Ingredients

2 large yellow onions, peeled & thinly sliced

2 tbsp unsalted butter

1 tbsp olive oil

½ tsp granulated sugar

¼ tsp salt

⅛ tsp black pepper

1 lb thinly sliced deli roast beef

8-10 large flour tortillas (10-inch diameter)

8-10 slices provolone cheese (or Swiss cheese)

¼ cup mayonnaise (optional)

1 tbsp Dijon mustard (optional)

1 tsp Worcestershire sauce

½ tsp garlic powder

½ tsp onion powder

¼ tsp black pepper

2 tbsp unsalted butter, melted (for brushing)

Fresh parsley, chopped (optional, for garnish)

4 cups good quality beef broth (low sodium)

½ cup beef consommé

2 cloves garlic, minced

½ tsp dried thyme

¼ tsp dried rosemary, crushed

1 bay leaf

2 tbsp Worcestershire sauce

1 tbsp soy sauce (or tamari for gluten-free)

¼ tsp black pepper

Salt to taste

½ tsp cornstarch mixed with 1 tbsp cold water (optional for thickening)

Instructions

Step 1: Thinly slice the onions. In a large heavy-bottomed pan, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium-low heat. Add onions, ½ tsp sugar, ¼ tsp salt, and ⅛ tsp black pepper. Cook, stirring occasionally, for 30-45 minutes until the onions are deeply caramelized, soft, and sweet. Set aside.

Step 2: Prepare the au jus by combining beef broth, beef consommé, minced garlic, dried thyme, crushed rosemary, bay leaf, Worcestershire sauce, soy sauce, and black pepper in a saucepan. Bring to a gentle simmer, then reduce heat and let simmer uncovered for 20-30 minutes to meld flavors and reduce slightly. For thicker sauce, whisk in the cornstarch slurry and cook 1-2 minutes until desired thickness. Remove the bay leaf, taste, and adjust salt. Keep warm.

Step 3: Warm the tortillas briefly to make them pliable. If desired, mix mayonnaise and Dijon mustard for a creamy spread. Toss the sliced roast beef with Worcestershire sauce, garlic powder, onion powder, and black pepper. Spread the mayo-Dijon mixture on each tortilla (optional), then layer with one slice of cheese, seasoned roast beef, and caramelized onions, leaving a ½-inch border.

Step 4: Roll each tortilla tightly from one end, tucking in the filling. Place seam-side down, and slice each roll into 6-8 pinwheels, about 1 to 1.5 inches thick. Arrange the slices on a parchment-lined baking sheet.

Step 5: Preheat oven to 375°F (190°C). Brush melted butter over the tops and sides of the rollups. Bake for 12-18 minutes until the tortillas are golden and crispy and the cheese is melted and bubbly. Optionally, broil for 1-2 minutes for extra crispness, watching carefully to avoid burning. Alternatively, pan-fry in olive oil or butter for 2-3 minutes per side until golden brown.

Step 6: Garnish with fresh chopped parsley if desired. Serve the hot rollups immediately with warm au jus dipping sauce. Dip generously and enjoy!

Tips & Variations

Use Swiss cheese instead of provolone for a slightly different flavor.

Substitute turkey or ham for roast beef if preferred.

For a spicy kick, add a dash of hot sauce to the beef mixture or mayo spread.

Make the caramelized onions in advance to save time.

Try whole wheat or gluten-free tortillas to suit dietary preferences.

FAQs

Can I make these rollups ahead of time?

Yes, you can assemble the rollups and refrigerate them before baking. For best texture, bake them shortly before serving to keep the tortillas crispy and the cheese melted.

What can I use instead of beef consommé?

If you don’t have beef consommé, you can use additional beef broth or a good quality beef bouillon. Just adjust seasoning to taste.