Save All the savory comfort of a classic French dip, wrapped in a crispy tortilla for an easy, hand-held appetizer or main dish. Tender roast beef, melted provolone, and crunchy fried onions are baked to golden perfection, then served with warm au jus for dipping. This recipe offers a quick, 25-minute solution for busy weeknights or game day gatherings.
Save Using deli-sliced roast beef and store-bought French fried onions makes this recipe incredibly accessible. The crispy exterior of the baked flour tortilla provides the perfect contrast to the gooey melted provolone and tender meat inside.
Ingredients
- 4 large flour tortillas (about 12 inches in diameter)
- 8 slices provolone cheese, thinly sliced
- 12 oz (340 g) deli roast beef, freshly sliced, medium-thin
- 1 cup French fried onions (store-bought or homemade)
- 2 tbsp extra virgin olive oil
- 1 can (10.5 oz / 298 g) beef consommé
- 1 cup (240 ml) water
- 1 tbsp Worcestershire sauce
- 2 tsp low sodium soy sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Step 2
- Lay one tortilla flat. Place 2 slices of provolone cheese on half, top with about 3 oz roast beef and a generous handful of French fried onions.
- Step 3
- Lightly brush the far edge of the tortilla with olive oil to help seal.
- Step 4
- Starting from the filled side, roll up tightly, enclosing the filling. Press the oiled edge to seal. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and fillings.
- Step 5
- Brush the tops and sides of each roll lightly with the remaining olive oil.
- Step 6
- Bake 8–10 minutes, rotating the baking sheet halfway through, until tortillas are golden brown and cheese is just starting to bubble at the edges.
- Step 7
- Meanwhile, 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 3–4 minutes until hot and fragrant.
- Step 8
- Let baked roll ups rest 2 minutes on the baking sheet. Slice each roll into halves or thirds with a sharp serrated knife.
- Step 9
- Arrange on a platter and serve immediately with warm au jus for dipping.
Zusatztipps für die Zubereitung
For easier rolling and to prevent the tortillas from tearing, warm them in the microwave for about 10 seconds before assembling. It is also important to let the roll ups rest for a few minutes after baking; this helps the melted cheese set slightly so the fillings stay intact when you slice them.
Varianten und Anpassungen
While provolone is traditional, you can easily substitute it with mozzarella or Swiss cheese depending on your preference. For those who enjoy a bit of heat, consider adding a few slices of pickled jalapeños inside the roll ups before baking.
Serviervorschläge
Arrange the sliced roll ups on a large platter with the warm au jus served in individual small ramekins for easy dipping. These pair beautifully with a side of crispy fries or a simple green salad for a complete meal.
Save Enjoy these crispy, savory French Dip Tortilla Roll Ups as a fun and modern twist on a beloved American classic. They are sure to become a requested favorite at your next gathering.
Recipe FAQ
- → How do I keep the tortillas from getting soggy?
Lightly brushing the edge with olive oil before rolling helps seal the tortilla, and baking at a high temperature ensures a crispy exterior.
- → Can I substitute the provolone cheese?
Yes, mozzarella or Swiss cheese can be used for a different but equally delicious flavor and melt.
- → What is au jus and how is it made here?
Au jus is a flavorful beef dipping sauce. This version combines beef consommé with Worcestershire, soy sauce, and spices, simmered until aromatic.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 3 days, then reheat in a 375°F oven for best texture.
- → Is it possible to prepare these ahead of time?
Yes, roll ups can be wrapped individually and frozen for up to two months; thaw overnight in the fridge before reheating.