Beef And Cheese French Dip Roll Ups (Printable)
Golden crescent rolls filled with savory roast beef, onions, and melted cheese, paired with rich beef broth au jus for dunking.
# Ingredient List:
→ 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
# Directions:
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; 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 Tips:
01 -
- The crescent dough creates this impossibly flaky golden crust that everyone assumes took hours to master
- That moment when hot cheese pulls apart with the first dip into warm au jus is absolutely worth the effort
02 -
- Overfilling these roll ups is tempting but they will burst open during baking, leaving you with cheese everywhere
- Letting them rest for just 2 minutes after baking helps the cheese set slightly so they do not completely fall apart when you pick them up
03 -
- Pat the roast beef dry with paper towels if it seems excessively moist, this prevents soggy dough
- Warm your au jus just until simmering, boiling it makes the broth taste flat and concentrated