Easy French Dip Tortilla Roll Ups Recipe

Introduction

French Dip Tortilla Roll Ups transform the classic French dip sandwich into a fun, dippable appetizer or light meal. With tender slow-cooked beef, melty cheese, and rich au jus, these roll ups are packed with flavor and perfect for any occasion.

Ingredients

• 2-3 pounds boneless beef roast (chuck roast, top round, or sirloin)
• 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
• 1 small yellow onion, very finely minced (optional for au jus enhancement)
• 2 cloves garlic, minced (optional for au jus enhancement)
• 1 additional cup low-sodium beef broth (optional for au jus enhancement)
• 1 tablespoon soy sauce (optional for au jus enhancement)
• 1 teaspoon balsamic vinegar or a splash of dry red wine (optional for au jus enhancement)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker au jus)
• 8-10 large (10-inch) flour tortillas
• 8 ounces cream cheese, softened to room temperature
• 12 slices provolone cheese (or Swiss/Gruyere as substitutes)
• 1 large yellow onion, thinly sliced and caramelized (about 1 cup caramelized)
• 1-2 teaspoons Dijon mustard (optional)
• Fresh chives or parsley, finely chopped (for garnish)
• Creamy horseradish sauce (store-bought or homemade, for serving)

Instructions

1. Step 1: Pat the beef roast dry with paper towels. Mix sea salt, black pepper, garlic powder, onion powder, and dried thyme, then rub evenly onto the beef.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear beef on all sides for 2-3 minutes until brown. Transfer to slow cooker.
3. Step 3: Pour 4 cups of beef broth and Worcestershire sauce over beef in slow cooker. Add bay leaves, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is very tender.
4. Step 4: Remove beef and let rest covered with foil for 15-20 minutes. Thinly slice against the grain. Return sliced beef to 1-2 cups of warm cooking liquid to keep moist.
5. Step 5: Strain reserved cooking liquid into a saucepan. Skim fat and keep liquid warm over low heat.
6. Step 6: In a skillet, gently sauté minced yellow onion in a little olive oil or butter for 5-7 minutes until soft. Add garlic, cook 1 minute. Pour strained liquid into skillet, add remaining broth, soy sauce, and balsamic vinegar or wine. Simmer 10-15 minutes.
7. Step 7: (Optional) Whisk cornstarch slurry into au jus and simmer 1-2 minutes to thicken slightly. Keep warm.
8. Step 8: Soften cream cheese if needed. Caramelize sliced large onion by cooking over medium-low heat with butter and salt for 30-45 minutes until golden and sweet.
9. Step 9: Warm tortillas if stiff by heating briefly in a skillet or microwave.
10. Step 10: Lay a tortilla flat. Spread about 2 tablespoons cream cheese evenly, leaving a 1/2-inch border. Spread a thin layer of Dijon mustard if using.
11. Step 11: Layer 1-2 slices provolone cheese, then add warm sliced beef. Top with caramelized onions.
12. Step 12: Fold in sides of tortilla about 1 inch, then roll up tightly from closest edge, sealing filling inside. Place seam-side down. Repeat for remaining tortillas.
13. Step 13: To serve, either pan-fry roll ups seam-side down in olive oil or butter over medium heat for 2-3 minutes per side until golden and melty, or bake in a 375°F (190°C) oven on a greased sheet for 10-15 minutes until golden and cheese melts.
14. Step 14: Let roll ups cool slightly. Slice each into 1-inch pinwheels. Garnish with chopped chives or parsley.
15. Step 15: Serve immediately with warm au jus and creamy horseradish sauce for dipping.

Tips & Variations

• Use chuck roast for tenderness or top round/sirloin if slicing very thinly.
• Caramelizing the onions adds rich sweetness but can be skipped for a quicker prep.
• Substitute Swiss or Gruyere cheese for a different but complementary flavor.
• If you prefer a thicker au jus, add cornstarch slurry slowly and do not over-thicken.
• Warm tortillas before rolling to prevent cracking.
• Dijon mustard adds a lovely tang but is optional.
• Pan-frying the roll ups creates a crispy texture, while baking gives a softer shell—choose based on your preference.

Storage

Store leftover roll ups covered in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispness and melt cheese, or microwave briefly if short on time. Keep au jus refrigerated separately and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef ahead of time?

Yes, cooking the beef in advance and slicing it before assembling makes the rolling process faster and easier. Store beef and au jus separately in the fridge until ready to use.

Can I use different tortillas?

While large flour tortillas work best due to their softness and flexibility, you can also try whole wheat or spinach tortillas for a different flavor. Avoid corn tortillas as they tend to crack when rolled.

