Beef And Cheese French Dip Roll Ups

My brother in law brought these to a Super Bowl party years ago and I literally hovered over the platter until they were gone, dipping each roll into that rich beefy sauce and burning my fingers because I could not wait for them to cool down.

Last winter my kids begged me to make these every Friday night and honestly I did not argue because there is something so comforting about sitting around the table dipping warm roll ups into hot au jus while it rains outside.

Ingredients

• 300 g (10 oz) thinly sliced roast beef: Deli style works best here, ask for it sliced thin so it melts into the cheese
• 150 g (1 ½ cups) shredded provolone or mozzarella cheese: Provolone gives that classic French dip flavor but mozzarella creates the most incredible cheese pulls
• 1 can (about 225 g / 8 oz) refrigerated crescent roll dough: Keep this chilled until the moment you are ready to use it or it gets sticky and frustrating
• 250 ml (1 cup) beef broth: Low sodium is crucial because the cheese and cured beef bring plenty of salt on their own
• 1 tbsp Worcestershire sauce: This little bottle is what makes the au jus taste like it came from a restaurant kitchen
• 2 tbsp unsalted butter: One tablespoon for the onions and one for brushing over the dough creates that gorgeous golden finish
• 1 small onion, thinly sliced: Yellow onions become sweet and mellow when cooked down, perfect for balancing the rich beef
• 1 garlic clove, minced: Fresh garlic makes a difference here, do not be tempted to use the jarred stuff
• ½ tsp black pepper: Half goes in the onions and half on top for that pretty speckled look
• ½ tsp dried thyme (optional): Adds an earthy note that somehow makes everything taste more homemade
• ¼ tsp salt: Just a pinch for the onions since the beef and cheese handle the rest of the seasoning

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze.

Cook the onions:

Heat 1 tbsp butter in a small pan over medium heat, add sliced onion and sauté 3 to 4 minutes until tender and fragrant.

Add the garlic:

Stir in the minced garlic, half the black pepper, and a pinch of salt, cooking for just 1 minute more until the garlic smells amazing.

Prep the dough:

Unroll that crescent dough and separate it into 8 triangles, keeping them on the counter until you are ready to fill them.

Fill each triangle:

Layer a few slices of roast beef and some of those cooked onions onto the wide end of each triangle, then sprinkle generously with cheese.

Roll them up:

Starting from the wide end, roll each triangle tightly and place them seam side down on your prepared baking sheet.

Butter and season:

Melt the remaining butter and brush it all over the tops, then sprinkle with the remaining black pepper and thyme if you are using it.

Bake until golden:

PSlide them into the oven for 12 to 15 minutes until they are golden brown and the cheese is bubbling through the seams.

Make the au jus:

While the roll ups bake, combine beef broth and Worcestershire sauce in a small saucepan and simmer over low heat for 5 minutes.

Serve them hot:

Bring out those gorgeous roll ups with little bowls of warm au jus and watch everyone reach for seconds immediately.

Save

My neighbor texted me at midnight after I shared these with her family demanding the recipe because her husband kept talking about them on their drive home.

Make Ahead Magic

You can assemble the roll ups completely, cover them tightly, and refrigerate for up to 4 hours before baking. Just add 2 to 3 extra minutes to the baking time since they will be cold going into the oven.

Cheese Swaps That Work

Swiss cheese creates that classic French dip experience while sharp cheddar brings a bolder flavor. My personal favorite is using half provolone and half gruyere if I am feeling fancy.

Serving Ideas

These disappear fast at parties so I always make a double batch when we have friends over. Pair with a simple green salad with vinaigrette to cut through the richness.

• A cold lager or light beer balances the warm beefy flavors perfectly
• Extra au jus on the side is never a bad idea because everyone wants more
• Leftovers reheat surprisingly well in a 350°F oven for about 5 minutes

Save

These roll ups have become our go to for casual Friday dinners and honestly the best part is watching my kids dip and dunk with such enthusiasm.

Recipe Questions

→ Can I make these ahead of time?

Yes, assemble the roll ups and refrigerate unbaked for up to 24 hours. Brush with butter and bake when ready, adding a few extra minutes if chilled.

→ What cheese works best?

Provolone and mozzarella melt beautifully, but Swiss, cheddar, or Gruyère also pair wonderfully with roast beef for different flavor profiles.

→ Can I use homemade dough instead?

Absolutely. Homemade pizza or bread dough works well—just roll it thin and cut into triangles before filling and rolling.

→ How do I store leftovers?

Store cooled roll ups in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes. Keep au jus separate in the refrigerator.

→ Can I freeze these?

Freeze unbaked roll ups on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.