Beef And Cheese French Dip (Printable)

Savory crescent roll ups stuffed with roast beef, cheese, and caramelized onions, paired with warm beef broth 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

# How To Make It:

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 for 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 and cheese is melted.
07 - Meanwhile, combine beef broth and Worcestershire sauce in a small saucepan. Heat over low heat, simmering for 5 minutes to create the au jus sauce.
08 - Serve hot roll ups immediately with warm au jus for dipping.

# Expert Suggestions:

01 -
  • The warm au jus transforms every bite into a rich restaurant style experience at home
  • They come together in under 40 minutes but taste like you fussed all afternoon
  • Perfect for feeding a crowd or just satisfying that comfort food craving on a Tuesday night
02 -
  • The dough continues to set for a minute or two out of the oven, so let them rest briefly before serving
  • Rolling too tightly can cause the dough to tear, so firm but gentle pressure works best
03 -
  • Pat the roast beef dry with paper towels if it seems especially moist to prevent soggy dough
  • Let the onions cool slightly before assembling so they do not melt the cheese too early

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