I write this I’m mourning the fact that they’re all gone. And so is my leftover steak or I might just whip up another one right now.
About Leftover Steak:
And what on earth are you going to do with leftover steak? I mean, seriously, once I have my fill of steak, I’m not wild about it hanging around in the fridge, mocking me every time I open the door. It seems to say, “Here I am and I’m never gonna be as good as I was last night.” But to waste it? Shush your mouth. Never!
All that leftover steak caused me to get pretty creative. I’ve even put together a whole collection (link at the bottom of the page) and it includes a couple steak salads, like my California Steak Salad with Sweet/Spicy Asian Vinaigrette and my Steak & Veggie Ramen bowls along with my Simple Steak Tacos. See, those recipes are just a little tease of what’s in my Leftover Steak post, and every recipe is just as good if not better than the original steak.
About Steak Chimichanga with Green Chili Verde Sauce:
But the best use of leftover steak, by far, imho? Steak Chimichangas. Golden brown and crunchy on the outside, creamy steaky deliciousness inside. And then there’s that Creamy Green Chili Verde Sauce bringing the whole Southwest/Arizona vibe home. You are gonna want to lick your plate when you’re done. (I won’t tell!)
If you don’t have leftover steak, leftover roast or another beef of just about any type will be marvelous, too.
Making Steak Chimichanga with Green Chili Verde Sauce:
The recipe for Steak Chimichanga with Green Chili (Verde) Sauce looks like it has a few ingredients, but no worries, it’s really fast and you probably have everything you need just hanging around. Especially if you’re a mad lover of Mexican and Southwestern food like I am. (I always have those little cans of green chile in the pantry.)
Steak Chimichanga with Green Chili Verde Sauce is an under 30-minute recipe for sure, especially if you are baking them. Frying will take a little more time and attention. All you do is saute up your onions and green peppers, toss in some spices, green chilis and fold in the cheeses for a super creamy filling. Add the steak and wrap and roll. The sauce is so quick and easy it can be made as the Chimis bake or fry.
Saving Money on Steak Chimichanga with Green Chili Verde Sauce:
Watch for stellar specials on steak during any of the Summer holidays, and around New Year’s and Valentine’s Day. Stores will often have a steak or two on special to draw you in the door, so take advantage of it. Although steak can be pricey, serving it as a main meal the 1st night and using any leftovers on another is a great way to stretch steak or any pricey food item.
Watch for Mexican items to go on sale sporadically, especially around Cinco de Mayo and stock up on the long-lasting pantry items like green chiles, salsas, hot sauces, beans, dry or canned and so on.
As far as the cream cheese, sour cream, and cheese? Use your coupon matching site – they’ll find you the best deals whether you actually use coupons or not. Cream cheese and the regular grocery store cheese can be frozen (texture will be affected, so it’s best to use in dishes rather than eating out of hand) and both have long shelf lives, unopened. Keep your sour cream clean (no dipping into with dirty spoons) and covered (spoon a little out, but cover it after, even if you just loosely plop the lid over. Store it upside down in the fridge.
Steak Chimichanga with Green Chili Verde Sauce
Better than any restaurant Steak Chimi! First make the easy filling, then assemble. The quick sauce can be made as the Chimichangas are baked or fried.
- 1 tablespoon olive oil
- 1 medium onion, diced finely
- 1 bell pepper, diced finely
- 2 cloves garlic (or about 1/2 teaspoon garlic powder)
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/2 teaspoon cumin
- 1 can (4 ounces) of green chile, divided, 1/4 in the filling, the rest in the sauce
- 4 ounces of cream cheese, room temperature
- 1 cup grated cheese, Cheddar, jack, Colby or any combination
- Steak, cooked, 8 to 10 ounces, sliced very thinly across the grain and then into bite sized pieces, about 2 to 2 1/2 cups total, or any leftover beef or roast
The Rest of the Team:
- 4 flour tortillas, about 8″ across
- oil for frying or baking
- garnishes as desired
The Green Chile (Chile Verde) Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- the rest of the can of green chiles
- 1/4 to 1/2 cup sour cream
- salt & pepper to taste
- 1/4 teaspoon cayenne or any pure (not a mix) powdered chile (optional)
Make the Filling:
Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook, stirring now and then until onion is translucent and peppers are a little softened. Add garlic and cook for a minute longer. (If using powder stir in at the next stage, below.)
Add 1/4 of the can of green chile, saving the rest for sauce, salt, pepper and cumin, and stir. Add the cream cheese and stir until melted, then the grated cheese. Fold in the steak. Taste and adjust any seasoning. (The cheeses can dull flavors, so spice this liberally.)
Assemble & Cook:
Arrange tortillas on a flat surface and add 1/4 of the steak mixture halfway between the bottom edge and the center of the tortilla. Smooth filling into a rectangular shape with space to the left and right. Fold up the bottom of tortilla then fold in the right and left edges, securing the filling in the center. Continue to roll the bottom edge up and over, into a cylinder shape, securing with a toothpick.
To fry: Pour enough canola oil into a saucepan to reach about 1 inch deep; heat to 375 degrees F (190 degrees C). Fry on each side for one to two minutes until golden brown and crispy. Drain on paper towels and serve immediately napped with the sauce.
To bake: Preheat oven to 375 degrees. Brush the chimichangas with oil and bake until golden brown and crisp, 4 to 5 minutes per side, turning after the first side is browned and crispy. Serve napped with sauce.
Make the Sauce:
Heat butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil until sauce has thickened.
Add the reserved canned green chile, and remove from heat. Stir in the sour cream. Taste and add salt and pepper and cayenne or chili powder if using. Keep warm. Divide over Chimichangas when serving.
Garnish as Desired.
Chimichangas can be baked or fried until just lightly browned and frozen, wrapped in foil. Reheat in the oven, unwrapped, at 375 degrees until hot throughout.
Also, of course, we have our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!
If you like Steak Chimichanga with Green Chili Verde Sauce, you might also like: