Core tomato and cut into ½" dice.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Mince cilantro (no need to stem).
Pat steak strips dry, and season with seasoning blend and a pinch of salt.
Make the Pico de Gallo
In a mixing bowl, combine tomato, half the cilantro (reserve remaining for filling), ¼ tsp. salt, and a pinch of pepper. Set aside.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and cook until browned, 3-5 minutes.
Carefully transfer cooked steak strips to a plate.
Reserve pan; no need to wipe clean.
Finish the Filling
Return pan used to sear steak strips to medium-high heat. Add red bell pepper to hot pan, stir occasionally until softened, 3-5 minutes.
Add cooked steak and any accumulated juices and enchilada sauce. Stir to combine.
Remove from burner and set aside.
Make the Chimichangas
Place tortillas on clean work surface. Carefully place steak-enchilada sauce mixture in the middle of each, then top with cheese and remaining cilantro.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Place chimichanga on prepared baking sheet, seam side down. Repeat with second tortilla.
Drizzle each chimichanga with 1 tsp. olive oil, then massage oil into tortillas. Bake until lightly browned, 8-10 minutes.
Plate dish as pictured on the front of the card, serving with sour cream and pico de gallo. Bon appétit!