Beef And Cheese French Dip (Printable)

Flaky crescent dough wrapped around seasoned roast beef and cheese, served with warm dipping sauce

# What You’ll Need:

→ Meats

01 - 10 oz thinly sliced roast beef, deli-style

→ Dairy & Cheese

02 - 1½ 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 Steps:

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. Place roast beef slices and sautéed onion mixture onto the wide end of each triangle. Sprinkle evenly with cheese.
04 - Roll 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.
06 - Bake for 12–15 minutes until golden brown and cheese is melted.
07 - Combine beef broth and Worcestershire sauce in a small saucepan. Heat over low heat, simmering for 5 minutes to create 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 something from a fancy sandwich shop
  • The warm, savory dipping sauce transforms every bite into a two-texture experience
02 -
  • Overstuffing the triangles makes rolling messy and causes the cheese to escape during baking
  • Let the onions cool slightly before assembling so they do not make the dough too soft to handle
03 -
  • Place the roll ups seam-side down and press gently to seal so they do not unravel while baking
  • Let the au jus reduce for a few extra minutes if you prefer a more concentrated dipping sauce

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