French dip sandwiches get a fun makeover in these crispy tortilla rollups that deliver all the classic flavors in a package that’s easier to eat and faster to make. Tender roast beef, melted provolone, and crunchy fried onions get wrapped up in a flour tortilla, then baked until golden and crispy. The warm, savory au jus on the side turns each bite into that perfect combination of crispy and juicy that makes French dip so irresistible.
These rollups solve the messy sandwich problem while keeping everything you love about the original. The tortilla creates a sturdy vessel that holds together better than traditional bread, and baking instead of grilling means you can make all four at once without standing over a hot pan. With just 25 minutes from start to finish, this dinner works perfectly for busy weeknights when you want something satisfying without spending an hour in the kitchen.
Why You’ll Love These French Dip Tortilla Roll Ups
This dinner brings together convenience and flavor in a way that feels almost too easy. The deli roast beef means no cooking meat from scratch, while the provolone melts into gooey perfection during the quick bake. Each rollup delivers over 30 grams of protein, making this a filling meal that keeps you satisfied without feeling heavy.
The texture combination makes every bite interesting. Crispy, golden tortillas give way to tender roast beef and melted cheese, while the French fried onions add that addictive crunch throughout. The au jus brings everything together with its rich, beefy flavor enhanced by Worcestershire and soy sauce for extra depth.
These rollups adapt easily to your preferences and what’s available in your kitchen. Swap cheeses, adjust the seasonings in the au jus, or add vegetables without changing the basic technique. The recipe scales up beautifully for feeding a crowd, and leftovers reheat better than traditional sandwiches since the tortilla maintains its structure.
Ingredients for French Dip Tortilla Roll Ups
I use burrito-size tortillas for this recipe because they’re large enough to hold a generous amount of filling while still rolling up securely. The 12-inch size gives you enough surface area to fold and roll without the filling squeezing out the sides.
For the Rollups:
- 4 12-inch flour tortillas (burrito size)
- 4-5 slices provolone cheese (about 4 oz), torn into pieces
- 1/2 lb deli roast beef, thinly sliced (2 oz per rollup)
- 3/4 cup French fried onions, divided (3 tablespoons per rollup)
- 1 tablespoon olive oil, divided
For the Au Jus:
- 1 can (10.5 oz) beef consommé
- 3/4 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
The provolone cheese should be torn into smaller pieces rather than left in whole slices. This helps it distribute more evenly and melt faster during baking. I prefer provolone for its mild, slightly sweet flavor that doesn’t overpower the beef, but it melts beautifully and creates that signature cheese pull. Four to five slices gives you about 4 ounces total, which is 1 ounce per rollup.
For the roast beef, choose quality deli meat that’s sliced thin and has minimal additives. The thin slices layer better in the tortilla and create a more tender bite than thick-cut meat. You’ll need exactly 2 ounces of roast beef per rollup, which is a generous portion that fills the tortilla nicely without making it too bulky to roll. Pat the roast beef dry with paper towels if it seems wet from the package to prevent soggy tortillas.
French fried onions are the canned variety you’d use for green bean casserole. They add crunch and a savory onion flavor that’s essential to the French dip experience. You’ll use 3 tablespoons per rollup. The olive oil gets divided between sealing the rollups (about 1 teaspoon total) and brushing the tops (the remaining 2 teaspoons) to help them crisp up in the oven and develop that golden color.
Beef consommé creates a richer, more concentrated au jus than regular beef broth. It’s usually found near the broth in the soup aisle. The Worcestershire and soy sauce add umami depth and a slight tang that balances the richness of the beef. These flavor enhancers transform simple consommé into something that tastes like it simmered for hours. This recipe makes about 2 cups of au jus, which is 1/2 cup per person for dipping.
How to Make French Dip Tortilla Roll Ups
Getting your workspace organized before you start rolling makes this process smooth and quick. I find that laying out all four tortillas at once and working assembly-line style is most efficient. This means you’ll add all the cheese to all four tortillas first, then all the beef, then all the onions, before rolling any of them.
