Print

French Dip Tortilla Roll Ups Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

These French Dip Tortilla Roll Ups deliver all the savory flavors of a classic French dip sandwich in a fun, dippable appetizer or light meal. Tender slow-cooked beef roast is thinly sliced and layered with creamy cheese, caramelized onions, and wrapped in soft flour tortillas. They are then pan-fried or baked to melty perfection and served with a rich, homemade au jus for dipping, making each bite irresistibly flavorful and satisfying.

Ingredients

Scale

Beef and Au Jus Ingredients

  • 2–3 pounds boneless beef roast (chuck roast, top round, or sirloin)
  • 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

Optional Au Jus Enhancement

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

Tortilla Roll Up Ingredients

  • 8–10 large 10-inch flour tortillas (soft and pliable)
  • 8 ounces cream cheese, softened to room temperature
  • 12 slices provolone cheese (Swiss or Gruyere as substitutes)
  • 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

  1. Prepare and Season the Beef: Pat the beef roast dry with paper towels. In a small bowl, mix sea salt, black pepper, garlic powder, onion powder, and dried thyme. Rub the seasoning blend evenly over the entire beef roast for full flavor penetration.
  2. Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the beef roast on all sides for 2-3 minutes per side until a deep brown crust forms, adding rich, complex flavor. Transfer the seared beef to the slow cooker.
  3. Slow Cook the Beef: Pour 4 cups low-sodium beef broth and 2 tablespoons Worcestershire sauce over the beef in the slow cooker. Tuck in the bay leaves. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until the meat is tender and easily pierced with a fork.
  4. Rest and Slice the Beef: Remove beef from slow cooker and tent with foil. Rest for 15-20 minutes to redistribute juices. Using a sharp knife, slice the beef thinly against the grain. Return sliced beef to 1-2 cups of warm cooking liquid to keep moist and flavorful.
  5. Prepare the Au Jus Base: Strain all cooking liquid through a fine mesh sieve into a saucepan. Let sit to allow fat to rise and skim off excess fat. Keep liquid warm on low heat.
  6. Enhance the Au Jus (Optional): Sauté minced onion in olive oil or butter over medium heat for 5-7 minutes until soft. Add garlic and cook for 1 minute. Pour strained beef liquid into skillet, add additional beef broth, soy sauce, and balsamic vinegar or red wine. Simmer 10-15 minutes. For thicker au jus, stir in cornstarch slurry and cook 1-2 minutes. Keep warm.
  7. Caramelize Onions: Slice the large yellow onion thinly. Melt butter or olive oil in a skillet over medium-low heat. Add onions and a pinch of salt, cooking slowly for 30-45 minutes until golden brown, soft, and sweet. Set aside.
  8. Soften Cream Cheese and Prepare Tortillas: Ensure cream cheese is at room temperature for easy spreading. Warm tortillas gently in a dry skillet or microwave to soften and prevent cracking.
  9. Assemble the Roll Ups: On a flat surface, spread about 2 tablespoons softened cream cheese evenly over a tortilla, leaving a ½-inch border. Optionally spread a thin layer of Dijon mustard over the cream cheese. Layer 1-2 slices provolone cheese, then a generous portion of thinly sliced warm beef, followed by caramelized onions.
  10. Roll the Tortillas: Fold in sides about 1 inch, then roll tightly from the edge closest to you to enclose the fillings snugly. Place seam-side down on a plate. Repeat for all tortillas.
  11. Toast or Bake the Roll Ups: Option A – Pan-Fry: Heat a non-stick skillet with a little olive oil or butter over medium heat. Fry rolled tortillas seam-side down 2-3 minutes per side until golden and cheese melts. Option B – Bake: Preheat oven to 375°F (190°C). Place roll ups seam-side down on a greased or parchment-lined baking sheet. Secure with toothpicks if needed. Bake 10-15 minutes until golden and cheese melts.
  12. Slice and Garnish: Let roll ups cool slightly after cooking. Slice each into 1-inch pinwheels with a sharp serrated knife. Arrange on a serving platter and garnish with finely chopped fresh chives or parsley.
  13. Serve: Pour warm au jus into dipping bowls. Serve the pinwheels immediately alongside the savory au jus and creamy horseradish sauce for dipping.

Notes

  • Searing the beef before slow cooking adds depth but can be skipped.
  • Caramelizing onions is optional but highly recommended for sweetness and flavor complexity.
  • Use soft, pliable tortillas to avoid cracking when rolling.
  • Au jus can be served thin as traditional, or slightly thickened with cornstarch slurry if preferred.
  • Reheat roll ups gently if storing leftovers to maintain texture and flavor.
  • Swiss or Gruyere cheese can replace provolone for different flavor profiles.
  • Adjust the seasoning of au jus with salt and pepper to taste after simmering.

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

Find it online: https://dailysimplerecipe.com/french-dip-tortilla-roll-ups-recipe/