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.

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:

• 1 Green Bell Pepper
• 1 Medium White Onion
• 1/2 Pound of Cheese. I use Provolone.
• 2 Packages of Frozen Sliced Steak
• 1 Package 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!

How to make Philly Cheesesteak Egg rolls:

1. Start by dicing the onions. 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.
2. The green pepper is next. Same thing. Give it a fine dice.
3. In a hot, large pan, with a drizzle of olive oil, sauté your vegetables until they are cooked but still crips. A bit of color adds a natural sweetness to the vegetables.
4. Remove them to a paper towel lined plate and get ready to cook your frozen sliced steak.
5. I use the same hot pan it is time to cook the frozen sliced steak that I cooked the vegetables in. The flavors left over from the onions and peppers will mingle with the meat as it cooks.
6. 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.
7. Cook the meat 2 planks at a time in the pan.
8. Cook until it is just about to loose the last bit of pink. Then I transfer it to a paper towel lined plate to drain off the excess fat.
9. The residual heat will continue to cook the meat as it sits on the plate. This carry over cooking will help ensure that your meat does not get dried out. I find that if you cook the meat all the way in the pan, it tends to be dry by the time it cools.

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Finishing the Philly Cheesesteak Filling

1. 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.
2. In a large bowl, combine your meat, cheese and cooked peppers and onions.
3. 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:

1. Use a clean, dry surface it is time to roll up your Philly cheese steak egg rolls.
2. I use about a 1/4 of a cup of filling in each one.
3. See 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.

Want to see more about my thoughts on the fryer?

Watch this video:

Egg roll air fryer instructions:

For these egg rolls you are going to want to cook them in 2 stages for optimum crunchiness.

1. Air Fry at 350 for 10 minutes followed by 392 for 3 minutes.

Are you ready to crunch into these Philly cheese steak egg rolls?  I know I am!!

Yield: 24

Philly Cheesesteak Egg Rolls

Print

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!

Prep Time 35 minutes

Cook Time 10 minutes

Total Time 45 minutes

Ingredients

• 2 Packages of Frozen Sliced Steak
• 1 Package Egg Roll Wrappers
• 1 Green Bell Pepper
• 1 Medium White Onion
• 1/2 Pound of Cheese

Instructions

1. 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.
2. The green pepper is next.
3. Same thing. Give it a fine dice.
4. In a hot, large pan, with a drizzle of olive oil, sauté your vegetables until they are cooked but still crips.
5. A bit of color adds a natural sweetness to the vegetables.
6. Remove them to a paper towel lined plate and get ready to cook your frozen sliced steak.
7. 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.
8. 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.
9. I use a flat metal spatula to break the meat up into bite sized pieces as it cooks.
10. 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.
11. In a large bowl, combine your meat, cheese and cooked peppers and onions.
12. Stir to combine.
13. 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!
14. On a clean, dry surface it is time to roll up your Philly cheese steak egg rolls.
15. I use about a 1/4 of a cup of filling in each one.
16. For these egg rolls you are going to want to cook them in 2 stages for optimum crunchiness.
17. Start at 350 for 10 minutes followed by 392 for 3 minutes.

Notes

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.

Nutrition Information

Yield

24

Serving Size

1 roll
Amount Per ServingCalories 71 Total Fat 5g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 18mg Sodium 74mg Carbohydrates 2g Fiber 0g Sugar 0g Protein 5g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Check out these 9 recipes made in the new Avalon Bay Air Fryer from these 9 food bloggers friends of mine, there is even a dessert!

Appetizers

Sriracha & Honey Tossed Calamari by Colleen of Souffle Bombay

Air Fryer Breaded Raviolis by Linda of Giggles Gobbles & Gulps

Coconut Shrimp with Spicy Marmalade Dipping Sauce by Kellie of The Suburban Soapbox

Sides

Lemony Green Beans by Heather of Real: The Kitchen and Beyond

Air Fryer Baked Parsley Potatoes from Courtney of Courtney’s Sweets

Entrees

Air Fryer One Dish Crustless Tomato & Onion Quiche from Lauryn of The Vintage Mom

Desserts

Nutella Apple Pies by Larisha of We’re Parents

Originally published: Jan 13, 2015