When you want a Steak & Cheese, but want to be somewhat healthy, but also don’t want to spend $20 on a single cheese steak, just do it. Just be fat and poor.
Air Fried Steak & Cheese Eggrolls
Course: *Complete Dish, Air Fryer, Cheese, Eggroll Wrapper, Green Pepper, Onion, Roast Beef4
servings15
minutes12
minutesIngredients
1 lb Roast Beef
12 slices American cheese
1/2 package frozen peppers and onions
1 package egg rolls
Directions
- Using a pan, sauté the frozen peppers and onions until done.
- Set up your assembly line of American cheese, roast beef, egg roll, peppers/onions, and a cup of water.
- On the bottom triangle of the eggroll, layer cheese, peppers/onions, roast beef, and then roll and seal with water. Repeat process until you are out of roast beef (approximately 12 egg rolls).
- Air fry egg rolls 400 degrees for 10 minutes. You will need to flip your eggrolls half way through the process, so set a timer if your air fryer doesn’t automatically do this.
Notes
- When I sautéed the peppers and onions, I added salt, paprika, garlic powder, and some cayenne pepper for flavoring.
- When it comes to the roast beef I use for these egg rolls, I always go for Boar’s Head. It always has a good fat content, and is never over-done. If you get cheap roast beef, you run the risk of having stringy/overdone “beef” in your egg rolls.
- I would recommend instead of laying an entire cheese slice down like I did, layering half a slice of cheese, some roast beef, then the other slice of cheese, and more beef. Putting the
While the frozen onions and peppers don’t always taste the greatest when they’ve been sautéed, they’re a great quick, cheap grab when you want to eat in under 30 minutes.
Assembly line is key! That will help you assemble these as fast as possible.
When assembling, I always lay these in a diamond formation. That makes the rolling up the easiest!
You roll the bottom corner around the meat and tuck it (like a burrito), then roll it over. You bring the left and right corners in, tuck and roll one more time and then you have the top triangle to wet with your fingers dipped in some water. Seal with a little bit of water on the corner to ensure it doesn’t pop open in the middle!
The final product yields about 10-12 egg rolls, depending on how much you stuff your egg rolls! You don’t want them to be TOO FULL, or else they’ll explode.
I like to serve these with sweet and sour sauce. Today, I purchased a bottle of “Thai Sweet Chili” sauce to go with it, and found that I prefer this over the sweet and sour alternative. Super tasty!
good!!!