How to Make French Dip Tortilla Rollups

• Caramelize the Onions: In a large skillet, melt 1 tablespoon of butter or heat oil over medium-low heat. Add the thinly sliced sweet onions, stirring to coat. Cook slowly for about 25-40 minutes, or until they’re deeply golden brown and sweet—season with salt and pepper. Set aside.
• Prepare the Au Jus: In a small saucepan, combine 3-4 cups of beef broth, 1-2 teaspoons of Worcestershire sauce, a splash of soy sauce, a bay leaf, and fresh thyme (if using). Bring to a gentle simmer over medium heat and cook for at least 15-20 minutes. Adjust seasoning with salt and pepper as needed; keep it warm on low heat.
• Assemble the Rollups: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Lay a large flour tortilla flat on a clean surface. Layer 1-2 slices of provolone cheese over two-thirds of the tortilla. Distribute a portion of roast beef and spoon caramelized onions over it. Roll the tortilla up tightly from the filled edge. Repeat with remaining tortillas and filling.
• Bake the Rollups: Place the rollups seam-side down in the prepared baking dish. Bake for 12-18 minutes, until the tortillas are lightly golden brown and the cheese is fully melted and bubbly.
• Serve: Allow the rollups to cool for a minute. Slice each rollup into 3-4 pieces with a sharp knife. Arrange on a platter and serve with warm au jus for dipping.