Prep the oven and baking sheet. Preheat your oven to 425°F so it’s ready when you finish assembling the rollups. Line a standard half-sheet baking pan (18×13 inches) or larger with parchment paper to prevent sticking and help the bottoms crisp up evenly. The parchment allows better air circulation than foil and makes cleanup easier.
Warm the tortillas. Stack all four tortillas on a microwave-safe plate and microwave for 10-15 seconds to make them pliable. Alternatively, warm them individually for 5-10 seconds each. This step prevents tearing when you roll them and makes the whole process easier. Warm tortillas are flexible tortillas.
Assemble the rollups assembly-line style. Lay all four tortillas on a clean work surface. Take the torn provolone pieces and distribute them evenly in a horizontal strip across the middle third of each tortilla, leaving about 2 inches empty at the top and bottom and 1 inch on each side. This creates a filling channel that won’t spill out when you roll.
Add the cheese to all four tortillas first. Then layer the roast beef over the cheese on each tortilla, using 2 ounces per tortilla and distributing it evenly. The meat should cover the cheese but stay within the same boundaries. Finally, sprinkle exactly 3 tablespoons of French fried onions over the beef on each tortilla, pressing them down gently so they stick to the meat.
Roll the tortillas. Working with one tortilla at a time, fold the left and right sides inward about 2 inches to create flaps that will hold the filling in. Starting from the bottom edge closest to you, roll the tortilla up tightly away from you, keeping the sides tucked in as you go. The roll should be snug but not so tight that filling squeezes out.
Seal and prepare for baking. Dip your finger in the olive oil and run it along the final edge of the tortilla before completing the roll. Use about 1/4 teaspoon of oil per rollup for sealing. This helps seal the seam and prevents it from opening during baking. Place the finished rollup seam-side down on your prepared baking sheet. Repeat with the remaining three tortillas.
Once all rollups are on the baking sheet positioned seam-side down, brush the remaining olive oil (about 2 teaspoons total) over the tops and exposed sides. This oil coating is what creates that golden, crispy exterior you want.
Bake until golden. Transfer the baking sheet to your preheated oven and bake for 10 minutes, though some ovens may need 8-12 minutes depending on how they run. The tortillas should turn golden brown and crispy, the cheese should be melted and bubbling at the edges, and the rollups should feel firm when you gently press on them. For extra golden color on top, switch to broil on high for the last 1-2 minutes, watching closely to prevent burning.
Make the au jus while baking. While the rollups bake, combine the beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a medium saucepan. Place it over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it heat through for about 5 minutes until steaming hot (around 180°F) so the flavors meld together. The au jus should smell rich and savory.
Serve immediately. Remove the rollups from the oven and let them rest for 2-3 minutes before cutting. This resting time allows the cheese to set slightly, which prevents it all from oozing out when you cut and makes for cleaner portions. Use a sharp serrated knife to cut through the crispy tortilla without squishing the filling, slicing each rollup in half diagonally. The diagonal cut creates a nice presentation and makes them easier to handle. Serve right away with individual small bowls containing about 1/2 cup of the warm au jus per person for dipping. The contrast between the crispy exterior and the juicy, flavorful dipping sauce is what makes this dish special.
What to Serve with French Dip Tortilla Roll Ups
These rollups are substantial on their own, but adding a side or two rounds out the meal and adds variety to your plate.
French Fries or Sweet Potato Fries: Crispy fries are a classic pairing with anything French dip-inspired. Regular fries seasoned with salt work perfectly, or try sweet potato fries for a slightly healthier option with natural sweetness that contrasts the savory rollups.
Simple Garden Salad: A basic salad with mixed greens, cucumbers, tomatoes, and a light vinaigrette provides freshness and crunch that balances the rich, meaty rollups. The acidity in the dressing cuts through the cheese and beef nicely.
