Beef and cheese French dip roll ups (Printer-Friendly)
Tender roast beef and melted cheese wrapped in golden crescent dough, served with warm au jus for a satisfying handheld meal.
# 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 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 if using.
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 make the au jus dipping sauce.
08 - Serve hot roll ups with warm au jus for dipping.
# Expert Advice:
01 -
- The contrast between golden flaky pastry and tender savory beef hits every comfort craving
- Ready in 35 minutes but tastes like something that simmered all afternoon
02 -
- Rolling from the wide end keeps all that filling tucked inside instead of leaking onto your baking sheet
- The au jus needs to stay warm but not boiling or it'll reduce too quickly and become overly salty
03 -
- Pat the roast beef slightly dry with paper towels if it seems especially wet, which keeps the dough from getting soggy
- Let the onion mixture cool for just a minute before assembling so it doesn't melt the cheese before baking