Beef and Cheese French Dip Roll Ups (Print Version)

Tender roast beef and melted cheese wrapped in golden crescent dough, served with warm au jus for dipping.

# Recipe Ingredients:

→ 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 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 roast beef slices 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, simmering for 5 minutes to create the dipping sauce.
08 - Serve hot roll ups with warm au jus for dipping.

# Expert Advice:

01 -
  • The moment you tear into that first warm roll up and the steam escapes, youll understand why this became my go to comfort food
  • Everyone starts gathering around the pan before I even set out the dipping bowls, these disappear that fast
02 -
  • Roll the crescents tighter than you think you need to, because they expand quite a bit in the oven and loose roll ups will unravel
  • The aujus needs to stay warm but never reach a rolling boil, which can make it taste slightly bitter and concentrated
03 -
  • Pat the roast beef slices dry with paper towels if they seem excessively moist, preventing soggy dough
  • Let the sautéed onion mixture cool completely before assembling, otherwise the dough becomes difficult to work with

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