Beef And Cheese French Dip (Printable)

Savory roll ups with tender roast beef and melted cheese, served with warm au jus for dipping. Ready in 35 minutes.

# 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 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 sauce.
08 - Serve hot roll ups with warm au jus for dipping.

# Expert Tips:

01 -
  • These roll ups come together in under 35 minutes with ingredients you probably already have on hand
  • The combination of warm, flaky dough with tender beef and that rich dipping sauce creates the kind of comfort food that makes people pause and really enjoy their first bite
02 -
  • Do not overfill the triangles or the cheese will spill out during baking and make a mess of your pan
  • Let the onions cool slightly before placing them on the dough so they do not melt the butter in the crescent dough
  • The au jus should be warm, not boiling hot, when serving so it is pleasant to dip
03 -
  • Pat the roast beef slices dry with paper towels before rolling to prevent the dough from becoming soggy
  • If the crescent dough starts to get too warm while working, pop it in the fridge for 5 minutes to firm up again

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