Caramelized Onion Roast Beef Rolls are crescent roll dough rolled up with roast beef, provolone cheese, and caramelized onions. For another tasty appetizer with tender roast beef and caramelized onions, try my French Dip Sliders.

Pan of Caramelized Onion Roast Beef Rolls from Overhead

Caramelized Onion Roast Beef Rolls

Although I think of this recipe as an appetizer, it could most definitely pass as a meal! The rolls are a savory roll with crescent roll dough and lots of roast beef and cheese. The caramelized onions add a little nutty flavor with a little bit of sweetness. And, the baked rolls are topped with a salted butter topping.

Spatula Picking up Caramelized Onion Roast Beef Rolls from Pan

Caramelized Onion Roast Beef Rolls Ingredients

Roast Beef: If you buy roast beef from the deli, have it shaved or thinly sliced. You can also find it prepackaged.

Onions:  I went with yellow onions for this recipe because they caramelize so well. You could also try a sweet onion, like a Vidalia onion or a Walla Walla onion.

Provolone Cheese: Provolone cheese is commonly used in a French dip sandwich, which is what these are close to, but with no au jus, or dipping, sauce. (But trust me, you don’t need any dipping sauce; these are so flavorful as is)! These would also be great with Gruyere cheese or even Swiss cheese.

Crescent Roll Dough: You will need two cans of the crescent roll sheets to roll up all the flavors inside.

Steps for adding cheese, roast beef, caramelized onions, and rolling Caramelized Onion Roast Beef Rolls

Caramelizing Onions

The first step in this recipe is to caramelize the onions. Caramelizing onions gets them soft and sweet with a golden color. To get started, melt the butter in a skillet over medium-high heat. Add the onion and sugar and cook for about five minutes. 

Next, add the salt and pepper and reduce the heat to medium. While the onions are cooking, stir them occasionally, scraping them off the bottom of the skillet. Cook them for 10-15 more minutes. Remove them from the heat and let them get to room temperature while you put together the Roast Beef Rolls.

Hand Picking up Cut Piece of Caramelized Onion Roast Beef Rolls Before they are Baked

How to Make Caramelized Onion Roast Beef Rolls

As the onions are coming to room temperature, get the roast beef rolls put together and baked. Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray.

Roll out the two cans of crescent roll dough on a lightly floured surface. Combine the two sheets of dough into one large rectangle, pinching together any seams. Top the dough with provolone cheese, roast beef, and caramelized onions.

Once the layers are on the dough, roll it up tightly, starting on the long edge. Use a sharp knife to cut the roll into 12 rolls. Place them into the prepared baking dish and bake for 45 minutes, or until the dough is golden brown.

Bit into Caramelized Onion Roast Beef Rolls

Can I Make Roast Beef Rolls Ahead of Time?

Absolutely! Just prepare the rolls up to Step #4 under the Roast Beef Rolls, and then wrap them in plastic wrap and then refrigerate for up to 24 hours. You can bake them right out of the refrigerator.

4.34 from 6 votes

Caramelized Onion Roast Beef Rolls

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Caramelized Onion Roast Beef Rolls are crescent roll dough rolled up with roast beef, provolone cheese, and caramelized onions.

Ingredients

Caramelized Onions

  • ¼ cup (½ stick or 57g) butter
  • 2 large onions, thinly sliced
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Roast Beef Rolls

  • all-purpose flour, for work surface
  • 2 cans (8 ounces each) crescent dough
  • 10 slices provolone cheese
  • 1 pound deli roast beef, shaved or thinly sliced

Salted Butter Topping

  • ¼ cup (½ stick or 57g) butter
  • ½ teaspoon salt
  • 1 teaspoon minced parsley

Instructions

  • Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray. Set aside.

Caramelized Onions

  • In a large skillet over medium-high heat, melt butter.
  • Add onions and sugar and cook, stirring occasionally, until the onions begin to soften and brown (about 5 minutes).
  • Add salt and pepper and reduce heat to medium.
  • Continue cooking, stirring occasionally, until onions are soft and caramelized (10 to 15 more minutes).
  • Remove from heat and let cool to room temperature.

Roast Beef Rolls

  • Remove the crescent rolls from the cans. On a lightly floured surface, unroll the crescent dough and combine into one large rectangle. Pinch together the seams.
  • Top with provolone cheese, roast beef, and caramelized onions.
  • Roll up tightly starting on the long edge.
  • Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish.
  • Bake for 43-45 minutes, or until the dough is golden brown.

Salted Butter Topping

  • When the roast beef rolls are almost done baking, prepare the salted butter topping. In a small, microwave-safe bowl, melt the butter. Stir in the salt and parsley.
  • Brush the salted butter over the warm rolls. Serve.

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Reader Comments

  1. Your brave lady as have you checked the price of roast beef lately. Your looking at about $150.00 or more in meat alone your a very kind woman. I would think for adults 3 to 4 for women and 5-6 for a man after all it is dinner. I would think a salad and some kid of corn or Brussel sprouts done with bacon and balsamic vinegar are two good choices. For color I would go with corn. Hope they all enjoy and your a very kind lady especially now with inflation. ❤️🥰❤️

    1. This recipe serves 12 and it only calls for 1 lb. deli roast beef. That is about $10 here, or less. Where do you come up with $150?

  2. 5 stars
    These were delish – however, not sure if you lay the pastry side by side the long way or on top of each other to make a thicker dough – can you let me know *** ?? I also made these 2 other versions 1 with shaved fat free turkey & Mexican cheese & a fat free ham with cooper cheese YUMMO for all 3 kinds! I also used unsalted butter for the the topping and the onions as we are trying to cut back on the salt & find that the crescent rolls are salted enough; I also made 1/2 batch without the butter topping, still DELISH! Next versions will have a thin layer of horseradish sauce on the beef; a layer of mustard on the ham & a layer of cranberry jam on the turkey … 🙂 endless possibilities!! Great Recipe!!

  3. 5 stars
    i’m calling these the best scrolls to be had!

    i cheated and used a jar of caramelised onion jam but i’m sure it would be better if it was from scratch!

  4. 4 stars
    I did a little variation on this. I spread a thin layer of brown mustard on the dough. Then I layered with the cheese and ham, instead of beef. No onions. They turned out great.
    Now I may try with a shredded mix of Italian cheese, a layer of tomato sauce, and a meat (pepperoni, sausage or meatball). The possibilities are endless. Thanks.

  5. Can these be frozen? My husband and I are empty nesters now so 12 rolls are too much for us. I was thinking make them, freeze half for a meal on another day. Also, I suggest adding some horseradish sauce to these!

  6. 2 stars
    Meh. I had hoped for more from this recipe. It was easy ( and fun) to make but the taste was off..
    My husband didn’t care much for it either. I’m not sure what the off flavor was? Possibly the cheese? Either way, not a fan of this one.

    1. It will taste like the ingredients you add… so if you don’t like the ingredients then you won’t like the final flavor. Hope that helps!

  7. This sounds so good! I make and donate a meal for 60 people for a local organization called Lazarus House once month and will be making this for my August meal. I’m going to do it 5x – how filling are these as a main coarse if served with salad as well? Wondering if I should make 6x or 7x the recipe so people can have more than 1. If served as a main dish with side salad, is there an easy vegetable side you’d recommend for the flavor profile?

  8. Ready made cresent dough is not available in our country. Any substitution for it?
    Thanks and Im a fan from the Philippines ☺️

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