Air Fryer Cheesesteak Egg Rolls
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 8
Yield: 14 to 16 egg rolls
Ingredients
2 pounds shaved steak (pre-sliced cheesesteak meat works perfectly here)
2 teaspoons onion powder
2 teaspoons garlic powder
1 small onion, finely chopped
1 green bell pepper, diced
Kosher salt and freshly ground black pepper, to taste
1 (16 ounce) package egg roll wrappers
8 slices white American cheese or provolone cheese
Neutral oil, for sealing wrapper edges
Cooking spray, for air frying
Instructions
Add your shaved steak to a large skillet set over medium heat. Cook the meat until it develops a light brown sear all over, then stir in the onion powder and garlic powder to coat evenly. Continue cooking the steak until it reaches your preferred doneness, then transfer the cooked meat to a large mixing bowl and set it aside.
Leave the flavorful steak drippings in the skillet, then add your chopped onion and diced bell pepper to the pan. Season with salt and pepper to taste, then sauté the vegetables for 5 to 7 minutes, until they soften fully and the onions turn translucent. Scrape all the cooked vegetables into the bowl with the steak, toss the mixture until well combined, then taste and adjust seasoning if needed.
Place one egg roll wrapper on a clean work surface, oriented diagonally so it forms a diamond shape facing you. Dab a small amount of oil on all four outer edges of the wrapper, then spoon a packed 1/4 cup of the steak filling into the center of the wrapper.
Gently spread the filling into a short horizontal line across the center, taking care not to spread the mixture too close to the edges (this prevents spilling while folding). Cut one slice of cheese in half, fold the half-slice in half again, and lay it horizontally on top of the steak filling — placing the cheese on top helps hold the filling in place as you roll. Add a little extra oil to the wrapper edges to ensure a tight seal.
To roll the egg roll: First fold the left and right pointed edges of the wrapper in over the ends of the filling and cheese. Hold these folded edges in place, then fold the bottom point of the wrapper up over the filling, tucking it tight against the cheese. Starting from the folded bottom edge, roll the egg roll tightly upward toward the top point, pressing gently to keep all stuffing contained. Repeat the process with all remaining ingredients to make 14 to 16 egg rolls total.
Preheat your air fryer to 375°F (190°C). Arrange the prepared egg rolls in a single layer in the air fryer basket (leave a small gap between each egg roll for even cooking), then lightly spray the tops with cooking spray. Cook for 8 to 10 minutes total, flipping the egg rolls over halfway through the cook time to get an even golden brown on all sides. Note that cook time may vary slightly depending on your air fryer model, so adjust as needed.
Serve warm with a quick homemade dipping sauce (optional): mix equal parts mayonnaise and ketchup, then stir in a dash of Worcestershire sauce, a pinch of onion powder, and a pinch of garlic powder.
