Beef and cheese french dip roll ups (Print)
Savory crescent rolls stuffed with roast beef, onions, and melted cheese, paired with warm dipping sauce
# 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
# How-To Steps:
01 - Preheat 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.
06 - Bake for 12–15 minutes until golden brown.
07 - Combine beef broth and Worcestershire sauce in a small saucepan. Heat over low heat, simmering for 5 minutes to create the dipping sauce.
08 - Serve hot roll ups with warm au jus for dipping.
# Expert Suggestions:
01 -
- The crescent dough creates this impossibly flaky exterior that holds everything together while still being tender to bite through
- That homemade au jus transforms store bought roast beef into something that tastes like it came from a deli counter
02 -
- Do not skip brushing the butter on top, it is what creates that beautiful golden color and adds essential flavor
- Rolling from the wide end keeps all the filling tucked inside where it belongs instead of leaking out during baking
03 -
- Let the onions cool slightly before assembling so they do not melt the cheese too early and make everything soggy
- Work quickly once the dough is out of the tube because it becomes sticky and harder to handle as it warms up