Beef And Cheese French Dip (Printer-Friendly)

Tender roast beef and melted cheese wrapped in golden crescent dough, served with warm au jus for dipping.

# 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 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.
04 - Place a few slices of roast beef and sautéed onion mixture onto the wide end of each triangle. Sprinkle evenly with cheese.
05 - Roll up each triangle tightly from the wide end. Place seam-side down on the prepared baking sheet.
06 - Melt remaining butter and brush over tops of roll ups. Sprinkle with remaining black pepper and thyme.
07 - Bake for 12-15 minutes until golden.
08 - Combine beef broth and Worcestershire sauce in a small saucepan. Heat over low, simmering for 5 minutes.
09 - Serve hot roll ups with warm au jus for dipping.

# Helpful Hints:

01 -
  • The combination of tender roast beef and melty cheese wrapped in flaky crescent dough is pure comfort food magic
  • These come together in just 35 minutes but taste like something from a restaurant
  • The warm au jus for dipping takes each bite over the top
02 -
  • Do not overfill the triangles or the cheese will escape during baking and make a mess of your pan
  • Let the onion mixture cool slightly before adding it to the dough so the dough does not become too soft to handle
  • The aujus should be warm, not boiling hot, when served so it does not burn anyone dipping into it
03 -
  • Pat the roast beef slices dry with paper towels before using to prevent the dough from becoming soggy
  • Brush the au jus lightly over the roll ups during the last 2 minutes of baking for extra flavor

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