Directions
- 1Wash and cube four medium russet potatoes.
- 2Soak potatoes for 30 minutes.
- 3Dry the soaked potatoes.
- 4Hit potatoes with olive oil spray and your favorite seasonings.
- 5Bake or air fry potatoes at 400 degrees for about 30 to 40 minutes.
- 6Preheat the oven to 400 degrees.
- 7Cook cinder cut bacon for 30 minutes.
- 8Pull out bacon and set 14 slices to the side.
- 9Dice up 32 ounces of sirloin steak.
- 10Season steak with salt, pepper, and a little bit of garlic seasoning.
- 11Cook steak on high heat for 3 minutes on each side until thoroughly cooked.
- 12In another pan, sauté your jalapeño and white onion.
- 13Toss sautéed vegetables in a bowl with 250 grams reduced fat cheese.
- 14Toss in your steak and chopped up 14 slices cinder cut bacon.
- 15Shred cheese in a tasty way.
- 16Make Chipotle Sauce: Blend 300g non-fat Greek yogurt, 50g chipotle in adobo, and 3 minced garlic cloves. Season with salt and pepper. Chill.
- 17Sauté Veggies: Heat 1 tbsp olive oil in a skillet. Cook sliced onions and jalapeños until translucent.
- 18Cook Steak: Add sliced sirloin to skillet with onions and jalapeños. Season with salt and pepper. Cook 5-7 minutes until done.
- 19Shred Cheese: Grate 120g reduced-fat mozzarella and cheddar.
- 20Assemble: Layer air-fried potatoes, steak mixture, and cheese in containers. Serve with chipotle sauce.
Ingredients
- 4 medium russet potatoes
- olive oil spray
- favorite seasonings
- 14 slices cinder cut bacon
- 32 ounces sirloin steak, diced
- salt
- pepper
- garlic seasoning
- jalapeño
- white onion
- 250 grams reduced fat cheese
- 300 g non-fat Greek yogurt
- 50 g chipotle in adobo
- 3 minced garlic cloves
- 1 tsp garlic powder
- 1 tsp paprika
- 120 g reduced-fat mozzarella, shredded
- 120 g reduced-fat cheddar, shredded
Equipment
air fryerovenpanbowlskilletblendercontainers
Tips
- Soak potatoes in cold water for 30 minutes for crispiness.
- Season chipotle sauce with salt and pepper to taste.
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