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Preheat oven to 375°F then line to sheet pans with parchment paper and set them aside.
Chop the slices roast beef and provolone cheese into half inch to one inch pieces.
In a large mixing bowl combine the chopped roast beef and provolone cheese with the cream cheese, ½ tablespoon of the onion soup mix with an electric hand mixer until combined.
Using one can of 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 roll. Roll the dough 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.
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.