Air Fryer Philly Cheesesteak Egg Rolls: Air Fryer Philly Cheesesteak Egg Rolls Recipe

A Kitchen Surprise

My grandson, Sam, is a picky eater. He loves steak and cheese. He loves egg rolls. One day, I had leftovers of both. I thought, why not put them together? I still laugh at that. It was the best kitchen mistake I ever made.

Those crispy egg roll wrappers hugged the juicy steak and peppers. The cheese melted into everything. Sam ate three in a row! This matters because cooking should be fun. You can mix your favorite things to make something new.

Let’s Get Filling

First, cook your steak. I like mine with a little pepper. Then, get your veggies. Thin slices are best. They cook fast and fit nicely in the wrapper.

Melt some butter in a pan. Add your onions, peppers, and mushrooms. Cook them until they smell sweet and look soft. Doesn’t that smell amazing? This step matters. It makes the flavors friends before they go in the fryer.

The Fun Part: Rolling!

Lay out your egg roll wrapper. It looks like a little blanket. Scoop some steak and veggies in the middle. Top it with a half-slice of provolone cheese. Now, fold it like a burrito. Tuck in the sides. Use a little water on the last corner to seal it.

*Fun fact: egg roll wrappers are different than spring roll wrappers. They are thicker and fry up nice and crispy!* Be gentle. If a little filling peeks out, it’s okay. What’s your favorite thing to wrap up in a kitchen? Is it burritos, dumplings, or something else?

Air Fryer Magic

Give your air fryer basket a light spray. Brush a tiny bit of oil on each egg roll. This helps them get golden. Place them in, but don’t crowd them. They need space to breathe.

Cook at 390 degrees for 4 minutes. Flip them. Cook for 4 more minutes. Look at that golden color! If they need more, add 2 minutes. Every air fryer is a little different. Do you trust your air fryer, or do you peek a lot like I do?

Time to Eat and Share

Serve them hot. The cheese will be wonderfully gooey. Be careful, the filling is steamy! They are perfect for a game day or a fun dinner.

I love how these combine two worlds. You get the crunch of an egg roll and the heart of a cheesesteak. It makes people smile. What would you name this recipe if it was yours? I’d love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
Cooked steak, thinly sliced	1 ½ pounds
Onion, thinly diced	1
Green bell pepper, seeded and thinly diced	1
Chopped mushrooms	1 cup
Butter	1-2 tablespoons
Egg roll wrappers	16
Provolone cheese slices, halved	8 slices

My Cheesesteak Egg Roll Adventure

Hello, my dear! It’s Anna. Let’s make something fun today. I remember my grandson’s first football game. The food trucks sold cheesesteaks. It was so windy! We needed something less messy to eat. That’s how I dreamed up these egg rolls. They have all that wonderful flavor inside a crispy wrap. Doesn’t that sound perfect for game day? Let’s get our hands a little dusty with flour. It’s the best part.

Step 1: Cook the Filling

First, let’s cook our filling. Melt your butter in a big pan. Add your diced onion, bell pepper, and mushrooms. Cook them until they smell amazing and look soft. I still laugh at how my husband always sneaks a mushroom here. Now, stir in your thinly sliced cooked steak just to warm it through. Set this mix aside to cool a bit. (A hard-learned tip: if the filling is too hot, it will steam and make your wrappers soggy.)

Step 2: Assemble the Rolls

Time to assemble! Lay an egg roll wrapper flat like a diamond. Spoon some filling onto the middle. Place half a slice of provolone cheese on top. Fold the bottom corner up over the filling. Fold the sides in, like you’re tucking in a blanket. Dab the top corner with a little water. Roll it up tightly to seal. See? It’s like a little flavor burrito. Do you prefer egg rolls or spring rolls? Share below!

Step 3: Prepare for Cooking

Be gentle with your air fryer basket. Give it a light spray. Arrange your egg rolls inside, but don’t crowd them. They need their personal space to get crispy. Brush or spray a tiny bit of oil on each roll. This helps them turn a beautiful golden brown. It reminds me of a perfect piece of toast.

Step 4: Cook & Serve

Now for the magic. Cook at 390°F for 4 minutes. Carefully flip each one over. Cook for another 4 minutes. Peek inside. If they need more color, add just 2 more minutes. Let them cool for a minute before you bite in. The cheese inside is like a happy, melty surprise. I always burn my tongue because I’m too excited!

Cook Time: About 20 minutes
Total Time: 35 minutes
Yield: 16 egg rolls
Category: Appetizer, Snack

Three Tasty Twists to Try

Once you master the basic recipe, you can play! Here are three of my favorite spins. Pizza Twist: Swap the steak for pepperoni and add a spoonful of marinara. Breakfast Version: Use scrambled eggs, diced ham, and cheddar cheese. Spicy Kick: Add sliced jalapeños to the filling and use pepper jack cheese. My neighbor loves that one. Which one would you try first? Comment below!

Serving Them Up Right

These egg rolls are a meal by themselves. But I love to dip them. A simple side of creamy ranch dressing is perfect. For something tangy, try a horseradish sauce. I sometimes just serve them with extra sautéed peppers and onions on the plate. It looks so pretty. For a drink, a cold root beer is a classic pairing. For the grown-ups, a crisp lager beer is lovely. Which would you choose tonight?

Keeping Your Egg Rolls Happy for Later

Let’s talk about leftovers. These egg rolls are great the next day. First, let them cool completely. Then, pop them in a sealed container in the fridge. They will stay good for about three days.

You can freeze them too. I do this all the time. Lay the cooked, cooled egg rolls on a baking sheet. Freeze them for one hour. This stops them from sticking together. Then, put them in a freezer bag.

To reheat, use your air fryer again. It brings back the crunch. No air fryer? Your oven works fine. I once microwaved one and it got soggy. We learn from our mistakes!

Batch cooking saves busy nights. Making a double batch is smart. You get a ready-made meal for later. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Fixing Little Kitchen Hiccups

Sometimes, egg roll wrappers dry out. Keep them under a damp towel. This stops the edges from cracking. I remember when my first batch tore. A damp cloth fixed everything.

Your filling might be too wet. That can make wrappers soggy. Let your steak and veggie mix cool first. A hot filling creates steam. That steam can ruin your crispy shell.

Are your egg rolls not browning evenly? Do not crowd the air fryer basket. They need space for hot air to move. Giving them room builds cooking confidence. It also gives you perfect, golden bites every time.

Fun fact: The “Philly” in cheesesteak comes from Philadelphia, Pennsylvania! Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use gluten-free egg roll wrappers. Find them in the freezer section.

Q: Can I prepare them ahead? A: Absolutely. Assemble them and keep in the fridge. Cook them just before eating.

Q: What are easy ingredient swaps? A: Use roast beef or chicken. Try mozzarella instead of provolone.

Q: How do I scale the recipe? A: It doubles very easily. Just use two baking sheets for assembly.

Q: Any optional tips? A: Serve with a side of marinara sauce for dipping. It is delicious. Which tip will you try first?

From My Kitchen to Yours

I hope you love this fun twist on dinner. It is a favorite in my house. Cooking should be joyful and shared.

I would love to see your creations. Did you add a special ingredient? Your version might be the next family favorite. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Remember, the best recipes are made with a pinch of love.

Happy cooking!
—Anna Whitmore.