Air Fryer Philly Cheesesteak Empanadas

If you love a good Philly cheesesteak, these Air Fryer Philly Cheesesteak Empanadas are about to become your new favorite appetizer. Thinly sliced ribeye, sweet onions, green peppers, and melty provolone get tucked inside flaky biscuit dough and air fried until deep golden brown — no deep fryer, no mess, and they’re on the table in under 20 minutes.

They’re handheld, they reheat beautifully, and they disappear fast at parties. If you’re building a spread, they slot right in alongside my Air Fryer Homemade Pizza Rolls and Air Fryer Bacon and Crab Rolls.

Why You’ll Love These Cheesesteak Empanadas

• Ready in under 20 minutes. Ten minutes of prep, about 8 in the air fryer.
• No special dough required. A tube of refrigerated biscuits does all the work — no rolling, no chilling, no empanada discs to hunt down.
• Way less grease than deep frying. All the crisp, none of the oil bath.
• They freeze like a dream. Make a double batch and pull them straight from the freezer on game day.
• Endlessly adaptable. Swap the meat, the cheese, or the dough and they still work.

What Makes These Different From a Regular Empanada

Traditional empanadas lean Latin American — seasoned ground beef, olives, sofrito, a soft pastry dough. These take the same handheld format and fill it with the Philly lineup instead: shaved ribeye, sautéed onions and green peppers, and provolone melted right into the meat.

It’s the same idea behind my Air Fryer Philly Cheesesteak Calzones and Air Fryer Philly Cheesesteak Egg Rolls — take the cheesesteak filling, wrap it in something crispy, and let the air fryer do the rest.

Ingredients You’ll Need

• Ribeye — Thinly sliced, just like a real cheesesteak. Ask your butcher to shave it, or freeze the steak for 20 minutes first to make slicing easier.
• Sweet onion — Diced small so it cooks down fast and doesn’t tear the dough.
• Green bell pepper — Diced small for the same reason. Adds that classic crisp, slightly bitter bite.
• Refrigerated biscuits — An 8-count tube. Flaky layers work best.
• Provolone cheese — Melted into the filling itself, which keeps the meat juicy.
• Shredded mozzarella — A spoonful in each empanada for extra pull.
• Butter — For sautéing the vegetables.
• Olive oil — For browning the steak. Avocado oil works too.
• Minced garlic, salt, black pepper, and garlic powder — The whole seasoning list.

How To Make Air Fryer Cheesesteak Empanadas

Step One — Season the steak. Toss the thinly sliced ribeye with salt, black pepper, and garlic powder.

Step Two — Sauté the vegetables. Melt the butter in a skillet over medium heat, add the minced garlic, then the onions and peppers. Cook until soft, 4–5 minutes, then remove them from the pan and set aside.

Step Three — Brown the meat and melt the cheese. Add the olive oil to the same pan and brown the steak fully. Return the onions and peppers, then lay the provolone over the top and stir until it’s completely melted through the filling. Let it cool for a few minutes — hot filling will tear the dough.

Step Four — Assemble. Press or roll each biscuit into a 4-inch round. Spoon the cheesesteak mixture onto one half, add about a teaspoon of shredded mozzarella, and fold the top half over. Press the edges firmly and crimp with a fork — a loose seal will burst open in the air fryer.

Step Five — Air fry. Lightly spray the basket and the tops of the empanadas with oil. Air fry at 360°F for 8–10 minutes, in a single layer, until deep golden brown and the dough is cooked through. Work in batches if you need to.

Tips for Crispy, Leak-Free Empanadas

• Let the filling cool. Warm filling steams the dough from the inside and makes sealing nearly impossible.
• Don’t overfill. About two tablespoons per biscuit. It always looks like too little and it never is.
• Seal with a fork. Crimping the edges is the single biggest thing standing between you and cheese welded to your air fryer basket.
• Spray with oil. A light coat is what turns them golden instead of pale and matte.
• Single layer only. Crowding the basket blocks air circulation and you’ll get soft spots. Cook in batches.
• Rest 3–5 minutes. The filling sets and you won’t burn your mouth on molten provolone.

For more on getting consistent results out of your machine, my air fryer cooking charts and tips cover temperatures and timing across just about everything.

