Beef And Cheese French Dip (Print Version)
Flaky crescent rolls stuffed with seasoned roast beef, caramelized onions, and melted cheese, served alongside rich 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:
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 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 Advice:
01 -
- They come together in under 40 minutes but taste like you spent all afternoon planning something special
- The au jus transforms every bite into a two part experience where the dipping is just as satisfying as the eating
02 -
- Overstuffing the triangles seems tempting but the cheese will escape and burn on your baking sheet, so moderation pays off here
- Letting the au jus simmer longer than 5 minutes concentrates the flavor too much and makes it too salty to enjoy
03 -
- Room temperature dough is much easier to work with, so let it sit on the counter for 10 minutes before unrolling
- Brushing the au jus reduction over the roll ups during the last 2 minutes of baking creates an incredibly flavorful crust