Roast beef tortilla roll ups pack deli roast beef, melted provolone, and crispy fried onions into toasted flour tortillas that you dip in a warm beefy jus.
Inspired by the classic dip sandwich, the rolls bake in about ten minutes while the jus warms on the stove. They work as a weeknight dinner, a game day platter, or a filling lunch.
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Why This Roast Beef Tortilla Roll Ups Recipe Works
Everything is layered onto the tortilla and sealed with a brush of olive oil, so the rolls toast evenly and hold together without toothpicks.
The jus is built from canned consomme, water, and a few pantry seasonings, which gives deep savory flavor in minutes.
Crispy fried onions add crunch inside the roll, and the provolone melts into the beef so each slice stays juicy.
Ingredients for Roast Beef Tortilla Roll Ups
- 4 flour tortillas, 12 inch
- 4 slices provolone cheese
- 8 oz deli sliced roast beef
- 3/4 cup crispy fried onions
- 1 tablespoon olive oil for brushing
- 1 can (10.5 oz) beef consomme
- 3/4 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon low sodium soy sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Flour tortillas. Large soft tortillas roll tightly and crisp up in the oven, so choose the 12 inch size for easy wrapping.
Deli roast beef. Thinly sliced beef layers easily and heats through fast, which keeps the filling tender instead of chewy.
Provolone. This mild cheese melts smoothly and acts as the glue that keeps the beef and onions inside.
Crispy fried onions. They bring a salty crunch and a toasted onion flavor that echoes the jus.
Beef consomme. The clear beef stock forms the base of the dipping jus and tastes richer than plain broth.
How to Make Roast Beef Tortilla Roll Ups
1. Heat the oven Heat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Fill the tortillas Lay the tortillas flat and top each with one slice of provolone, a quarter of the roast beef, and a handful of crispy fried onions.
3. Roll tightly Roll each tortilla up snugly, tucking in the sides as you go, and set the rolls seam side down on the sheet.
4. Brush with oil Brush the tops and seams with olive oil so the tortillas turn golden and the seams stay sealed.
5. Bake the rolls Bake for about 10 minutes, until the tortillas are golden brown and the cheese is bubbling at the ends.
6. Warm the jus While the rolls bake, simmer the consomme, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small pot over medium heat until hot.
7. Slice and serve Let the rolls rest for 2 minutes, cut each into bite sized pieces on the diagonal, and pour the warm jus into small bowls for dipping.
How to Serve Roast Beef Tortilla Roll Ups
Serve the sliced rolls on a platter with small bowls of jus for dipping. A crisp Italian house salad and a plate of crispy homemade fries round out the meal, while buttermilk coleslaw adds a cool crunchy contrast. Wash it all down with fresh pineapple lemonade for a bright finish.
How to Store and Reheat Roast Beef Tortilla Roll Ups
Refrigerate leftover rolls and the jus in separate airtight containers for up to 3 days. Reheat the rolls on a baking sheet in an oven set to 375 degrees F for 8 to 10 minutes until hot in the center, and warm the jus on the stove until steaming. Reheated leftovers should reach 165 degrees F. Skip the microwave for the rolls because it softens the tortillas.
Tips and Variations for Roast Beef Tortilla Roll Ups
Heat the deli meat. Deli meat should be steaming hot, so bake until the center of a roll reaches 165 degrees F.
Seal the seams. Press the seam down and brush it with oil so the rolls stay closed during baking.
Do not overfill. A thin even layer rolls tighter and slices cleaner than a thick pile of beef.
Warm the tortillas. Microwave the tortillas for a few seconds first so they bend without cracking.
Watch the salt. Consomme, soy sauce, and deli meat are all salty, so choose low sodium versions and skip extra salt.
Flag the allergens. The tortillas and fried onions contain wheat, the cheese is dairy, soy sauce adds soy, and Worcestershire sauce contains fish.
Change the cheese. Swiss or white cheddar melts just as well if you prefer a sharper bite.
Check trusted guidance. For safe handling of sandwiches and lunch meat leftovers, read the Purdue Extension guide to storing leftovers before packing them away.
Frequently Asked Questions About Roast Beef Tortilla Roll Ups
Can I make roast beef tortilla roll ups ahead of time?
Yes, assemble the rolls, cover them, and refrigerate for a few hours, then brush with oil and bake just before serving.
What dip goes with roast beef tortilla roll ups?
The warm jus in this recipe is the classic partner, and a creamy horseradish sauce also works if you like extra bite.
Can I bake roast beef tortilla roll ups in an air fryer?
Yes, cook them seam side down in a single layer at a moderate temperature, turning once, until the tortillas are golden and the cheese melts.
Can I use leftover steak instead of deli beef?
Yes, slice leftover steak thinly and heat it through, and add a little extra cheese since steak is less moist than deli beef.
How do I keep the tortillas from getting soggy?
Brush them with oil, bake them until golden, and serve the jus on the side rather than pouring it over the rolls.
Roast Beef Tortilla Roll Ups with Au Jus
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
- Small saucepan
Ingredients
Main Ingredients
- 4 flour tortillas 12 inch
- 4 slices provolone cheese
- 8 oz deli sliced roast beef
- ¾ cup crispy fried onions
- 1 tbsp olive oil for brushing
- 1 can beef consomme 10.5 oz
- ¾ cup water
- 1 tsp Worcestershire sauce
- 1 tsp low sodium soy sauce
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
Cooking
- Heat. Set the oven to 425 degrees F and line a sheet pan with parchment.
- Layer. Top each tortilla with provolone, roast beef, and fried onions.
- Roll. Roll tightly, seam side down, and brush with the olive oil.
- Bake. Bake about 10 minutes until golden and 165 degrees F in the center.
- Simmer. Heat the consomme, water, sauces, and powders in a pot until steaming.
- Serve. Slice into pieces and serve with the warm jus for dipping.
