French Dip Tortilla Roll Ups (Print View)

Tender beef and melted provolone wrapped in crispy tortillas with crunchy fried onions and warm au jus.

# Components:

→ Roll Up Components

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

# Directions:

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.
03 - Lightly brush the far edge of the tortilla with olive oil to help seal the roll.
04 - 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.
05 - Brush the tops and sides of each roll lightly with the remaining olive oil.
06 - 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.
07 - 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.
08 - Let baked roll ups rest 2 minutes on the baking sheet. Slice each roll into halves or thirds with a sharp serrated knife.
09 - Arrange on a platter and serve immediately with warm au jus for dipping.

# Expert Advice:

01 -
  • It tastes like a fancy French dip sandwich but feels casual enough to eat with your hands at a party.
  • The whole thing comes together in under 30 minutes, which means you can actually pull this off on a weeknight without stress.
  • Those crispy fried onions stay crunchy even after baking, giving you that textural surprise every bite.
02 -
  • Resting the rolls for those two minutes before slicing is not optional—skip this and your fillings will scatter across the cutting board instead of staying nestled inside each slice.
  • Warming your tortillas first genuinely changes everything; I learned this the hard way when one split down the middle, and now I never skip this tiny detail.
03 -
  • Always ask the deli counter to slice your roast beef fresh on the spot rather than grabbing pre-packaged; the texture difference is noticeable and worth the three-minute wait.
  • Keep your au jus warm in a thermos while serving—it's even better when it stays steaming throughout the meal, and cold dipping sauce defeats the whole purpose.
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