French Dip Tortilla Roll Ups

A warm welcome (Introduction)

Close your eyes and picture this: thinly sliced, savory roast beef warmed until it releases that deep, meaty aroma; gooey Swiss cheese melting into ribbons; the soft, pillowy yield of a flour tortilla when you bite in—followed by the surprise of dipping each bite into savory beef broth that carries a whisper of thyme and roasted onion. French Dip Tortilla Roll Ups are an irresistible combination of comfort and clever bite-sized convenience. They hit the nostalgic notes of a classic French dip sandwich while delivering playful, party-ready presentation.

This recipe is perfect for casual gatherings, game-day spreads, or a quick weeknight dinner when you want something hearty without fuss. They’re also a cozy choice on cooler evenings when you want warm dips and savory bites. If you enjoy fun, portable options similar to breakfast roll-ups, try my savory spin inspired by French Toast Roll-Ups for a sweet-and-savory family brunch idea.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 10 minutes (to warm beef and broth; optional toasting)
• Total Time: 25 minutes
• Servings: Makes 6 servings (about 6–8 roll-up pieces per person; yields ~36 bite-sized slices)
• Difficulty Level: Easy — great for beginner cooks and busy hosts

Nutrition Highlights

Estimated nutrition per serving (1/6 of recipe) — values rounded to nearest whole number:

• Calories: 460 kcal
• Protein: 29 g
• Carbohydrates: 31 g
• Fat: 24 g
• Saturated Fat: 10 g
• Fiber: 2 g
• Sodium: ~1,100 mg
• Cholesterol: ~85 mg

These estimates were compiled using standard food nutrient values from the USDA FoodData Central and reviewed against guidance from the CDC and Mayo Clinic for general portion and sodium recommendations. Because roast beef, Swiss cheese, and store-bought tortillas vary in fat and sodium, you can meaningfully reduce sodium by choosing low-sodium broth and reduced-sodium deli roast beef.

Perfect For…

• Crowd-pleasing appetizers: Small, sharable bites that pair beautifully with dipping sauce.
• Quick dinners: Minimal prep and fast assembly make a satisfying weeknight option.
• Cozy gatherings: Warm broth for dipping adds a comforting, restaurant-style moment at home.
• Nostalgia and family: Combines the familiar flavors of a classic roast beef sandwich with the playful format kids and adults both love.

How to Make French Dip Tortilla Roll Ups

Ingredients

• 6 large flour tortillas (10-inch)
• 12 oz thinly sliced roast beef (deli-style or leftover roast), roughly 12 oz (340 g)
• 6 slices Swiss cheese (or 1½ cups shredded Swiss), about 170 g total
• 2 cups beef broth (low-sodium recommended)
• 2 tbsp prepared horseradish sauce (optional; for a kick)
• 1 tbsp butter (optional, to lightly brown tortillas)
• Freshly ground black pepper, to taste

Optional ingredients & substitutions

• Use provolone or mozzarella in place of Swiss for a milder melt.
• For a low-sodium option: use low-sodium roast beef and low-sodium beef broth.
• Gluten-free: substitute gluten-free tortillas (note: texture will differ).
• Vegetarian swap: use thinly sliced seitan or roasted mushrooms and vegetable broth for dipping.

Step-by-step instructions

1. Lay out the flour tortillas on a clean, flat surface. If tortillas are cold, warm them briefly (10–15 seconds) in the microwave to make them pliable.
2. Layer thinly sliced roast beef evenly across each tortilla, leaving a small border at the edges. Add one slice of Swiss cheese (or a sprinkle of shredded Swiss) atop the beef.
3. If using horseradish sauce, spread a thin line across the beef before rolling for a gentle heat. Roll the tortillas tightly from one long edge to the other, keeping filling snug.
4. Secure the rolls (toothpicks optional) and slice each roll into 6 bite-sized pieces (about 1–1½ inches thick). Arrange cut-side up.
5. To serve, heat the beef broth in a small saucepan until steaming (do not boil vigorously). Pour into small bowls for dipping. If you like a slightly toasted exterior, melt 1 tbsp butter in a skillet over medium heat and briefly brown the roll-up slices in batches for 1–2 minutes per side before serving.
6. Enjoy the roll ups warm, dunked into the hot beef broth on the side.

