Beef And Cheese French Dip (Printer-friendly)

Savory roast beef and provolone wrapped in buttery crescent dough, served with rich au jus for dipping.

# What You’ll 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 Guide:

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. 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.
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 Advice:

01 -
  • They come together in under 40 minutes but taste like something from a fancy sandwich shop
  • The au jus transforms every bite into an experience that people actually talk about
02 -
  • The dough needs to stay cold until you are ready to fill it, or it becomes frustratingly sticky and hard to work with
  • Do not skip brushing the tops with butter because that is what creates the beautiful golden color and adds that extra richness
03 -
  • Pat the roast beef dry with paper towels before rolling to prevent the dough from becoming soggy in spots
  • Let the roll ups rest for about 2 minutes after baking so the cheese sets slightly and does not immediately ooze out when you cut into them

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