Easy French Dip Roll Ups (Printable Version)

Roast beef, cheese, and caramelized onions rolled in tortillas and baked until crisp with warm au jus.

# What You Need:

→ For the Roll Ups

01 - 4 large flour tortillas (10-inch)
02 - 8 oz thinly sliced roast beef
03 - 4 slices provolone cheese
04 - 1 medium onion, thinly sliced
05 - 1 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1/2 tsp garlic powder
08 - 1/2 tsp dried thyme (optional)
09 - Salt and freshly ground black pepper, to taste

→ For the Au Jus

10 - 2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp soy sauce
13 - 1/2 tsp onion powder
14 - 1/2 tsp garlic powder

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt butter with olive oil. Add sliced onions and cook, stirring occasionally, until golden and caramelized, about 8-10 minutes. Season with salt, pepper, garlic powder, and thyme.
03 - Lay tortillas flat. On each, layer sliced roast beef, caramelized onions, and one slice of provolone cheese.
04 - Tightly roll up each tortilla and place seam-side down on the prepared baking sheet. Optionally, brush the tops lightly with olive oil for extra crispness.
05 - Bake for 10-12 minutes, or until tortillas are golden and crisp, and cheese is melted.
06 - Combine beef broth, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes. Adjust seasoning if necessary.
07 - Remove roll ups from the oven, let cool slightly, then slice in half if desired. Serve warm with hot au jus for dipping.

# Expert Suggestions:

01 -
  • The golden tortilla crunch against tender beef feels like you spent hours when it really took minutes
  • Everyone gets their own portable version of that French Dip experience without the mess
02 -
  • Rolling the tortillas while the filling is still warm helps them hold their shape better, but be careful not to burn your fingers
  • The au jus can be made ahead and gently reheated, but it tastes best when freshly simmered
03 -
  • Do not skip the parchment paper or the cheese will glue itself to your baking sheet
  • Let the au jus reduce a little longer if you want it more concentrated and intensely flavored

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