The Ultimate French Dip Tortilla Roll Ups: Your New Go-To Party Appetizer

The quest for the perfect party appetizer is a timeless culinary pursuit. It needs to be delicious, crowd-pleasing, relatively easy to prepare, and ideally, something you can make ahead of time to avoid last-minute kitchen chaos. It’s a tall order, but we’ve found the answer, and it’s a game-changer. Welcome to the world of French Dip Tortilla Roll Ups. This recipe takes all the beloved, savory, and comforting flavors of a classic French Dip sandwich—the tender roast beef, the melted provolone, the rich, deeply flavorful au jus—and transforms them into a neat, dippable, and utterly irresistible finger food.

Imagine: soft flour tortillas spread with a creamy, savory mixture, packed with thinly sliced roast beef and shredded cheese, then rolled tight and sliced into beautiful pinwheels. They’re briefly pan-seared or baked until the tortilla is golden and the cheese is gloriously melted. Served alongside a small bowl of that essential, steaming hot au jus for dipping, each bite is a perfect symphony of textures and flavors. It’s the elegance of a gourmet appetizer with the approachable soul of a classic sandwich. Whether you’re hosting game day, a holiday party, a book club gathering, or just looking for a fun and different family lunch, these roll-ups are guaranteed to be the star of the show. Let’s dive into how you can create this culinary magic in your own kitchen.

The Cultural Fusion of a Comfort Food Classic

The French Dip sandwich itself has a somewhat contested origin, with both Cole’s Pacific Electric Buffet and Philippe The Original in Los Angeles claiming to have invented it in the early 1900s. The story often involves a dropped roll accidentally landing in meat juices, served to a grateful police officer who loved it. Regardless of its true genesis, the sandwich is an American icon, a testament to the beauty of simple, high-quality ingredients.

Our French Dip Tortilla Roll Ups are a modern, playful twist on this classic. By using a tortilla instead of the traditional French roll, we’re incorporating a staple from Mexican cuisine, creating a delicious fusion that speaks to today’s creative cooking trends. The tortilla offers a pliable, neutral canvas that allows the robust flavors of the beef and cheese to shine, while also providing a wonderfully soft yet slightly crispy texture when cooked. This recipe is a celebration of how food evolves, taking the best parts of traditional dishes and reimagining them for new contexts and convenience without sacrificing an ounce of flavor.

Gathering Your Ingredients

The beauty of this recipe lies not only in its taste but also in its simplicity. You likely have many of these ingredients in your pantry already, and the ones you don’t are easy to find at any grocery store. Using high-quality ingredients here will make a noticeable difference, especially when it comes to the roast beef and the beef broth.

Ingredients

For the Roll Ups:

• 4 large (10-inch) burrito-size flour tortillas
• 1/2 cup (4 oz) cream cheese, softened to room temperature
• 2 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 pound thinly sliced deli roast beef, chopped into small pieces
• 1 1/2 cups shredded provolone cheese (or Swiss cheese)
• 1/4 cup finely sliced green onions
• 2 tablespoons butter, or olive oil, for cooking

For the Au Jus Dipping Sauce:

• 2 cups beef broth (use a good quality, low-sodium brand)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1/4 teaspoon onion powder
• 1 small garlic clove, minced
• A pinch of black pepper
• Optional for thickening: 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Step-by-Step Instructions

Follow these simple steps for perfect, non-messy, and delicious roll-ups every single time.

