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Preheat the air fryer to 400°F (200°C).
Cut the russet potatoes into 1-inch cubes. Toss them in a bowl with olive oil, salt, and pepper.
Place the potatoes in the air fryer basket and cook at 400°F for 15-20 minutes, shaking halfway through.
Preheat a grill pan on the stove over medium-high heat.
Season the steak with taco seasoning, paprika, garlic powder, salt, and pepper.
Grill the steak on both sides for about 4-5 minutes per side (for medium-rare; adjust time for desired doneness). Let it rest for a few minutes before slicing it thinly.
In the same pan, toss the cubed bell pepper, onion, and sliced jalapeños. Sauté for about 5-7 minutes until tender and slightly charred.
In a blender or food processor, combine the fat-free cottage cheese, garlic cloves, diced jalapeño, Kraft cheese powder, reduced-fat cheddar, and Fairlife milk. Blend until smooth and creamy.
Heat the cheese sauce in a small pot on low heat, stirring occasionally until warmed through.
Layer the bowls: Start with a base of crispy air-fried potatoes.
Top with grilled steak slices, followed by the sautéed bell peppers, onions, and jalapeños.
Drizzle with nacho cheese sauce over the top.
Optional: Garnish with additional seasonings like taco seasoning, fresh herbs, or a dollop of Greek yogurt.