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French Dip Tortilla Roll Ups are my answer to craving that savory French dip sandwich without turning on the stove for hours. They have all the melty cheese and bold meatiness you love in a simple hand-held package plus a dunkable au jus that just makes them irresistible.
The first time I made these I was not expecting them to vanish as fast as they did. Now I am requested to bring them to every casual gathering and my family cheers when they see them coming out of the oven.
Ingredients
- Flour tortillas: look for the large twelve inch kind which wrap easily without tearing
- Provolone cheese: use the pre sliced versions from the deli counter for best flavor and meltability
- Deli sliced roast beef: ask for freshly sliced beef not prepackaged for juicy tender results
- French fried onions: these give crunch and a subtle savory-sweetness choose a fresh bag so they stay crispy
- Olive oil: a light coat helps the roll ups brown and adds flavor use good quality extra virgin
- Beef consommé: canned or boxed works or swap beef broth in a pinch for deep beefy flavor
- Water: needed to stretch the au jus and balance the saltiness
- Worcestershire sauce: crucial for umami depth choose a brand with natural ingredients
- Soy sauce: helps layer on extra savoriness opt for low sodium to control salt
- Onion powder and garlic powder: these pantry spices round out the dipping sauce flavor use fresh if you can for biggest punch
Step-by-Step Instructions
- Prep the Oven and Pan:
- Set the oven to four hundred twenty five degrees and line a rimmed baking sheet with parchment. This step ensures even browning and easy cleanup later.
- Fill and Roll the Tortillas:
- Lay out each tortilla on the clean counter. On one side layer a slice of provolone then a fourth of the roast beef and an open handful of french fried onions. Roll up as tightly as possible to keep fillings contained without tearing. Brush a little olive oil along the closing edge before finishing the roll to help keep everything sealed.
- Arrange and Oil the Roll Ups:
- Put all four roll ups seam side down on your lined sheet. Brush the tops and sides lightly with more olive oil so they crisp and get golden during baking.
- Bake Until Crisp and Cheese Melts:
- Place in the hot oven for around ten minutes. Check the rolls at eight minutes. They are ready when the outside is lightly browned and the cheese is visibly melted and bubbly at the seams.
- Make the French Dip Au Jus:
- While the rolls bake pour beef consommé plus water Worcestershire soy sauce onion powder and garlic powder into a small saucepan. Whisk this over medium heat until bubbling hot and fragrant.
- Slice and Serve:
- Let the roll ups rest two minutes for cleaner cuts. Slice crosswise in halves or thirds. Serve them on a platter with hot au jus in a bowl alongside for dunking.
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Storage Tips
Store any leftovers in an airtight container in the fridge. They reheat best in the oven which keeps the outside crisp. For lunchboxes slice them into bite size pieces and pack the au jus in a spill proof thermos.
Ingredient Swaps
You can swap provolone for mozzarella or Swiss for a slightly different melt and taste. No beef on hand Try sliced turkey or rotisserie chicken though you will get a milder flavor and may want to double up on the Worcestershire.
Serving Ideas
Serve with roasted potatoes or a crisp green salad for a complete meal. Cut the rolls smaller for a fun game day finger food platter. They are extra delicious paired with a little horseradish sauce if you like some kick.
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French Dip Story
This recipe is inspired by my first ever French dip at a bustling old-school diner I visited on a chilly road trip The warm bread and luscious au jus made such an impression I have sought ways to bring that feeling home ever since Now these roll ups are a fun family tradition
Recipe FAQs
- → How do I keep the roll ups from unrolling during baking?
Seal the edge of each tortilla with a bit of olive oil, and bake seam side down to help them stay closed.
- → Can I use a different cheese?
Yes, Swiss, mozzarella, or cheddar are delicious alternatives to provolone for a tasty variation.
- → What's the best way to serve these roll ups?
Slice into halves or thirds and serve alongside hot au jus for dipping to enhance the flavors.
- → How can I make the roll ups even crispier?
Brush the tops generously with olive oil before baking, or finish under a broiler for more crunch.
- → Is there a substitute for beef consommé in the au jus?
Beef broth works well as a substitute, though the flavor will be slightly lighter than consommé.