These little guys are winners.
Easy, peasy and they taste like gooey deliciousness that can be made in no time. Deli roast beef, crescent rolls, and cheese make an impressive lunch if you need to impress, but also a quick, weeknight dinner if you just need something fast to throw together.
In addition to these little perfect sandwiches, you are making an easy and super fast au jus sauce for dipping. Don’t skip this part! It sends the whole thing over the top.
Begin with the au jus because you’ll have time while it is simmering to make your sandwiches.
Melt 2 T. butter in a pan over medium heat. Add in 1/2 of a small onion that has been chopped finely
and 1 tsp. garlic that has been minced.
Saute for a couple minutes until the onion is translucent.
Deglaze the pan with 3 c. of beef broth.
Add in 1 T. Worcestershire sauce and then reduce the heat and let it simmer for 30 minutes on low. Strain the broth to get the onion and garlic out and return the clear juice to the pan.
Add 1 tsp. flour mixed with 2 tsp. cold water to the hot broth and whisk until hot and slightly thickened.
For the sandwiches, unroll 2 pkgs. of crescent roll dough and separate into triangles. On each triangle spread a bit of horseradish (or skip this if you aren’t a fan),
a piece or two of deli roast beef,
and a half of a slice of provolone cheese.
Roll it up starting at the wide edge and place on a baking pan. When you have them all rolled up, bake them at 375 degrees for 11-13 minutes or until beautifully golden and no longer doughy.
Serve hot and gooey with the hot au jus and you’re pretty much guaranteed to have happy campers around your table.
- 2 T. butter
- ½ of a small onion
- 1 tsp. garlic
- 3 c. beef broth
- 1 T. Worcestershire sauce
- 1 tsp. flour
- 2 tsp. water
- French Dip Crescents Ingredients:
- 2 pkgs. crescent rolls
- 1-1½ lbs. deli roast beef
- 8 slices provolone cheese
- Melt butter in a skillet and add in the onion and garlic. Sauté for a couple minutes until beginning to get tender.
- Use beef broth to deglaze the pan. Add in Worcestershire sauce.
- Simmer for 30 minutes.
- Strain the onion and garlic out of the broth.
- Mix cornstarch and water together. Whisk into the hot broth to thicken a bit.
- Unwrap the rolls of crescent dough and separate into triangles.
- On each triangle, spread a little horseradish if desired.
- Place 1 or 2 slices roast beef and ½ piece of provolone onto each triangle and roll the dough up.
- Bake at 375 for 11-13 minutes or until golden brown and no longer doughy.
- Serve warm with au jus.
Many thanks to Mama Loves Food for this fantastic recipe!!!