These French Dip Tortilla Roll Ups turn a classic roast beef-and-au-jus combo into an easy, handheld appetizer or weeknight bite. Think thinly sliced roast beef and provolone wrapped in a warm flour tortilla, sliced into pinwheels and dunked into steaming au jus — fast, crowd-pleasing, and infinitely customizable for game day, potlucks, or a simple family dinner.
If you enjoy simple roll-up ideas, you might also like the seasonal twist of Christmas Cranberry Roll-Ups for holiday snack tables.
Why you’ll love this dish
This recipe takes everything you like about a French dip sandwich — savory roast beef, melty provolone, and rich au jus — and makes it portable. It’s fast to assemble, uses few ingredients, and scales easily for parties. Serve them warm for dipping or cool as finger food.
“Perfect party food: these roll-ups vanish faster than you can refill the au jus.” — a satisfied host
Beyond being delicious, they’re flexible: kid-friendly without the dip, upscale with caramelized onions, or streamlined for a quick lunch. They’re especially handy when you want restaurant flavor with minimal cleanup.
How this recipe comes together
You’ll assemble and roll — no cooking required if you start with pre-sliced roast beef. Here’s the simple flow:
- Lay out tortillas.
- Layer roast beef and cheese.
- Add optional toppings (horseradish, peppers, onions).
- Roll tight and slice into bite-sized pinwheels.
- Warm the au jus and serve for dipping.
Total hands-on time is usually under 15 minutes, plus a few minutes to warm the au jus if you like it hot. No special equipment required beyond a cutting board and a sharp knife.
What you’ll need
- 4 large flour tortillas (8–10 inch)
- 1 pound thinly sliced roast beef (deli-style or leftover roast)
- 4 slices provolone cheese (1 per tortilla)
- 1 cup au jus, warmed (store-bought or homemade)
- Optional: horseradish sauce (for a spicy bite)
- Optional: thinly sliced onions or bell peppers for crunch and sweetness
Substitutions/notes:
- For a lower-carb option, use low-carb tortillas or large lettuce leaves (see Variations).
- Swap provolone for Swiss or mozzarella for a different melt and flavor.
- If using leftover roast beef, slice it as thinly as possible for easier rolling.
Step-by-step instructions
- Lay out each flour tortilla flat on a clean surface. Work with one at a time for neat assembly.
- Evenly distribute the roast beef across each tortilla, leaving about 1/2 inch clear at the far edge so it seals when rolled. Aim for a single even layer — overlapping is fine but avoid bulky lumps.
- Place one slice of provolone on top of the beef. If you prefer extra cheese, fold an additional half slice.
- Add any optional toppings: a light smear of horseradish sauce, a few thin strips of bell pepper, or a scattering of raw or sautéed onions. Don’t overfill.
- Roll the tortilla tightly from the near edge toward the far edge so it forms a snug cylinder. A tight roll prevents slipping and keeps pinwheels tidy.
- Using a sharp serrated knife, slice each roll into 1–1.5 inch pieces. Wipe the knife between cuts for clean edges.
- Arrange on a platter and serve with warm au jus for dipping. Provide toothpicks for easier handling at parties.
Chef’s note: If you like the cheese extra melty, briefly place assembled whole rolls seam-side down in a nonstick skillet over low heat for 30–60 seconds per side before slicing.
Best ways to enjoy it
Serve these roll-ups as:
- An appetizer platter with small bowls of au jus and horseradish.
- A handheld main with a side salad or fries for a casual dinner.
- Party finger food alongside pickles, olives, and mustard for variety.
Pairings:
- Crisp green salad with a vinaigrette cuts through the richness.
- Roasted potatoes or sweet potato fries for a heartier meal.
- For drinks, a light lager or a medium-bodied red like Merlot balances the beef.
For a neat party presentation, arrange pinwheels in concentric circles and keep the au jus in a warmed bowl at the center.
Storage and reheating tips
Fridge:
- Store assembled roll-ups (unsliced or sliced) in an airtight container for up to 3–4 days. Deli roast beef is best consumed within this window.
- Keep the au jus separate in a sealed container in the refrigerator for the same 3–4 days.
