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, savory meal.

# What You 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 Make It:

01 - Preheat the 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 for 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.
07 - Meanwhile, combine beef broth and Worcestershire sauce in a small saucepan. Heat over low, simmering for 5 minutes to make the au jus sauce.
08 - Serve hot roll ups with warm au jus for dipping.

# Expert Tips:

01 -
  • Everything you love about a French dip sandwich but wrapped in buttery, golden crescent dough
  • The au jus comes together in five minutes and makes every bite feel like a restaurant experience
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • Work quickly once you unroll the crescent dough because it softens fast and becomes difficult to handle
  • Do not overfill the triangles or the cheese will leak out during baking and make a mess of your baking sheet
  • The au jus tastes better if you let it simmer for the full 5 minutes rather than just heating it through
03 -
  • If your dough tears while rolling, gently pinch it back together with your fingertips, the baking process will seal any small gaps
  • Adding a splash of red wine to the au jus gives it a restaurant quality depth that people will notice

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