Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.

If tortillas feel stiff, wrap each in a damp paper towel and microwave for 10-15 seconds to make them pliable.

Lay tortillas flat on a clean surface. Divide provolone evenly among them, tearing slices into smaller pieces for even coverage. Layer roast beef over the cheese, then sprinkle French fried onions evenly over the beef.

Fold the sides of each tortilla in slightly, then roll tightly forward. Brush a small amount of olive oil along the final edge to seal.

Place roll ups seam-side down on the prepared baking sheet. Brush tops and sides with remaining olive oil.

Bake for 10 minutes until the tortillas are golden brown and the cheese is fully melted. For extra color, bake an additional 1-2 minutes.

While roll ups bake, combine beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-5 minutes. Taste before adding any additional salt.

Slice roll ups in half on a diagonal and serve immediately with individual small bowls of hot au jus for dipping.