Practical tips

• Don’t overstuff the tortillas; overfilling makes rolling messy.
• Warm the tortillas before assembling to avoid tearing.
• If using pre-sliced deli roast beef, pat it dry if overly moist to prevent soggy tortillas.
• If serving later, skip the butter-toasting step until just before serving to keep tortillas from getting soggy.

Best Pairings

• Classic: Serve with warm beef broth for dipping and extra horseradish on the side.
• Sauces: Dijon mustard, chimichurri, or a creamy horseradish dip add bright or tangy contrasts.
• Sides: Crisp pickles, simple green salad, or roasted fingerling potatoes.
• Drinks: A malty amber beer, light red wine (Pinot Noir), or a tangy iced tea.
• For brunch: Pair with scrambled eggs and fresh fruit for a heartier morning spread.

Storing Leftovers

• Room temperature: Do not leave perishable roll-ups at room temperature for more than 2 hours.
• Refrigeration: Store cooled roll-ups in an airtight container for up to 3 days. Keep broth separate in a sealed container for up to 4 days. Reheat roll-ups in a skillet or oven to restore texture.
• Freezer: You can freeze uncut rolled tortillas (wrap tightly in plastic and foil) for up to 2 months. Thaw overnight in the refrigerator and reheat; note the tortilla texture softens after freezing.

Pro Tips & Tricks

• Best roast beef: Choose thinly sliced, lean roast beef for ease of rolling and balanced flavor; overly fatty slices can cause sogginess.
• Cheese distribution: Use a thin layer of shredded cheese rather than a single thick slice if you want even melt throughout.
• Crisp finish: For a restaurant-like edge, brush rolls lightly with melted butter and toast on a hot griddle until golden—this also seals edges and keeps fillings intact.
• Temperature cue: Serve the broth steaming hot (not boiling) so it’s warm enough to melt cheese slightly when dipped.
• Make-ahead: Assemble rolls and keep them wrapped in plastic in the fridge; slice and toast just before guests arrive for a fresher presentation.

Creative Twists

• Vegetarian "Mushroom Dip" Roll Ups: Replace roast beef with thinly sliced, skillet-roasted cremini or portobello mushrooms and use vegetable broth for dipping. Add caramelized onions for deep umami.
• Spicy Southwest: Swap Swiss for pepper jack, add a smear of chipotle mayo, and serve with a smoky beef consommé spiced with cumin and ancho chili.
• Gluten-Free / Dairy-Free: Use certified gluten-free tortillas, dairy-free cheese slices, and a savory vegetable or beef-flavored broth alternative.
• Slider Style: Use small flour tortillas or wonton wrappers to make miniature cupcakes—bake briefly to crisp and serve as handheld hors d’oeuvres.

Common Questions & Answers

Q: Can I use leftover roast beef?
A: Absolutely—leftover roast beef works wonderfully. Trim excess moisture and slice thinly to make rolling easy.

Q: How do I prevent soggy tortillas?
A: Warm tortillas before rolling to prevent cracking, avoid overly wet fillings, and toast the sliced roll-ups briefly just before serving if you want a crisper exterior.

Q: Is there a healthier way to make this?
A: Yes—use low-sodium roast beef or thinly sliced turkey, low-sodium broth, and whole-wheat or lower-calorie tortillas to reduce sodium and increase fiber.

Q: Can I make these ahead for a party?
A: Assemble them and refrigerate wrapped for up to 24 hours; slice and toast just before serving and warm the broth at serving time.

Conclusion

If you try these French Dip Tortilla Roll Ups, I’d love to hear how they turned out—snap a photo and share your tweaks or favorite dipping sauces. For a similar handheld idea with a sweet twist, take a look at this creative take on roll-ups from Taste and Tell’s French Dip Tortilla Roll Ups. For another easy roast beef snack inspiration, see the playful riff over at Easy Cheesy Roast Beef Snack on Home & Fiesta. Try this recipe, make it your own, and join the conversation—good food is best when shared.