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French Dip Tortilla Roll Ups

Crispy baked tortilla rollups filled with tender roast beef, melted provolone cheese, and French fried onions, served with savory au jus for dipping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings (1 rollup cut in half with 1/2 cup au jus each)
Course: Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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

Equipment

  • Standard half-sheet baking pan (18x13 inches) or larger
  • parchment paper
  • Microwave
  • pastry brush
  • medium saucepan
  • Sharp serrated knife

Method
 

  1. Preheat your oven to 425°F. Line a standard half-sheet baking pan (18x13 inches) or larger with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle exactly 3 tablespoons of French fried onions over the beef on each tortilla, pressing them down gently.
  6. 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.
  7. 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.
  8. Brush the remaining olive oil (about 2 teaspoons total) over the tops and exposed sides of all rollups.
  9. 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.
  10. 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).
  11. 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.
  12. 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.

Notes

Storage: Cool to room temperature within 2 hours (transfer to cooling rack to prevent steaming), then store rollups and au jus separately in airtight containers in the refrigerator at 40°F or below for up to 2 days. Best served fresh. Reheating: Reheat rollups in a 350°F oven for 8-10 minutes until warmed through and crispy. Avoid microwaving rollups. Reheat au jus on stovetop over medium-low heat until simmering. Substitutions: Use Swiss or mozzarella cheese instead of provolone. Substitute beef broth for consommé (reduce water to 1/2 cup). Use gluten-free tortillas for gluten-free version. Choose low-sodium beef consommé and roast beef to reduce sodium content. Add well-drained sautéed peppers and onions for Philly cheesesteak variation. Make-Ahead: Au jus can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Prep ingredients by portioning cheese, measuring fried onions, and dividing roast beef ahead for quick assembly. Pro Tip: Warming tortillas for 10-15 seconds before rolling makes them pliable and prevents tearing. Pat roast beef dry to prevent soggy tortillas. Use parchment paper instead of foil for better crisping.