French Dip Tortilla Roll Ups are a fun twist on the classic French dip sandwich, packed with tender roast beef, melted cheese, and a touch of savory seasoning, all wrapped up in a soft tortilla. The combination of juicy beef and gooey cheese makes each bite super tasty and satisfying. Plus, they come with a delicious dipping sauce that adds just the right amount of flavor to make these roll ups even better.
I love making these because they’re so quick to put together and perfect for when you want something filling but not too messy. I usually make a batch when I want an easy snack or a fun lunch for friends and family. What’s great about these roll ups is how simple they are to customize — you can add a little bit of horseradish sauce or some fresh herbs if you like a little extra zing.
My favorite way to serve French Dip Tortilla Roll Ups is warm, with a side of that rich dipping sauce to dunk each roll up into. It feels like a little party in every bite, and honestly, they’re always a hit whether it’s for game day, a casual get-together, or just a tasty treat to enjoy on a cozy night in. These roll ups bring a bit of that classic French dip goodness in a neat and easy-to-eat package.
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas are soft and pliable, making them ideal for rolling. If you prefer, you can use whole wheat tortillas for added fiber or gluten-free tortillas to suit dietary needs.
Shredded Roast Beef: This is the star for that classic French dip flavor. You can use leftover roast beef, deli-style sliced beef chopped up, or even slow-cooked beef brisket shredded. For a quicker option, pre-cooked beef slices work well.
Cheese: Provolone cheese melts beautifully and pairs well with beef, but mozzarella is a great milder alternative. Try Monterey Jack or Swiss if you like a different flavor twist.
Egg Mixture: The eggs and milk soak into the tortillas to create a soft, golden coating when cooked. If you are dairy-free, use a plant-based milk like almond or oat milk.
Beef Broth: This dipping sauce brings all the flavors together. Use low-sodium broth to control salt, or try a rich homemade broth if you have it on hand.
How Do You Keep the Tortillas from Getting Soggy or Falling Apart?
Coating the tortillas in the egg mixture before cooking is key. It creates a protective layer that keeps the tortilla sturdy and adds a nice flavor.
- Dip each tortilla evenly in the egg mixture on both sides — don’t skip this!
- Cook over medium heat for controlled browning without burning.
- Add fillings just before the cheese melts so the tortilla still holds its shape when you roll.
- Roll the tortilla while warm to prevent cracking or tearing.
Patience during cooking gives you golden, soft, and well-packed roll ups that won’t fall apart during dipping or eating.
Equipment You’ll Need
- Large nonstick skillet or griddle – perfect for cooking tortillas evenly without sticking.
- Mixing bowl – to whisk eggs, milk, and seasonings smoothly.
- Whisk – helps blend the egg mixture without lumps.
- Tongs or spatula – great for flipping tortillas carefully without tearing.
- Small saucepan – to warm the beef broth for dipping sauce.
Flavor Variations & Add-Ins
- Swap roast beef for shredded chicken or turkey for a lighter, leaner option.
- Add sautéed onions or mushrooms inside the roll ups for extra depth and texture.
- Use Swiss or cheddar cheese for a different melty cheese flavor.
- Mix in a spoonful of horseradish sauce or Dijon mustard with the beef to add a little tangy kick.
How to Make French Dip Tortilla Roll Ups
Ingredients You’ll Need:
Main Ingredients:
- 8 large flour tortillas
- 2 cups cooked shredded roast beef (like from a roast or deli-style)
- 2 cups shredded provolone cheese or mozzarella cheese
- 4 large eggs
- ½ cup milk
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley (plus extra for garnish)
- Salt and pepper, to taste
- 2 cups beef broth (for dipping sauce)
Time Needed
This recipe takes about 15 minutes of active preparation and cooking time. You’ll spend a few minutes mixing the egg coating, cooking the tortillas, and warming the beef broth. Perfect for a quick, comforting meal or snack!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, dried parsley, salt, and pepper until well combined.
2. Cook the Tortillas:
Heat a large skillet or griddle over medium heat and melt the butter. Dip one tortilla at a time in the egg mixture, making sure both sides are coated well.
3. Add Filling and Cook:
Place the egg-coated tortilla onto the skillet. Sprinkle a generous amount of shredded roast beef evenly over the tortilla, then top with shredded cheese. Cook until the cheese starts to melt and the tortilla turns golden brown on the bottom (about 2-3 minutes). Carefully flip it and cook the other side until golden and the cheese is fully melted, around 2 minutes more.
4. Roll and Repeat:
Remove the tortilla from the pan and roll it up tightly with the filling inside. Repeat this process with the remaining tortillas.
5. Warm the Beef Broth & Serve:
Heat the beef broth in a small saucepan or microwave until hot. Arrange the roll ups on a platter, sprinkle extra parsley on top, and serve alongside the warm broth for dipping.
Can I Use Frozen Roast Beef for This Recipe?
Yes! Just make sure to fully thaw the roast beef in the refrigerator overnight before shredding and using it in the roll ups for the best texture and flavor.
Can I Prepare French Dip Tortilla Roll Ups Ahead of Time?
Absolutely! You can assemble the roll ups and refrigerate them for up to 24 hours. Reheat gently in a skillet or oven before serving with warm beef broth for dipping.
What Are Good Cheese Substitutes?
Provolone or mozzarella works great, but you can also try Swiss, cheddar, or Monterey Jack depending on your preference. Just choose a cheese that melts well.
How Should I Store Leftovers?
Store any leftover roll ups in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through, and reheat the beef broth separately.
