French Dip Tortilla Roll Ups

Quick and easy - This French Dip Dip has all the flavors of a French Dip Sandwich, but is rolled into a tortilla! This is perfect for weekday dinners when you need to get something good on the table quickly.

French Dip Tortilla Roll-Ups
Easy summer recipes - that's all I have allowed in my life lately. I am trying very hard now to make sure I have dinner cooked at home almost every night. Sometimes it means hot dogs, sometimes it means BLT. And lately, that also means French Dip Dip Roll-Ups.

See how to make French Dip Tortilla Roll-Ups here:
I found a recipe for rolling an old recipe book some time ago (so long ago that I can't even remember where I saw it). Since then, I have tried all kinds of recipes for rolling up different tortillas, searching for the perfect filling. Ladies and gentlemen, I think I found it with this French Tortilla Dip Roll-Ups. They might not look like much, but they really do taste. And every dinner under 30 minutes is a summer winner for me!

Tips for making French Dip Tortilla Roll-Ups:
It's quite simple to make, but I have a few tips for you to make sure they come out perfectly.

  • Use large tortillas. Don't try to put all this in smaller tortillas.
  • If the tortillas are not super fresh, warm them in the microwave for a few seconds before collecting the tortilla roll up so that the tortillas are flexible.
  • I can only find pre-cut provolone cheese at my residence. So to distribute the cheese evenly, you need to tear it into pieces. If you can find it on the block and tear it, it will be easier, but tearing the slices works well!
  • You want the thinnest sliced ​​roast beef you can get. I only asked the deli counter to slice it at the smallest setting. If the slices are too thick, it's difficult to roll tortillas.
  • Roll the tortillas as tight as possible for the best results.
  • Don't miss au jus! Not only does that give a tortilla roll-up the taste of a French dip sandwich, but it makes it so much more fun to eat!
  • If you can, use a beef t-shirt. You should be able to find it in the soup aisle. Beef consomme has a deeper and richer flavor than beef broth. If you can't find it, you can replace it with beef broth, but in my opinion, it's not very good.


  • 4 flour tortillas (12 inches)
  • 4 pieces of Provolone cheese (about 5 ounces)
  • 1/2 lb. sliced ​​deli roast beef
  • 3/4 cup of french fried onions
  • 1 tablespoon of olive oil
  • 1 can (10.5 ounces) of veal
  • 3/4 cup of water
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon onion
  • 1/2 teaspoon of garlic powder


  1. Preheat the oven to 425ºF.
  2. Place 4 tortillas on the table or at work. Shred provolone into small pieces and distribute it evenly to each of 4 tortillas. Add roast beef on top of the cheese evenly, then sprinkle with french fried onions on top.
  3. Work with one tortilla at a time, fold the sides of the tortilla, then roll the tortilla into one. Spread a little olive oil on the edge of the tortilla to keep it closed, and place the seams on the baking sheet. Repeat with the remaining tortillas.
  4. Brush the remaining olive oil on top of the roll-up.
  5. Bake in a preheated oven until browned roll up, about 10 minutes.
  6. While the rolls are being baked, combine them with beef, water, Worcestershire sauce, soy sauce, onion powder, and garlic in a medium saucepan over medium heat. Cook until well done.
  7. To serve, cut the roll-up in half and serve with warm sauce for dipping.
This recipe is inspired by tasteandtellblog

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