You’ll Need
500g sirloin, rump, or frying steak, sliced thin
4 crusty sub rolls
100g grated mozzarella
50g grated parmesan
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
Marinara Sauce
400g chopped tomatoes
1 tbsp tomato purée
1 small onion, finely diced
2 cloves garlic, sliced thin
1 tsp dried oregano
1 tsp dried basil
1 tsp brown sugar
Optional but Dangerous
Chilli flakes
Extra mozzarella
Fresh basil
Garlic mayo
Method
Preheat your air fryer to 190°C.
Add the onion, garlic, chopped tomatoes, tomato purée, oregano, basil, brown sugar, salt, and pepper to a foil tray or heatproof dish.
Air fry at 180°C for 8–10 minutes until bubbling and thickening.
Meanwhile toss the steak strips with olive oil, garlic powder, salt, and pepper.
Place the steak into the air fryer basket in a single layer.
Air fry at 200°C for 5–7 minutes until browned around the edges.
Stir the cooked steak through the marinara sauce.
Warm the sub rolls for 1–2 minutes.
Fill each roll generously with the beef and marinara mixture.
Top with mozzarella and parmesan.
Return to the air fryer for 2–3 minutes until the cheese melts and bubbles.
Finish with basil or chilli flakes if using.
Serve immediately while everything is still molten.