Philly cheesesteak egg rolls have all your favorite flavors of a Philly cheesesteak rolled in an egg roll wrapper. Baked in an air-fryer these cheesesteak egg rolls will be a favorite for an appetizer or as a football food.
If you love non traditional egg rolls as much as I do, you are going to want to make my Tex-Mex egg rolls, croque-monsieur egg rolls and my personal favorite, Thanksgiving Egg Rolls. My family has also been asking me to make sous vide pork shoulder this summer. Grab some black raspberries from your freezer and make a black raspberry pie for dessert!
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Philly Cheesesteak Egg Rolls
I love Philly Cheesesteaks and I love egg rolls. Why not combine the two? Philly Cheesesteak Egg Rolls. Plus you don't have to deep fry them. Oh no! You do not! Keep reading on how I easily put them together and saved on fat and calories by frying them with air!
Philly Cheesesteak Egg Rolls Ingredients:
- Bell Pepper
- White Onion
- Cheese. I use Provolone.
- Frozen Sliced Steak
- Egg Roll Wrappers
** I know that there is much debate about the green pepper in a Philly cheesesteak. My family likes them, if you do not.... leave it out!
Finishing the Philly Cheesesteak Filling
- As your meat and vegetables are cooling, go ahead and chop up your cheese. I happened to use deli-sliced cheese but you are welcome to use pre-shredded cheese or shred your own.
- In a large bowl, combine your meat, cheese, and cooked peppers and onions.
- Stir to combine. This is the reason that you want the meat and veggies to cool. If they are not cool enough the cheese will start to melt. It is not the end of the world if the cheese melts but it will make for easier rolling if your cheese is not gooey!
How to roll a cheesesteak egg roll:
- Use a clean, dry surface it is time to roll up your Philly cheesesteak egg rolls.
- I use about a ¼ of a cup of filling in each one.
- See the graphic above for step by step rolling instructions.
Cheesesteak egg roll TIP:
Keep a damp but not wet paper towel covering your Philly Cheesesteak Egg Rolls wrappers while you work. They have a tendency to dry out quickly.
Air Fryer Egg Rolls
Now it is time to fry! But today I am going to use the Avalon Bay Air Fryer.
Egg roll air fryer instructions:
For these egg rolls, you are going to want to cook them in 2 stages for optimum crunchiness.
- Air Fry at 350 for 10 minutes followed by 392 for 3 minutes.
Are you ready to crunch into these Philly cheesesteak egg rolls? I know I am!!
Philly Cheesesteak Egg Rolls
Ingredients
- 2 Packages of Frozen Sliced Steak
- 1 Package Egg Roll Wrappers
- 1 Green Bell Pepper
- 1 Medium White Onion
- ½ Pound of Cheese
Instructions
- Start by dicing your onion. I went with a pretty fine dice because I knew I was going to be making small egg rolls and there is no need for big pieces of onion.
- The green pepper is next. Same thing. Give it a fine dice.
- In a hot, large pan, with a drizzle of olive oil, sauté your vegetables until they are cooked but still crips.
- Remove them to a paper towel lined plate and get ready to cook your frozen sliced steak.
- I use the same hot pan that I cooked the vegetables in. The flavors left over from the onions and peppers will mingle with the meat as it cooks.
- I add a dash of salt and pepper to the meat as it cooks. This is optional and you should flavor your meat to your taste.
- I use a flat metal spatula to break the meat up into bite sized pieces as it cooks.
- I let the meat cook until it is just about to lose the last bit of pink. Then I transfer it to a paper towel lined plate to drain off the excess fat.
- In a large bowl, combine your meat, cheese and cooked peppers and onions.
- Stir to combine.
- This is the reason that you want the meat and veggies to cool. If they are not cool enough the cheese will start to melt. It is not the end of the world if the cheese melts but it will make for easier rolling if your cheese is not gooey!
- On a clean, dry surface it is time to roll up your Philly cheese steak egg rolls.
- I use about a ¼ of a cup of filling in each one.
- For these egg rolls you are going to want to cook them in 2 stages for optimum crunchiness.
- Start at 350 for 10 minutes followed by 392 for 3 minutes.
Video
Notes
Nutrition
Originally published: Jan 13, 2015
Sarah Mock
If it were me, I would not put them in a crock pot. You are right, the moisture can collect at the top of the lid and rain back down on the crisp rolls. If you have a way of venting the lid or placing a paper towel to collect the drips, that might be another alternative. Let me know if you found something that works for you.
Sarah
Colleen r Gannon
once these are made, can you keep them in crock pot on warm to travel or will they get soggy?