Easy French Dip Tortilla Roll Ups: Flavorful Beef Bites Recipe

Introduction

French Dip Tortilla Roll Ups are a fun and flavorful twist on the classic French dip sandwich. Packed with tender slow-cooked beef, melted provolone, and caramelized onions, these bite-sized roll ups are perfect for parties or a satisfying light meal. Dip them into rich homemade au jus for an irresistible savory treat.

Ingredients

• 2-3 pounds boneless beef roast (chuck, top round, or sirloin)
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 4 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 small yellow onion, finely minced (optional for au jus)
• 2 cloves garlic, minced (optional for au jus)
• 1 additional cup low-sodium beef broth (optional for au jus)
• 1 tablespoon soy sauce (optional for au jus)
• 1 teaspoon balsamic vinegar or splash of dry red wine (optional for au jus)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional slurry to thicken au jus)
• 8-10 large (10-inch) flour tortillas
• 8 ounces cream cheese, softened
• 12 slices provolone cheese (or Swiss/Gruyere)
• 1 large yellow onion, thinly sliced and caramelized (about 1 cup)
• 1-2 teaspoons Dijon mustard (optional)
• Fresh chives or parsley, chopped, for garnish
• Creamy horseradish sauce, for serving (optional)

Instructions

1. Step 1: Pat the beef roast dry with paper towels. Mix sea salt, black pepper, garlic powder, onion powder, and dried thyme in a bowl. Rub this seasoning evenly over the beef.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the seared beef to a slow cooker.
3. Step 3: Pour 4 cups beef broth and Worcestershire sauce over the beef. Add bay leaves, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
4. Step 4: Remove beef from slow cooker and let rest covered for 15-20 minutes. Slice thinly against the grain. Keep the beef warm in 1-2 cups of the cooking liquid.
5. Step 5: For the au jus, strain remaining cooking liquid into a saucepan. Skim off excess fat. In a small skillet, sauté minced onion and garlic in a little oil until soft. Add the strained broth, additional beef broth, soy sauce, and balsamic vinegar or wine. Simmer 10-15 minutes. If desired, stir in cornstarch slurry to thicken slightly. Keep warm.
6. Step 6: Soften cream cheese to room temperature. Caramelize sliced large onion in butter or oil over low heat for 30-45 minutes until golden and sweet.
7. Step 7: Warm tortillas if needed to make them pliable. Spread about 2 tablespoons cream cheese evenly onto each tortilla, leaving a small border. If using, spread thin layer of Dijon mustard over cream cheese.
8. Step 8: Layer 1-2 slices of provolone cheese over cream cheese. Top with a generous portion of warm sliced beef, then spoon on some caramelized onions.
9. Step 9: Fold in the edges of the tortilla about 1 inch on each side, then roll tightly from one edge to the other. Place seam-side down to hold shape. Repeat with remaining tortillas.
10. Step 10: To finish, either pan-fry the roll ups in a lightly oiled skillet over medium heat, 2-3 minutes per side until golden and cheese melts, or bake at 375°F (190°C) on a greased sheet for 10-15 minutes until warmed through and lightly golden.
11. Step 11: Slice each roll up into 1-inch pinwheels. Arrange on a platter, garnish with fresh chives or parsley, and serve immediately with warm au jus and horseradish sauce on the side.

Tips & Variations

• Use chuck roast for tender, juicy beef or top round for leaner slices.
• Caramelizing the onions adds a sweet depth but can be skipped for a quicker version.
• Substitute provolone with Swiss or Gruyere for different melt and taste.
• For a gluten-free option, use corn or flour tortillas labeled gluten-free.
• Thicken the au jus slightly with cornstarch slurry if you prefer a dipping sauce with more body.
• Add a thin layer of Dijon mustard for a zesty tang inside the roll ups.
• Serve with creamy horseradish sauce to add a spicy kick alongside the savory flavors.

Storage

Store leftover roll ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a 350°F (175°C) oven until warmed through to retain crispness. Keep au jus refrigerated separately and reheat slowly on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the beef ahead of time?

Yes, the beef can be slow-cooked a day ahead. Store it with its cooking liquid in the refrigerator and reheat gently before assembling the roll ups.

Can I use shredded beef instead of sliced?

Thinly sliced beef works best for rolling and a neat presentation, but shredded beef can be used if you prefer a more rustic texture.

Easy French Dip Tortilla Roll Ups: Flavorful Beef Bites Recipe

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★★★★★

5 from 135 reviews

• Author: Victor
• Total Time: 7 hours
• Yield: 8–10 servings 1x

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Description

These Easy French Dip Tortilla Roll Ups transform the classic French dip sandwich into a fun, bite-sized appetizer or light meal. Tender slow-cooked beef roast is seared, simmered in a flavorful broth, then thinly sliced and rolled in soft flour tortillas with cream cheese, provolone, and caramelized onions. Toasted or baked until the cheese melts perfectly, these roll ups are served with a rich homemade au jus and optional creamy horseradish sauce for dipping. Perfect for gatherings or a gourmet weeknight treat, they combine comforting flavors with convenient, shareable presentation.

