Beef And Cheese French Dip Roll Ups (Printable)
Savory roast beef and melted cheese wrapped in buttery crescent rolls, served with rich au jus for an irresistible dipping experience.
# 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
# Steps:
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 - Meanwhile, 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 Advice:
01 -
- The combination of melty cheese and tender roast beef wrapped in flaky crescent dough creates the most incredible texture contrast
- That warm au jus for dipping transforms every bite into a rich, satisfying experience
02 -
- Overfilling the dough seems tempting but leads to messy spills in the oven—less is more here
- The au jus needs only a gentle simmer; boiling it down too much makes it too salty and intense
03 -
- Caramelizing the onions until they're deeply golden adds a sweetness that balances the salty beef
- Room temperature dough is easier to work with, so let it sit out for 10 minutes before unrolling