Save These satisfying roll ups combine thinly sliced deli roast beef with sautéed onions and shredded provolone, all wrapped in flaky crescent dough and baked until golden. The real magic happens when you dip each warm, cheesy bundle into the homemade au jus—that savory beef broth reduction infused with Worcestershire adds incredible depth.
Ready in just 35 minutes, these handhelds work beautifully for quick weeknight dinners, casual entertaining, or packed lunches. The filling stays moist while the exterior develops that irresistible buttery, pepper-speckled crust.
The first time I made these roll ups, my husband kept wandering into the kitchen asking what smelled so incredible. Something about that buttery crescent dough baking with savory beef and onions creates this aroma that literally pulls people to the oven.
I made these for a Super Bowl party last year and watched them disappear in minutes. People were actually double dipping their roll ups, which I usually would judge but honestly, the au jus is too good to waste.
Ingredients
- Thinly sliced roast beef: Deli style works perfectly here and saves so much prep time
- Shredded provolone or mozzarella cheese: Provolone adds that sharp melty goodness that pairs beautifully with beef
- Unsalted butter: Divided use creates both the sautéed onions and that golden baked top
- Refrigerated crescent roll dough: This shortcut dough bakes up flaky and tender every single time
- Beef broth: Low sodium gives you control over the salt level in your dipping sauce
- Worcestershire sauce: This is the secret ingredient that makes the au jus taste authentic
- Small onion: Thinly slicing it instead of chopping helps it cook down into sweet ribbons
- Garlic clove: Fresh minced garlic beats powdered anything for depth of flavor
- Black pepper: Split between the filling and the topping for layers of warmth
- Dried thyme: Optional but adds this lovely earthy note that hints at homemade effort
- Salt: Just a pinch since the beef and cheese already bring plenty of saltiness
Instructions
- Preheat and prepare your baking space:
- Heat your oven to 190°C (375°F) and line a baking sheet with parchment paper for easy cleanup later
- Sauté the aromatics:
- Heat 1 tbsp butter in a small pan over medium heat and cook the sliced onion for 3 to 4 minutes until tender and fragrant
- Add the garlic:
- Stir in the minced garlic with half the black pepper and a pinch of salt then cook for just 1 minute more before setting aside
- Prepare the dough triangles:
- Unroll that crescent dough and separate it into 8 triangles then lay them out ready for filling
- Assemble each roll up:
- Layer some roast beef slices and that gorgeous onion mixture on the wide end of each triangle then sprinkle cheese evenly on top
- Roll them up tight:
- Starting from the wide end roll each triangle tightly and place them seam side down on your prepared baking sheet
- Add the finishing touches:
- Melt the remaining butter and brush it over the tops then sprinkle with the remaining pepper and thyme if you are using it
- Bake until golden:
- Slide them into the oven for 12 to 15 minutes until they are beautifully golden and the cheese is bubbling
- Make the au jus:
- While the roll ups bake combine the beef broth and Worcestershire sauce in a small saucepan and let it simmer over low heat for 5 minutes
- Serve them warm:
- Bring those hot roll ups to the table alongside the warm au jus for dipping and watch everyone dive in
Save My sister asked for the recipe after one bite and could not believe I used refrigerated dough. Sometimes the simplest shortcuts create the most comforting results.
Making Ahead
You can assemble these roll ups completely then refrigerate them for up to 4 hours before baking. Brush with butter right before they go into the oven.
Cheese Variations
Swiss adds a lovely nutty sweetness while cheddar brings that sharp bite we all know and love. Mix cheeses together for the most flavor.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all that rich cheese perfectly. These also pair beautifully with a cold lager or light red wine.
- Set out extra napkins because dipping can get messy
- Consider making double the au jus because it goes fast
- These reheat surprisingly well the next day at 175°C for about 5 minutes
Save These have become my go to for casual entertaining and I always keep the ingredients stocked in my fridge now.
Recipe FAQs
- → What type of beef works best?
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Thinly sliced deli roast beef is ideal—look for medium-rare cuts that stay tender. Leftover prime rib or rare roast beef sliced paper-thin works beautifully too.
- → Can I make these ahead?
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Assemble and refrigerate unbaked roll ups for up to 8 hours. Brush with butter just before baking. The au jus can be made 2 days ahead and reheated gently.
- → What cheese substitutes work?
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Swiss offers classic French dip flavor, while sharp cheddar adds boldness. Gruyère provides nutty richness. Avoid fresh mozzarella—it releases too much moisture.
- → How do I prevent soggy bottoms?
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Ensure onions are well-cooked to release their moisture. Place roll ups seam-side down on parchment-lined baking sheets. Avoid overcrowding the pan.
- → Can I freeze these?
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Yes! Freeze unbaked roll ups on a tray, then transfer to bags. Bake from frozen, adding 3-4 minutes. Frozen au js keeps well for 3 months.
- → What sides complement this dish?
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Crisp coleslaw, pickled vegetables, or a simple green salad balance the richness. Roasted potatoes or onion rings make hearty additions.
