Philly cheesesteak egg rolls in the air fryer are American fusion food at its best: the filling of the famous Philadelphia sandwich, rolled tightly in spring roll pastry like Chinese-American egg rolls. Hidden inside are thinly sliced ribeye, soft sautéed onions, green bell pepper and cheese that melts and holds everything together.
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Traditionally, the rolls take a dip in the deep fryer. Here you brush them with a thin layer of oil instead and let the air fryer do the rest at 200 °C. The result is a golden, crunchy shell, with no smell of deep-frying in the kitchen and no pot full of hot oil. The recipe makes 8 rolls that work just as well as a snack and as a main course for a fast-food night.
Table of Contents
Why I love Philly Cheesesteak Egg Rolls in the air fryer
This is a dish where the contrast does all the work. On the outside, a thin, crisp shell that crackles when you bite into it. On the inside, juicy beef, sweet onions and melted cheese. What I like most is that you get the full flavour of a Philly cheesesteak in a format you can eat with your fingers and dunk in a creamy dip with a little kick of sriracha.
The classic sandwich uses provolone, but it can be hard to find in Danish shops. A mild sliced cheese such as Havarti or Danbo melts in the same way. Ribeye is the classic choice of meat because it is well marbled and stays juicy, but thinly sliced steak strips can also be used.
From deep fryer to air fryer
Egg rolls are traditionally deep-fried, and it is the oil that gives them their golden, crispy surface. In the air fryer you get very close by brushing the rolls with oil on all sides before they go in the basket. A thin layer is enough, but don’t skip it: without oil, the pastry turns dry and pale instead of crisp.
My kitchen test of Philly Cheesesteak Egg Rolls
I tested the rolls in my Cosori Dual Blaze at 200 °C. After 5 minutes I carefully turned them with tongs and gave them 5 more minutes, and then they were golden and crispy all the way around. The Dual Blaze has a single basket with heating elements both above and below, so the underside gets colour from the start, but turning them still ensures even browning.
The most important lesson comes before the air fryer, though. The filling must drain in a sieve and cool completely for 15 minutes on paper towel. If it is still warm or wet when you roll, the pastry turns soggy and the cheese finds its way out at the ends. Allow 55 minutes in total: 30 minutes of preparation, 15 minutes of cooling and 10 minutes in the air fryer.
Give the ribeye 20-30 minutes in the freezer before you slice it. Half-frozen meat can be cut into paper-thin strips, and it is those strips that make the filling tender and easy to roll tightly.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is rolling with warm or wet filling. Then the pastry steams from the inside and turns soggy, and the cheese runs out. So let the filling drain and cool completely before you start. The second mistake is loose rolls with open ends. Fold the bottom corner up over the filling, fold the sides in towards the middle, roll tightly, and seal all the edges with beaten egg. Place the rolls seam side down so they stay closed. The third mistake is placing the rolls too close together or forgetting the oil. They should lie in a single layer with a little air between them and be brushed on all sides, otherwise they turn pale and chewy instead of golden and crispy. If you have a small air fryer, cook them in two batches.
How to serve Philly Cheesesteak Egg Rolls
Let the rolls rest for 2 minutes so the cheese sets, and cut them in half diagonally before you serve them warm. Here are my best serving suggestions:
- The recipe’s dip of mayonnaise, ketchup and a little sriracha
- Fries and coleslaw for a full fast-food night
- Ketchup or a warm cheese sauce as an extra dip
- Pickled gherkins or jalapeños, which add tang and bite
Storage and reheating
Leftovers can be stored in the fridge for up to 3 days in an airtight container. Reheat the rolls in the air fryer at 180 °C for 3-5 minutes, until they are crispy again. They can also be frozen for up to 3 months. Thaw them in the fridge overnight, and reheat them the same way.
Philly cheesesteak egg rolls in the air fryer are fast food you can confidently make yourself: crispy on the outside, juicy on the inside and with no deep fryer at all. Keep the filling cold and dry, roll tightly, and remember the oil, and they will turn out every time. You will find the full recipe with quantities and steps at the bottom of the page.
FAQ
They should cook for 10 minutes at 200 °C in a preheated air fryer: 5 minutes, a careful turn with tongs and 5 more minutes, until they are golden and crispy all the way around.
It usually happens because the filling was too warm or wet, or because the roll was not completely sealed. Let the filling drain and cool completely, roll tightly, seal all the edges with beaten egg, and place the rolls seam side down in the basket.
