Description

How to make savory Baked French Dip Biscuits with tender roast beef, melty provolone cheese, and flaky biscuits that your family will absolutely love.

Ingredients

Scale

Biscuit & Core Fillings:
2 (16.3 oz) cans refrigerated flaky biscuits
1 lb thinly sliced deli roast beef
8–12 slices provolone cheese
1/4 cup unsalted butter, melted
1 small yellow onion, thinly sliced
Au Jus Base & Flavor:
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
Seasonings:
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Finishing:
2 tablespoons fresh parsley, chopped

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Instructions

Sauté Aromatics: Sauté onion until softened. Add garlic and cook until fragrant. Whisk in flour to create a roux, cooking for a minute to remove raw flour taste. This builds the flavorful base for your Baked French Dip Biscuits.
Simmer Au Jus: Pour in beef broth, Worcestershire, Dijon, thyme, salt, and pepper. Bring to a simmer, stirring until the sauce thickens slightly. This creates a rich dipping au jus for your delicious Baked French Dip Biscuits.
Assemble Biscuits: Flatten each biscuit. Top half with roast beef and a slice of provolone, then fold over the other half. Arrange them snugly in a baking dish. This makes sure every Baked French Dip Biscuit is perfectly filled.
Bake Biscuits: Brush the tops of the assembled biscuits with melted butter. Bake at 375°F (190°C) for 18-22 minutes, until golden brown and the cheese is melted and bubbly. Ensure they are cooked through.
Finish Au Jus: While biscuits bake, keep the au jus warm. Once biscuits are out of the oven, garnish them generously with fresh chopped parsley. This adds a pop of color and freshness to your Baked French Dip Biscuits.
Serve Warm: Serve the warm Baked French Dip Biscuits immediately with the savory au jus on the side for dipping. Your family will love these comforting, cheesy, and beefy treats!

Notes

Don’t overbake biscuits; pull them when golden to avoid dryness. Pinch edges firmly to prevent cheese escape.

Store cooled biscuits in an airtight container in the fridge for 3-4 days. Keep au jus separate.

Swiss or mozzarella are good provolone substitutes, but provolone offers the classic French Dip taste.

Serve warm immediately with savory au jus for dipping. A crisp green salad makes a great pairing.

Prepare the au jus up to two days ahead. Assemble biscuits just before baking for best texture.

**Allergy Information:** Dairy, Gluten, Soy