Ingredients
Scale
- 8 large flour tortillas (10-inch size)
- 1 pound thinly sliced roast beef (use deli-quality or leftover roast)
- 8 slices provolone cheese
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish (adjust to taste)
- 1 cup beef broth (preferably low sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter (for pan-searing)
- Optional: chopped fresh parsley for garnish
Substitution tips: If you prefer a lighter option, you can swap the mayonnaise for Greek yogurt. For a gluten-free version, use gluten-free tortillas. And if you like a little heat, add a dash of cayenne or chipotle powder to the horseradish sauce.
Instructions
- In a small saucepan, combine the beef broth, Worcestershire sauce, garlic powder, and onion powder. Heat over medium heat until it begins to simmer, then reduce to low and keep warm. This will be your dipping au jus. I remember standing by the stove as a kid, watching my Nonna’s broth simmer, filling the kitchen with that cozy aroma—it’s the heart of this dish.
- In a small bowl, mix the mayonnaise and horseradish to create your horseradish cream. Adjust the amount of horseradish depending on how much bite you like. My mother Elena always said, “Don’t be shy with the horseradish—it wakes up the flavors!”
- Lay one tortilla flat on your workspace. Spread about 1 tablespoon of the horseradish cream evenly over the surface, leaving a small border around the edges.
- Layer on 2-3 slices of roast beef, making sure it covers the tortilla but doesn’t overfill to prevent spilling during rolling.
- Place one slice of provolone cheese over the beef. The cheese melts beautifully when warmed, tying everything together with that creamy texture my daughters always ask for.
- Starting from one edge, carefully roll the tortilla tightly into a log. Repeat with the remaining tortillas.
- Heat a large skillet over medium heat and add the butter. Once melted and bubbling, place the roll ups seam-side down to seal them. Cook for about 2-3 minutes per side or until they’re golden brown and the cheese inside starts to melt. This step gives them a deliciously crispy exterior, a trick I picked up wandering Spanish tapas bars during my travels.
- Remove the roll ups from the skillet and let them rest for a minute. Slice each roll into 2-3 bite-sized pieces if serving as appetizers.
- Serve immediately with warm au jus for dipping. Garnish with chopped parsley if you like a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
