Beef And Cheese French Dip Roll Ups

The first time I made these roll ups, my kitchen smelled like a deli counter crossed with a French bistro. I had picked up extra roast beef from the grocery store and decided to experiment with crescent dough instead of my usual bread. My husband walked through the door, took one whiff, and asked what restaurant I had ordered from.

Last winter during the playoffs, I made a double batch and they vanished before halftime. My brother in law, who usually claims he does not like cooked cheese, went back for thirds and asked for the dipping sauce recipe. Now every time I host, someone messages me beforehand asking if the roll ups are on the menu.

Ingredients

• 300 g (10 oz) thinly sliced roast beef: Deli style works best here, ask for it sliced thin for easier rolling
• 150 g (1 ½ cups) shredded provolone or mozzarella cheese: Pre shredded melts faster, but fresh grated has better flavor
• 2 tbsp unsalted butter: One tablespoon for the onions, one for brushing the tops
• 1 can (225 g / 8 oz) refrigerated crescent roll dough: Keep it cold until you are ready to use it
• 250 ml (1 cup) beef broth: Low sodium gives you control over the salt level
• 1 tbsp Worcestershire sauce: This is what makes the au jus taste like it came from a restaurant
• 1 small onion, thinly sliced: Yellow onions caramelize beautifully
• 1 garlic clove, minced: Fresh garlic makes a noticeable difference here
• ½ tsp black pepper: Split between the onions and the topping
• ½ tsp dried thyme (optional): Adds a subtle herbaceous note
• ¼ tsp salt: A small pinch for the onion mixture

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and line a baking sheet with parchment paper for easy cleanup.

Cook the onions:

Heat 1 tbsp butter in a small pan over medium heat. Add onion and sauté 3–4 minutes until tender and translucent.

Add the aromatics:

Stir in garlic, half the black pepper, and a pinch of salt. Cook 1 minute more until fragrant, then set aside.

Prep the dough:

Unroll crescent dough and separate into 8 triangles on your work surface.

Fill each triangle:

Layer a few slices of roast beef and sautéed onion mixture on the wide end of each triangle, then sprinkle evenly with cheese.

Roll them up:

Starting from the wide end, roll each triangle tightly and place seam side down on the prepared baking sheet.

Add the finishing touch:

Melt the remaining butter and brush over the tops, then sprinkle with remaining pepper and thyme if using.

Bake until golden:

Bake for 12–15 minutes until the tops are beautifully browned and the cheese is bubbling.

Make the au jus:

While baking, combine beef broth and Worcestershire in a small saucepan. Simmer over low heat for 5 minutes.

Serve immediately:

Place warm roll ups on a platter alongside the au jus in small bowls for dipping.

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These have become my go to when I need to feed a crowd without spending hours in the kitchen. There is something so satisfying about watching people dip and bite, their eyes lighting up at that first hit of salty, beefy, cheesy goodness.

Make Ahead Magic

You can assemble the roll ups up to 4 hours before baking. Cover them tightly and refrigerate, then add 2–3 minutes to the baking time since they will be cold. The au jus keeps in the fridge for 3 days and actually tastes better the next day as the flavors meld together.

Cheese Variations

While provolone and mozzarella are classic choices, I have discovered that Swiss adds a lovely nutty note that pairs exceptionally well with the beef broth. Sharp cheddar brings a bold kick, and a mix of gruyere and parmesan makes these feel downright fancy.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. For game day, pair these with simple potato wedges or a light coleslaw. The au jus also works wonderfully as a base for French onion soup if you happen to have leftovers.

• Set out extra napkins because dipping can get messy
• Small ramekins work better than bowls for individual au jus servings
• These reheat in a 160°C (325°F) oven for 10 minutes and still taste great

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There is something about these roll ups that turns an ordinary Tuesday into a mini celebration. Hope they become a staple in your kitchen too.

Recipe FAQs

→ What type of cheese works best?

Provolone and mozzarella both melt beautifully. Swiss or cheddar make excellent alternatives for different flavor profiles.

→ Can I prepare these ahead of time?

Assemble the roll ups and refrigerate up to 4 hours before baking. Brush with butter just before placing in the oven.

→ What's the best way to reheat leftovers?

Warm in a 350°F oven for 5-7 minutes to restore crispness. Microwaving may make the dough soggy.

→ Can I use homemade dough instead?

Puff pastry or homemade pizza dough work well. Adjust baking time as needed—puff pastry may require a few extra minutes.

→ What sides pair well with these roll ups?

Serve with a simple green salad, roasted vegetables, or potato wedges. A cup of soup also makes a nice addition.