Can I use corn tortillas instead of flour?

Yes, but warm them briefly to make them pliable. Corn tends to tear easier, so handle gently.

Absolutely. Assemble and refrigerate uncooked for up to 24 hours, then brush and bake when ready.

What’s the best cheese?

Provolone gives classic flavor; mozzarella gives stretch. Mix them for best of both worlds.

Totally. Keep the au jus mild and skip spicy add-ins for little ones.

Yes — swap beef for seasoned mushrooms or roasted veggies and use veggie broth for au jus.

A crunchy, cheesy hand-held take on the timeless French dip—rolled in a tortilla, baked until golden, then dunked into a savory dipping broth.

Scale

1 lb very thinly sliced roast beef (deli slices or leftover roast), torn or folded as needed
1½ cups shredded provolone or mozzarella (or a mix)
4 large flour tortillas (burrito-size work best)
2 tbsp butter, melted
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley (optional, for garnish)

For the dipping broth (au jus)

Heat the oven to 375°F (190°C). Line a rimmed baking tray with parchment.
Spread a tortilla flat. Layer a portion of roast beef along the center, then top with a generous sprinkle of shredded cheese—leave about an inch clear around the edges.
Tuck the sides in slightly, then roll the tortilla tightly from one end to the other. Place seam-side down on the prepared tray. Repeat with the remaining tortillas.
Brush each roll with the melted butter. Evenly dust the tops with garlic powder, onion powder and a little dried parsley.
Bake for 12–15 minutes, until the tortillas take on a golden brown color and the cheese inside is fully melted.
While the rolls bake, make the au jus: combine beef stock, Worcestershire, soy sauce, onion and garlic powders in a small saucepan. Bring to a gentle simmer and cook 5–7 minutes to let flavors meld. Season with salt and pepper.
Remove the rolls from the oven, let them rest for a minute, then slice on the diagonal if desired. Serve hot with warm au jus for dipping.

Want lighter? Use low-carb tortillas or wrap the filling in large lettuce leaves.
For heat, tuck in sliced jalapeños or drizzle hot sauce inside before rolling.
Provolone gives classic French-dip flavor; mozzarella gives extra stringy, gooey texture—pick your vibe.
Line the pan with parchment for easy removal and simple cleanup.