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Sliced french dip tortilla roll ups fanned on a floral plate with a ramekin of warm au jus
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Foolproof French Dip Tortilla Roll Ups

Crispy tortilla roll ups filled with roast beef, provolone, and caramelized onions, served with warm au jus for dipping.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 340kcal

Ingredients

For the filling:

  • 2 tablespoon butter
  • 2 yellow onions, thinly sliced
  • 2 clove garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 pound thinly sliced deli roast beef
  • 8 slice provolone cheese
  • 2 tablespoon horseradish cream cheese spread
  • Salt and pepper, to taste

For assembly:

  • 6 large (10-inch) flour tortillas

Instructions

  • Melt the butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt; cook, stirring occasionally, for 18–20 minutes until deeply golden and jammy.
  • Add the garlic and cook 30 seconds until fragrant. Pour in the beef broth and Worcestershire sauce, scraping up browned bits. Simmer 8–10 minutes until reduced by about a third. Remove half the onions and set aside for the filling.
  • Warm the tortillas briefly (10 seconds in the microwave, wrapped in a damp paper towel). Spread each with 1 teaspoon horseradish cream cheese, leaving a half-inch border. Lightly brush with 1–2 teaspoons of the au jus.
  • Layer roast beef, reserved caramelized onions, and 1–2 slices of provolone across the lower third of each tortilla.
  • Roll tightly from the filled edge, tucking as you go. Wrap each roll in plastic wrap and refrigerate at least 20 minutes.
  • Unwrap and sear the rolls, seam-side down first, in a dry skillet over medium heat for about 2 minutes per side, until golden and the cheese has melted.
  • Rest 2 minutes, then slice into 1-inch pinwheels with a serrated knife. Strain the remaining au jus into small ramekins and serve alongside the pinwheels immediately.

Notes

  • The chill step in step 5 is not optional — skipping it is the most common reason the pinwheels fall apart when sliced.
  • For a gluten-free version, use large gluten-free tortillas and handle them gently while rolling, as they crack more easily than flour tortillas.
  • Leftover shredded pot roast can replace the deli roast beef and holds together even better inside the roll.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a dry skillet to re-crisp the tortilla.
  • Unbaked, unsliced rolls freeze well for up to 2 months — thaw overnight in the fridge before searing.
  • If serving the au jus as a separate dipping sauce rather than brushing it inside, simmer it an extra 5 minutes for a thicker consistency.
  • Low-sodium beef broth works well here since the Worcestershire and provolone already contribute plenty of salt.
  • A small slow cooker on the warm setting is the easiest way to keep the au jus warm for a party-sized batch.