Save to Pinterest My brother-in-law showed up one Sunday afternoon with a bag of deli roast beef and this wild idea: why not turn a French dip sandwich into something you could eat with your hands? I was skeptical until the first bite, when crispy tortilla gave way to melted provolone and tender beef, followed by that unmistakable crunch of fried onions. The warm au jus waiting on the side felt like the final piece of the puzzle. It sounds simple because it is, but somehow it tastes like you've been cooking all day.
I made these for a game day gathering last fall, and honestly, they disappeared faster than any dip or wing platter ever could. People kept coming back asking if there were more, and someone even joked that these beat the actual sandwiches at the deli down the street. That moment when appetizers become the star of the show? This recipe does that.
Ingredients
- Large flour tortillas (4, about 12 inches): Room temperature tortillas are your friend here, but if yours are cold, a quick microwave warm-up makes them pliable and forgiving to roll.
- Provolone cheese (8 slices, thinly sliced): The semi-soft, slightly nutty profile melts beautifully without turning greasy; this is what separates these from generic cheese roll-ups.
- Deli roast beef (12 oz, medium-thin slices): Ask the deli counter to slice it fresh and not too thick, or you'll end up with a chewy interior instead of tender layers.
- French fried onions (1 cup): The crispy, almost sweet texture is non-negotiable; these are what catch in your teeth and make you smile halfway through.
- Extra virgin olive oil (2 tbsp): Just enough to brush the edges for sealing and to kiss the tops golden brown in the oven.
- Beef consommé (1 can, 10.5 oz): This concentrated broth is the soul of your dipping sauce, richer and deeper than regular beef broth.
- Water (1 cup): Dilutes the consommé to the perfect sipping consistency.
- Worcestershire sauce (1 tbsp): Those fermented anchovies and molasses add an umami punch that makes you keep dipping.
- Low sodium soy sauce (2 tsp): A whisper of saltiness and depth that elevates the whole sauce without overpowering.
- Onion powder and garlic powder (1/2 tsp each): These dry aromatics bloom when heated, filling your kitchen with that steakhouse smell.
Instructions
- Heat your oven and prep your stage:
- Get your oven to 425°F and line a rimmed baking sheet with parchment paper. Think of this as setting up your workspace before the actual magic happens.
- Warm and fill your first tortilla:
- Lay one tortilla flat, place 2 slices of provolone on the lower half, then add about 3 ounces of roast beef on top and a generous handful of those crispy onions. You want enough filling that each bite has something to say.
- Seal the edges with olive oil:
- Brush the far edge of the tortilla with a light coat of olive oil, just enough to help it stick when you roll. This small gesture prevents the whole thing from unraveling in the oven.
- Roll tight and place seam-side down:
- Starting from the filled side, roll up snugly like you're making a burrito, then press that oiled edge to seal. Lay it seam-side down on your baking sheet so it stays locked.
- Brush the tops and bake:
- Give each roll a light brush of the remaining olive oil on top and sides, then slide into your preheated oven for 8 to 10 minutes, rotating the sheet halfway through. Watch for golden brown tortilla edges and cheese just beginning to bubble at the seams.
- Build your dipping sauce simultaneously:
- While the rolls are in the oven, combine your consommé, water, Worcestershire, soy sauce, onion powder, and garlic powder in a small saucepan. Whisk it together over medium heat and let it simmer for 3 to 4 minutes until it smells like every steakhouse you've ever loved.
- Rest and slice with intention:
- Pull the rolls from the oven and let them sit on the baking sheet for 2 full minutes. This cooling time lets the cheese set slightly so your filling stays put when you cut. Use a sharp serrated knife and slice each roll into halves or thirds with confident, sawing motions.
- Plate and serve with ceremony:
- Arrange your sliced roll-ups on a platter and pour that warm au jus into a small bowl for dipping. Serve immediately while everything is still hot and the tortilla still has some crunch to it.
Save to Pinterest There's something about watching someone's eyes light up when they dip a warm slice into that silky au jus for the first time. It's the moment when appetizers transcend their job and become actual conversation pieces.
Why The Tortilla Makes All The Difference
A traditional French dip is messy and wonderful, but these tortilla roll-ups add structure and crunch that the original never had. The tortilla exterior gets this toasted, golden-brown texture in the oven that contrasts beautifully with the melted cheese and tender beef inside. It's familiar comfort food wearing a different outfit.
Building Layers Of Flavor
Each ingredient in this recipe has a specific job. The provolone brings creaminess, the roast beef brings richness, the fried onions bring crunch and sweetness, and the au jus brings that savory, umami-forward finishing touch. The olive oil isn't just there to prevent sticking; it's what gets your tortilla golden and crispy on the outside. Nothing here is accidental.
Storage, Leftovers, and Making Ahead
These are actually excellent make-ahead appetizers if you're hosting. Assemble them earlier in the day, store them covered in the fridge, and just pop them in the oven 15 minutes before guests arrive. Leftovers will keep in an airtight container for up to 3 days, and reheating them in a 375°F oven restores most of that crispy exterior.
- For longer storage, wrap cooled roll-ups individually in plastic wrap and freeze for up to 2 months, then thaw overnight before reheating.
- You can easily swap provolone for mozzarella or Swiss cheese depending on what's in your fridge and what flavor you're after.
- Make your au jus up to an hour ahead and reheat gently just before serving to keep it tasting fresh and vibrant.
Save to Pinterest These roll-ups are proof that sometimes the best recipes aren't the complicated ones, they're the clever ones. Serve them warm, dip them confidently, and watch them disappear.
Common Recipe Questions
- → What type of cheese is best for these roll ups?
Provolone is preferred for its meltability and mild flavor, but mozzarella or Swiss can be good alternatives.
- → How should I prepare the au jus dipping sauce?
Heat beef consommé with Worcestershire, soy sauce, onion powder, and garlic powder, simmering until fragrant for a rich dipping sauce.
- → Can I make these roll ups ahead of time?
Yes, assemble and refrigerate them before baking, or bake and store leftovers in an airtight container for up to 3 days.
- → What’s the best way to keep the tortillas crispy?
Baking on parchment at high heat ensures a golden, crispy exterior while keeping the filling warm and tender.
- → Are there any special tools needed to prepare this dish?
A rimmed baking sheet, parchment paper, a small saucepan for the sauce, a basting brush, and a sharp serrated knife are helpful.