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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
Prepare Tortillas and Cream Cheese: Warm tortillas gently if stiff. Ensure cream cheese is softened for easy spreading.
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.
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.
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.
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