Delicious French Dip Biscuits

Get ready for Baked French Dip Biscuits that put all the best parts of the classic sandwich right in your hand. Imagine buttery biscuits stuffed with juicy roast beef and oozing provolone—all made better by a warm dip of rich, salty au jus. It's homey and inventive at the same time.

I whipped up these biscuit sandwiches for a Sunday football crowd. Folks ate them before anything else even got touched. Now my friends and family beg for them every time there's a get-together.

Tasty Ingredients

• Deli roast beef brings all that savory goodness without much fuss
• Refrigerated biscuit dough creates a soft, puffy shell and goes golden and crisp in the oven
• Worcestershire sauce deepens the beefy bite and amps up the flavor
• Melted butter makes for a glossy, toasty top while spreading all that seasoning around
• Beef broth is what you'll want for dunking, turning out a flavorful au jus
• Dried herbs like rosemary or thyme mix classic French dip notes into your butter
• Garlic and onion powders add a punchy, savory base without overpowering
• Provolone cheese melts smooth and mild, just what you need next to that beef

Easy Directions

Get the Au Jus Going

While the biscuits are baking away, gently heat beef broth in a little saucepan. Keep it just barely simmering so it's nice and hot for dipping.

Bake the Biscuits

Put the seam-side-down biscuits into your prepped pan. Let them bake for 20–25 minutes until they're nice and golden brown.

Brush with Butter and Seasonings

Slather each stuffed biscuit with your herb butter. Set them into the dish with the seams facing down for best results.

Make the Herb Butter

Stir melted butter, Worcestershire, your dried herbs, and all the spices together until it's all mixed up and fragrant.

Stuff 'Em Up

Drop a slice of roast beef and provolone onto every flattened biscuit. Bring the edges together and pinch them closed real well so nothing leaks out in the oven.

Prep the Biscuits

Separate the premade biscuit dough and gently press each one flat. Stay gentle, so they don't get too thin or break.

Preheat and Ready the Pan

Crank your oven to 350°F and grease up your baking dish. This helps things bake evenly and gets your biscuits that perfect crust.

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Worcestershire is my little flavor secret. My grandma swore by it for all her beefy dishes, and now I do the same. A splash of it does wonders—people always ask what's in there and can't believe how good it tastes.

Plan Ahead

You can get these set up the night before. Stuff and seal your biscuits, then wrap 'em tight and stash in the fridge. When you’re ready to cook, brush on the seasoned butter and bake—just tack on 5 extra minutes because they’ll be cold to start.

How to Serve

I like to plate these up with a crisp green salad tossed in vinaigrette to lighten things up. Want to make it more filling? Add roasted veggies like broccoli or Brussels sprouts—they're awesome for soaking up any leftover au jus.

Switch Things Up

Try swapping in different cheeses like Swiss or pepper jack for a surprising twist. Got extra steak, pot roast, or even turkey? Those all work! If you don’t eat meat, sauté up some mushrooms and onions as a tasty filling instead.

How to Store

Leftover biscuits keep in the fridge up to 3 days if you pop them in an airtight container. Store the extra au jus separately. The best way to reheat is 10 minutes in a 325°F oven. The microwave works, but just know the biscuit might get a bit soft.

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Common Queries

→ What can I do to keep the fillings sealed?

Press and seal the dough edges tightly after folding, making sure nothing leaks out. Place them baking-side down to lock in the fillings better while cooking.

→ Are there other cheeses I can try?

Of course! Swap out provolone for Swiss, cheddar, or even mozzarella, depending on your taste preferences.

→ How should I serve them once baked?

Warm is best! Pair them with hot au jus for dipping. Add greens or roasted veggies on the side to make it a full meal.

→ Is it possible to prep them beforehand?

Yes, you can prep and refrigerate them up to 24 hours early. Just remember to brush the butter mix over them right before baking for the best finish.

→ What other dough options do I have if I skip canned biscuits?

Homemade biscuit dough or puff pastry works just as well. If using puff pastry, watch the cooking time and adjust as needed.

→ Can I tweak the flavors in the butter topping?

By all means! Mix in herbs like parsley or spices like paprika for an extra kick in the buttery glaze.