Easy French Dip Tortilla Roll Ups Recipe

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★★★★★

4.9 from 117 reviews

• Author: Zoe
• Total Time: 7 hours 15 minutes
• Yield: 8–10 large roll ups, approximately 48-60 pinwheel slices 1x

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Description

These Easy French Dip Tortilla Roll Ups reinvent the classic French dip sandwich into fun, dippable pinwheels. Slow-cooked tender beef roast is thinly sliced and layered with creamy softened cream cheese, provolone cheese, and caramelized onions inside soft flour tortillas. After rolling, they are pan-fried or baked until golden and melty, then served with a rich, savory homemade au jus for dipping and optional creamy horseradish sauce. Perfect as an appetizer, party snack, or light meal bursting with deep umami flavors and satisfying textures.

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Ingredients

Scale 1x2x3x

Beef and Au Jus:

• 2–3 pounds boneless beef roast (chuck roast recommended)
• 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

Au Jus Enhancements (Optional):

• 1 small yellow onion, very finely minced
• 2 cloves garlic, minced
• 1 cup low-sodium beef broth
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar or dry red wine
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Tortilla Roll Ups:

• 8–10 large (10-inch) flour tortillas
• 8 ounces cream cheese, softened
• 12 slices provolone cheese
• 1 large yellow onion, thinly sliced and caramelized (about 1 cup caramelized)
• Optional: 1-2 teaspoons Dijon mustard
• Fresh chives or parsley, finely chopped (for garnish)

For Serving:

• Creamy horseradish sauce (store-bought or homemade)

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Instructions

1. Prepare and Season the Beef: Pat the beef roast dry, then rub all over with a mixture of sea salt, black pepper, garlic powder, onion powder, and dried thyme to ensure deep flavor infusion.
2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides for 2-3 minutes until a deep brown crust forms. This step locks in flavor and enhances the au jus.
3. Slow Cook the Beef: Transfer the seared beef to a slow cooker. Add 4 cups beef broth, Worcestershire sauce, and bay leaves. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender and easily pierced.
4. Rest and Slice Beef: Remove beef and tent with foil; rest 15-20 minutes. Slice thinly against the grain for tender, easy-to-roll slices. Keep slices warm in 1-2 cups of the cooking liquid.
5. Prepare Base Au Jus: Strain remaining slow cooker liquid into a saucepan, skimming off excess fat. Keep warm on low heat.
6. Enhance Au Jus: Sauté minced onion and garlic in a bit of olive oil until softened. Add strained beef broth, additional broth, soy sauce, and balsamic vinegar or red wine. Simmer 10-15 minutes, whisking in cornstarch slurry if thicker au jus is desired. Adjust seasoning.
7. Caramelize Onions: In a skillet over medium-low heat with butter or oil, cook sliced large yellow onion with salt for 30-45 minutes until deeply golden and sweet. Set aside.
8. Prepare Tortillas and Cream Cheese: Soften cream cheese at room temperature. Warm tortillas gently if needed to avoid cracking.
9. Assemble Roll Ups: Spread about 2 tablespoons cream cheese evenly over each tortilla, leaving a small border. Optionally, spread a thin layer of Dijon mustard over cream cheese. Layer 1-2 slices provolone cheese, a generous portion of sliced warm beef, and a spoonful of caramelized onions. Fold sides in, then roll tightly from one edge to contain filling.
10. Cook the Roll Ups: Option A – Pan-Fry: Heat a drizzle of olive oil or butter in a nonstick skillet over medium heat. Place roll ups seam-side down and cook 2-3 minutes per side until golden and cheese is melted.
    Option B – Bake: Preheat oven to 375°F (190°C). Arrange roll ups seam-side down on greased or parchment-lined sheet. Bake 10-15 minutes until cheese bubbles and tortillas are lightly golden.
11. Slice and Garnish: Let roll ups cool slightly, then slice into 1-inch pinwheels with a serrated knife. Arrange on platter and garnish with chopped chives or parsley.
12. Serve: Serve immediately with warm au jus in dipping bowls and creamy horseradish sauce on the side for added spice.

Notes

• Slow cooking the beef roast ensures tender, flavorful meat perfect for rolling.
• Searing the beef before slow cooking is optional but highly recommended for extra depth of flavor.
• Caramelizing the onions takes time but greatly enhances the sweet-savory profile of the roll ups.
• If you prefer a firmer au jus, use the cornstarch slurry to thicken slightly; otherwise, keep it thin for traditional dipping.
• Warming tortillas before assembly prevents cracks and makes rolling easier.
• Pan-frying creates crispy tortillas with melty cheese inside, while baking yields a softer roll up—choose based on preference or batch size.
• Leftover beef and au jus can be refrigerated and used within 3-4 days.

• Prep Time: 20 minutes
• Cook Time: 6-8 hours (slow cooker) + 45 minutes (onion caramelizing) + 10-15 minutes (final cooking)
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American

Keywords: French dip, tortilla roll ups, slow cooker beef, au jus, appetizer, party food, caramelized onions, provolone, creamy cream cheese