Beef And Cheese French Dip (Print Layout)

Savory roll ups with roast beef, melted cheese, and sautéed onions in flaky crescent dough, paired with warm au jus dipping sauce.

# 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

# Directions:

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 3–4 minutes until tender. Add garlic, half the black pepper, and a pinch of salt. Cook 1 minute more, then 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 if using.
06 - Bake for 12–15 minutes until golden brown.
07 - Meanwhile, 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 Suggestions:

01 -
  • They come together in under 40 minutes, making them perfect for unexpected guests or weeknight cravings
  • The contrast between the buttery, golden pastry and that rich, savory au jus is absolutely addictive
02 -
  • Dont skip brushing the butter on top, it creates that golden bakery style finish that makes these look professionally made
  • Let the au jus simmer gently rather than boil, high heat can make the broth cloudy and slightly bitter
03 -
  • Room temperature dough rolls out more evenly and resists tearing, so let it sit on the counter for 10 minutes before starting
  • Place a wire rack under your baking sheet to catch any butter drips and keep your oven clean

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