Easy French Dip Tortilla Roll Ups (Printable)
Roast beef, provolone, and caramelized onions baked in tortillas with savory dipping sauce.
# What You'll Need:
→ For the Roll Ups
01 - 4 large flour tortillas (10-inch)
02 - 8 oz thinly sliced roast beef
03 - 4 slices provolone cheese
04 - 1 medium onion, thinly sliced
05 - 1 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1/2 tsp garlic powder
08 - 1/2 tsp dried thyme
09 - Salt and freshly ground black pepper, to taste
→ For the Au Jus
10 - 2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp soy sauce
13 - 1/2 tsp onion powder
14 - 1/2 tsp garlic powder
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt butter with olive oil. Add sliced onions and cook, stirring occasionally, until golden and caramelized, about 8-10 minutes. Season with salt, pepper, garlic powder, and thyme.
03 - Lay tortillas flat. On each, layer sliced roast beef, caramelized onions, and one slice of provolone cheese.
04 - Tightly roll up each tortilla and place seam-side down on the prepared baking sheet. Optionally, brush the tops lightly with olive oil for extra crispness.
05 - Bake for 10-12 minutes, or until tortillas are golden and crisp, and cheese is melted.
06 - Combine beef broth, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes. Adjust seasoning if necessary.
07 - Remove roll ups from the oven, let cool slightly, then slice in half if desired. Serve warm with hot au jus for dipping.
# Expert Tips:
01 -
- That moment when everyone gathers around the pan, steam rising, dipping sauce ready, and suddenly weeknight dinner feels like an event
- The way the tortilla gets perfectly crisp while staying tender inside, like it knew exactly what it was supposed to do
02 -
- I once tried to skip the parchment paper cleanup situation and learned the hard way that melted cheese is basically cement when it cools
- The au jus should be hot but not boiling when you serve it, or you'll burn your mouth on that first eager dip
03 -
- Don't rush the onion caramelization, that's where all the flavor lives
- Let the roll ups rest for a couple of minutes before slicing or the cheese will ooze out everywhere