Air Fryer Philly Cheesesteak Egg Rolls

I’ve been making these air fryer philly cheesesteak egg rolls a lot lately, and honestly they might be one of my favorite things to come out of the air fryer. Crispy on the outside, loaded with steak and cheese on the inside.

The idea is pretty straightforward. You take everything you love about a classic philly cheesesteak – the seasoned ribeye, sauteed peppers and onions, and gooey provolone – and roll it all up in an egg roll wrapper.

Then you pop them in the air fryer for a few minutes and they come out perfectly golden and crunchy. No deep frying needed.

The ingredient list is short too. About 10 ingredients and most of them are probably already in your kitchen.

Whether you’re making these for game day, a quick dinner, or just because you’re craving something good, they always hit the spot. Let me show you how to put them together.

Why You’ll Love This Recipe

Philly Cheesesteak in a Whole New Way – You get all the amazing flavors of a classic Philly cheesesteak, but wrapped up in a crispy egg roll shell. It is a fun twist that makes a familiar favorite feel brand new.

Perfectly Crispy in the Air Fryer – The air fryer gives these egg rolls an incredibly crunchy golden shell without deep frying. You get that satisfying crunch in every single bite with way less oil.

Melty Provolone in Every Bite – The provolone cheese melts beautifully inside the egg roll wrapper while it cooks. Every bite has that gooey, stretchy cheese pull that makes cheesesteaks so irresistible.

Ribeye Makes All the Difference – This recipe uses ribeye steak, which is tender, juicy, and packed with flavor. It is the same cut you would find at a real Philly cheesesteak shop, so you know it is going to taste amazing.

Ingredients

• 1 lb Ribeye Steak, thinly sliced
• 1 tablespoon Olive Oil
• 1 medium Green Bell Pepper, thinly sliced
• 1 medium Onion, thinly sliced
• 8 oz Provolone Cheese, cut into strips
• 12 Egg Roll Wrappers
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Cooking Spray
• Water for sealing

How to Make

Step 1

Heat olive oil in a skillet over high heat. Add steak, bell pepper, and onion. Season with garlic powder, salt, and pepper. Cook for 5-6 minutes until steak is browned and vegetables are tender. Let cool slightly.

Step 2

Place an egg roll wrapper with one corner pointing toward you. Add 2-3 tablespoons of the steak mixture and a strip of provolone cheese in the center.

Step 3

Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, using water to seal the edge. Repeat with remaining wrappers.

Step 4

Preheat air fryer to 380°F. Spray the basket and egg rolls generously with cooking spray.

Step 5

Arrange egg rolls in a single layer without touching. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Step 6

Let cool for 2 minutes before serving with cheese sauce or your favorite dipping sauce.

Tips

Slice the Steak as Thin as You Can

The thinner you slice the ribeye, the better it cooks and the easier it is to wrap inside the egg rolls. If the pieces are too thick, they won’t cook evenly in the skillet and you’ll end up with chewy bites that make the egg rolls hard to eat.

A good trick is to toss the steak in the freezer for about 15-20 minutes before slicing. It firms up just enough so your knife glides through it and you get nice, thin, even strips without fighting the meat.

You want pieces that are roughly bite-sized too, not long strips. That way every bite of the egg roll has steak in it and nothing awkward hangs out when you try to wrap them up.

Let the Filling Cool Before You Wrap

After you cook the steak, peppers, and onions, give the filling at least 10 minutes to cool down before you start assembling. This step matters more than you’d think.

If the filling is still hot when it hits the egg roll wrapper, the steam and heat will make the wrapper soggy and it’ll tear when you try to roll it. You’ll end up with a mess that falls apart in the air fryer.

You can spread the filling out on a plate to help it cool down faster. It doesn’t need to be cold, just cool enough that it’s not steaming anymore.

Don’t Overfill the Egg Rolls

Stick to about 2-3 tablespoons of filling per egg roll, even if it looks like a small amount. Once you add the strip of provolone on top, that wrapper is holding plenty.

Overfilling is the number one reason egg rolls burst open in the air fryer. When they heat up, the cheese melts and the filling expands slightly, so you need that extra room inside for everything to stay sealed.

If you have leftover filling after wrapping all 12, that’s actually a good sign. Just eat it on the side or save it for another use.

Related Recipes

• Air Fryer Breakfast Egg Rolls
• Air Fryer Mozzarella Sticks
• Air Fryer Steak Bites with Garlic Butter
• Air Fryer Bacon Wrapped Jalapeño Poppers
• Air Fryer Loaded Potato Skins

Frequently Asked Questions

Do I need to cook the steak and veggies before wrapping them in the egg roll wrappers?

Yes, you absolutely need to cook the ribeye steak, onions, and green bell pepper before you wrap them up. Sauté everything in olive oil with the garlic powder, salt, and pepper until the steak is cooked through and the veggies are soft.

If you skip this step and wrap them raw, the filling won’t cook properly inside the egg roll wrapper, and you’ll end up with undercooked meat and crunchy vegetables.