Beef And Cheese French Dip (Printable Version)

Savory roast beef and cheese rolled in flaky crescent dough, served with warm au jus dipping sauce

# 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 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; 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 - Meanwhile, 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 Suggestions:

01 -
  • The way melty cheese and tender beef get wrapped up in flaky, golden crescent dough creates that perfect pull apart satisfaction
  • These come together in under 40 minutes but taste like something from a proper deli counter
  • The warm au jus transforms each bite into something rich and dipping worthy without any fancy technique
02 -
  • Overfilling the dough will cause the cheese to spill out during baking, so resist the urge to load each triangle too heavily
  • Let the onions cool slightly before assembling, otherwise the heat can make the crescent dough sticky and difficult to roll
  • The aujus tastes best when it has had a few minutes to simmer, allowing the Worcestershire to fully meld with the broth
03 -
  • Pat the roast beef slices dry with paper towels if they seem excessively moist, which prevents soggy dough
  • Seam side down placement is non negotiable, otherwise the roll ups will unravel in the oven

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