Air King Rolex is a hearty, savory dish of beef round steak pounded thin, stuffed with a zesty breadcrumb filling, and rolled into tidy pinwheels before being browned and simmered in a rich tomato sauce. It is a home-style American main course that delivers big flavor from simple pantry ingredients, and the rolls hold their shape beautifully, making them a satisfying centerpiece for a family dinner.
Ingredients
- 2 lb (900 g) beef round steak, cut into 6 pieces
- 1/2 cup (60 g) plain dry breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 cup (15 g) fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp (30 ml) olive oil, divided
- 1 large egg, beaten
- 1 cup (240 ml) beef broth
- 1 can (15 oz / 425 g) tomato sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp dried oregano
- 1 bay leaf
- Kitchen twine (for tying rolls)
Instructions
- Place each piece of beef round steak between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, pound to about 1/4-inch (6 mm) thickness. Season both sides lightly with salt and pepper.
- In a small bowl, combine breadcrumbs, Parmesan, parsley, garlic, 1/2 tsp salt, 1/2 tsp pepper, and red pepper flakes (if using). Add the beaten egg and 1 tbsp (15 ml) of the olive oil; mix until the filling holds together when pressed.
- Divide the filling evenly among the six pounded steaks, spreading it over each piece, leaving a 1-inch (2.5 cm) border at the edges. Roll each steak tightly from a short end, tucking in the sides as you go. Secure each roll with kitchen twine tied in 2 or 3 places, or use toothpicks.
- Heat the remaining 1 tbsp (15 ml) olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the rolls on all sides, about 3-4 minutes per side. Work in batches if needed to avoid crowding. Remove rolls to a plate.
- Reduce heat to medium. Add the beef broth to the pot, scraping up any browned bits from the bottom. Stir in the tomato sauce, Worcestershire sauce, oregano, and bay leaf. Bring to a simmer.
- Return the beef rolls to the pot, nestling them into the sauce. Cover and simmer gently over low heat for 1 hour 15 minutes, or until the beef is fork-tender. Check occasionally and add a splash of water or broth if the sauce thickens too much.
- Remove the twine or toothpicks before serving. Taste the sauce and adjust seasoning with salt and pepper if needed.
Tips
- Substitutions: If round steak is hard to find, use flank steak or top sirloin, but adjust cooking time—flank may cook faster. For a gluten-free version, use gluten-free breadcrumbs and ensure Worcestershire sauce is gluten-free.
- Keep rolls intact: Tying with twine is more secure than toothpicks, especially during simmering. If using toothpicks, remove them before serving to avoid accidents.
- Don’t skip browning: Browning adds deep flavor to both the meat and the sauce. Take the time to get a nice crust on all sides.
- Common mistake: Overcooking can make the beef dry. Simmer gently, not at a rolling boil, and check for tenderness at the 1-hour mark.
Serving Suggestions
Serve the Air King Rolex rolls with the tomato sauce spooned over the top. They pair well with mashed potatoes, egg noodles, or polenta to soak up the sauce. A side of steamed green beans or a simple green salad balances the richness. Crusty bread is also excellent for dipping.
Variations
- Cheesy center: Add a strip of provolone or mozzarella inside each roll before rolling for a melty surprise.
- Italian-style: Add 1 tsp dried basil and 1/2 tsp fennel seeds to the filling, and use crushed tomatoes instead of tomato sauce for a chunkier texture.
- Spicy kick: Increase red pepper flakes to 1/2 tsp or add a chopped jalapeño to the filling.
- Slow cooker method: After browning, transfer rolls to a slow cooker, pour the sauce over, and cook on low for 6-8 hours until tender.
Storage and Reheating
Refrigerate leftover rolls in an airtight container with the sauce for up to 4 days. To reheat, place rolls and sauce in a covered skillet over medium-low heat, adding a splash of broth or water if needed, and heat until warmed through (165°F / 74°C internal temperature for leftovers). You can also reheat in the microwave, but the sauce may splatter—cover loosely. For longer storage, freeze the rolls in sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use ground beef instead of round steak? Yes, you can make a version with ground beef, but it will not roll the same way. Instead, shape the filling into meatballs and simmer them in the sauce. Cook ground beef to a safe minimum internal temperature of 160°F (71°C).
How do I know when the beef is fully cooked? The rolls are simmered for over an hour, which ensures they are well above the safe minimum of 145°F (63°C) for whole cuts of beef. Use a food thermometer to check that the center of a roll reaches 145°F (63°C) and let it rest for 3 minutes before serving.
Can I make this ahead of time? Yes, you can assemble the rolls a day ahead and refrigerate them uncooked. Bring to room temperature for 30 minutes before browning, then proceed with the recipe. Cooked rolls also reheat well.
What if I don’t have kitchen twine? Use toothpicks to secure the rolls, but be sure to remove them before serving. Alternatively, you can place the rolls seam-side down in the pot and skip tying—just be gentle when turning them.
Can I use a different cut of beef? Yes, flank steak or top round are good alternatives. Flank steak is thinner and may cook faster, so check tenderness at 45 minutes. Top round may be leaner, so consider adding a little olive oil to the sauce.
Is this dish spicy? The base recipe is mild, with just a hint of heat from optional red pepper flakes. Omit them for a kid-friendly version, or add more for a kick.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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