Dinner

French Dip Tortilla Roll-Ups Recipe

Name: French Dip Tortilla Roll-Ups Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large flour tortillas (about 12 inches in diameter); 8 slices provolone cheese (thinly sliced, deli counter preferred); 12 ounces deli roast beef (freshly sliced, medium-thin); 1 cup French fried onions (store-bought or homemade); 2 tablespoons extra virgin olive oil; 1 can (10.5 ounces) beef consommé; 1 cup water; 1 tablespoon Worcestershire sauce; 2 teaspoons low sodium soy sauce; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder

ByElla Hart February 8, 2026February 8, 2026

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Introduction

French Dip Tortilla Roll Ups bring a fun twist to the classic French dip sandwich. Wrapped in soft flour tortillas and baked until golden, they’re filled with tender roast beef, melty provolone, and crispy fried onions. Served with a savory au jus dipping sauce, these roll ups are perfect for a crowd or a cozy meal.

Three rolled crepes with a golden-brown, slightly crispy outer layer sprinkled with green herbs lie closely together on a white plate. Each crepe is filled with rich, dark brown shredded beef and melted gooey white cheese that is slightly oozing out at the ends. A glossy brown sauce pools under and around the crepes, adding shine and depth. In the background, a white bowl filled with more brown sauce is slightly blurred, giving focus to the crepes. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large flour tortillas (about 12 inches in diameter)
8 slices provolone cheese (thinly sliced)
12 ounces deli roast beef (freshly sliced, medium-thin)
1 cup French fried onions (store-bought or homemade)
2 tablespoons extra virgin olive oil
1 can (10.5 ounces) beef consommé
1 cup water
1 tablespoon Worcestershire sauce
2 teaspoons low sodium soy sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions

Step 1: Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper for easy cleanup.
Step 2: Warm tortillas in the microwave for 10 seconds to make rolling easier. Lay one tortilla flat and place 2 slices of provolone on half of it. Add about 3 ounces of roast beef and a generous handful of French fried onions. Lightly brush the far edge of the tortilla with olive oil to help seal.
Step 3: Roll the tortilla tightly from the filled end, pressing the oiled edge to seal. Place roll seam-side down on the prepared baking sheet. Repeat with remaining tortillas.
Step 4: Brush the tops and sides of each roll with the remaining olive oil to help achieve a crispy, golden crust.
Step 5: Bake for 8 to 10 minutes, rotating the sheet halfway through for even browning. Look for golden-brown tortillas with cheese bubbling at the edges.
Step 6: While baking, combine beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan. Heat over medium, whisking occasionally, and simmer gently for 3 to 4 minutes until hot and fragrant.
Step 7: Let the roll ups rest for 2 minutes after baking to let the cheese set. Slice each roll into halves or thirds with a sharp serrated knife. Serve warm with the au jus dipping sauce.

Tips & Variations

Use freshly sliced deli roast beef from the counter, sliced medium-thin, for the best texture and flavor.
Brushing the tortilla edges with olive oil before rolling prevents them from unwrapping during baking.
For extra flavor, add a thin layer of horseradish sauce or Dijon mustard inside the tortilla before adding fillings.
Try swapping provolone for Swiss or mozzarella cheese to vary the taste.

Storage

Store leftover roll ups in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes to crisp the tortilla again. You can also reheat in a toaster oven or air fryer for best results. Keep au jus sauce separately refrigerated and warm before serving.

How to Serve

Three rolled crepes are placed close together on a white plate with light speckles. Each crepe is golden brown with some darker toasted patches and sprinkled with small green herb pieces. Inside the crepes is a visible layer of shredded dark brown meat mixed with a creamy melted white cheese that oozes slightly out of the crepes. The plate shows a pool of thick brown sauce beneath the crepes, with some sauce spreading out near the edges. In the background, there is a white cup filled with more brown sauce, and the whole scene sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these roll ups ahead of time?

Yes, you can assemble the roll ups and store them wrapped in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from chilled.

What can I use if I don’t have beef consommé?

You can substitute beef broth for the consommé, but the flavor won’t be as rich. To boost flavor, add a splash of soy sauce and Worcestershire sauce as noted in the recipe.