Description
French Dip Tortilla Rollups are a delicious, easy-to-make beefy appetizer featuring caramelized onions, seasoned roast beef, and melted provolone cheese wrapped in flour tortillas. Served with a warm, flavorful au jus dipping sauce, these crispy baked rollups are perfect for parties or casual gatherings.
Ingredients
Scale
Caramelized Onions
- 2 large yellow onions, peeled & thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp granulated sugar
- ¼ tsp salt
- â…› tsp black pepper
Seasoned Roast Beef Filling
- 1 lb thinly sliced deli roast beef
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Tortillas & Cheese
- 8-10 large flour tortillas (10-inch diameter)
- 8-10 slices provolone cheese (or Swiss cheese)
Optional Spread
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
Butter for Brushing
- 2 tbsp unsalted butter, melted
Au Jus Dipping Sauce
- 4 cups good quality beef broth (low sodium)
- ½ cup beef consommé
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ¼ tsp dried rosemary, crushed
- 1 bay leaf
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (or tamari for gluten-free)
- ¼ tsp black pepper
- Salt to taste
- ½ tsp cornstarch mixed with 1 tbsp cold water (optional for thickening)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare Caramelized Onions: Thinly slice the yellow onions. In a large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add onions, sugar, salt, and pepper. Cook slowly, stirring occasionally, for 30-45 minutes until onions are soft, sweet, and golden brown. Set aside.
- Make Au Jus Dipping Sauce: In a medium saucepan, combine beef broth, beef consommé, minced garlic, thyme, rosemary, bay leaf, Worcestershire sauce, soy sauce, and black pepper. Bring to a gentle simmer, then lower heat and simmer uncovered for 20-30 minutes to blend flavors and reduce slightly. Optionally, whisk in cornstarch slurry to thicken the sauce for 1-2 minutes. Remove the bay leaf, season with salt to taste, and keep warm.
- Assemble Rollups: Briefly warm tortillas to make them pliable. Optionally, mix mayonnaise and Dijon mustard for a creamy spread. Toss roast beef with Worcestershire sauce, garlic powder, onion powder, and pepper. Spread the mayo-Dijon mixture on each tortilla if using. Layer each with a slice of provolone cheese, seasoned roast beef, and a generous amount of caramelized onions, keeping a ½-inch border clear.
- Roll and Slice: Tightly roll each tortilla, tucking the filling as you go. Place seam-side down on a flat surface. Using a sharp serrated knife, slice each roll into 6-8 pinwheels about 1 to 1.5 inches thick. Arrange the sliced rollups on a parchment-lined baking sheet.
- Cook Rollups: Preheat the oven to 375°F (190°C). Melt butter and brush the tops and sides of the rollups for a golden, crispy finish. Bake for 12-18 minutes until tortillas are golden and cheese bubbles. For extra crispness, broil for 1-2 minutes watching closely. Alternatively, pan-fry in a skillet with oil/butter 2-3 minutes per side to achieve a crispy crust.
- Serve: Garnish rollups with fresh chopped parsley if desired. Serve immediately on a platter with warm au jus dipping sauce in bowls for dipping. Encourage guests to generously dip rollups into the au jus for maximum flavor.
Notes
- Caramelizing onions takes patience but adds deep sweetness and flavor.
- To keep tortillas pliable, warm them briefly before assembling.
- The optional mayo-Dijon spread adds creaminess but can be omitted for a lighter rollup.
- Broiling at the end provides an extra crispy texture but watch carefully to avoid burning.
- The au jus sauce can be prepared a day ahead and reheated gently.
- Substitute Swiss cheese if provolone is unavailable or for a different flavor profile.
- Use tamari instead of soy sauce for a gluten-free au jus sauce.
