Description
A handheld, cheesy spin on the classic French dip — crunchy outside, gooey inside, and perfect for dunking in savory au jus.
Ingredients
Scale
- 1 lb thinly sliced roast beef (deli slices or warmed leftovers)
- 1½ cups shredded provolone or mozzarella (or a mix)
- 4 large flour tortillas
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
For the au jus
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
- Lay a tortilla flat and arrange a single layer of roast beef down the center. Top with a generous handful of shredded cheese, leaving a little margin at the edges.
- Fold in the sides slightly, then roll from the bottom edge to form a snug cylinder. Place each roll seam-side down on the prepared sheet so they stay sealed.
- Brush each roll with the melted butter, then dust evenly with garlic powder, onion powder, and dried parsley for flavor and color.
- Bake 12–15 minutes, until the tortillas turn golden and the cheese is fully melted and bubbling at the seams.
- While the roll ups bake, combine beef broth, Worcestershire, soy sauce, onion powder, garlic powder, salt, and pepper in a small saucepan. Bring to a low simmer and let it reduce gently for 5–7 minutes to concentrate the flavor. Keep warm.
- Remove the roll ups from the oven, slice on the diagonal if desired, and serve hot alongside bowls of au jus for dipping.
Notes
- Quick tips
- Don’t overfill the tortillas — too much filling makes them hard to roll and causes tearing.
- Seal the seam by placing the roll seam-side down on the pan; a dab of cheese under the edge helps keep it closed.
- For extra crispiness, broil 30–60 seconds at the end — watch carefully.
- Variations & swaps
- Use low-carb or whole-wheat tortillas, or substitute large lettuce leaves for a lighter option.
- Add sautéed onions or mushrooms inside for extra savory depth.
- Toss a handful of French fried onions into the roll for crunch.
- Swap provolone for sharp cheddar or pepper jack if you want more bite or heat.
- Storage & reheating
- Refrigerate leftovers in an airtight container up to 3 days. Re-crisp in a 350°F oven for 8–10 minutes, or heat in an air fryer at 350°F for 5–7 minutes. If frozen, wrap individually and thaw overnight before reheating.
Serve these roll ups with a crisp salad, sweet potato fries, or a ramekin of horseradish mayo for dipping. Enjoy — quick, comforting, and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 roll up
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 55mg