Baked French Dip Biscuits
Need an easy dinner recipe? 🥩 These Baked French Dip Biscuits are the ultimate shortcut meal! Made with refrigerated canned biscuits (like Grands), tender roast beef, and melted provolone cheese. Topped with savory garlic butter. Serve with Au Jus for dipping. It’s a fun twist on the classic sandwich that kids love. Ready in under 30 minutes!
Ingredients
For the biscuits
- 1 16.3-ounce can large refrigerated biscuits (8-count)
- 10 to 12 ounces deli roast beef thin sliced
- 8 slices provolone cheese or 1½ cups shredded provolone
- 2 tablespoons mayonnaise optional
- 1 teaspoon Dijon mustard optional
For the au jus
- 2 cups beef broth
- 1 au jus gravy mix packet
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the buttery topping
- 4 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- pinch of salt optional
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or spray lightly with nonstick spray.
- In a small saucepan over medium heat, whisk together beef broth and au jus mix. Add Worcestershire sauce, garlic powder, and black pepper. Simmer 3 to 5 minutes, then reduce heat to low.
- If using, stir mayonnaise and Dijon together. Set aside.
- Separate biscuits and flatten each into a 4-inch circle.
- Add a small smear of mayo-mustard (optional), then roast beef, then cheese. Keep the filling centered.
- Wrap dough around filling and pinch seams tightly. Place seam-side down on the baking sheet.
- Stir melted butter with garlic powder, onion powder, parsley, and salt (optional). Brush tops generously.
- Bake 13 to 17 minutes until golden brown and cooked through.
- Rest 5 minutes. Serve warm with au jus for dipping.
Notes
Don’t overfill the biscuits or they may split while baking.
Low-sodium broth helps control salt levels, especially if your roast beef is already salty.
Reheat leftovers in the oven for the best texture.