French Dip Tortilla Roll Ups transform a classic sandwich into something even more fun and easy to handle. The first time I made these for my family, the kids couldn’t get enough – something about that crispy tortilla filled with melty cheese and tender beef just works.
I’ve always loved the concept of French dip sandwiches from those Sunday dinners at local diners, but Betty discovered this tortilla version makes cleanup so much easier while keeping all those savory flavors we crave. The smell of roast beef warming in the oven with provolone cheese melting into golden tortillas takes me right back to cozy family gatherings. That rich au jus for dipping seals the deal, giving you all the comfort of the original in a handheld package that’s perfect for busy evenings or casual get-togethers. Time to roll up something delicious.
What You’ll Discover About French Dip Tortilla Roll Ups
This creative twist on the classic French dip brings together convenience and flavor in a way that works for both weeknight dinners and casual entertaining. I’ve served these at game day parties and quick family meals with equal enthusiasm from everyone at the table.
- Bakes up fast in just 10 minutes
- Golden crisp tortillas that stay crunchy
- Perfect handheld size for parties or lunch boxes
- Easy cleanup compared to traditional sandwiches
- Rich, savory au jus for dipping brings it all together
- Customizable with your favorite cheeses
Understanding Your Ingredients
Large Flour Tortillas: Choose fresh 12-inch tortillas that are flexible and won’t crack when rolled. In my kitchen, I prefer tortillas that are soft and pliable for the easiest rolling.
Provolone Cheese: This mild, melty cheese is classic for French dip. Thin deli slices melt perfectly and create those gorgeous cheese pulls when you bite into your French dip tortilla roll ups.
Deli Roast Beef: I always choose freshly sliced roast beef from the deli counter rather than prepackaged. The texture is more tender and the flavor is noticeably better.
French Fried Onions: These add wonderful crunch and savory flavor. Fresh bags from the store are crispest and add the best texture contrast.
Extra Virgin Olive Oil: Use this for brushing the tortillas. It creates that beautiful golden, crispy exterior while adding subtle flavor.
Beef Consommé: Forms the base of your au jus dipping sauce. This concentrated beef broth creates rich, deep flavor that makes French dip tortilla roll ups so special.
From Start to Finish
Step 1. Betty always starts by preheating the oven to 425°F and lining a rimmed baking sheet with parchment paper. This temperature creates the perfect crispy exterior without burning.
Step 2. I’ve found that laying each tortilla flat and placing the cheese on one half makes rolling easier. Top with a generous handful of roast beef and a layer of French fried onions for the best flavor in every bite.
Step 3. Through trial and error, I learned that brushing the inside edge with olive oil before sealing helps the roll stay tightly closed during baking. Roll up tightly with the fillings tucked in.
Step 4. The key I discovered is placing all rolls seam side down on the baking sheet. Brush the tops and sides generously with olive oil so they turn gorgeously golden.
Step 5. After years of making this, I know to check at 8 minutes even though the recipe says 10. My family prefers when I catch them just as the tortillas turn lightly golden and the cheese starts bubbling at the edges.
Step 6. Betty’s tip: While the rolls bake, combine your beef consommé, water, Worcestershire sauce, soy sauce, and spices in a small saucepan. Bring to a gentle simmer and keep it hot for dipping.
Step 7. I’ve learned that letting the French dip tortilla roll ups rest for a couple minutes before cutting makes slicing cleaner. Use a sharp knife to cut into halves or thirds, then arrange on a platter with that hot au jus.
Making the Most of Leftovers
I typically store leftover roll ups in an airtight container in the refrigerator. Keep the dipping sauce in a separate container so the tortillas don’t get soggy. They’ll stay fresh for up to 2 days.
Freezing isn’t my first choice for these since the tortillas lose their crispy texture. If you must freeze, wrap them tightly before adding to the oven originally, then freeze unbaked for up to 1 month. Bake from frozen, adding a few extra minutes.
For the best texture, I reheat leftovers in the oven at 350°F for 5-7 minutes rather than microwaving. This restores some of that crispy exterior. The microwave makes them chewy, which isn’t quite the same experience.
For packed lunches, slice the French dip tortilla roll ups into rounds and send the au jus in a spill-proof cup or small thermos. Kids love these in their lunchboxes.
Sides That Shine
- Crispy Oven Fries: Golden fries are the perfect companion to these roll ups, giving you that classic deli combo.
- Easy Baked Potato Soup: A warm bowl of soup alongside makes this a complete comfort meal.
- Fresh Garden Salad: A crisp salad with tangy vinaigrette cuts through the richness and adds fresh crunch.
- Creamy Coleslaw: Cool, creamy slaw provides wonderful contrast to the warm, savory roll ups.
- Crispy Pickle Spears: Tangy pickles are a classic deli side that pairs perfectly with French dip flavors.
- Roasted Vegetables: Keep things lighter with a colorful mix of roasted seasonal vegetables.
FAQs
I recommend mozzarella for extra gooeyness or Swiss for more classic deli flavor. Both melt beautifully and complement the roast beef perfectly.
To prevent this issue, make sure your tortillas are fresh and at room temperature. You can also warm them slightly in the microwave for 10-15 seconds to make them more pliable.
Many home cooks find success with assembling the rolls a few hours ahead. Keep them covered in the refrigerator, then brush with oil and bake just before serving for the crispiest results.
French Dip Tortilla Roll Ups with Savory Au Jus
Ingredients
Equipment
Method
- Set your oven to 425°F and line a rimmed baking sheet with parchment paper.
- Lay each tortilla flat on your work surface. Place a slice of provolone on one half and top with a generous handful of roast beef plus a layer of French fried onions.
- Roll up tightly with the fillings tucked in. Brush the inside edge with a little olive oil before sealing the roll so it stays closed in the oven.
- Set all four rolls seam side down on your baking sheet. Brush the tops and sides with olive oil so they turn golden and crisp as they bake.
- Put the tray in the oven and bake for around 10 minutes but check at 8. The tortillas should be lightly browned and the cheese just bubbling out at the edges.
- While the rolls bake, combine your beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan. Bring this to a gentle simmer on the stove, whisking to blend.
- Allow the rolls to rest for a couple of minutes before using a sharp knife to cut them into halves or thirds. Arrange them on a platter with a bowl of hot au jus for dunking.
