Cheesesteak Chimichangas

by Rachael Ray Show Staff 5:00 PM, April 12, 2009

Aired April 12, 2009

Serves 4 servings
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

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.