- 1 tablespoon canola oil
- 1 tablespoon butter
- 1/4 medium onion, diced
- 2 garlic cloves, diced
- 2 teaspoons all purpose flour
- 8 oz. beef broth
- 3 tablespoons sour cream
- 1/4 teaspoon horseradish sauce
- 1/4 teaspoon paprika
- 6 large tortillas or wraps
- 8 thin slices provolone cheese
- 1 lb. deli roast beef, thinly sliced
- Salt and Pepper, to taste
Preheat oven to 350 degrees.
In a medium stock pan up to medium heat, sauté the onions and garlic with salt and pepper until softened; 5-7 minutes. Add flour to coat onion and garlic. Slowly add the broth while constantly whisking. Once thickened, add sour cream, horseradish sauce and paprika. Keep warm. (Note: add additional broth, if needed, to thin out.)
On two baking sheets, place two pieces of the cheese over each tortilla or wrap. Bake in the oven for 3-4 minutes or until cheese is melted. Divide the roast beef on each tortilla or wrap. Roll each one up; cut in half. Serve with the Creamy Au Jus for dipping.
Sponsor: Dan’s Market
