Introduction

These Easy French Dip Tortilla Roll Ups transform all the savory goodness of a classic French dip sandwich into a fun, dippable appetizer or light meal. Tender, flavorful beef wrapped in creamy, cheesy tortillas makes for an irresistible bite every time.

The image shows three rolled crepes stacked closely on a white marbled surface, each filled with shredded dark brown meat mixed with melted white and orange cheese. The crepes are golden brown with slightly crispy edges and topped with small pieces of chopped green herbs. The texture of the meat looks tender and juicy, while the cheese inside appears creamy and gooey, slowly melting into the crepes. The layers include the soft crepe on the outside, a rich filling of meat and cheese in the middle, and fresh herbs sprinkled on top, creating a warm, tasty look. photo taken with an iphone --ar 4:5 --v 7

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, 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, to thicken au jus)
8-10 large (10-inch) flour tortillas
8 ounces cream cheese, softened
12 slices provolone cheese (or Swiss/Gruyere as substitute)
1 large yellow onion, thinly sliced and caramelized (about 1 cup)
1-2 teaspoons Dijon mustard (optional)
Fresh chives or parsley, finely chopped (for garnish)
Creamy horseradish sauce (for serving)

Instructions

Step 1: 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 evenly over the beef.
Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the beef roast on all sides for 2-3 minutes until deeply browned. Transfer the roast to a slow cooker.
Step 3: Pour 4 cups of low-sodium beef broth and Worcestershire sauce over the beef. Add bay leaves. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender.
Step 4: Meanwhile, caramelize the sliced yellow onion in a pan over medium heat until sweet and golden, about 20 minutes.
Step 5: Once the beef is done, remove it to a cutting board, tent with foil, and let rest for 15-20 minutes. Then, thinly slice against the grain.
Step 6: For the au jus, optionally sauté minced onion and garlic in a small pan, add an additional cup of broth, soy sauce, and balsamic vinegar or red wine. Simmer and thicken with cornstarch slurry if desired.
Step 7: To assemble the roll ups, spread cream cheese on each tortilla, optionally add a thin layer of Dijon mustard, then layer caramelized onion, sliced beef, and provolone cheese.
Step 8: Roll the tortillas tightly and cut into bite-sized pieces. Garnish with fresh chives or parsley.
Step 9: Serve the roll ups warm with the savory au jus for dipping and a side of creamy horseradish sauce if desired.

Tips & Variations

Searing the beef adds fantastic depth of flavor through the Maillard reaction—don’t skip this step if you have time.
If short on time, use shredded cooked beef, but thin slices work best for rolling neatly.
Substitute provolone with Swiss or Gruyere cheese for a different flavor profile.
For a thicker au jus, stir in cornstarch slurry and simmer until slightly thickened.
Add a pinch of fresh herbs like thyme or rosemary to the au jus for extra aroma.

Storage

Store leftover roll ups in an airtight container in the refrigerator for up to 3 days. Keep au jus separately in a sealed jar. Reheat roll ups gently in the microwave or oven until warm. Warm the au jus on the stove before serving for dipping.

How to Serve

A close-up of five rolled tortillas stacked on a white marbled surface, each tortilla has a crispy golden-brown outer layer dotted with green chopped herbs. Inside there are visible layers of tender, juicy brown beef strips and melted creamy white cheese, along with more green herbs sprinkled throughout, giving a fresh look to the filling. The warm tones of the cooked tortilla contrast with the cool white cheese and bright green herb pieces, creating a rich, inviting texture and color blend. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the beef in the oven instead of a slow cooker?

Yes, you can roast the beef at 325°F (160°C) covered with broth and seasonings for about 2-3 hours until tender. Adjust cooking time based on roast size and check doneness.

What if I don’t have flour tortillas?

Large flour tortillas work best for rolling, but you can use soft flatbreads or lavash as alternatives. Just ensure they are pliable so they don’t crack when rolled.