French Dip Tortilla Roll Ups (Printable Version)

Roast beef and provolone wrapped in crispy tortillas, baked to golden perfection with a savory au jus.

# Ingredient List:

→ For the Roll Ups

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

→ For the Au Jus Dipping Sauce

06 - 1 can (10.5 oz) beef consommé
07 - 1 cup water
08 - 1 tbsp Worcestershire sauce
09 - 2 tsp low sodium soy sauce
10 - 1/2 tsp onion powder
11 - 1/2 tsp 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 oz roast beef and a generous handful of French fried onions.
03 - Lightly brush the far edge of the tortilla with olive oil to facilitate sealing.
04 - Starting from the filled side, roll up tightly, enclosing the filling. Press the oiled edge firmly 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.
09 - Slice each roll into halves or thirds with a sharp serrated knife. Arrange on a platter and serve immediately with warm au jus for dipping.

# Expert Advice:

01 -
  • They're crispy on the outside, melty and tender inside, and somehow feel like you're eating something indulgent without spending hours in the kitchen.
  • Your hands stay mostly clean, the dipping sauce is pure umami magic, and they disappear faster than you'd expect from a casual appetizer.
02 -
  • Warm your tortillas for 10 seconds in the microwave before you start filling them; cold tortillas crack and split, but warm ones roll like silk.
  • The 2-minute rest after baking is not optional if you want the filling to stay inside the tortilla and not end up in your lap.
03 -
  • Slice with a sharp serrated knife in one confident motion rather than sawing back and forth; this keeps the filling from pushing out the sides.
  • If you're feeding a crowd, you can assemble the rolls hours ahead, cover them loosely with plastic wrap, and bake them right before serving so they're at peak crispness.
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