Philly Cheesesteak
Philly Cheesesteak features paper-thin ribeye, green bell pepper, onion, and provolone on a hoagie roll; air fry at 400°F for 12 minutes until the steak is tender and cheese is melted.
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Method
- 1
Freeze steak 30 minutes for easier thin slicing. Slice as thin as possible.
- 2
Toss steak, peppers, and onions with olive oil, salt, and pepper.
- 3
Air fry at 400°F for 8-10 minutes, stirring every 3 minutes, until steak is cooked and veggies are tender.
- 4
Lay provolone over the steak mixture. Air fry 1 more minute until melted.
- 5
Pile into toasted hoagie rolls.
Pro tip. The thinner the steak, the more authentic. Freezing it briefly makes razor-thin slicing possible. Provolone is traditional in Philly — Cheese Whiz is the other accepted option. Don't use Swiss or cheddar if you want it authentic.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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