Variations to Try

• Chicken cheesesteak empanadas. Swap the ribeye for thinly sliced chicken breast or thigh.
• Ground beef. A budget-friendly stand-in that works just as well — same approach I use in my Air Fryer Beef Empanadas.
• Mushroom and onion. Add sautéed mushrooms, or skip the steak entirely for a vegetarian version.
• Cheese swap. White American gets you closer to a real Philly corner shop. Cheez Whiz is the purist’s choice.
• Different dough. Crescent dough gives you a flakier, lighter shell; pizza dough gives you something closer to a mini calzone. Store-bought empanada discs also work and produce a more traditional shape.
• Spicy. Diced jalapeño or a pinch of red pepper flakes in the filling.

What to Serve With Cheesesteak Empanadas

These are rich, so they pair best with something sharp or crunchy alongside:

• Dipping sauces — Marinara, garlic aioli, ranch, or a spicy ketchup.
• French fries — Naturally. And if you’ve got leftovers, here’s how to reheat french fries in the air fryer so they actually crisp back up.
• A crisp salad or coleslaw — Cuts straight through the cheese.
• More game day food — Build out the table with my Air Fryer Copycat Panera Pepperoni Flatbread or anything from my game day appetizers collection.

Storing, Freezing, and Reheating

Storing: Keep leftover empanadas in an airtight container in the refrigerator for up to 3 days. Let them cool completely first so condensation doesn’t soften the crust.

Freezing before cooking: This is the better option. Assemble and seal the empanadas, then freeze them in a single layer on a parchment-lined baking sheet until solid, about 2 hours. Transfer to a freezer bag and store for up to 3 months. Cook straight from frozen at 360°F for 12–14 minutes.

Freezing after cooking: Cool completely, wrap individually, and freeze for up to 2 months.

Reheating: The air fryer is the only method worth using here. Reheat at 350°F for 3–4 minutes until hot and crisp again. Skip the microwave entirely — it turns the biscuit dough rubbery.

Frequently Asked Questions

Can I use pre-made empanada dough instead of biscuits?

Yes. Store-bought empanada discs work well and give you a more traditional shape. Thaw them fully first, and add an egg wash before air frying to get the same golden color.

Can I substitute the ribeye with another cut?

Absolutely. Sirloin, flank steak, or shaved steak from the freezer section all work. Ground beef is the easiest budget swap. Chicken or turkey make a lighter version.

How do I make these gluten-free?

Use gluten-free empanada dough or gluten-free biscuit dough, and double-check that your other ingredients are certified gluten-free.

Can I freeze these before cooking?

Yes, and I’d recommend it. Freeze the assembled, uncooked empanadas in a single layer on a sheet pan, then bag them. Cook from frozen and add 3–4 minutes to the time.

Why are my empanadas leaking filling?

Almost always one of two things: the filling was too hot when you assembled them, or the edges weren’t sealed tightly enough. Cool the filling first, and crimp firmly with a fork.

Why is the dough browning before the inside is done?

Your air fryer is running hot. Drop to 340°F and add 2–3 minutes. Air fryer models vary a lot — my air fryer charts and tips can help you calibrate yours.

Can I add other vegetables to the filling?

Yes. Mushrooms, spinach, and hot cherry peppers are all good additions. Chop them finely and cook out the moisture first, or the extra liquid will make the dough soggy.

Do I need to preheat the air fryer?

It helps. Two to three minutes at 360°F gives you a more even, faster crisp on the outside of the dough.

How many empanadas does this make?

Eight — one per biscuit from a standard tube. The recipe doubles easily if you’re feeding a crowd.

More Philly Cheesesteak Recipes

• Air Fryer Philly Cheesesteak Calzones
• Air Fryer Philly Cheesesteak Egg Rolls
• Air Fryer Philly Cheesesteak Cheesy Bread
• Air Fryer Philly Cheesesteak Stuffed Peppers
• Air Fryer Philly Cheesesteak Bagel Sandwich
• Ninja Foodi Philly Cheesesteaks

More Empanada Recipes

• Air Fryer Frozen Empanadas
• Air Fryer Breakfast Empanadas
• Air Fryer Beef Empanadas
• Air Fryer Spinach and Cheese Empanadas