Savory Roast Beef and Caramelized Onion Rolls feature crescent roll dough enveloping roast beef, provolone cheese, and caramelized onions. For another delightful appetizer showcasing tender roast beef and caramelized onions, consider my French Dip Sliders.
Savory Roast Beef and Caramelized Onion Rolls
While originally intended as an appetizer, these rolls can certainly stand in as a satisfying meal! The rolls boast a rich flavor profile with crescent roll dough generously filled with roast beef and cheese. Caramelized onions add a hint of nuttiness with a touch of sweetness, and the finished rolls are adorned with a delectable salted butter topping.
Savory Roast Beef and Caramelized Onion Rolls Ingredients
- Roast Beef: When purchasing roast beef from the deli, opt for shaved or thinly sliced cuts. Alternatively, prepackaged options are available.
- Onions: Yellow onions are recommended for their superior caramelization. However, sweet varieties such as Vidalia or Walla Walla onions can be used as well.
- Provolone Cheese: Provolone cheese, commonly featured in French dip sandwiches, pairs excellently with these rolls. While traditionally served with au jus for dipping, these rolls boast such robust flavor that additional dipping sauce is unnecessary. Gruyere or Swiss cheese would also complement the dish nicely.
- Crescent Roll Dough: Two cans of crescent roll sheets are required to encase all the flavorful ingredients.
Can I Prepare Roast Beef Rolls in Advance?
Absolutely! Simply follow the recipe up to Step #4 under the “Roast Beef Rolls” section, then wrap the prepared rolls in plastic wrap and refrigerate for up to 24 hours. They can be baked directly from the refrigerator.
How to Store
These rolls can be stored in an airtight container in the refrigerator for up to four days. Reheat in the microwave before serving.
Ingredients
Caramelized Onions
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 large onions, thinly sliced
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Roast Beef Rolls
- All-purpose flour, for work surface
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 10 slices provolone cheese
- 1 pound deli roast beef, shaved or thinly sliced
Butter Topping
- ¼ cup (½ stick / 57 g) unsalted butter
- ½ teaspoon kosher salt
- 1 teaspoon fresh parsley, chopped
Instructions
Caramelized Onions
- In a large skillet over medium-high heat, melt butter.
- Add onions and sugar, cooking and stirring occasionally until softened and beginning to brown (approximately 5 minutes).
- Season with salt and pepper, then reduce heat to medium.
- Continue cooking, stirring occasionally, until onions are soft and caramelized (an additional 10-15 minutes).
- Remove from heat and let cool to room temperature.
Roast Beef Rolls
- Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray. Set aside.
- Unroll the crescent dough on a lightly floured surface, combining into one large rectangle and pinching together the seams.
- Layer provolone cheese, roast beef, and caramelized onions over the dough.
- Roll up tightly from the long edge, then cut the log into 12 rolls using a sharp knife. Place rolls in the prepared baking dish.
- Bake for 43-45 minutes, or until golden brown.
Butter Topping
- As the roast beef rolls near completion, prepare the salted butter topping. In a small, microwave-safe bowl, melt the butter, then stir in salt and parsley.
- Brush the warm rolls with the salted butter mixture before serving.
