Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.

Lay one tortilla flat on your work surface. Place 2 slices of provolone cheese on one half, then layer about 3 ounces of roast beef on top, followed by a generous handful of French fried onions. Lightly brush the inside edge of the tortilla with olive oil.

Starting from the filled side, roll the tortilla up tightly, tucking in the sides as you go. Press the oiled edge firmly to seal, then place seam-side down on your prepared baking sheet. Repeat with the remaining tortillas.

Brush the tops and sides of each roll lightly with the remaining olive oil. Bake for 8 to 10 minutes, rotating the pan halfway through, until the tortillas are golden brown and the cheese is bubbling at the edges.

While the roll-ups bake, combine beef consommé, water, Worcestershire sauce, soy sauce, onion powder, and garlic powder in a small saucepan. Heat over medium heat, whisking occasionally, and bring to a gentle simmer for 3 to 4 minutes until fragrant and well blended.

Let the baked roll-ups rest for 2 minutes on a wire rack, then cut each roll into halves or thirds. Arrange on a platter and serve immediately with the warm au jus for dipping.