Introduction

Discover an irresistible twist on a classic with these Easy French Dip Tortilla Roll Ups. Tender, slow-cooked beef wrapped in creamy cheese and soft tortillas, served with a rich au jus for dipping, make this a crowd-pleasing meal perfect for any occasion.

Easy French Dip Tortilla Roll-Ups Recipe - Recipe Image

Ingredients

2-3 pounds boneless beef roast (chuck, 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
1 small yellow onion, very finely minced (optional for au jus)
2 cloves garlic, minced (optional for au jus)
1 additional cup low-sodium beef broth (optional for au jus)
1 tablespoon soy sauce (optional for au jus)
1 teaspoon balsamic vinegar or a splash of dry red wine (optional for au jus)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional slurry for thicker au jus)
8-10 large (10-inch) flour tortillas
8 ounces cream cheese, softened
12 slices provolone cheese (Swiss or Gruyere can be substituted)
1 large yellow onion, thinly sliced and caramelized (about 1 cup)

Instructions

Step 1: Pat the beef roast dry and season all over with sea salt, black pepper, garlic powder, onion powder, and dried thyme. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until deeply browned, about 2-3 minutes per side. Transfer the beef to a slow cooker.
Step 2: Add 4 cups beef broth, Worcestershire sauce, and bay leaves to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
Step 3: Remove beef and let rest covered with foil for 15-20 minutes. Then thinly slice against the grain. Return sliced beef to 1-2 cups of the cooking liquid to keep warm and moist.
Step 4: Pour remaining cooking liquid through a sieve into a saucepan. Skim off excess fat and keep warm. In a small skillet, sauté minced onion and garlic in a little oil until softened. Add this to the beef liquid with extra broth, soy sauce, and balsamic vinegar or red wine. Simmer 10-15 minutes to meld flavors. Thicken with cornstarch slurry if desired.
Step 5: Soften cream cheese at room temperature. Caramelize thinly sliced onion by cooking in butter or olive oil over low heat with salt, stirring often for 30-45 minutes until golden and sweet.
Step 6: Warm tortillas if needed for pliability. Lay one tortilla flat and spread about 2 tablespoons cream cheese evenly over the surface, leaving a small border. Layer 1-2 slices provolone, then warm sliced beef, and top with caramelized onions.
Step 7: Fold in sides of the tortilla about 1 inch, then roll tightly from the near edge, keeping filling snug. Place roll seam-side down and repeat with remaining tortillas.
Step 8: To finish, either pan-fry the roll ups in a little oil or butter over medium heat for 2-3 minutes per side until golden and cheese melts, or bake at 375°F (190°C) for 10-15 minutes on a greased baking sheet until warmed through and lightly golden.
Step 9: Slice each roll into 1-inch pinwheels with a serrated knife. Arrange on a platter and sprinkle with fresh chopped chives or parsley. Serve immediately with warm au jus for dipping.

Tips & Variations

For easier slicing, chill the rolled tortillas briefly before cutting.
Use Swiss or Gruyere cheese for a slightly different flavor profile.
Caramelize onions in advance and store in the fridge for up to 3 days to save time.
Leftover au jus can be thickened more and used as a gravy over mashed potatoes.
Make a vegetarian version by substituting the beef with sautéed mushrooms and vegetable broth.

Storage

Store leftover roll ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain texture. Au jus keeps well refrigerated for 3-4 days; reheat slowly on the stove before serving. For longer storage, freeze roll ups tightly wrapped for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover roast beef for this recipe?

Yes! Leftover roast beef can be thinly sliced and used just like the freshly cooked beef to save time. Warm it gently before assembling for the best flavor and texture.

What if I don’t have a slow cooker?

You can cook the beef in a covered oven-safe pot at 325°F (165°C) for 3-4 hours until tender, or use a pressure cooker for faster results. Adjust liquid and times accordingly.

