You’ll Need
500g skin-on potato wedges
400g sirloin or rump steak, sliced into strips
1 red 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
150g mature cheddar, grated
50g mozzarella, grated
For The Firecracker Glaze
3 tbsp smoky BBQ sauce
1 tbsp sweet chilli sauce
1 tsp sriracha
1 tsp Worcestershire sauce
1 tsp honey
1 tsp apple cider vinegar
Optional But Dangerous
Jalapeños
Spring onions
Garlic mayo
Crispy fried onions
Method
Preheat your air fryer to 200°C.
Toss the potato wedges with half the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
Cook for 18–20 minutes, shaking every 5–6 minutes until crisp and golden.
Meanwhile, coat the steak strips with the remaining olive oil and a pinch of salt and black pepper.
Add the sliced peppers and onion to the air fryer during the final 8 minutes of the wedges cooking.
Cook the steak strips separately for 4–5 minutes until browned with lightly charred edges.
Mix together the BBQ sauce, sweet chilli sauce, sriracha, Worcestershire sauce, honey, and apple cider vinegar.
Toss the cooked steak through half of the firecracker glaze.
Pile the wedges into a foil tray or heatproof dish.
Top with the peppers, onions, glazed steak, cheddar, and mozzarella.
Return to the air fryer at 180°C for 4–5 minutes until the cheese is bubbling and lightly browned.
Finish with the remaining firecracker glaze, spring onions, jalapeños, crispy fried onions, or garlic mayo if using.
Serve immediately while everything is hot, cheesy, and gloriously messy.