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.