Beef And Cheese French Dip (Printable Version)

Savory roast beef and provolone rolled in buttery crescent dough, baked until golden and served with rich beef au jus.

# 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 (optional)
11 - ¼ tsp salt

# Directions:

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 Hints:

01 -
  • The crescent dough creates this impossibly flaky, golden crust that somehow holds up against all that juicy beef and cheese without getting soggy
  • That warm au jus dipping sauce transforms each bite into something that feels fancy enough for company but comes together in under 40 minutes
02 -
  • I once forgot to brush the tops with butter and they still tasted good, but that golden, crispy crust really is worth the extra step
  • The au jus can be made ahead and reheated, actually the flavors get even better after sitting for a day
03 -
  • Let the onions cool slightly before assembling, otherwise they will melt the cheese too fast and make rolling tricky
  • If your dough tears while rolling, just pinch it back together, nobody will notice once they are baked and golden

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