Buffalo stinger sub: cheesesteak topped with air-fried buffalo chicken tenders

Season the flour with salt, pepper, a little smoked paprika and garlic powder; beat the eggs.

Dredge the chicken tenders in flour, then egg, then back into the flour, keeping one hand dry.

Spray the preheated air fryer basket, add the tenders, spray them, and cook at 400 for 10 minutes, flipping with tongs and spraying again halfway.

For the buffalo sauce, melt butter with Frank's Red Hot and cayenne in a little pot; stir once it bubbles.

Cook green pepper and onion in a little oil until starting to soften, seasoning with BFF; add a quick shot of Worcestershire and take them off.

Dress the cooked tenders with the buffalo sauce, flip and repeat; keep warm in the air fryer turned down to 'about two and a quarter'.

Spread the Steak-umms on the oiled flat top, season with BFF, cook seconds until done; add back the vegetables and form into one portion.

Top with provolone and cover to melt; toast the bun.

Put the cheesesteak on the bun, drizzle a little garlic aioli, then the cut-up buffalo chicken on top.