4 12-inch flour tortillas

4 slices provolone cheese (about 5 ounces)

1/2 lb deli-sliced roast beef

3/4 cup French fried onions

1 tablespoon olive oil

1 can (10.5 oz) beef consomme

3/4 cup water

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

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Preheat the oven to 400°F (200°C).
Lay out the flour tortillas on a clean surface. Place one slice of provolone cheese on each tortilla.
Layer the deli-sliced roast beef on top of the cheese, dividing it equally among the tortillas.
Sprinkle French fried onions over the roast beef, ensuring an even distribution.
Carefully roll up each tortilla tightly, securing the filling inside.
Heat the olive oil in a skillet over medium-high heat. Once hot, add the tortilla roll-ups, seam side down, and cook for 2-3 minutes per side, until golden and crispy.
While the roll-ups are cooking, prepare the dipping sauce. In a small saucepan, combine the beef consomme, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder. Bring to a simmer over medium heat, stirring occasionally. Let it cook for 5-7 minutes to meld the flavors together.
Once the roll-ups are golden and crispy, remove them from the skillet and slice them into bite-sized pieces.
Serve the roll-ups hot with the dipping sauce on the side.

Store any leftover roll-ups in an airtight container in the refrigerator for up to 2 days.

To reheat, cook in a skillet over low heat to retain their crispy texture, or microwave individually for a quicker option.

If you prefer, bake the roll-ups at 375°F (190°C) for 10-12 minutes instead of frying them.

You can use whole wheat or gluten-free tortillas as alternatives to regular flour tortillas.

If you prefer a different dipping sauce, try ranch dressing, barbecue sauce, or spicy mustard for variation.