1. Prepare the Creamy Base: In a medium-sized mixing bowl, combine the softened cream cheese, mayonnaise, 1 teaspoon of Worcestershire sauce, garlic powder, and black pepper. Use a hand mixer or a sturdy spatula to beat these ingredients together until the mixture is completely smooth and well-combined. This creamy layer acts as the “glue” for the roll-ups and adds a fantastic depth of flavor.
2. Combine the Fillings: To the same bowl, add the chopped roast beef, shredded provolone cheese, and most of the sliced green onions (reserve a little for garnish). Use a spatula or your hands to fold everything together gently but thoroughly. Ensure the beef and cheese are evenly distributed throughout the cream cheese mixture.
3. Assemble the Tortillas: Lay one flour tortilla flat on a clean work surface. Spread a generous, even quarter of the beef and cheese mixture over the entire surface of the tortilla, leaving about a half-inch border around the edges. This border will help prevent the filling from squishing out when you roll it.
4. Roll Them Tight: Starting from the edge closest to you, tightly roll the tortilla away from you, applying gentle pressure as you go. Think of rolling a sushi mat—you want it firm but not so tight that the filling bursts through the sides. Repeat this process with the remaining three tortillas.
5. Chill to Set (Crucial Step!): This is the secret to neat, clean slices. Wrap each tortilla roll tightly in plastic wrap. Place them in the refrigerator for at least 30 minutes, or up to 4 hours. This chilling step firms up the cream cheese, making the rolls much easier to slice without falling apart.
6. Slice into Pinwheels: Once chilled, unwrap the rolls. Using a sharp serrated knife, carefully trim off the messy ends (a cook’s treat!). Then, slice each roll into 1-inch thick pinwheels. Wiping the knife clean between cuts will give you the cleanest slices.
7. Cook to Perfection: You have two excellent options here. For a softer texture, you can bake them. Preheat your oven to 375°F (190°C). Place the pinwheels on a parchment-lined baking sheet and bake for 12-15 minutes, until heated through and the tortilla is lightly crisped. For a crispier, more golden-brown exterior, pan-searing is the way to go. Melt one tablespoon of butter in a large non-stick skillet over medium heat. Cook the pinwheels in a single layer (in batches if needed) for 2-3 minutes per side, until golden brown and crispy. Add more butter for the second batch if necessary.
8. Prepare the Au Jus: While the roll-ups are cooking, combine the beef broth, 1 teaspoon Worcestershire sauce, soy sauce, onion powder, minced garlic, and black pepper in a small saucepan. Bring to a simmer over medium heat and let it cook for 5-7 minutes to allow the flavors to meld. If you prefer a slightly thicker au jus, whisk in the cornstarch slurry and simmer for another minute until it thickens slightly.
9. Serve Immediately: Arrange the hot, cooked French Dip Tortilla Roll Ups on a serving platter. Sprinkle with the reserved green onions for a pop of color. Serve immediately with the warm au jus dipping sauce in a bowl alongside. Watch them disappear!

Pro Tips for Flawless Roll Ups

• Room Temperature is Key: Ensuring your cream cheese is truly softened is non-negotiable. If it’s too cold, you’ll end up with lumps and risk tearing the tortillas when you try to spread it.
• Don’t Skip the Chill: Rushing the chilling step is the most common mistake. A firm, cold roll is a cleanly sliced roll. If you’re in a serious time crunch, 15 minutes in the freezer can work in a pinch.
• The Knife Matters: Use a sharp serrated knife, like a bread knife, and use a gentle sawing motion. A dull knife will squish the rolls.
• Customize Your Fillings: Feel free to get creative! Add a thin layer of horseradish sauce for a kick, or mix in some sautéed sliced mushrooms for a “beef stroganoff” vibe. You can also use shredded mozzarella for its superior melt, or pepper jack for a little spice.

Make-Ahead and Serving Suggestions

This recipe is a champion for planning ahead. You can assemble the rolls, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 24 hours before slicing and cooking. You can also slice them into pinwheels and arrange them on a baking sheet, cover with plastic, and refrigerate until you’re ready to bake. The au jus can be made up to 3 days in advance and gently reheated on the stovetop.

For a full party spread, serve these French Dip Tortilla Roll Ups alongside other easy appetizers like a vibrant veggie platter with ranch dip, a simple bruschetta, or crispy potato skins. They are the perfect handheld food for any occasion where good food and good company are the main events.

French Dip Tortilla Roll Ups

A fun, dippable twist on the classic sandwich, perfect for parties and easy to make ahead.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Fusion

Calories: 285

Ingredients

  

For the Roll Ups

• 4 large burrito-size flour tortillas
• 0.5 cup cream cheese softened
• 2 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 0.5 tsp garlic powder
• 0.25 tsp black pepper
• 0.5 lb thinly sliced deli roast beef chopped
• 1.5 cups shredded provolone cheese
• 0.25 cup sliced green onions
• 2 tbsp butter or olive oil for cooking

For the Au Jus

• 2 cups beef broth
• 1 tsp Worcestershire sauce
• 0.5 tsp soy sauce
• 0.25 tsp onion powder
• 1 clove garlic minced
• 1 pinch black pepper

Equipment

• Mixing bowls
• Non-stick skillet
• Sharp serrated knife
• Small saucepan

Method

 

1. In a bowl, beat cream cheese, mayo, 1 tsp Worcestershire, garlic powder, and pepper until smooth.
2. Fold in chopped roast beef, shredded cheese, and most of the green onions until combined.
3. Spread mixture evenly over each tortilla, leaving a 1/2-inch border. Roll up tightly.
4. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes.
5. Meanwhile, make the au jus: simmer all au jus ingredients in a saucepan for 5-7 minutes.
6. Unwrap rolls and use a sharp serrated knife to slice into 1-inch pinwheels.
7. Heat butter/oil in a skillet over medium heat. Cook pinwheels for 2-3 mins per side until golden and crispy.
8. Serve hot roll-ups immediately with warm au jus for dipping. Garnish with reserved green onions.

Notes

Chilling the rolls before slicing is crucial for neat pinwheels. Can be assembled a day ahead. Au jus can be made 3 days ahead.