Easy French Dip Tortilla Roll-Ups Recipe

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4.8 from 90 reviews

These Easy French Dip Tortilla Roll Ups combine tender slow-cooked beef, melty provolone cheese, creamy cream cheese, and sweet caramelized onions, all wrapped in soft flour tortillas and served with a rich, savory au jus for dipping. Perfectly designed as bite-sized pinwheels, they offer a flavorful, fun twist on classic French dip sandwiches, ideal for parties, gatherings, or a cozy meal at home.

Author: Bella
Prep Time: 30 minutes
Cook Time: 6 to 8 hours (slow cooker)
Total Time: 6 hours 30 minutes to 8 hours 30 minutes
Yield: 8–10 servings (roll ups), about 48-80 pinwheels 1x
Category: Appetizer
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

For the Beef and Its Glorious Juices:

2–3 pounds boneless beef roast (chuck, 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

For Enhancing the Au Jus (Optional but Recommended):

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 (cornstarch slurry, optional)

For the 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)

Instructions

Prepare and Season the Beef: Pat the beef roast dry with paper towels. In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, and dried thyme. Rub this seasoning blend generously all over the beef.
Sear for Deeper Flavor: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides for 2-3 minutes per side until a deep brown crust forms. Transfer beef to the slow cooker.
Slow Cook to Perfection: Pour 4 cups of beef broth and Worcestershire sauce over the beef in the slow cooker. Add bay leaves, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours until tender.
Rest and Slice the Beef: Remove beef, tent with foil, and rest 15-20 minutes. Slice thinly against the grain. Return sliced beef to 1-2 cups of warm cooking liquid to keep moist.
Prepare the Base Au Jus: Strain remaining slow cooker liquid into a saucepan, remove solids and bay leaves. Skim fat from surface and keep warm on low heat.
Enhance the Au Jus: In a small skillet, heat olive oil or butter over medium heat. Sauté minced onion 5-7 minutes until translucent, add garlic and cook 1 more minute. Add strained broth, additional beef broth, soy sauce, and balsamic vinegar or wine. Simmer 10-15 minutes. If thicker au jus desired, whisk in cornstarch slurry and cook 1-2 minutes more. Keep warm.
Caramelize the Onions: In a skillet, melt 1 tablespoon butter or olive oil over medium-low. Add thinly sliced onion with a pinch of salt and cook 30-45 minutes, stirring often, until deeply golden and soft. Set aside.
Prepare the Tortillas and Cream Cheese: Warm tortillas gently if needed to make pliable. Soften cream cheese to room temperature for easy spreading.
Assemble the Roll Ups: Lay a tortilla flat. Spread 2 tablespoons cream cheese evenly, leaving a 1/2-inch border. Layer 1-2 slices provolone, then a generous portion of warm sliced beef, and caramelized onions on top.
Roll Them Up Tightly: Fold in sides about 1 inch each, then roll tightly from one edge to the other to enclose the filling. Place roll with seam side down on a plate. Repeat with remaining tortillas.
Toast/Bake the Roll Ups: Option A: Heat a non-stick skillet over medium heat with a drizzle of olive oil or butter. Cook rolls seam-side down 2-3 minutes on each side until golden and cheese melts. Option B: Preheat oven to 375°F (190°C), place rolls seam-side down on a greased baking sheet, optionally secure with toothpicks, and bake 10-15 minutes until cheese is melted and tortillas are lightly golden.
Slice and Serve: Allow roll ups to cool briefly. Slice each into 1-inch thick pinwheels (about 6-8 per tortilla). Arrange on a serving platter and garnish with chopped fresh chives or parsley. Serve immediately with warm au jus for dipping.

Notes

For best results, use chuck roast for tenderness, but top round or sirloin also works if sliced very thinly.
Searing the beef before slow cooking enhances flavor through the Maillard reaction but can be skipped if short on time.
Caramelized onions add sweetness and depth; while optional, they greatly enhance the final flavor.
The au jus can be served thicker or thin according to preference by adjusting the cornstarch slurry.
Warming tortillas before assembling prevents cracking while rolling.
Pan-frying produces crispy roll ups; baking yields a softer texture suitable for larger batches.
Leftover au jus can be refrigerated for up to 3 days or frozen for up to 2 months.

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