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Ingredients

Scale 1x2x3x

For the Beef and Its Glorious Juices:

• 2–3 pounds boneless beef roast (chuck roast, top round, or sirloin)
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 4 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves

For Enhancing the Au Jus (Optional but Recommended):

• 1 small yellow onion, very finely minced
• 2 cloves garlic, minced
• 1 additional cup low-sodium beef broth
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar or a splash of dry red wine (Cabernet Sauvignon or Merlot)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry, optional)

For the Tortilla Roll Ups:

• 8–10 large (10-inch) flour tortillas
• 8 ounces cream cheese, softened to room temperature
• 12 slices provolone cheese (Swiss or Gruyere can be substituted)
• 1 large yellow onion, thinly sliced and caramelized (about 1 cup)
• Optional: 1-2 teaspoons Dijon mustard
• Fresh chives or parsley, finely chopped, for garnish

For Serving (Accompaniments):

• Creamy horseradish sauce (store-bought or homemade)

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Instructions

1. Prepare and Season the Beef: Pat the beef roast dry with paper towels to ensure a good sear. In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, and dried thyme. Generously rub this seasoning blend all over the beef roast.
2. Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the beef roast on all sides for 2-3 minutes each, developing a deep brown crust for enhanced flavor. Transfer the seared roast to your slow cooker.
3. Slow Cook the Beef: Pour 4 cups of low-sodium beef broth and Worcestershire sauce over the beef in the slow cooker. Add two bay leaves. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is tender and easily pierced or shredded.
4. Rest and Slice the Beef: Remove the beef and let it rest loosely tented with foil for 15-20 minutes. Slice thinly against the grain with a sharp knife. Return the slices to 1-2 cups of warm cooking liquid to keep moist and flavorful.
5. Prepare the Au Jus Base: Strain the remaining cooking liquid through a fine-mesh sieve into a saucepan, discarding solids and bay leaves. Let fat rise and skim off excess fat. Keep warm over low heat.
6. Enhance the Au Jus: In a skillet, sauté minced onion in a bit of olive oil or butter over medium heat until translucent, about 5-7 minutes. Add minced garlic and cook 1 more minute. Pour strained broth into skillet along with an extra cup of beef broth, soy sauce, and balsamic vinegar or red wine. Simmer for 10-15 minutes to deepen flavors. Adjust seasoning. If desired, whisk in cornstarch slurry to thicken slightly and cook 1-2 minutes. Keep warm.
7. Caramelize Onions: Slice one large yellow onion thinly. In a skillet over medium-low heat, melt butter or heat olive oil, add onions and a pinch of salt. Cook, stirring regularly for 30-45 minutes, until golden brown and sweet. Set aside.
8. Prep Tortillas and Cream Cheese: Soften cream cheese to room temperature for easy spreading. Warm tortillas gently in a dry skillet or microwave if needed to make pliable.
9. Assemble Roll Ups: Lay a tortilla flat. Spread about 2 tablespoons softened cream cheese over the surface, leaving a small border. If using, spread a thin layer of Dijon mustard over cream cheese. Layer 1-2 slices provolone cheese over the cream cheese, then add a generous portion of warm sliced beef followed by a spoonful of caramelized onions.
10. Roll Tightly: Fold in tortilla sides about 1 inch toward the center to contain filling. Starting from the edge closest to you, roll the tortilla tightly to encase the filling. Place seam-side down on a plate. Repeat with remaining tortillas and ingredients.
11. Toast or Bake the Roll Ups: Option A – In a large non-stick skillet over medium heat, add a drizzle of olive oil or butter. Cook roll ups seam-side down for 2-3 minutes per side until golden and cheese melts. Option B – Preheat oven to 375°F (190°C). Place roll ups seam-side down on a greased or parchment-lined baking sheet. Bake 10-15 minutes until lightly golden and cheese melted. Remove toothpicks if used.
12. Slice and Garnish: Let roll ups cool slightly. Using a serrated knife, slice into 1-inch pinwheels (6-8 per roll). Arrange on a platter and sprinkle with fresh chives or parsley.
13. Serve: Serve immediately with warm au jus in individual or communal bowls alongside creamy horseradish sauce for dipping. Enjoy the perfect marriage of tender beef, melted cheese, sweet onions, and savory dipping sauce.

Notes

• Patting the beef dry is crucial for a good sear and flavorful crust.
• Searing is optional but highly recommended to enhance flavor through the Maillard reaction.
• Low-sodium beef broth allows you to control saltiness better.
• Thinly slicing beef against the grain ensures tenderness and easier rolling.
• Caramelized onions add a sweet depth but can be skipped if short on time.
• Choose soft, pliable burrito-sized tortillas to prevent cracking when rolled.
• Au jus is traditionally thin; only thicken slightly with cornstarch if desired.
• The roll ups can be pan-fried or baked depending on preferred texture and batch size.
• Store leftovers separately with au jus refrigerated and reheat gently to maintain texture.

• Prep Time: 30 minutes
• Cook Time: 6 hours 30 minutes
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American

Keywords: French Dip, Tortilla Roll Ups, Slow Cooker Beef, Appetizer, Party Food, Comfort Food, Easy Recipe