Coleslaw: Creamy or vinegar-based coleslaw adds a cool, crunchy element that contrasts beautifully with the warm, crispy rollups. The cabbage provides a different texture, and the tangy dressing refreshes your palate between bites.
Pickle Spears: Dill pickle spears on the side add that classic deli-style touch. The briny, acidic crunch complements the savory beef and cheese while cleansing your palate.
Roasted Vegetables: Simple roasted vegetables like broccoli, Brussels sprouts, or asparagus add nutrition and color to your plate. Start roasting them at 425°F about 20 minutes before you plan to eat, then add the rollups to the oven for the final 10 minutes so everything finishes together.
Horseradish Sauce: A small bowl of prepared horseradish sauce or a creamy horseradish spread gives those who like heat an extra kick. The sharp, spicy flavor cuts through the richness and adds another dimension to each bite.
Pro Tips & Variations
Warm the tortillas before rolling. Cold tortillas crack and tear easily when you try to fold and roll them. Warming them for just 10-15 seconds in the microwave makes them pliable and cooperative. This simple step prevents frustration and wasted tortillas.
Don’t overfill the tortillas. More filling seems like a good idea until you try to roll it and everything squeezes out. Stick to the amounts specified and leave adequate space at the edges for folding and rolling.
Place rollups seam-side down. This technique uses the weight of the rollup itself to keep the seam closed during baking. The heat from the oven and the moisture from the filling also help seal everything together.
Make the au jus ahead. You can prepare the au jus up to 3 days in advance and store it in the refrigerator. Reheat it gently on the stovetop before serving. This saves time on busy nights.
Swiss cheese variation: Replace the provolone with Swiss cheese for a more traditional French dip flavor profile. Swiss has that nutty, slightly sweet taste that many associate with classic French dip sandwiches.
Add sautéed peppers and onions: For a Philly cheesesteak twist, layer some sautéed bell peppers and onions with the roast beef. Make sure to drain them well and let them cool before adding to prevent soggy tortillas. This adds vegetables and creates a slightly different flavor profile while keeping the same technique.
Spicy version: Add sliced jalapeños or a spread of spicy brown mustard to the tortillas before adding the cheese and beef. A dash of cayenne pepper in the au jus amplifies the heat throughout.
Lower sodium option: Use low-sodium beef consommé or broth and choose deli roast beef with reduced sodium. This can cut the sodium content significantly if that’s a concern for you.
Gluten-free adaptation: Use gluten-free tortillas instead of regular flour tortillas. Follow the same method and baking time. Most gluten-free tortillas crisp up beautifully in the oven.
Make it lighter: Use whole wheat tortillas, reduced-fat cheese, and skip the fried onions or replace them with fresh sautéed onions for a lighter version. The rollups won’t be quite as indulgent but will still taste great.
Storage & Reheating Tips
Store leftover rollups and au jus separately in airtight containers in the refrigerator at 40°F or below for up to 2 days. The rollups will lose some crispness during storage, which is normal. Let them cool to room temperature within 2 hours of baking before refrigerating. Transfer the rollups from the hot baking sheet to a cooling rack so they cool faster and don’t continue steaming, which would make them soggy.
For reheating, the oven is your best option to restore crispness. Preheat your oven to 350°F, place the rollups on a baking sheet, and heat for 8-10 minutes until warmed through completely and the exterior crisps up again. Avoid the microwave for reheating rollups since it makes the tortilla soggy and chewy rather than crispy.
Reheat the au jus in a small saucepan over medium-low heat, stirring occasionally until it reaches a gentle simmer and is steaming hot. You can also microwave it in a microwave-safe bowl in 30-second intervals, stirring between each, until hot.
These rollups are best made fresh rather than assembled ahead, since the tortillas can get soggy from the meat and cheese during storage. However, you can prep your ingredients ahead by portioning the cheese into four portions, measuring the fried onions into four 3-tablespoon portions, dividing the roast beef into four 2-ounce portions, and storing them separately. When dinner time arrives, assembly takes just 5 minutes.
