Beef And Cheese French Dip Roll Ups (Print View)

Tender roast beef and melted cheese wrapped in flaky crescent dough, served with warm au jus for a satisfying meal or snack.

# What You'll Need:

→ Meats

01 - 10 oz thinly sliced roast beef, deli-style

→ Dairy & Cheese

02 - 1 ½ cups shredded provolone or mozzarella cheese
03 - 2 tbsp unsalted butter

→ Bread & Dough

04 - 1 can (8 oz) refrigerated crescent roll dough

→ Sauces & Condiments

05 - 1 cup beef broth, low sodium recommended
06 - 1 tbsp Worcestershire sauce

→ Vegetables & Seasonings

07 - 1 small onion, thinly sliced
08 - 1 garlic clove, minced
09 - ½ tsp black pepper
10 - ½ tsp dried thyme
11 - ¼ tsp salt

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Heat 1 tbsp butter in a small pan over medium heat. Add onion and sauté 3–4 minutes until tender. Add garlic, half the black pepper, and a pinch of salt; cook 1 minute more. Set aside.
03 - Unroll crescent dough and separate into 8 triangles. Place a few slices of roast beef and sautéed onion mixture onto the wide end of each triangle. Sprinkle evenly with cheese.
04 - Roll up each triangle tightly from the wide end. Place seam-side down on the prepared baking sheet.
05 - Melt remaining butter and brush over tops of roll ups. Sprinkle with remaining black pepper and thyme if using.
06 - Bake for 12–15 minutes, until golden.
07 - Combine beef broth and Worcestershire sauce in a small saucepan. Heat over low, simmering for 5 minutes to make the au jus sauce.
08 - Serve hot roll ups with warm au jus for dipping.

# Expert Hints:

01 -
  • The contrast of golden flaky pastry against tender beef and gooey cheese is absolutely addictive
  • They come together in under 40 minutes but taste like something from a fancy sandwich shop
02 -
  • If the dough gets too warm it becomes impossible to work with so keep it in the fridge until the very last second
  • The au jus should be hot but not boiling or it will cool down too fast when you start dipping
03 -
  • Pat the roast beef dry with paper towels before adding it so the dough does not get soggy
  • Let the onions cool slightly before placing them on the dough or they will make the butter melt too fast

Go Back