- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large flour tortillas
- Fresh parsley for garnish (optional)
Equipment Needed
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Plastic wrap or foil
- Sharp knife
- Wooden spoon
Step-by-Step Instructions
When I start making these roll-ups, I often heat a large skillet over medium heat to get it warm before adding the ingredients. I gently toss in the thinly sliced roast beef, watching it sizzle and soak up the flavors of the Worcestershire sauce and spices. It’s truly one of my favorite moments, smelling that beef caramelize and soak up the broth. After about 5 minutes, I add the beef broth, allowing everything to simmer and meld together. The sound of bubbling broth is music to my ears, and the flavors deepen beautifully.
Next, I prepare my tortillas on a clean surface. I like to lay out each tortilla and sprinkle a generous layer of provolone and cheddar cheese onto each one. When everything is ready, I carefully spoon some of the beef mixture onto the cheese-covered tortillas. It helps to do this an even amount, so I’ve learned to keep my eye on dividing it just right. Once I’ve added the beef, I roll the tortillas up tightly, ensuring they’re filled and neatly wrapped. Sometimes, I even use plastic wrap to keep them secure during cooking.
With the roll-ups now formed, I return to my skillet, where the remaining juices continue to simmer away. I place the roll-ups seam side down in the skillet, letting each side get golden brown and crispy for about 2-3 minutes. Here’s a tip: Don’t be tempted to flip them too soon, or you’ll risk losing that crispy texture. After a few minutes on each side, I know they’re ready when I see them turn a beautiful golden color. There’s nothing quite like that crispiness—it’s heavenly! (See the next page below to continue…)