Beef and Cheese French Dip (Printable Version)

Savory roast beef and cheese wrapped in flaky crescent rolls, served with warm au jus for dipping

# 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

# Method:

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; 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.
07 - Combine beef broth and Worcestershire sauce in a small saucepan. Heat over low, simmering for 5 minutes to make the au jus sauce.
08 - Serve hot roll ups with warm au jus for dipping.

# Expert Tricks:

01 -
  • Everything you love about French dips but handheld and way more fun
  • Ready in 35 minutes but tastes like you spent all afternoon
  • The au jus turns every bite into something incredible
02 -
  • Let the onions cool slightly before piling them onto the dough or the crescent pastry will become soft and difficult to roll
  • Do not skip the parchment paper because melted cheese and dough will create a permanent bond with metal baking sheets
  • The au jus looks thin at first but it concentrates beautifully while simmering, do not rush this step
03 -
  • Pat the roast beef slices dry with paper towels if they seem especially wet, this prevents soggy dough
  • If the dough starts to get too warm and sticky while working, pop it in the fridge for 10 minutes

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