Air Fryer Philly Cheesesteak

Air Fryer Philly Cheesesteak is my go-to when I want a sandwich that actually delivers on every level without spending hours in the kitchen. Thinly sliced ribeye cooks up tender and flavorful alongside soft seasoned peppers and onions, all topped with melted provolone and stuffed into a buttery toasted hoagie roll. I make it for game day, weeknight dinners, and anytime the craving hits hard. Store any leftover filling in an airtight container in the fridge for up to 3 days and reheat in the air fryer.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Course: Main Course

Cuisine: American

Keyword: Air Fryer Philly Cheesesteak

Servings:

Calories: 569kcal

Author: Mandy Applegate

Ingredients

1 pound ribeye steak thinly sliced against the grain
1 tablespoon olive oil
Salt and pepper to taste
½ teaspoon garlic powder

For the onions and peppers:

1 large onion thinly sliced
1 small green bell pepper thinly sliced
1 tablespoon butter

For the hoagie:

4 slices provolone cheese
4 hoagie rolls
1 tablespoon butter

US Customary - Metric

Instructions

Line the air fryer basket with parchment paper (preferably pre-cut basket liners for best results).
Add the butter, sliced onions, and bell peppers to the basket. Air fry at 400°F (200°C) for 3 minutes, then stir. Air fry for another 2 minutes until softened. Remove and set aside.
1 large onion, 1 tablespoon butter, 1 small green bell pepper
Add the sliced steak to the basket. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and garlic powder. Air fry for 7 minutes, flipping or stirring halfway through.
1 pound ribeye steak, 1 tablespoon olive oil, Salt and pepper, ½ teaspoon garlic powder
Return the onions and peppers to the steak in the basket. Lay provolone slices over the top and air fry for an additional 5 minutes, or until the cheese is fully melted.
4 slices provolone cheese
Place hoagie rolls in the air fryer (brushed with butter and no filling) and toast at 350°F (180°C) for about 5 minutes, or until golden.
4 hoagie rolls, 1 tablespoon butter
Load each toasted roll with the hot, cheesy steak mixture. Serve immediately.

Notes

Here are my best tips for getting the most out of this recipe every time you make it.

Use parchment liners, not foil: Pre-cut air fryer basket liners are the move here. They keep the butter and juices contained and make cleanup effortless without blocking the airflow the way foil sometimes can.

Slice the steak as thin as possible: Thin slices cook faster and stay tender in the air fryer. Pop the ribeye in the freezer for 15 to 20 minutes before slicing, and it'll be much easier to cut cleanly against the grain.

Don't skip stirring the steak at the halfway mark: Flipping or stirring the ribeye at the halfway point of the 7-minute cook time helps it brown evenly and prevents any pieces from drying out on one side.

Layer the cheese directly on top: Laying the provolone flat over the steak and vegetable mixture at the end of the 5-minute melt step lets it drape and settle into all the gaps for maximum coverage and that classic cheesesteak cheese pull.

Toast the rolls separately, no filling inside: Brushing the hoagie rolls with butter and toasting them empty at 350°F (180°C) for about 5 minutes gives you a crispier result than trying to assemble and heat everything together.

Store separately: Keep the filling and rolls in separate containers. Refrigerate the filling for up to 3 days or freeze it for up to 2 months, and thaw overnight in the fridge before reheating in the air fryer, microwave, or a skillet. Load onto freshly toasted rolls.

Nutrition

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