Easy French Dip Tortilla Roll-Ups Recipe
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.
- 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
