You’ll Need
500g sirloin or rump steak, sliced into strips
500g frozen thick-cut fries
100g grated mature cheddar
50g grated mozzarella
1 tbsp olive oil
1 tsp sea salt
1 tsp cracked black pepper
Peppercorn Sauce
200ml double cream
1 tbsp whole black peppercorns, crushed
1 tsp Dijon mustard
1 beef stock cube, dissolved in 50ml hot water
1 clove garlic, finely grated
Optional but Dangerous
Crispy onions
Spring onions
Blue cheese crumbles
Extra peppercorn sauce
Method
Preheat your air fryer to 200°C.
Cook the fries for 16–20 minutes, shaking every 5 minutes, until crisp and golden.
While the fries cook, toss the steak strips with olive oil, salt, and black pepper.
Add the steak to the air fryer during the final 5–6 minutes of cooking.
Cook until browned around the edges but still juicy.
Meanwhile, add the cream, crushed peppercorns, mustard, beef stock, and garlic to a small saucepan.
Simmer gently for 4–5 minutes until thick and glossy.
Transfer the cooked fries into a foil tray or heatproof dish.
Scatter over the steak strips.
Pour over half the peppercorn sauce.
Top with the cheddar and mozzarella.
Return to the air fryer at 180°C for 3–4 minutes until the cheese melts and bubbles.
Finish with crispy onions, spring onions, and the remaining peppercorn sauce.
Serve immediately while molten and structurally unstable.