Prep the steaks: Pat the steaks dry. In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub over both sides of the steaks. Let them sit while you preheat the air fryer.

Preheat the air fryer: Set to 400°F (200°C) for 5 minutes. A hot basket helps brown the steak quickly.

Make the garlic-peri-peri butter: In a small pan over low heat, melt 4 tablespoons butter. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 1–2 tablespoons peri-peri sauce (to taste) and 1 tablespoon Worcestershire. Remove from heat and set aside.

Cook the steaks: Lightly oil the air fryer basket. Arrange steaks in a single layer (work in batches if needed). Air fry 3–5 minutes, flipping halfway, depending on thickness and your preferred doneness. Thin steaks cook fast—watch closely.

Rest and baste: Transfer cooked steaks to a plate. Spoon some of the garlic-peri-peri butter over the hot meat and let rest 2–3 minutes. This locks in juices and infuses flavor.

Warm the rolls: Split the rolls and brush the cut sides with a little of the butter. Air fry cut-side up for 1–2 minutes until lightly toasted.

Assemble: Layer the steaks inside the rolls. Add any extras—sliced onion, tomato, or cheese. Spoon more butter over the steak so it soaks into the bread. Finish with a squeeze of fresh lemon and a pinch of salt.

Serve hot: These are best right away while the bread is crisp at the edges and the steak is juicy.