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Cut steak into bite size pieces.
In a medium skillet add oil, onions, and bell pepper. Saute until tender. Set aside.
In a medium bowl combine cream cheese, steak bites, onion and bell pepper mixture, garlic salt, and pepper. Stir until well combined. Stir in cheese.
Place a generous amount of Philly mixture onto the center of tortillas. Fold burrito style.
Preheat oven to 375 degrees F.
Brush tops of burrito with a little vegetable oil.
Place on a cookie sheet that has been sprayed with vegetable spray. Bake for about 15 minutes or until chimichunga's are slightly brown.
In a large frying pan, heat oil to 360 degrees F.
Secure Chimichangas with toothpicks.
Fry for 2-3 minutes, flipping halfway until outside is golden brown.