You’ll Need
2 large flatbreads or naan breads
400g sirloin or rump steak, sliced thin
1 red pepper, sliced
1 yellow pepper, sliced
1 small red onion, sliced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
120g mozzarella, grated
50g mature cheddar, grated
For The BBQ Drizzle
3 tbsp smoky BBQ sauce
1 tsp honey
1 tsp Worcestershire sauce
½ tsp Dijon mustard
Optional But Dangerous
Sliced jalapeños
Fresh parsley
Crispy fried onions
Garlic mayo
Method
Preheat your air fryer to 200°C.
Place the sliced peppers and onion into a bowl with half the olive oil, smoked paprika, garlic powder, salt, and
black pepper.
Air fry for 6–8 minutes until softened with lightly charred edges.
Meanwhile, coat the steak with the remaining olive oil, a pinch of salt, and black pepper.
Add the steak to the air fryer and cook for 3–4 minutes, just until browned but still juicy.
Mix together the BBQ sauce, honey, Worcestershire sauce, and Dijon mustard.
Lay the flatbreads onto a heatproof tray or directly into the air fryer basket.
Spread a thin layer of the BBQ sauce over each flatbread.
Top with the mozzarella, charred peppers, onions, and steak.
Scatter over the mature cheddar.
Air fry at 190°C for 5–6 minutes until the cheese is bubbling and the edges of the flatbread are crisp.
Drizzle over the remaining BBQ sauce and finish with jalapeños, parsley, crispy fried onions, or garlic mayo if
using.
Slice and serve immediately while the cheese is still molten.