Recipe Details

Ingredients:

1 lb Shredded leftover roast beef.

1½ cups shredded mozzarella or provolone.

4 large flour tortillas

Soft yet sturdy enough to hold all the fillings without falling apart.

2 tablespoons melted butter

Brushed on the outside for that beautiful golden crunch.

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

For the Au Jus (dipping sauce):

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt & pepper to taste

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper for easy cleanup.

Assemble the tortillas.

Lay each tortilla flat. Pile thin layer of roast beef down the center, followed by a generous sprinkle of shredded cheese. Don’t go all the way to the edges—leave about an inch so the filling doesn’t spill out.

Roll them up tightly.

Fold the sides slightly, then roll from the bottom up, like you’re making a burrito. Place them seam-side down on the baking sheet to keep them snug while baking.

Brush and season.

Melt the butter and brush it over each roll up. Then sprinkle the tops with garlic powder, onion powder, and dried parsley. This adds flavor and gives them that perfect golden finish.

Bake for 12–15 minutes.

You’ll know they’re ready when the tortillas are crisp and golden, and the cheese is melted and bubbly at the edges.

While they bake, make your au jus.

In a small saucepan, combine beef broth, Worcestershire sauce, soy sauce, garlic powder, onion powder, and a pinch of salt and pepper. Simmer for 5–7 minutes on medium heat until everything melds together.

Serve and enjoy.

Slice the roll ups in halves or thirds, and serve warm with a small bowl of au jus on the side for dipping. It’s the ultimate bite—crunchy, savory, and oh-so-satisfying.