Description

These Easy French Dip Tortilla Roll Ups transform the classic French dip sandwich into an irresistible, dippable appetizer or light meal. Featuring slow-cooked, tender, and flavorful beef combined with creamy provolone and caramelized onions, all wrapped in soft flour tortillas. Served with a rich, savory au jus and optional horseradish sauce for a perfect bite every time.

Ingredients

Scale

For the Beef and Its 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):

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 (Swiss or Gruyere also good)
1 large yellow onion, thinly sliced and caramelized (about 1 cup)
Optional: 1-2 teaspoons Dijon mustard
Fresh chives or parsley, finely chopped (for garnish)

For Serving:

Creamy horseradish sauce (store-bought or homemade)

Instructions

Prepare and Season the Beef: Pat the beef roast dry with paper towels. Mix sea salt, black pepper, garlic powder, onion powder, and dried thyme. Rub the seasoning 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 roast on all sides for 2-3 minutes until deep brown crust forms. Transfer the seared beef to slow cooker.
Slow Cook to Perfection: Pour 4 cups beef broth and Worcestershire sauce over the beef in slow cooker, tuck in bay leaves. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender and can be shredded or pierced easily.
Rest and Slice the Beef: Remove beef from slow cooker and tent with foil. Rest 15-20 minutes. Thinly slice against the grain with a sharp knife. Return sliced beef to 1-2 cups warm cooking liquid to keep moist and warm.
Prepare the Au Jus Base: Strain remaining cooking liquid through fine mesh sieve into saucepan. Let fat rise and skim off excess. Keep warm on low heat.
Enhance the Au Jus: In a skillet, heat olive oil or butter over medium heat. Sauté minced onion until translucent (5-7 minutes). Add garlic, sauté 1 more minute. Pour strained beef liquid into skillet, add extra beef broth, soy sauce, balsamic vinegar or red wine. Simmer 10-15 minutes to deepen flavor. Adjust seasoning. Whisk in cornstarch slurry if thicker au jus desired, cook 1-2 minutes more. Keep warm.
Caramelize the Onions: In skillet, melt butter or olive oil over medium-low heat. Add thinly sliced onion with pinch of salt. Cook, stirring often, for 30-45 minutes until deeply golden, soft, and sweet. Set aside.
Soften the Cream Cheese: Ensure cream cheese is room temperature for easy spreading.
Prepare Tortillas: Warm tortillas gently in dry skillet or microwave to make pliable.
Assemble Roll Ups: Lay one tortilla flat. Spread about 2 tablespoons cream cheese evenly, leaving 1/2 inch border. Optionally spread thin layer of Dijon mustard over cream cheese. Lay 1-2 slices provolone evenly, top with warm sliced beef, then caramelized onions.
Roll Up Tightly: Fold tortilla sides inward about 1 inch each, then roll tightly from edge closest to you. Place seam side down. Repeat with remaining tortillas and fillings.
Toast or Bake Roll Ups: Option A (Pan-Fry): Heat skillet over medium heat with a bit of oil or butter. Cook roll ups seam side down 2-3 minutes per side until golden and cheese is melted. Option B (Bake): Preheat oven to 375°F (190°C). Place rolled tortillas seam side down on greased or parchment-lined sheet. Bake 10-15 minutes until lightly golden and cheese melted.
Slice and Garnish: Let roll ups cool for 1-2 minutes. Slice into 1-inch pinwheels with serrated knife. Arrange on serving platter. Garnish with chopped chives or parsley.
Serve: Provide warm au jus in individual or communal bowls alongside roll ups. Offer creamy horseradish sauce as a spicy dipping option.

Notes

Patting beef dry before searing ensures better crust formation and flavor.
Searing beef is optional but adds significant depth of flavor via Maillard reaction.
Slow cooking yields tender, flavorful beef rich in au jus.
Resting cooked beef before slicing retains moisture and tenderness.
Thinly slicing beef against grain maximizes tenderness for rolling.
Caramelizing onions enhances sweetness and complexity but can be skipped if short on time.
Warming tortillas before assembling prevents cracking when rolling.
You can pan-fry for crispy texture or bake for softer tortillas.
Au jus can be served thin or slightly thickened with cornstarch slurry to preference.
Use fresh herbs like chives or parsley for bright garnish and color contrast.
Serve with creamy horseradish sauce to add a spicy kick complementing the rich beef.

Prep Time: 30 minutes
Cook Time: 6 to 8 hours slow cooker + 45 minutes for caramelizing onions
Category: Appetizer
Method: Slow Cooking
Cuisine: American

Keywords: French Dip, Tortilla Roll Ups, Slow Cooker Beef, Appetizer, Comfort Food, Beef Au Jus, Party Snacks