I don't usually think of making french dip at home and what I liked here was using deli roast beef and making the simple au jus instead of a big roast and the au jus with the pan drippings. I bought the horseradish sauce in the deli area at Vons but if you can't find it easily, I think a spicy mustard would be a good substitution. You could also use a thinly sliced swiss cheese instead of provolone. My husband's only critique was that the Pillsbury Crescent dough is a bit sweet and that something like phyllo or pie dough might be better. I'll post an update if I give that a try.
Mini French Dip Crescents with Easy Au Jus (8 servings)
(recipe from Mama Loves Food blog)
2 T olive oil
1/2 red onion, diced
1 tsp minced garlic
2.5 cups beef broth
1 T worcestershire sauce
freshly ground pepper
2 packages crescent rolls (8 count)
1 lb deli roast beef, thinly sliced
1/2 lb deli provolone cheese, thinly sliced
Start by making the au jus - saute the red onion in olive oil until soft and slightly browned. Add the garlic cloves and saute another minute more. Pour a little bit of beef broth (1/4 cup or so) in the pan and deglaze. Add the rest of the beef broth, the worcestershire sauce, and a couple grinds of pepper and bring to a boil. Simmer for 30 minutes. Strain and return to the pan. I left it off the heat while I baked the crescents and then heated it back up to serve. You could also make it ahead and refrigerate it until you're ready to heat and serve. I used the little dishes that are for soy sauce when we have sushi to serve the au jus on the side.
To make the crescents, unroll the crescents on a large lined cookie sheet (silpat, foil or parchment paper). Spread 1-2 tsp. or horseradish on each crescent and lay one slice of roast beef and a half slice of provolone on top of the crescent. Roll the crescents starting with the wide end and ending at the narrow end.
Bake at 375 degrees for 11-13 minutes, until crescents are lightly browned and cheese is melty. Serve warm with au jus. (makes 16 total).