Easy French Dip Tortilla Roll-Ups Recipe

Introduction

French Dip Tortilla Roll Ups transform the classic sandwich into a fun, dippable appetizer or light meal. Packed with tender slow-cooked beef, melty cheese, and rich au jus, these roll ups are irresistibly flavorful and perfect for gatherings or a comforting snack.

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 enhancement)
• 2 cloves garlic, minced (optional, for au jus enhancement)
• 1 additional cup low-sodium beef broth (optional, for au jus enhancement)
• 1 tablespoon soy sauce (optional, for au jus enhancement)
• 1 teaspoon balsamic vinegar or dry red wine (optional, for au jus enhancement)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening 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, finely chopped (for garnish)
• Creamy horseradish sauce (for serving, optional)

Instructions

1. Step 1: Pat the beef roast dry. Mix sea salt, black pepper, garlic powder, onion powder, and dried thyme, then rub evenly over the beef.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides for 2-3 minutes until browned. Transfer to slow cooker.
3. Step 3: Pour beef broth and Worcestershire sauce over beef in slow cooker. Add bay leaves. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until tender.
4. Step 4: Remove beef, tent with foil, and rest for 15-20 minutes. Slice thinly against the grain. Keep sliced beef warm in 1-2 cups of cooking liquid.
5. Step 5: Strain remaining cooking liquid through a sieve into a saucepan. Skim off excess fat and keep warm.
6. Step 6: In a small skillet, gently sauté minced onion in olive oil or butter until soft (5-7 minutes). Add garlic; cook 1 more minute. Add to the strained beef liquid.
7. Step 7: Stir in additional beef broth, soy sauce, and balsamic vinegar or red wine. Simmer 10-15 minutes to meld flavors. Thicken with cornstarch slurry if desired.
8. Step 8: Soften cream cheese at room temperature. Caramelize the sliced onion by cooking it slowly in butter or olive oil for 30-45 minutes until golden and sweet.
9. Step 9: Warm tortillas until pliable. Spread 2 tablespoons cream cheese on each, optionally spreading Dijon mustard on top.
10. Step 10: Layer 1-2 slices provolone, warm sliced beef, and a spoonful of caramelized onions on each tortilla.
11. Step 11: Fold sides in slightly, then roll tortillas tightly from one edge. Place seam-side down.
12. Step 12: To finish, either pan-fry each roll-up seam-side down in a little oil or butter over medium heat for 2-3 minutes per side until golden and melty, or bake at 375°F (190°C) for 10-15 minutes until cheese melts.
13. Step 13: Slice roll-ups into 1-inch pinwheels. Garnish with chopped chives or parsley.
14. Step 14: Serve immediately with warm au jus and horseradish sauce on the side for dipping.

Tips & Variations

• Using chuck roast ensures tender, flavorful beef, but top round or sirloin also work well if sliced thin.
• Caramelizing onions adds sweetness that balances the savory beef; don’t rush this step for best flavor.
• If you prefer a thicker au jus, use the cornstarch slurry sparingly to avoid over-thickening.
• Try Swiss or Gruyere cheese as a substitute for provolone for a different flavor profile.
• Warm tortillas gently to prevent cracking when rolling.

Storage

Store any leftover roll-ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve crispiness and melty cheese. Keep au jus separate and reheat on the stove before serving for the best dipping experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the beef ahead of time?

Yes, cooking the beef in advance is a great time-saver. Prepare and slow-cook it a day ahead, then slice and store with some of the cooking liquid in the refrigerator. Reheat gently before assembling the roll ups.

What can I use instead of cream cheese?

If you prefer a lighter option, a thin layer of mayonnaise or a soft cheese like ricotta can work, though cream cheese provides the best creamy texture and flavor to help the fillings stick.

Easy French Dip Tortilla Roll-Ups Recipe

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★★★★★

4.9 from 457 reviews

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

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Description

These Easy French Dip Tortilla Roll Ups bring the savory richness of a classic French dip sandwich into a fun, dippable appetizer or light meal. Featuring slow-cooked, tender beef, creamy provolone and cream cheese, caramelized onions, and a flavorful homemade au jus, these roll ups offer a perfect balance of melty cheese, hearty beef, and aromatic herbs. Ideal for parties or casual dining, they are served warm with a side of au jus and optional horseradish sauce for a spicy kick.

