Preheat the oven to 375°F. Line two sheet trays with parchment paper and set aside.
In a large bowl with an electric hand mixer, mix together the roast beef, cream cheese, provolone, and ½ tablespoon of the onion soup and mix until combined.
Using one crescent dough at a time, unroll the dough and separate it into triangles.
Cut the triangles in half, so they form two long triangles.
Add 1 heaping teaspoon of the filling onto the bottom, wider part of the crescent roll.
Roll the dough starting with the widest part over the filling to form a crescent. Place it on the prepared sheet tray.
Repeat with the remaining filling and dough, placing them not touching on the sheet trays.
In a small bowl, whisk together the melted butter and remaining onion soup mix.
Brush the butter mixture all over the exposed crescent dough.
Bake for 11-13 minutes until golden brown.
While the puffs are baking, prepare the au jus gravy mix per the directions on the back of the package with the water.
Garnish the puffs with fresh parsley if desired and serve immediately.
Notes
These can be made larger by not cutting the crescents into smaller triangles.
Easily double this recipe to make more for guests.