A refined riff on a classic — French Dip Tortilla Roll Ups offer the comforting flavors of slow-braised beef wrapped in a crisp, golden tortilla. Thin slices of roast beef, melted cheese, and an aromatic au jus converge into elegant pinwheels that smell of warm butter and thyme. For a slow-cooked take that deepens the beef flavor, consult our Crock-Pot French Dip Sandwiches for inspiration.
Why Make This Recipe
- Effortless Yet Elegant — Assembles quickly but presents like a composed appetizer.
- Minimal Ingredients — Quality beef, melty cheese, and a simple au jus carry the dish.
- Impressive Flavor — Concentrated au jus and browned edges create contrast in every bite.
This version elevates the ordinary dip by rolling flavors into bite-sized pinwheels that balance crisp texture, rich meatiness, and a silky dipping broth. It’s a sophisticated party starter or a refined weeknight treat.
Ingredients
Base
- 8 large flour tortillas (8–10 inch), room temperature so they roll without cracking
- 12–16 oz thinly sliced roast beef (roasted or deli-quality), about 1/4-inch slices
Sauce (Au Jus)
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 small shallot, finely minced (about 2 tbsp)
- 1 garlic clove, crushed
- 1 sprig fresh thyme (or 1/2 tsp dried)
- 1 tsp butter (room temperature)
Spread & Topping
- 1/2 cup mayonnaise mixed with 1–2 tsp prepared horseradish (adjust to taste) — “horseradish mayo”
- 8 slices provolone or Swiss cheese, halved if needed to fit tortillas
- 2 tbsp butter, melted (for brushing)
- Fresh parsley finely chopped for garnish, optional
Precision notes: use room temperature butter for easy melting; slice herbs finely; choose thinly sliced beef for easy rolling.
How to Make French Dip Tortilla Roll Ups:
- Prepare the au jus: In a small saucepan, sweat the shallot with the crushed garlic in 1 tsp butter over medium heat until translucent and aromatic (about 1–2 minutes). Add the beef broth, Worcestershire sauce, and thyme. Bring to a gentle simmer, then reduce heat and simmer 8–10 minutes until slightly reduced and glossy. Season lightly with salt and freshly cracked black pepper. (Mini-tip: Deglaze the pan and scrape any browned bits to capture concentrated flavor.)
- Warm the tortillas: Briefly warm tortillas in a dry skillet or wrapped in a towel in the microwave for 15–20 seconds until pliable. They should feel soft and slightly steamy — not drying or brittle.
- Assemble the roll ups: Lay a warmed tortilla flat. Spread a thin layer of horseradish mayo across the center, leaving a 1/2-inch border. Layer 2–3 slices of roast beef, then top with 1–2 slices of cheese. The contrast of cool mayo and warm beef will balance once toasted.
- Roll and seal: Tightly roll the tortilla from one edge to the other, compressing gently so the layers adhere. Brush the outside lightly with melted butter for golden browning.
- Toast to finish: Heat a large skillet over medium heat. Place roll ups seam-side down and toast, turning occasionally, until each side is golden-brown and the cheese is melted (about 2–3 minutes per side). Listen for a soft sizzle and watch for a nutty, golden color at the edges.
- Rest and slice: Transfer to a cutting board and let rest 1 minute to set. Slice each roll into 1–1.5 inch pinwheels using a sharp knife for clean spirals. (Mini-tip: Chill 30 seconds to make slicing neater.)
- Serve with au jus: Rewarm the au jus just before serving and pour into shallow ramekins for dipping. Taste for seasoning — the broth should be savory, slightly reduced, and aromatic with thyme.
How to Serve French Dip Tortilla Roll Ups:
Arrange pinwheels on a long platter in staggered rows for height. Place shallow ramekins of warm au jus alongside for dipping. Garnish with a scatter of finely chopped parsley and a few microgreens for color. For a composed plate, serve three pinwheels with a small tossed salad of peppery arugula dressed in lemon vinaigrette.
How to Store French Dip Tortilla Roll Ups:
Cool completely at room temperature no longer than 2 hours. Store in an airtight container in the refrigerator for up to 3 days; place paper towels between layers to absorb excess moisture. To reheat, warm in a 375°F oven on a baking sheet until crisp and heated through (6–8 minutes), then briefly toast in a skillet for renewed browning. For au jus, reheat gently on the stove — never boil — to preserve its silky texture.
Tips to Make French Dip Tortilla Roll Ups:
- Use very thinly sliced roast beef so the roll stays compact and tender.
- Brush tortillas with butter and toast in a hot skillet for a crisp, golden exterior.
- Reduce the au jus until slightly glossy; that concentrated flavor makes the dip sing.
- Chill assembled rolls 30–60 seconds before slicing for cleaner spirals.
Variation (if any):
- Upgrade cheese to smoked provolone or gruyère for deeper flavor.
- For a vegetarian option, replace beef with sautéed, well-seasoned mushrooms and use vegetable broth with soy and umami paste for the jus.
- Make mini-canapés with smaller tortillas and toothpick skewers for cocktail service.
FAQs:
Can I use leftover roast beef?
Yes. Thinly slice leftover roast beef against the grain and briefly warm before assembling to avoid a cold center.
How long can I keep the au jus?
Store au jus in the refrigerator up to 4 days. Reheat gently and skim any fat that rises to keep it clear and flavorful.
Can these be assembled ahead of time?
You can assemble and refrigerate un-toasted rolls for up to 24 hours. Toast or reheat just before serving to preserve crispness.
What cheese melts best for this?
Provolone and Swiss melt smoothly and complement beef. Gruyère adds a nuttier, more luxurious note.
Conclusion
French Dip Tortilla Roll Ups distill a beloved sandwich into an elegant, shareable form — crisp-edged tortillas, tender beef, and a fragrant, silky au jus create pleasing contrasts of texture and aroma. They work beautifully as a refined appetizer or a stylish weeknight meal, and the technique scales easily for entertaining. For additional variations and inspiration, see French Dip Tortilla Roll Ups – Taste and Tell. How would you make this dish your own?
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French Dip Tortilla Roll Ups
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A refined take on the classic French dip, these tortilla roll ups feature slow-braised beef, melted cheese, and an aromatic au jus in elegant pinwheels.
Ingredients
- 8 large flour tortillas (8–10 inch), room temperature
- 12–16 oz thinly sliced roast beef
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 small shallot, finely minced
- 1 garlic clove, crushed
- 1 sprig fresh thyme (or 1/2 tsp dried)
- 1 tsp butter (room temperature)
- 1/2 cup mayonnaise mixed with 1–2 tsp prepared horseradish
- 8 slices provolone or Swiss cheese
- 2 tbsp butter, melted (for brushing)
- Fresh parsley, finely chopped (optional)
Instructions
- Prepare the au jus: Sweat shallot and garlic in butter over medium heat for 1–2 minutes. Add broth, Worcestershire sauce, and thyme. Simmer for 8–10 minutes.
- Warm tortillas in a dry skillet or microwave for 15–20 seconds.
- Assemble the roll ups: Spread horseradish mayo on the center of each tortilla. Layer roast beef and cheese.
- Roll tightly and brush with melted butter.
- Heat a skillet over medium heat and toast the roll ups seam-side down for 2–3 minutes per side until golden-brown.
- Let rest for 1 minute before slicing into pinwheels.
- Serve with warmed au jus for dipping.
Notes
For cleaner slices, chill assembled rolls for 30–60 seconds before cutting. Use thinly sliced beef for easier rolling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg