French Dip Tortilla Roll Ups (Printable)

Crispy tortillas filled with roast beef, provolone, and fried onions, paired with a warm savory dipping sauce.

# 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

# How to Make It:

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 facilitate sealing.
04 - Starting from the filled side, roll up tightly, enclosing the filling completely. 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 begins to bubble at the edges.
07 - Meanwhile, in a small saucepan, combine beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder. Heat over medium heat, 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 -
  • All the French dip nostalgia without the soggy bread or the dramatic drips down your shirt.
  • Takes barely 25 minutes from start to golden-brown finish, perfect for weeknight cravings or unexpected company.
  • Works as an appetizer that feels fancy or a main course that's genuinely satisfying.
02 -
  • If your tortillas are cold and stiff, they'll crack while rolling and you'll spend the next five minutes angry at yourself; that 10-second microwave moment is not optional, it's salvation.
  • Resting the roll-ups for even 2 minutes makes the difference between filling that stays put and cheese that slides out the moment you slice.
03 -
  • A sharp serrated knife matters more than you'd think when slicing; a dull knife smashes everything and pushes the filling out sideways.
  • Serve these immediately after slicing while everything is still hot, because they do cool faster than a full sandwich would.
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