French Dip Tortilla Roll Ups (Printable)

Tender roast beef and provolone wrapped in crispy tortillas, paired with warm flavorful au jus.

# What You'll Need:

→ Roll Ups

01 - 4 large flour tortillas, 12 inches in diameter
02 - 8 slices provolone cheese, thinly sliced
03 - 12 ounces deli roast beef, freshly sliced, medium-thin
04 - 1 cup French fried onions
05 - 2 tablespoons extra virgin olive oil

→ Au Jus Dipping Sauce

06 - 1 can (10.5 ounces) beef consommé
07 - 1 cup water
08 - 1 tablespoon Worcestershire sauce
09 - 2 teaspoons low sodium soy sauce
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon garlic powder

# Method:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - Lay one tortilla flat. Place 2 slices of provolone cheese on half, top with approximately 3 ounces roast beef and a generous handful of French fried onions. Lightly brush the far edge of the tortilla with olive oil to help seal.
03 - Starting from the filled side, roll up tightly, enclosing the filling. Press the oiled edge to seal. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and fillings.
04 - Brush the tops and sides of each roll lightly with the remaining olive oil. Bake 8 to 10 minutes, rotating the baking sheet halfway through, until tortillas are golden brown and cheese is just starting to bubble at the edges.
05 - In a small saucepan, combine beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder. Heat over medium, whisking to blend. Simmer for 3 to 4 minutes until hot and fragrant.
06 - Let baked roll ups rest 2 minutes on the baking sheet. Slice each roll into halves or thirds with a sharp serrated knife.
07 - Arrange on a platter and serve immediately with warm au jus for dipping.

# Expert Advice:

01 -
  • You get that restaurant-worthy French dip experience without needing a bread knife or napkins for each hand.
  • They come together in 25 minutes, which means you can feed a crowd without spending your whole evening in the kitchen.
  • The contrast between crispy tortilla and melted cheese with tender roast beef feels luxurious, yet the technique is surprisingly forgiving.
02 -
  • Skipping the oil brush on the far edge of the tortilla will result in unraveling roll ups, so don't skip this step even though it feels minor.
  • Rotating the baking sheet halfway through prevents burnt edges and raw centers, making the difference between crispy and disappointing.
  • Resting the roll ups for those two minutes might feel like wasted time, but it's when everything sets up so your filling stays intact when you slice.
03 -
  • Ask the deli counter to slice the roast beef fresh and medium-thin rather than buying pre-packaged; it makes a noticeable difference in texture and flavor.
  • Don't skip the oil brush on the tortilla edges—this is what gives you crispy, golden exteriors rather than soft, chewy ones.
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