French Dip Crescents for the win! I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven!
If ever there was the perfect food where fancy met frugal and high brow met high fives, this French Dip Crescents Rolls recipe is it. Try it with our Easy Au Jus Sauce. Serve alongside some baked buffalo chicken dip and bacon stuffed mushrooms for your next party!
French Dip Crescents
French Dip Crescents
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French Dip Crescent Ingredients:
- Crescent roll dough – I find brand name and generic both work just fine.
- Roast beef – Thinly sliced.
- Swiss or provolone cheese, cut into equal sized pieces.
- Optional – Horseradish Sauce, Au Jus for dipping (click here for my Easy Au Jus recipe!)
How do you make a French Dip Croissant?
⭐ First, unroll crescents onto a large parchment lined baking sheet.
⭐ Next, spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
⭐ Then, roll crescents starting from the wide end and ending at the narrow end and bake until crescents are a golden color.
⭐ Finally, serve with your favorite dipping sauces.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make French dip crescents ahead of time?
I prefer these warm straight from the oven, but you can definitely make them ahead if you’d like. My kids enjoy them in their packed lunches so sometimes we’ll fix a big batch on Sunday to use all week.
What type of meat for French dip crescents?
Usually we use deli roast beef but you could also use leftover prime rib, leftover grilled rib eye, or even oven broiled flank steak.
Storage and leftovers
How long do French dip crescent sandwiches last?
These will keep in the refrigerator for up to 5 days. Store in an airtight container for best results.
Can you freeze them?
Yes, this is a great way to make packed lunches easy. Make a large batch and store them in the freezer for up to a year. Store in an air tight freezer safe container. Reheat in the toaster oven or microwave, if desired.
Tips, tricks, and frequently asked questions
What are French Dip Crescents?
A harmonious (read = delicious) marriage of the classic French dip sandwich with the snacktasticness of crescent rolls and just a touch of prime rib for good measure. There are never leftovers when I serve this (and while I don’t generally condone speaking in such definitives, I mean never quite literally).
Who invented French Dip Crescents?
(TL;DR – me). So, I have to laugh a little about this recipe. The idea for it came to me on one of those lingering trips to the grocery store right after my daughter (#4) was born.
You know, the ones where you finally get away by yourself and just can’t quite bear the idea of returning home to the chaos just yet.
Anyway, I circled back around to the deli for the third (okay, fourth) time, and spotted the expensive lunch meat. Which was decidedly out of budget at the time. I was thinking nostalgically about our pre-baby long lunch days at a favorite local joint.
I always got the french dip. Mmmmm.
And *boom* there it was. A moment of pure culinary genius. When I got home with the ingredients, hubby did the “you spent way too much on unnecessary groceries” deep sigh, and I apologized profusely. Because, it really wasn’t in the budget. But I hustled, and got the recipe online, and we enjoyed the crescents and forgave ourselves for the small indulgence.
When I woke up the next morning though, a nutty thing was happening. My site was going crazy! People loved this recipe! Like really REALLY loved it. That was over 9 years ago and this is still one of my most visited recipes. So, that lunch meat? Totally worth it.
What to eat with French dip crescents (serving suggestions)
We like to serve these with our favorite dipping sauces. I’m partial to au jus or blue cheese dressing and my kids really like this curry mustard sauce.
They’re great as a soup and sandwich type meal with creamy tomato soup and a side of tropical fruit salad. Don’t forget the peanut butter chocolate chip cookies for dessert!
More recipes made with crescent rolls
- Bratwurst Crescents with Curry Mustard
- Croissants with Ham and Cheese
- Two Minute Garlic Knots
- Banana Honey Blue Cheese Crescents
- Balsamic Strawberry Crescents
- Mini Apple Pie Pockets
- Mini Cherry Pie Pockets
Tools we love!
- Crescent Rolls – no need to use the name brand, if you store carries their own version feel free to use that as well!
- Creamy Horseradish Sauce – not everyone loves horseradish sauce, but I think it adds a nice kick to these French Dip Crescent Rolls!
- Au Jus Gravy Mix – we have our own simple recipe for au jus, but if you don’t want to bother, go ahead and grab a pack.
- Silpat Baking Mats – I cannot even begin to explain my deep and abiding love for silicone baking mats. Nothing sticks to them. Notttthhhhhhing.
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How to Make French Dip Crescents
French Dip Crescent
Ingredients
- 2 packages crescent rolls 8 count
- 1 pound deli roast beef thinly sliced
- 4 ounces Swiss or provolone cheese cut in 16 equal sized pieces
- optional: Horseradish Sauce
- optional: Au Jus for dipping click here for my Easy Au Jus recipe!
Instructions
- Unroll crescents onto a large cookie sheet.
- Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
- Roll crescents starting from the wide end and ending at the narrow end.
- Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
- Serve with Au Jus and enjoy!
Video
Notes
Nutrition
If you love French dips, try these French dip sliders next!
French Dip Crescents
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1-2012, 06-16-15
Anonymous says
My kids, 7 & 6, helped me make these for lunch. They weren't as pretty, but still good! I left out the horseradish for their sake and just added it on mine as I ate. They were good without it, but I prefer that kick. We were in a hurry, so we did an even quicker au jus. Cup of beef broth with onion powder and garlic powder (sorry, no measurements, just eyeballed it). Let that simmer while we made the cresents (about 10 mins), then when we put them in the oven, I made a slurry with about 2 tsp of cornstarch and 1/4 cup more broth, then added to the simmering pot to simmer about 10 mins more. It also helped not to strain onions and garlic out because my strainer is mysteriously MIA. It was still good! Definitely something we will make again!
Danielle says
These were great – i did have to cook them a little longer because I think I overstuffed them a little. But the fam loved it. Husband, visiting relative, and 15 mo old alike.
Anonymous says
I absolutely cannot wait to try these! I can't believe I've never thought of this or seen a recipe like it! Thank you. I love your blog recipes and am excited to search around and try more 🙂
Anonymous says
Thanks 4 another g8 recipe!!!! The Au Jus & horseradish sauce hit the spot 4 me. My kids & husband preferred it w/o it.
Very mouth watering!
Brooke Vrhovnik says
I sliced up some mushroom, onion, and bell pepper and tossed in a pan with EVOO to sauté a little and put that inside!!! It gives it a Philly cheese steak twist!!! Mmmm!!
Englisch Übersetzung says
Such a great recipe and soooo yumm…Thank you!
Anonymous says
so.. i ask cooks and waiters this all the time… when they say.. "roast beef WITH au jus"… do you know what "AU" means??? it means WITH. SO… when you say "with au jus" you are saying …. "WITH, WITH JUICE". so it would be French Dip Cresents AND easy au jus.
Anonymous says
and because you're being such a pompous $#%^ they spit in your food.
Anonymous says
I'm so with you Anonymous. 🙂
Tara says
So your way using your logic would mean "French Dip Crescents and easy with juice". Yeah that sounds lots better!
Ruth Hill says
I absolutely loved this! I made it last night, and I kind of followed your au jus recipe. My family absolutely loved it. I am now following you, and I signed up for your e-mails.
If you ever want to, check out my blog out:
http://mydevotionalthoughts.com
Cathleen says
Wow, this looks great! You know, I've never tried crescent rolls before, but I definitely think it's time to try it out!
Harper G. says
I just made these and they're yummy! Thanks for the recipe 🙂
Mia says
It looks so good! I'm sure… I'll love it!!
Anonymous says
Made the french dip tonight, big hit all the way around the table. Thanks!
Mommy Burkholder says
Making these for the second time tonight! I featured them in my blog. I review Pinterest finds every day and always link back to the original blog. So yummy! Thanks!
http://365ishpins.blogspot.com/2012/09/day-100-easy-french-beef-dip-sandwiches.html
Anonymous says
This is awesome! I have made this 3 times already. Thanks for a keeper.
Anonymous says
Hi,
I found you through Pinterest. I an addicted pinner but mostly thats it, I dont tend to actually do the items. lol. But I made these and my boyfriend and I loved them. We made the roastbeef and provolone, ham and (different) cheeses and turkey and cheese. We also saved money by buying the meat ends at the deli.
They were so good that we want to make them for the family for Christmas. Can we put it together the night before and refrigerate them for the next day? Well be having a gathering of 40 so Ill be making a bunch
Kim says
Those are fantastic! Thanks for sharing!
Anonymous says
So Yummy! I baked mine on a pizza stone from Pampered Chef (never cook on anything else), turned the temp down a couple of degrees and I always have my stone in the oven as the oven heats so the stone is hot when I place them on there…they turned out super!!
Anonymous says
I made these tonight, my 11 year old daughter told me that it was something she would like to eat often!! My husband thought they were good, nothing special, but good as a different thing to add to the menu.
I thought they were good, and easy. I think the next time I make these I will stick to a crisp bread just because they get really soggy, really fast in the sauce. THIS AU JUS RECIPE WAS AWESOME!!
Thank you for sharing 🙂
Mandie says
I made these for superbowl last year and they were a huge hit, so when I needed a recipe for the party tonight these automatically came to mind. To keep them from getting soggy, I dried off each piece of lunch meat with a paper towel before I used it. And for people who don't like horseradish, I made these with a garlic aioli and it they were delicious.
Amy says
We LOVED these, but the first time I wasn't very generous with the beef, so tomorrow I will make sure to add several pieces of beef in each roll. THis is now a staple in our home. THANKS!