Description
Delicious French Dip Biscuits featuring flaky biscuit dough stuffed with savory roast beef and melted provolone cheese, baked to golden perfection, served with a flavorful homemade au jus for dipping. Perfect as a hearty appetizer or party snack.
Ingredients
Scale
Biscuit Sandwiches
- 1 can (16.3 oz) refrigerated biscuit dough
- 8 slices deli roast beef
- 4 slices provolone cheese, halved
- 1 tablespoon unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Au Jus
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the biscuits.
- Prepare Biscuit Dough: Separate the biscuit dough from the can and flatten each piece slightly to make space for fillings.
- Assemble Biscuits: Place half a slice of provolone cheese and a slice of roast beef on each flattened dough round. Fold the dough over the filling and pinch the edges securely to seal the biscuit.
- Arrange and Brush: Place the filled biscuits seam-side down on a parchment-lined baking sheet. Mix melted butter with garlic powder and dried parsley, then brush the tops of the biscuits generously with this mixture.
- Bake: Bake the biscuits in the preheated oven for 15–18 minutes or until they turn golden brown and puffed up.
- Make Au Jus: While the biscuits bake, combine beef broth, Worcestershire sauce, onion powder, salt, and pepper in a small saucepan. Simmer over medium heat for 5–7 minutes to develop a savory dipping sauce.
- Serve: Remove biscuits from the oven and serve warm with the warm au jus on the side for dipping to enjoy the perfect French dip experience.
Notes
- For extra flavor, briefly toast the roast beef slices before assembling the biscuits.
- You can substitute provolone cheese with Swiss or mozzarella for a different cheesy taste.
- Ensure to seal the biscuit dough edges well to prevent filling from leaking during baking.
- Serve immediately after baking for the best texture and taste.
