Make these easy air fryer cheesesteak egg rolls for an appetizer or main course meal. Each bite delivers the traditional hot Philly cheesesteak flavor wrapped in a crunchy egg roll wrapper.
1cupwhite cheesefinely shredded (provolone, white American, Monterey Jack)
8egg roll wrappers
Instructions
Dice onion and pepper and mince garlic. Set aside.
Prepare steak by cutting into thin slices, then dicing. Set aside.
Place a skillet over Medium-high heat and add oil. When oil has heated, add bell pepper and onion and sauté for 3 to 5 minutes until softened.
Add minced garlic, Worcestershire sauce, steak, salt, and pepper. Sauté and cook until the meat is browned. Drain juice for an au jus and set aside
Place the egg roll wrapper in front of you in the position of a diamond. Place 2 to 3 spoonfuls of the meat mixture just below the center of the wrapper and top with 2 tablespoons of shredded cheese
Using your finger, lightly wet the edges of the wrapper with water.
To fold the egg rolls, first fold the left and right corners into the center of the wrapper. Bring up the bottom corner over the filling and roll the egg roll shut, squeezing out any air as you roll. Lightly wet the exposed corner and gently press to seal it to the wrapper..
Spray the air fryer basket with oil and place the egg rolls in the basket, leaving a little room between each roll. Mist rolls with oil.
Cook for 8 minutes at 380°F, turning at the halfway point. Cook until egg rolls are crispy and golden brown on all sides.
Cool for 5-10 minutes before serving.
Notes
To make cutting the steak easier, freeze it for 20-30 minutes before cutting.
Cover the egg roll wrappers with a damp paper towel to keep them from drying out while you are working.
Depending on the size of your air fryer you may need to cook in batches.
Cheesesteaks are typically served with warm Cheese Whiz. You could also use queso, Ranch or the au jus if preferred.
To bake: prepare as directed up to cooking. Place egg rolls on a parchment lined baking sheet and bake at 400 degrees F for 18-20 minutes, turning at the halfway point.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat at 350 degrees F for 3-5 minutes until heated through.
To freeze: cook egg rolls as directed then cool completely. Flash freeze the egg rolls on a baking sheet for 1-2 hours before transferring to a freezer bag. Can be stored for 1-2 months.