Beef and Cheese French Dip (Printable version)
Savory roast beef and cheese wrapped in crescent dough with au jus dipping sauce.
# What You'll Need:
→ Meats
01 - 10 oz thinly sliced deli-style roast beef
→ 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 low sodium beef broth
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 (optional)
11 - ¼ tsp salt
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - Melt 1 tbsp butter in a small skillet over medium heat. Add sliced onions and cook for 3 to 4 minutes until tender. Stir in minced garlic, half the black pepper, and a pinch of salt. Cook for 1 additional minute, then remove from heat.
03 - Unroll crescent dough and separate into 8 triangles. Layer roast beef slices and the sautéed onion mixture onto the wide end of each triangle. Distribute shredded cheese evenly over the filling.
04 - Roll each triangle tightly from the wide end toward the point. Place seam-side down on the prepared baking sheet. Brush tops with remaining melted butter and sprinkle with remaining black pepper and thyme if desired.
05 - Bake at 375°F for 12 to 15 minutes until the tops are golden brown and the cheese is melted.
06 - While roll ups bake, combine beef broth and Worcestershire sauce in a small saucepan over low heat. Simmer gently for 5 minutes to develop flavor.
07 - Remove roll ups from oven and serve immediately with warm au jus sauce for dipping.
# Expert advice:
01 -
- The contrast between buttery flaky dough and savory beef creates something greater than the sum of its parts.
- Everything comes together in under 40 minutes, making this perfect for unexpected guests or sudden cravings.
02 -
- Do not overfill the triangles or the cheese will burst out during baking and burn on the pan.
- Let the roll ups cool for just 2 minutes before serving so you do not burn the roof of your mouth on molten cheese.
03 -
- Keep the dough cold until the moment you are ready to work with it so the triangles stay easy to separate and roll.
- Double the au jus recipe because someone always wants extra for dipping.