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Ingredients

Scale 1x2x3x

For the Beef and Its Juices:

• 2–3 pounds boneless beef roast (chuck roast preferred)
• 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):

• 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 splash of dry red wine (Cabernet Sauvignon or Merlot)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

For the Tortilla Roll Ups:

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

For Serving:

• 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. In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, and dried thyme. Rub this seasoning blend thoroughly over the entire beef roast.
2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the beef roast on all sides for 2-3 minutes per side until deeply browned. Transfer the seared beef to the 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 bay leaves. Set slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender and easily pierced with a fork.
4. Rest and Slice the Beef: Remove beef from slow cooker onto a cutting board. Tent with foil and rest for 15-20 minutes. Thinly slice against the grain. Return sliced beef to 1-2 cups of warm cooking liquid to keep moist.
5. Prepare the Au Jus: Strain the remaining cooking liquid through a fine mesh sieve into a saucepan to remove solids. Skim excess fat off the surface. Keep warm over low heat.
6. Enhance the Au Jus: In a small skillet, heat a little olive oil or butter over medium heat. Add minced onion and cook 5-7 minutes until softened. Add garlic and cook 1 minute until fragrant. Pour strained beef liquid into skillet along with 1 cup beef broth, soy sauce, and balsamic vinegar or red wine. Simmer 10-15 minutes. Optionally, whisk in cornstarch slurry to slightly thicken. Keep warm.
7. Caramelize Onions: Thinly slice large yellow onion. In a skillet over medium-low heat, melt butter or olive oil. Add onions and a pinch of salt, cook slowly for 30-45 minutes, stirring frequently until deeply golden and sweet. Set aside.
8. Prepare Tortillas and Cream Cheese: Warm tortillas gently if stiff. Ensure cream cheese is softened for easy spreading.
9. Assemble Roll Ups: Lay out one tortilla. Spread about 2 tablespoons cream cheese evenly, leaving a 1/2-inch border. If using, spread a thin layer of Dijon mustard over cream cheese. Add 1-2 slices provolone cheese, followed by a generous layer of thinly sliced warm beef, then caramelized onions. Fold in sides about 1 inch, then roll tightly starting from the edge closest to you. Place seam-side down and repeat with remaining tortillas.
10. Cook the Roll Ups: Choose your preferred method: (a) Pan-fry in a non-stick skillet with a little oil or butter over medium heat for 2-3 minutes per side until golden and cheese melts; or (b) Bake in a preheated oven at 375°F (190°C) on a greased baking sheet for 10-15 minutes until tortillas are lightly golden and cheese melted.
11. Slice and Garnish: Let roll ups cool slightly. Using a sharp serrated knife, slice each into 1-inch pinwheels (6-8 per tortilla). Arrange on a serving platter and garnish with chopped fresh chives or parsley.
12. Serve: Serve warm with individual or communal bowls of warm au jus for dipping, along with creamy horseradish sauce for added spicy flavor.

Notes

• Searing the beef is optional but highly recommended for enhanced flavor through the Maillard reaction.
• Caramelizing the onions adds depth and sweetness and is worth the extra time; can be skipped if pressed for time.
• If cream cheese is too hard to spread, warm briefly in the microwave but do not melt.
• Use burrito-sized tortillas that are pliable to prevent cracking when rolling.
• The au jus should remain thin and flavorful; avoid over-thickening with cornstarch slurry.
• Slicing the beef thinly against the grain ensures tender bite-sized pieces for easy rolling.
• Choose pan-frying for a crispy exterior and baking for a softer texture and easy batch cooking.
• Store leftovers separately with au jus warmed for best reheating experience.

• Prep Time: 40 minutes
• Cook Time: 6 hours 30 minutes
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American

Keywords: French Dip, Tortilla Roll Ups, Slow Cooker Beef, Au Jus, Appetizer, Party Snack