French Dip Tortilla Roll-Ups with Au Jus Recipe

Ingredients

• 454 g (1 lb)thinly sliced roast beef
• 170 g (1½ cups)shredded mozzarella or provolone cheese
• 4large flour tortillas
• 28 g (2 tablespoons)melted butter
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1 teaspoondried parsley
• to tastesalt and pepper
• 480 ml (2 cups)beef broth
• 1 tablespoonWorcestershire sauce
• 1 teaspoonsoy sauce
• 1 teaspoongarlic powder
• 1 teaspoononion powder

Instructions

1. 1

   1. Preheat the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. 2

   2. Fill the tortillas

   Lay the tortillas flat. Divide the roast beef between them, then sprinkle each with the shredded mozzarella or provolone.

3. 3

   3. Roll them up

   Starting at the bottom of each tortilla, roll it tightly, folding in the sides to hold the filling in place.

4. 4

   4. Butter and season

   Brush the outside of each roll-up with melted butter. Sprinkle with the garlic powder, onion powder and dried parsley.

5. 5

   5. Bake the roll-ups

   Arrange them on the lined baking sheet and bake for 12–15 minutes, until golden and the cheese is melted and bubbly.

6. 6

   6. Simmer the au jus

   While the roll-ups bake, combine the beef broth, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt and pepper in a saucepan. Simmer over medium heat for 5–7 minutes.

7. 7

   7. Slice and serve

   Take the roll-ups out of the oven and let them cool briefly. Slice into bite-sized pieces and serve warm with the au jus for dipping.

What are French dip roll-ups?

French dip is an American sandwich tradition: roast beef is served with a savoury jus for dipping. This version wraps the beef and cheese in flour tortillas instead of a bread roll.

The oven warms the filling and browns the tortilla, while the quick broth-based sauce brings the dip alongside. It is a casual, shareable take on the familiar combination.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 45g protein, 39g carbs, 29g fat.

The tortillas provide most of the carbohydrates, while the butter and cheese contribute much of the fat; roast beef and cheese supply most of the protein. Pair a roll-up portion with salad or vegetables for a plate with a fresh, lighter side.

Choosing the filling

Roast beef: Thin slices are easy to layer and roll, and warm through quickly in the oven. Distribute them evenly so each tortilla gets a similar amount.

Cheese: Mozzarella gives a mild, stretchy centre; provolone brings a more pronounced savoury flavour. Either works shredded, as it melts readily inside the tortilla.

Rolling without spills

Even filling: Keep the beef and cheese in a fairly even layer, leaving a little space near the edges. This makes the tortillas easier to close.

Tight roll: Fold in the sides as you roll from the bottom, then place each roll-up seam-side down on the tray. That helps it stay closed as it bakes.

Getting the right texture

Golden outside: Brush the tortilla with melted butter before seasoning so the surface browns in the oven. Begin checking at 12 minutes and bake up to 15 minutes as needed.

Melted centre: Look for cheese that is soft and melted when you cut into a roll-up. Let them cool briefly before slicing so the filling has a moment to settle.

Making the au jus

Broth base: Beef broth gives the dip its savoury foundation, while Worcestershire and soy sauce add extra depth. Simmer the mixture for 5–7 minutes as the roll-ups bake.

Seasoning: The broth and sauces can already be salty, so add salt and pepper to taste. Serve the sauce warm in a small bowl for dipping.

Serving ideas

Fresh sides: A crisp green salad or crunchy raw vegetables balance the warm, cheesy roll-ups. For a more substantial meal, serve with roasted vegetables or a simple slaw.

For sharing: Slice the baked roll-ups into bite-sized pieces and set out the au jus alongside. They also work as a casual family dinner served whole.

Recipe notes & tips

• Use tortillas large enough to fold in the sides around the filling.
• Keep the filling evenly distributed so the roll-ups bake at a similar rate.
• Place the roll-ups seam-side down on the baking sheet to help them stay closed.
• Start checking for golden colour at 12 minutes, as ovens can vary.
• Taste the au jus before adding salt because the broth and sauces may already be seasoned.
• Let the baked roll-ups rest briefly before slicing to help keep the filling in place.

Variations

• Add onions: Include a layer of thinly sliced cooked onions with the beef for a sweeter, savoury filling.
• Try another cheese: Use Swiss instead of mozzarella or provolone for a more assertive flavour.
• Add mushrooms: Cook sliced mushrooms first, then add a small amount to each tortilla with the beef.
• Make it peppery: Add a little cracked black pepper to the filling before rolling.
• Use a richer dip: Replace some of the beef broth with extra broth made from roast-beef drippings, if available.

Common mistakes to avoid

• Overfilling the tortillas: Too much beef or cheese makes them hard to close; divide the filling evenly and leave room at the edges.
• Loose rolling: A slack roll can open during baking; fold in the sides and roll snugly.
• Skipping the seam-side-down position: The tortilla may loosen as it bakes; place the seam against the tray.
• Baking too long: Tortillas can become dry or overly crisp; check from 12 minutes and remove once golden.
• Over-salting the dip: Broth and sauces bring salt already; taste before adding more.

How to store

Refrigerate leftover roll-ups and au jus separately in airtight containers for up to 3 days. Reheat the roll-ups in the oven until hot and warm the sauce gently in a saucepan; the tortillas may soften after storage.

Frequently asked questions