Steak Chimichangas with Green Chile Verde Sauce

Steak Chimichanga with Green Chili (Verde) Sauce

A little leftover steak goes a long way - or just cook an extra! and this sauce - you'll want to drink it! Or at least lick the plate, lol!

Who has leftover steak, anyway? Certainly not at my house where steak is a bit of a rarity, but 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.

Steak Chimichangas with Green Chile Verde Sauce
Steak Chimichangas with Green Chile Verde Sauce

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, “I’m never quite as good as when I was first grilled.” But to waste it? Never!!

Steak salad, like my California Steak Salad with Sweet/Spicy Asian Vinaigrette comes to mind, all kinds of sandwiches do, and so do my Steak & Veggie Ramen bowls. More recently, I’ve made my Simple Steak Tacos, too.

Steak Chimichangas with Green Chile Verde Sauce
Steak Chimichangas with Green Chile Verde Sauce

The best use, by far, imho? Steak Chimichangas. Golden brown and crunchy on the outside, creamy steaky deliciousness inside and the Creamy Green Chili Verde Sauce brings the whole Southern Arizona vibe home. If you don’t have leftover steak, leftover roast, of just about any type, will be marvelous.

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 any pricey food item.

Steak Chimichangas with Green Chile Verde Sauce
Steak Chimichangas with Green Chile Verde Sauce

Steak Chimichangas

  • Servings: 4
  • Difficulty: medium
  • Print

  • 4 flour tortillas, about 8″ across
  • 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
  • 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
  • oil for frying or baking

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 in 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.)

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.

Green Chili (Verde) Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 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)

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.

If 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 through out.

from the kitchen of


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24 thoughts on “Steak Chimichanga with Green Chili (Verde) Sauce”

  1. Omgz, this one I need to save, too. Most days you’ll find me scratching my head what to do with leftovers. And yes, I do have leftover steaks sometimes! I couldn’t even finish my 6 oz steak the last time I ordered it. Of course I had 2 appetizers, lol!

  2. I can’t remember us ever having us having leftover steak, but I am going to have to make some when husband isn’t watching so we can have these chimichanga’s! YUM!
    Finally hit the bloglovin’ button to follow you!

    1. I can, too! You can go a little less creamy, too, with the smaller amount of sour cream, but it would be great on chicken or even as a dip for tortilla chips. 🙂

    1. You’ll find them all over the Southwest – I think they’re more of an AZ thing – and they can be very, very good or just awful! But they’re fun to make. 🙂

  3. Yum! I love chimichangas and that sauce of yours looks scrumptious! Leftover steak almost never happens here though, my husband can’t eat his weight in steak… but I’m sure I can arrange something!

  4. OK I am SOLD! I just love food like this and we do often have leftover beef in the fridge since the portions we were cut for our 1/4 cow we bought feeds 4 and we only have 3 in the fam. Thank you!

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