Freezer:
- You can freeze tightly wrapped, un-sliced roll-ups for up to 1 month. Thaw overnight in the refrigerator before slicing and reheating. Note: texture of tortillas may change on freezing.
Reheating:
- To reheat sliced roll-ups, place them on a baking sheet and warm in a 325°F (160°C) oven for 8–12 minutes until heated through. Cover with foil to avoid drying.
- Microwave in 20–30 second bursts on medium power if you’re short on time — be aware tortillas can get chewy.
- Warm au jus on the stovetop over low heat or in the microwave until steaming; never leave perishable items at room temperature for more than 2 hours.
Food safety tip: If the au jus or assembled roll-ups have been sitting out at room temperature for longer than 2 hours (1 hour above 90°F), discard.
Pro chef tips
- Use a sharp serrated knife for clean pinwheel cuts. A dull knife squashes the roll.
- Toast the tortillas lightly before assembling if you want extra structure and less sogginess from wet toppings.
- Roll tightly and seam-side down to hold shape. Chill for 10 minutes before slicing to firm the roll for perfectly round pinwheels.
- If you plan to serve them chilled, slice just before serving to keep edges neat.
- For easy transport, stack roll-ups seam-side down in a single layer in an airtight container with parchment between layers.
Creative twists
- Low-carb swap: Replace tortillas with large butter lettuce leaves or low-carb tortillas for a lighter plate. For a keto-inspired alternative, check out these keto Philly cheesesteak roll-ups for ideas on low-carb fillings and technique.
- BBQ beef version: Toss roast beef in a little barbecue sauce and pair with smoked gouda. Skip the au jus and offer ranch or blue cheese.
- Vegetarian take: Swap roast beef for grilled portobello strips or marinated seitan and use a savory mushroom jus.
- Spicy: Mix horseradish with mayo and a dash of hot sauce for a zippy spread before rolling.
These variations keep the assembly method the same but change the character to suit diets, occasions, or what’s in your fridge.
Common questions
Q: Can I make these ahead for a party?
A: Yes — assemble and keep whole, wrapped tightly, in the refrigerator up to 24 hours before slicing. Slice and warm the au jus right before serving for best texture.
Q: Can I use other cheeses?
A: Absolutely. Swiss, mozzarella, or provolone all melt well. Stronger cheeses like sharp cheddar will change the flavor profile but work fine.
Q: Is it safe to freeze the roll-ups?
A: You can freeze un-sliced roll-ups for up to a month. Thaw overnight in the fridge and reheat gently. Expect a slight change in tortilla texture after freezing.
Q: How long does leftover au jus last?
A: Stored in an airtight container in the fridge, au jus is good for 3–4 days. Reheat to a simmer before serving.
Q: Can I use corn tortillas instead of flour?
A: Corn tortillas are smaller and less flexible; they’ll work for a smaller roll-up but can crack. Warm them briefly to improve pliability or stick with flour tortillas for best rolling results.
If you have other questions about timing, substitutions, or serving for large crowds, ask and I’ll help you adapt the recipe.
PrintFrench Dip Tortilla Roll Ups
Delicious and easy French Dip Tortilla Roll Ups made with roast beef and provolone, perfect for parties or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Carnivore
Ingredients
- 4 large flour tortillas (8–10 inch)
- 1 pound thinly sliced roast beef
- 4 slices provolone cheese
- 1 cup au jus, warmed
- Optional: horseradish sauce
- Optional: thinly sliced onions
- Optional: thinly sliced bell peppers
Instructions
- Lay out each flour tortilla flat on a clean surface.
- Evenly distribute the roast beef across each tortilla, leaving about 1/2 inch clear at the far edge.
- Place one slice of provolone on top of the beef.
- Add any optional toppings like horseradish, bell peppers, or onions.
- Roll the tortilla tightly from the near edge toward the far edge.
- Using a sharp serrated knife, slice each roll into 1–1.5 inch pieces.
- Arrange on a platter and serve with warm au jus for dipping.
Notes
For extra melty cheese, briefly heat assembled rolls before slicing.