Easy French Dip Tortilla Roll

The smell of caramelizing onions always pulls me into the kitchen, no matter what I am doing. My teenage son stumbled in during one of these moments and asked what smelled so good. When I told him I was turning leftover roast beef into French Dip roll ups, he looked skeptical but stayed to watch. Now he asks for these whenever we have a busy weeknight ahead.

I first made these on a rainy Tuesday when we were all craving something warm and comforting but I refused to spend hours at the stove. My husband took one bite, looked at me with genuine surprise, and asked why I had never made them before. They have become our go-to when we want restaurant food without the restaurant price tag.

Ingredients

• 4 large flour tortillas: The 10-inch size rolls perfectly without tearing and holds everything together
• 8 oz thinly sliced roast beef: Deli counter works beautifully here, ask for it shaved thin for easier rolling
• 4 slices provolone cheese: Creates that essential melty bridge between beef and tortilla
• 1 medium onion, thinly sliced: Take your time caramelizing, this is where the magic happens
• 1 tbsp unsalted butter: Combined with oil, gives onions that golden color and rich flavor
• 1 tbsp olive oil: Prevents butter from burning while helping onions caramelize evenly
• 1/2 tsp garlic powder: Even distribution without any raw garlic bite
• 1/2 tsp dried thyme: Adds an earthy note that pairs beautifully with beef
• Salt and freshly ground black pepper: Season onions generously as they cook down
• 2 cups low-sodium beef broth: The foundation of your dipping sauce, control the salt level here
• 1 tbsp Worcestershire sauce: Brings that essential umami depth to the au jus
• 1 tsp soy sauce: Deepens the color and adds another layer of savory richness
• 1/2 tsp onion powder: Reinforces the onion flavor without adding texture
• 1/2 tsp garlic powder: Balances the au jus and echoes the seasoning in the roll ups

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later

Caramelize the onions:

Melt butter with olive oil in a skillet over medium heat, add sliced onions and cook patiently for 8 to 10 minutes until golden, stirring occasionally and seasoning with salt, pepper, garlic powder and thyme

Build your roll ups:

Lay each tortilla flat and layer roast beef, caramelized onions, and one slice of provolone cheese across the center

Roll them tight:

Tightly roll each tortilla and place seam side down on your prepared baking sheet, brushing tops lightly with olive oil if you want extra crispness

Bake until golden:

Pop in the oven for 10 to 12 minutes until tortillas are crisp and cheese has melted into everything

Make the au jus:

While roll ups bake, combine beef broth, Worcestershire sauce, soy sauce, onion powder and garlic powder in a small saucepan, bring to a simmer and cook for 5 to 7 minutes

Serve warm:

Let roll ups cool slightly then slice in half if you like, serve immediately alongside small bowls of hot au jus for dipping

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My daughter hosted a sleepover and I made a double batch, thinking they would be a quick snack before pizza arrived. The girls ended up eating every single roll up and forgot about ordering pizza entirely. Something about dipping food makes everything taste better to teenagers, and I watched them experiment with double dipping and comparing au jus intensity levels.

Making Ahead Like a Pro

You can assemble the roll ups up to 24 hours ahead, wrap them tightly and refrigerate until baking time. I have done this for parties and just popped them in the oven when guests arrived. The au jus can also be made ahead and gently reheated, which actually helps the flavors meld together beautifully.

Cheese Swaps That Work

While provolone is classic, Swiss brings a nuttier flavor that my husband prefers. Pepper jack adds a gentle heat if your family likes spice, and gruyere creates an incredibly sophisticated version that feels fancy despite being so simple. Just stick to cheeses that melt well without becoming oily.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully. Coleslaw works surprisingly well, adding crunch and acidity. For drinks, a light lager lets the beef shine, or pour a Pinot Noir if you are feeling fancy on a weeknight.

• Cauliflower tots bake alongside the roll ups without extra effort
• Roasted broccoli seasoned simply with salt and garlic powder
• A quick cucumber salad with vinegar and dill keeps things light

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These roll ups have saved more weeknight dinners than I can count, turning basic ingredients into something that feels special without any fuss. Sometimes the simplest twists on classics become the new favorites you cannot imagine living without.

Recipe FAQs

→ How do I caramelize onions for the roll ups?

Sauté thinly sliced onions in butter and olive oil over medium heat, stirring occasionally until they turn golden and soft, about 8-10 minutes.

→ Can I use a different cheese than provolone?

Yes, Swiss cheese is a great alternative and melts well inside the tortillas.

→ What is the best way to keep the roll ups crisp after baking?

Optionally brush the tops lightly with olive oil before baking to enhance crispness and ensure an even golden finish.

→ How is the au jus made for dipping?

Simmer beef broth with Worcestershire sauce, soy sauce, onion powder, and garlic powder for 5-7 minutes to create a flavorful dipping sauce.

→ Can these roll ups be prepared ahead of time?

You can assemble them in advance and refrigerate; bake just before serving to maintain crisp texture.