Freezing isn’t recommended for assembled rollups since the tortillas become tough and the texture suffers significantly. The au jus freezes well for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Common Questions
Can I use a different type of cheese?
Yes, Swiss cheese is the most traditional alternative and gives you that classic French dip flavor. Mozzarella works if you prefer a milder taste, or try pepper jack for a spicy kick. Any good melting cheese will work in this recipe.
What if I can’t find beef consommé?
Regular beef broth works as a substitute, though the flavor will be less concentrated and rich. To compensate, reduce the amount of water to 1/2 cup instead of 3/4 cup, or simmer the broth for a few extra minutes to concentrate it.
Can I make these in an air fryer?
Absolutely. Preheat your air fryer to 400°F and cook the rollups for 6-8 minutes, flipping halfway through, until golden and crispy. You may need to work in batches depending on your air fryer size. The results are excellent with even crisping.
How do I prevent the tortillas from getting soggy?
Make sure the roast beef isn’t wet or sitting in liquid from the package. Pat it dry with paper towels before layering it in the tortilla. Baking at high heat also helps crisp the tortillas before moisture from the filling can make them soggy. Using parchment paper instead of foil allows better air circulation.
Can I add vegetables to these rollups?
You can, but be cautious about adding high-moisture vegetables. Sautéed mushrooms or peppers should be well-drained and cooled before adding. Lettuce or fresh tomatoes don’t work well in baked rollups since they release water and wilt.
These French dip tortilla rollups transform a beloved sandwich into something easier to make and eat while keeping all the flavors you crave. The crispy tortilla exterior, tender beef, melted cheese, and crunchy onions create texture in every bite, while the savory au jus adds that essential dipping element. Make these your go-to when you want comfort food fast without sacrificing satisfaction.
French Dip Tortilla Roll Ups
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Line a standard half-sheet baking pan (18×13 inches) or larger with parchment paper.
- Stack all 4 tortillas on a microwave-safe plate and microwave for 10-15 seconds to make them pliable. Alternatively, warm them individually for 5-10 seconds each.
- Lay the 4 tortillas on a clean workspace. Distribute the torn provolone cheese pieces evenly in a horizontal strip across the middle third of each tortilla, leaving about 2 inches empty at the top and bottom and 1 inch on each side.
- Layer 2 ounces of thinly sliced roast beef evenly over the cheese on each tortilla, staying within the same boundaries. Pat the roast beef dry with paper towels first if it seems wet.
- Sprinkle exactly 3 tablespoons of French fried onions over the beef on each tortilla, pressing them down gently.
- Working with one tortilla at a time, fold the left and right sides inward about 2 inches. Starting from the bottom edge, roll the tortilla up tightly away from you, keeping the sides tucked in.
- Dip your finger in olive oil and run it along the final edge before completing the roll, using about 1/4 teaspoon per rollup to seal. Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas.
- Brush the remaining olive oil (about 2 teaspoons total) over the tops and exposed sides of all rollups.
- Bake for 10 minutes (8-12 minutes depending on your oven) until the tortillas are golden brown, cheese is melted and bubbling, and rollups feel firm. For extra color, broil on high for the last 1-2 minutes, watching closely to prevent burning.
- While the rollups bake, prepare the au jus: In a medium saucepan, combine the beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder. Place over medium heat and bring to a gentle simmer, stirring occasionally. Heat through for about 5 minutes until steaming hot (around 180°F).
- Remove rollups from oven and let rest 2-3 minutes to allow cheese to set slightly for cleaner cuts. Transfer to a cooling rack if not serving immediately.
- Cut each rollup in half diagonally with a sharp serrated knife. Serve immediately with individual bowls containing about 1/2 cup of the warm au jus per person for dipping.
