Description
French Dip Tortilla Rollups are a flavorful and easy-to-make beefy appetizer featuring thinly sliced deli roast beef, caramelized onions, provolone cheese, and warm flour tortillas baked to a golden crisp. Served with a savory au jus dipping sauce, these bite-sized pinwheels combine tender roast beef with melted cheese and a rich dipping broth, perfect for parties or casual gatherings.
Ingredients
Scale
Caramelized Onions
- 2 large yellow onions, peeled & thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp granulated sugar
- ¼ tsp salt
- â…› tsp black pepper
Roast Beef Filling
- 1 lb thinly sliced deli roast beef
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Rollup Assembly
- 8-10 large flour tortillas (10-inch diameter)
- 8-10 slices provolone cheese or Swiss cheese
- ¼ cup mayonnaise (optional)
- 1 tbsp Dijon mustard (optional)
- 2 tbsp unsalted butter, melted (for brushing)
- Fresh parsley, chopped (optional, for garnish)
Au Jus Dipping Sauce
- 4 cups good quality beef broth (low sodium)
- ½ cup beef consommé
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ¼ tsp dried rosemary, crushed
- 1 bay leaf
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce or tamari (for gluten-free)
- ¼ tsp black pepper
- Salt to taste
- ½ tsp cornstarch mixed with 1 tbsp cold water (optional for thickening)
Instructions
- Prepare Caramelized Onions: Thinly slice 2 large yellow onions. In a large, heavy-bottomed pan, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-low heat. Add the onions, along with ½ teaspoon granulated sugar, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook, stirring occasionally, for 30 to 45 minutes, or up to an hour, until the onions are deeply caramelized, soft, and sweet. Set aside.
- Make Au Jus Dipping Sauce: Combine 4 cups beef broth, ½ cup beef consommé, 2 minced garlic cloves, ½ teaspoon dried thyme, ¼ teaspoon crushed dried rosemary, 1 bay leaf, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, and ¼ teaspoon black pepper in a medium saucepan. Bring to a gentle simmer, then reduce heat to low and let simmer uncovered for 20 to 30 minutes to meld flavors and reduce slightly. If desired, whisk in a cornstarch slurry (½ teaspoon cornstarch mixed with 1 tablespoon cold water) and cook for an additional 1 to 2 minutes until thickened. Remove the bay leaf, taste, and adjust salt as needed. Keep warm.
- Assemble Rollups: Briefly warm 8 to 10 large flour tortillas to make them pliable. If using, whisk together ¼ cup mayonnaise and 1 tablespoon Dijon mustard in a small bowl for a creamy spread. Toss 1 pound of thinly sliced roast beef with 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper in another bowl. Spread the optional mayo-Dijon mixture on each tortilla, then layer with one slice of provolone cheese, a generous portion of the seasoned roast beef, and a good amount of the caramelized onions, leaving a half-inch border around the edges.
- Roll and Slice: Tightly roll each tortilla from one end, tucking in the filling as you go. Place the rolls seam-side down on a surface. Using a sharp serrated knife, carefully slice each rolled tortilla into 6 to 8 pinwheels, approximately 1 to 1.5 inches thick. Arrange the sliced rollups on a baking sheet lined with parchment paper.
- Cook Rollups: Preheat your oven to 375°F (190°C). Melt 2 tablespoons of unsalted butter and use a pastry brush to lightly coat the tops and sides of each rollup. Bake for 12 to 18 minutes, or until the tortillas are golden brown and crispy and the cheese is melted and bubbly. For an extra crisp finish, you can briefly broil the rollups for 1 to 2 minutes, watching carefully to avoid burning. Alternatively, pan-fry the rollups in a large skillet with olive oil or butter for 2 to 3 minutes per side until golden brown.
- Serve: Garnish the hot rollups with freshly chopped parsley if desired. Arrange them on a serving platter and serve immediately with warm au jus dipping sauce in individual or communal bowls. Guests can generously dip the rollups into the flavorful broth for a delicious appetizer experience.
Notes
- Mayonnaise and Dijon mustard spread is optional but adds a creamy tang to the rollups.
- Can substitute Swiss cheese for provolone if preferred.
- Use low sodium beef broth to control saltiness in the au jus sauce.
- For gluten-free option, use tamari instead of soy sauce and gluten-free tortillas.
- If you prefer a thicker au jus, use the optional cornstarch slurry to thicken slightly.
- Rollups can be prepared in advance and baked just before serving for convenience.
- Watch carefully when broiling to prevent burning the tortillas.
- Leftover au jus can be refrigerated and reheated gently before serving.
