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Make Chipotle Sauce: Blend 300g non-fat Greek yogurt, 50g chipotle in adobo, and 3 minced garlic cloves. Season with salt and pepper. Chill.
Prep Potatoes: Peel and cube 4 russet potatoes. Soak in cold water for 30 minutes for crispiness.
Season Potatoes: Drain, dry, and toss with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika.
Air Fry: Cook seasoned potatoes at 400°F (200°C) for 15-20 minutes, shaking halfway, until crispy.
Sauté Veggies: Heat 1 tbsp olive oil in a skillet. Cook sliced onions and jalapeños until translucent.
Cook Steak: Add sliced sirloin to skillet with onions and jalapeños. Season with salt and pepper. Cook 5-7 minutes until done.
Shred Cheese: Grate 120g reduced-fat mozzarella and cheddar.
Assemble: Layer air-fried potatoes, steak mixture, and cheese in containers. Serve with chipotle sauce.