Description
These French Dip Biscuits offer a delicious twist on the classic sandwich by combining tender roast beef and melted provolone cheese stuffed inside flaky refrigerated biscuit dough. Baked to golden perfection and served with savory au jus dipping sauce, they make a perfect appetizer or easy meal.
Ingredients
Scale
Biscuits
- 1 can (16.3 oz) refrigerated biscuits (8 biscuits)
- 1/2 lb deli roast beef, thinly sliced
- 8 slices provolone cheese
- 1 tablespoon unsalted butter, melted
- 1 teaspoon garlic powder (optional)
- Fresh parsley for garnish (optional)
Au Jus
- 1 packet au jus gravy mix
- 1 cup water
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Au Jus: In a small saucepan, whisk together the au jus gravy mix and 1 cup of water over medium heat until the sauce thickens, then keep warm for serving.
- Assemble the Biscuits: Place 1-2 slices of roast beef and one slice of provolone cheese in the center of each biscuit round. Fold the biscuit dough edges over the filling to form sealed balls or bundles.
- Arrange on Baking Sheet: Place each stuffed biscuit seam-side down on the prepared baking sheet, ensuring they are evenly spaced.
- Add Flavor and Bake: Brush the tops of the biscuits with melted butter, then sprinkle with garlic powder if using. Bake in the preheated oven for 12-15 minutes until the biscuits turn golden brown and are cooked through.
- Serve with Au Jus: After baking, garnish with fresh parsley if desired. Serve the warm biscuits alongside the prepared au jus for dipping.
Notes
- You can substitute provolone cheese with mozzarella or Swiss for a different flavor.
- For extra garlic flavor, add minced garlic to the melted butter before brushing on biscuits.
- Leftover biscuits can be reheated in the oven to maintain crispness.
- If you prefer, use homemade au jus gravy instead of the packet mix for a fresher taste.
- Serve immediately for the best texture and flavor.
