Preheat the oven to 425°F. If tortillas are stiff, warm them in the microwave for 10-15 seconds wrapped in a damp paper towel to make them pliable.

Lay the 4 tortillas on a counter or work surface. Tear each provolone slice into 4-5 smaller pieces and distribute evenly over each tortilla, leaving about a 1-inch border around edges.

Place the deli roast beef evenly over the cheese (about 2 ounces per tortilla), then sprinkle the French fried onions over the roast beef (about 3 tablespoons per tortilla).

Working with one tortilla at a time, fold both left and right sides inward about 1 inch, then tightly roll from the bottom edge like a burrito. Brush a small amount of olive oil on the final seam edge to seal it closed, and place seam side down on an ungreased baking sheet. Repeat with remaining tortillas.

Brush the remaining olive oil over the tops of all roll ups.

Bake in the preheated oven for 10 minutes until golden brown and crispy. Watch during the last 2 minutes to prevent over-browning.

While the roll ups are baking, combine the beef consommé, water, Worcestershire sauce, soy sauce, onion powder and garlic powder in a medium saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until heated through and aromatic.

Remove roll ups from oven and let rest for 2 minutes. Cut each roll up in half diagonally and serve immediately with warm au jus for dipping.