You’ll Need
500g beef steak (rump, sirloin, or frying steak), sliced thin
2 large flatbreads or naan breads
100g grated mozzarella
75g grated cheddar
1 tbsp olive oil
Korean BBQ Glaze
3 tbsp soy sauce
2 tbsp honey
1 tbsp brown sugar
2 cloves garlic, grated
1 tsp grated ginger
1 tsp sesame oil
1 tsp rice vinegar
½ tsp chilli flakes
To Finish
2 spring onions, sliced
1 tsp sesame seeds
Optional but Dangerous
Sriracha drizzle
Pickled onions
Extra chillies
Garlic mayo
Method
Preheat your air fryer to 200°C.
In a bowl, mix together the soy sauce, honey, brown sugar, garlic, ginger, sesame oil, rice vinegar, and chilli flakes.
Add the sliced beef and coat thoroughly.
Place the beef into the air fryer basket in a single layer.
Air fry at 200°C for 6–8 minutes, shaking halfway, until caramelised around the edges.
Lay the flatbreads onto a board.
Scatter over half the mozzarella and cheddar.
Top evenly with the Korean BBQ beef.
Add the remaining cheese generously across the top.
Transfer carefully into the air fryer basket or a suitable tray.
Air fry at 180°C for 4–6 minutes until the cheese is bubbling and lightly browned.
Finish with spring onions and sesame seeds.
Add sriracha, pickled onions, or any dangerous extras if using.
Slice into wedges and serve immediately while everything is still molten.