Yes. Provolone is the classic cheese in a Philly cheesesteak, but a mild sliced cheese such as Havarti or Danbo melts in the same way and is easier to find in Danish shops.
Recipe
Philly Cheesesteak Egg Rolls in the Air Fryer
Cooking Guide
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Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Sharp knife
- 1 Frying pan
- 1 Sieve
- 1 Plate
- 1 Paper towel
- 1 Kitchen towel
- 2 Small bowls
- 1 Brush
- 1 Tongs
Shopping list
Ingredients
- 300 g ribeye (Cut into very thin strips)
- 1 pcs onion (Large)
- 1 pcs green bell pepper
- 1 tbsp rapeseed oil (For frying)
- 0.5 tsp salt
- 0.5 tsp black pepper (Freshly ground)
- 0.5 tsp garlic powder
Rolling and brushing
- 8 sheets spring roll pastry (Thawed, approx. 21 x 21 cm)
- 8 slices mild cheese (Such as Havarti or Danbo)
- 1 pcs egg (Beaten, for sealing the edges)
- 2 tbsp rapeseed oil (For brushing)
Dip
- 3 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp sriracha (Optional)
How to make it
Preparation
- Cut 300 g ribeye into very thin strips across the grain, and cut the strips into 2-3 cm pieces.
- Halve 1 pcs onion, and cut it into thin slices. Remove the seeds from 1 pcs green bell pepper, and cut it into small dice.
- Heat 1 tbsp rapeseed oil in a frying pan over high heat, and sauté the onion and bell pepper for 5-6 minutes, until soft and lightly golden.
- Add the meat together with 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp garlic powder, and cook everything for 2-3 minutes, until the meat is just cooked through.
- Tip the filling into a sieve, and shake it gently so that the grease and liquid drain off completely.
- Spread the filling on a plate lined with paper towel, and let it cool completely for 15 minutes. Warm or wet filling makes the pastry soggy and lets the cheese leak out.
- Beat 1 pcs egg in a small bowl.
- Cover 8 sheets spring roll pastry with a damp kitchen towel so they don’t dry out, and fold 8 slices mild cheese in half so they fit the width of the rolls.
- Place a pastry sheet in front of you with one corner pointing towards you. Place a folded cheese slice on the bottom third of the sheet, and spread one eighth of the cold filling on top of the cheese.
- Brush the free edges of the pastry sheet with the beaten egg.
- Fold the bottom corner up over the filling, fold the two sides in towards the middle, and roll up tightly towards the top corner. Press the seam down firmly so the roll is completely sealed.
- Repeat with the rest of the pastry sheets, cheese and filling until you have 8 rolls. Place the finished rolls seam side down.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Brush the rolls on all sides with 2 tbsp rapeseed oil.
- Place the rolls in the air fryer basket in a single layer, seam side down, with a little space between them. Cook them in two batches if the basket is small.
- Air fry the rolls at 200 °C for 5 minutes.
- Carefully turn the rolls with tongs, and air fry them for another 5 minutes at 200 °C, until golden and crispy all over.
Serving
- Stir 3 tbsp mayonnaise, 1 tbsp ketchup and 1 tsp sriracha together to make a dip.
- Let the rolls rest for 2 minutes so the cheese sets. Cut them in half diagonally, and serve them warm with the dip.
Our notes for the recipe
Put the meat in the freezer for 20-30 minutes before you slice it. Half-frozen meat is much easier to slice into paper-thin strips. The filling must be completely cold and well drained before you roll, otherwise the pastry turns soggy and the cheese leaks out. Roll tightly, seal all the edges with egg, and place the rolls seam side down in the basket. Variation:
Provolone is the classic cheese in a Philly cheesesteak, but it can be hard to find in some shops. A mild sliced cheese such as Havarti or Danbo melts in the same way. You can also use thinly sliced steak strips instead of ribeye, or add sautéed mushrooms to the filling. Serving:
Serve the rolls as a snack or for a fast-food night with fries and coleslaw. Ketchup or a warm cheese sauce also goes well as a dip. Portion size:
The recipe makes 8 rolls, so 2 per person. If your air fryer is smaller, you can make the rolls in two batches so they don’t lie on top of each other. From deep-frying to the air fryer:
Egg rolls are traditionally deep-fried. Here they are brushed with a thin layer of oil, which gives a golden, crispy surface at 200 °C without any deep fryer.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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