In a shallow bowl, combine the bread crumbs with the salt, onion powder, garlic powder, and paprika. Mix well to evenly distribute the seasonings.

Place the flour in a separate shallow bowl. In another shallow bowl, beat the eggs.

Lay out each strip of rump steak and spread a thin layer of pesto on top. Place a cube of strong cheddar on each piece of steak. Roll the steak strips tightly around the cheese and pesto to form a rotolo.

Take each rolled strip and dip it in the flour, making sure to coat it evenly. Shake off any excess flour. Dip the floured roll into the beaten eggs, ensuring it's fully coated. Roll the egg-coated strip in the seasoned bread crumbs, pressing gently to help the crumbs adhere. For a double crumb, repeat the egg and bread crumb steps.

Place the breaded rotolo in the air fryer basket in a single layer, ensuring they are not overlapping. You may need to cook them in batches depending on the size of your air fryer.

Lightly spray the breaded rotolo with olive oil on both sides. Set the air fryer to 200°C. Cook for 9 minutes, turning the rotolo halfway through the cooking time and spraying them lightly with olive oil again after turning.

After 9 minutes, the rotolo should be golden brown and crispy. If needed, cook for an additional 1-2 minutes for extra crispiness.

Serve the beef, cheese, and pesto rotolo hot with your favourite dipping sauces or sides.