Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Lay a tortilla flat on a clean countertop. Place 2 slices of provolone cheese over half of the tortilla, followed by approximately 3 ounces of roast beef and a generous handful of French fried onions.

Brush the inside edge of the tortilla lightly with olive oil. Roll the tortilla tightly from the filled end, pressing the oiled edge to seal. Place seam-side down on the prepared baking sheet.

Repeat with remaining tortillas. Brush the tops and sides of the roll ups with the remaining olive oil.

Bake for 8 to 10 minutes, rotating halfway through, until tortillas are golden brown and cheese is bubbling.

While baking, combine beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan. Heat over medium, whisking to blend. Simmer for 3 to 4 minutes until hot and fragrant.

Let roll ups rest for 2 minutes on a wire rack. Slice each roll into halves or thirds.

Serve immediately with the warm au jus for dipping.