Description

These Easy French Dip Tortilla Roll Ups transform the classic French dip sandwich into a fun, dippable appetizer or light meal. Featuring tender slow-cooked beef, melty provolone cheese, and caramelized onions, all wrapped in soft flour tortillas and served with rich au jus dipping sauce, these roll ups offer a perfect blend of savory flavors and satisfying textures ideal for gatherings or weeknight dinners.

Ingredients

Scale

Beef and Its Juices

2–3 pounds boneless beef roast (chuck roast preferred)
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 Enhancers (Optional but Recommended)

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

Tortilla Roll Ups

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

For Serving

Creamy horseradish sauce, store-bought or homemade

Instructions

Prepare and Season the Beef: Pat the beef roast dry with paper towels. Mix sea salt, black pepper, garlic powder, onion powder, and dried thyme in a small bowl. Rub the seasoning all over the beef thoroughly.
Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides for 2-3 minutes until deeply browned. Transfer the beef to the slow cooker.
Slow Cook the Beef: Pour 4 cups beef broth and Worcestershire sauce over the beef in the slow cooker. Add bay leaves. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is very tender.
Rest and Slice the Beef: Remove beef from slow cooker and let rest tented with foil for 15-20 minutes. Thinly slice the beef against the grain, then return to 1-2 cups of warm cooking liquid to keep moist and warm.
Prepare the Au Jus: Strain remaining cooking liquid through a fine mesh sieve into a saucepan. Skim the fat and keep warm. In a small skillet, sauté minced onion in olive oil or butter until translucent (5-7 minutes), add garlic and cook 1 minute. Add strained liquid, additional beef broth, soy sauce, and balsamic vinegar or wine. Simmer 10-15 minutes to meld flavors. Optionally, thicken with cornstarch slurry for 1-2 minutes. Keep warm.
Caramelize the Onions: In a skillet over medium-low heat, melt butter or olive oil and add thinly sliced onions with a pinch of salt. Cook, stirring frequently, for 30-45 minutes until golden and sweet. Set aside.
Prepare Tortillas and Spreadings: Soften cream cheese to room temperature. Warm tortillas if stiff by microwaving briefly or heating in a dry skillet.
Assemble Roll Ups: Lay one tortilla flat. Spread about 2 tablespoons cream cheese evenly, leaving a 1/2-inch border. Optionally spread a thin layer of Dijon mustard over the cream cheese. Layer 1-2 slices provolone cheese, then generous thin slices of warm beef, and spoon caramelized onions on top.
Roll the Tortilla: Fold in the sides about 1 inch to contain filling and roll tightly from the edge closest to you, keeping the filling snug. Place seam-side down on a plate. Repeat with remaining tortillas and fillings.
Cook the Roll Ups: Option A (Pan-Frying): Heat a non-stick skillet over medium heat with a drizzle of olive oil or butter. Cook roll ups seam-side down 2-3 minutes per side until golden and cheese melts.
Option B (Baking): Preheat oven to 375°F (190°C). Place roll ups seam-side down on a greased or parchment-lined baking sheet. Bake 10-15 minutes until tortillas are lightly golden and cheese melted.
Slice and Garnish: Let roll ups cool 1-2 minutes, then slice into 1-inch pinwheels using a sharp serrated knife. Arrange on a platter and sprinkle with chopped fresh chives or parsley.
Serve: Serve warm French Dip Tortilla Roll Ups immediately with hot au jus dipping sauce and creamy horseradish sauce on the side.

Notes

Using chuck roast or similarly marbled beef enhances tenderness and flavor.
Searing the beef before slow cooking adds significant depth of flavor but can be skipped in a hurry.
Caramelizing onions is optional but highly recommended for sweetness and complexity.
If short on time, soften cream cheese in the microwave for 15-20 seconds but do not melt.
The au jus is traditionally thin; use cornstarch slurry sparingly to avoid over-thickening.
Roll tortillas tightly and fold in edges before rolling for neat, manageable pinwheels.
Pan frying yields a crispy exterior; baking keeps them softer and is better for larger batches.
Store leftovers separately from the au jus; reheat gently before serving.

Prep Time: 30 minutes
Cook Time: 6-8 hours (slow cooker) plus 45 minutes caramelizing onions
Category: Appetizer
Method: Slow Cooking
Cuisine: American with French Dip inspiration

Keywords: French Dip, Beef Roll Ups, Tortilla Roll Ups, Slow Cooker Recipe, Appetizer, Party Food, Au Jus, Caramelized Onions, Comfort Food