These savory biscuits take all the delicious flavors of a classic French Dip sandwich and transform them into a convenient, pop-able bite. Each biscuit is loaded with tender roast beef, melty provolone cheese, and a hint of onion, all baked until golden brown. They’re served with a rich, flavorful au jus for dipping, making them utterly irresistible.
Yields: 12-16 biscuits
Prep time: 20 minutes
Cook time: 18-22 minutes
Ingredients:
1 lb thinly sliced deli roast beef
6 slices provolone cheese, quartered
1/2 small red onion, very thinly sliced or finely minced
2 (16.3 oz) cans refrigerated biscuit dough (like Pillsbury Grands! Flaky Layers)
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1/2 teaspoon dried parsley (optional, for garnish)
For the Au Jus:
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
Equipment:
Large baking sheet
Parchment paper or silicone baking mat
Small saucepan for au jus
Pastry brush (optional)
Instructions:
Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Assemble the Biscuits:
Open one can of biscuit dough. On a clean surface, flatten each biscuit slightly with your hand or a rolling pin to a diameter of about 3-4 inches.
Lay a quarter slice of provolone cheese in the center of each flattened biscuit.
Top the cheese with a small portion of the thinly sliced roast beef, folding it as needed to fit.
Add a few strands of the thinly sliced or minced red onion over the beef.
Carefully bring the edges of the biscuit dough up and over the filling, pinching them together securely at the top to seal the biscuit. You want to completely enclose the filling. If the dough seems sticky, a little flour on your hands can help.
Repeat with the remaining biscuits from the first can, and then with the second can, until all the dough and filling are used.
Arrange and Bake: Place the sealed biscuits seam-side down on the prepared baking sheet, leaving a little space between each one.
Butter and Season: In a small bowl, combine the melted butter and garlic powder. Brush the tops of each biscuit generously with the garlic butter mixture.
Bake: Bake for 18-22 minutes, or until the biscuits are golden brown on top and cooked through. The cheese inside should be melted and gooey.
Prepare the Au Jus: While the biscuits are baking, prepare the au jus. In a small saucepan, combine the beef broth, Worcestershire sauce, onion powder, and garlic powder. Bring to a simmer over medium heat, then reduce the heat to low and let it gently simmer for 5-7 minutes, allowing the flavors to meld. Taste and adjust salt and pepper as needed.
Serve: Once baked, remove the biscuits from the oven. If desired, sprinkle with a little dried parsley for garnish. Serve immediately with the warm au jus on the side for dipping.
Tips and Variations:
Cheese: Gruyère or Swiss cheese would also be delicious alternatives to provolone.
Onion: If you’re not a fan of raw onion, you can sauté the red onion lightly before adding it to the biscuits.
Spice it Up: Add a pinch of red pepper flakes to the garlic butter for a little kick.
Make Ahead: You can assemble the biscuits up to an hour in advance and keep them covered in the refrigerator before baking. The au jus can also be made ahead and reheated.
Storage: Leftover biscuits can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave. The au jus can also be stored and reheated.
These Baked French Dip Biscuits are a fantastic way to enjoy a classic flavor combination in a fun and easy-to-eat format. They’re perfect for game day, a casual get-together, or just a comforting meal! Enjoy!
