French Dip Tortilla Roll-Ups (Print version)
Crispy tortilla roll-ups stuffed with roast beef, provolone, and fried onions, served warm with savory au jus for dipping.
# Ingredients:
For the roll-ups
01 -
4 large 12-inch flour tortillas
02 -
8 slices provolone cheese, about 6 oz (170 g)
03 -
12 oz (340 g) thinly sliced deli roast beef
04 -
3/4 cup (40 g) crispy fried onions
05 -
1 tablespoon olive oil, for brushing
For the au jus
06 -
1 can (10.5 oz or 298 g) beef consomme, or 1 1/4 cups low-sodium beef broth
07 -
1/2 cup (120 ml) water, use 1/4 cup if using broth instead of consomme
08 -
1 tablespoon Worcestershire sauce
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/4 teaspoon black pepper
12 -
Prepared horseradish or chopped parsley, optional for serving
# Instructions:
01 -
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
02 -
Lay the tortillas on a clean work surface. Divide the provolone, roast beef, and fried onions evenly over each tortilla, leaving about 1 inch bare at the far edge.
03 -
Fold the sides in slightly, then roll each tortilla tightly from the filled edge. Brush a little olive oil on the final edge and place each roll seam side down on the baking sheet.
04 -
Brush the tops with the remaining olive oil. Bake for 9-11 minutes, until the tortillas are lightly browned and crisp in spots and the cheese is melted.
05 -
While the roll-ups bake, combine the beef consomme, water, Worcestershire sauce, garlic powder, onion powder, and black pepper in a small saucepan. Simmer over medium heat for 5 minutes.
06 -
Let the roll-ups rest for 2 minutes, then slice each one in half or into thirds. Serve warm with the hot au jus, plus horseradish or parsley if using.
# Good to know:
01 -
Best served hot while the tortillas are crisp and the cheese is melted.
02 -
For appetizer portions, cut each roll-up into three pieces and serve with small cups of au jus.
03 -
If using beef broth instead of consomme, reduce the added water so the dip stays flavorful.