Save My brother called me in a panic one Sunday afternoon, asking if I could turn a French dip sandwich into something portable for his game day party. I was skeptical at first, but then it clicked—why not wrap all that beefy, cheesy goodness in a crispy tortilla? The result was so good that his guests kept circling the platter asking for the recipe, and honestly, I've been making these ever since.
I made these for a tailgate once, and watching people dunk them into warm au jus while standing in a parking lot reminded me that good food doesn't need fancy plating—it just needs to taste like comfort and care. My friend Sarah came back for thirds and asked me to teach her, which meant sitting in my kitchen on a random Tuesday, both of us laughing because we kept burning our fingers on melted cheese.
Ingredients
- Large flour tortillas (4, about 12 inches): Warming them for just ten seconds in the microwave makes them pliable and prevents cracking when you roll—I learned this the hard way after tearing three tortillas in a row.
- Provolone cheese (8 slices, thinly sliced): This cheese melts beautifully and has a subtle sharpness that echoes a classic French dip without overpowering the roast beef.
- Deli roast beef (12 oz, freshly sliced, medium-thin): Ask the deli counter to slice it fresh and medium-thin; pre-packaged beef sometimes tastes a bit metallic by comparison.
- French fried onions (1 cup): These add crunch and a savory depth that keeps things interesting in every bite.
- Extra virgin olive oil (2 tbsp): Use this to brush and seal the tortillas so they turn crispy and golden rather than rubbery.
- Beef consommé (1 can, 10.5 oz): This ingredient does the heavy lifting for the au jus, giving it body and richness without fussy homemade stock.
- Water (1 cup): Tempers the intensity of the consommé so the sauce feels balanced and drinkable.
- Worcestershire sauce (1 tbsp): A little goes a long way, adding umami and that classic French dip depth.
- Low sodium soy sauce (2 tsp): This reinforces the umami note without making the sauce overly salty.
- Onion powder and garlic powder (1/2 tsp each): These aromatics layer onto the sauce without watering it down with fresh ingredients that need cooking time.
Instructions
- Heat your oven and set up:
- Preheat to 425°F and line a rimmed baking sheet with parchment paper so the roll ups bake evenly and won't stick to the pan.
- Warm and assemble the tortillas:
- If your tortillas feel stiff, give them ten seconds in the microwave—this is the secret to rolling without tears. Lay one flat, place two slices of provolone on half of it, then pile about three ounces of roast beef on top, and add a generous handful of French fried onions for that satisfying crunch.
- Seal before rolling:
- Lightly brush the far edge of the tortilla with olive oil; this acts like glue and keeps everything from unraveling as it bakes. Starting from the filled side, roll up tightly, then press that oiled edge to seal it.
- Arrange and brush:
- Place each roll seam-side down on your baking sheet and brush the tops and sides lightly with the remaining olive oil. This is what turns the tortilla golden and crispy rather than pale.
- Bake until golden:
- Slide into the oven for 8 to 10 minutes, rotating the sheet halfway through so they brown evenly. You'll know they're ready when the tortilla is golden and the cheese is just starting to bubble at the edges—don't overbake or you'll lose the tender roast beef texture.
- Build the dipping sauce:
- While the roll ups cook, combine the beef consommé, water, Worcestershire, soy sauce, onion powder, and garlic powder in a small saucepan over medium heat. Whisk everything together and let it simmer for three to four minutes until fragrant and hot.
- Rest before slicing:
- Let the baked roll ups sit on the baking sheet for two minutes; this keeps the fillings from spilling out when you cut. Use a sharp serrated knife to slice each roll into halves or thirds.
- Serve and celebrate:
- Arrange the sliced roll ups on a platter and bring the warm au jus to the table for dipping. Watch everyone's faces light up as they taste it.
Save There's something almost meditative about watching molten cheese peek out from golden tortilla edges while that au jus bubbles away on the stove—it all comes together in your kitchen in less than half an hour, and somehow it tastes like you've been cooking all day. That moment when someone picks one up, dips it, takes a bite, and closes their eyes in pleasure—that's when you know you've nailed it.
The Magic of the Warm Tortilla
I used to assemble these with cold tortillas and wondered why they were so hard to roll and sometimes cracked. Then I started warming them in the microwave for just ten seconds, and everything changed—they became pliable and almost embraced the filling instead of fighting it. This tiny step transforms the whole experience from frustrating to smooth.
Why Au Jus Matters More Than You Think
The au jus isn't just a side sauce; it's the entire reason this dish works. Without it, you have a cheese and beef roll, but with it, you have a French dip experience that happens to be portable. The beef consommé does the heavy lifting, and the Worcestershire and soy sauce add layers of umami that make you keep dipping.
Beyond the Basic Version
Once you master the base recipe, you'll start experimenting, and that's when the real fun begins. I've tried swapping in caramelized onions, adding a smear of horseradish mayo, or throwing in some pepperoncini for heat, and each version feels like a new discovery. The structure is flexible enough to welcome your creativity while staying true to that French dip spirit.
- Try mozzarella or Swiss cheese if you want a different melt or flavor profile that suits your mood.
- Store cooled roll ups in an airtight container in the refrigerator for up to three days, or freeze individually wrapped for up to two months.
- Reheat in a 375°F oven rather than the microwave to keep the tortilla crispy and the cheese melted without becoming rubbery.
Save These roll ups have become my answer to hungry friends showing up unannounced, and they're proof that sometimes the best dishes are born from a simple what if moment. Make them once and you'll understand why they keep disappearing from the platter.
Kitchen Questions
- → What ingredients create the dipping sauce?
The au jus combines beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder, heated together until fragrant.
- → How do I keep the tortillas crispy after baking?
Brush the roll ups lightly with olive oil before baking and serve immediately to retain crispiness.
- → Can the cheese be substituted?
Yes, provolone can be replaced with mozzarella or Swiss cheese based on preference.
- → How should leftovers be stored?
Place cooled roll ups in an airtight container, refrigerate up to 3 days, and reheat in a 375°F oven for best texture.
- → Is there a tip for easier rolling?
Warm tortillas briefly in the microwave before assembling to make rolling smoother and prevent tearing.