Easy French Dip Roll Ups (Printable)

Tender beef, melted cheese, and caramelized onions wrapped in crisp tortillas served with flavorful au jus.

# What You'll 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
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 Hints:

01 -
  • The way the cheese melts into the caramelized onions creates this incredible creamy savory ribbon in every bite
  • They come together in under 40 minutes but taste like you spent all afternoon coaxing flavors together
  • The dunking factor makes them feel interactive and fun, like a fancy restaurant appetizer but at home
02 -
  • Tight rolling is everything here, or the filling spills out during baking and you lose that structural integrity
  • Let the onions cool slightly before assembling, otherwise they melt the cheese too fast and make the tortillas soggy
  • The au jus tastes better if you make it a little ahead and let the flavors meld together
03 -
  • Brush the tops with melted butter mixed with a pinch of garlic powder for extra golden color
  • Let the au jus reduce a bit longer if you prefer a more concentrated dipping flavor

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