Make these easy cheesesteak egg rolls in the air fryer for a crowd-pleasing appetizer or an easy weeknight main. Each bite delivers the hot Philly cheesesteak flavor—tender steak, sautéed peppers and onions, and gooey white cheese—wrapped in a crispy egg roll shell.
Originally created as a holiday appetizer, these steak-and-cheese egg rolls quickly became a game-day favorite and now appear regularly in our meal rotation. They’re fast to prepare and a hit with the whole family.
Once you learn how to roll them, the filling possibilities are endless. Cooked in the air fryer, these are ready in under 30 minutes, making them perfect for busy weeknights. They also freeze well—make a double batch and stash half in the freezer for quick meals later.
Ingredients Needed
- 1 pound steak (ribeye, flank, or beef eye round)
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 1 cup finely shredded white cheese (provolone, white American, or Monterey Jack)
- 8 egg roll wrappers
How to Make Air Fryer Cheesesteak Egg Rolls
Prep: Dice the onion and pepper and mince the garlic. Slice the steak into thin strips, then dice or finely chop so it fits comfortably in the wrappers.
Lori’s prep tip: For easier slicing, place the steak on a tray and freeze it for 30–60 minutes for thin cuts (longer for thicker cuts) until firm but not solid. Slice against the grain.
Heat the oil in a skillet over medium-high heat. Add the diced onion and pepper and sauté 3–5 minutes until softened. Stir in the garlic, Worcestershire sauce, steak, salt, and pepper. Cook until the meat is browned and any excess juices are drained off.
Place an egg roll wrapper on a cutting board with a corner pointing toward you (diamond shape). Spoon 2–3 tablespoons of the meat mixture just below center and top with about 2 tablespoons of shredded cheese. Lightly wet the wrapper edges with water, fold the left and right corners toward the center, then bring the bottom corner up and roll, squeezing out air as you go. Wet the top corner and press to seal. Repeat with remaining wrappers and filling.
Lightly spray the air fryer basket with oil or use a liner. Arrange the egg rolls in the basket with a little space between each and mist the rolls with a light coat of oil. Air fry at 380°F for 4 minutes, flip, then cook another 4 minutes until golden and crispy. Let rest 5–10 minutes before serving.
Oven Instructions
If you prefer the oven, prepare and assemble the egg rolls the same way. Place them on a parchment-lined baking sheet and bake at 400°F for 18–20 minutes, turning halfway through, until golden and crisp.
Tips for Success
- Buy pre-shaved steak to save prep time, or freeze the steak briefly to make slicing easier.
- Keep unused wrappers covered with a damp towel so they don’t dry out while you work.
- Don’t overfill the wrappers—overstuffed rolls can split during cooking.
- Use an oil mister to apply a light, even coat of oil for the crispiest results.
- Depending on the size of your air fryer, cook in batches so rolls brown evenly.
- Serve with warm Cheese Whiz, queso, ranch, or the pan au jus for dipping.
Storing, Reheating, and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the air fryer or oven at 350°F for 3–5 minutes until warmed through and crisp.
To freeze: once cooled completely, place egg rolls on a baking sheet and freeze 1–2 hours until firm. Transfer to a freezer bag and store 1–2 months. Reheat from frozen in the air fryer, adding a few extra minutes as needed.
Recipe Card (Summary)
- Prep time: 15 minutes
- Cook time: 8 minutes (air fryer)
- Total time: ~23 minutes
- Servings: 8 egg rolls
- Calories (estimate): 197 per egg roll
These air fryer cheesesteak egg rolls are flavorful, easy to make, and perfect for parties, game day, or quick family dinners. Once you try them, you’ll likely want to double the batch and freeze some for later.