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Baked French Dip Biscuits

Savory roast beef and melted provolone cheese stuffed inside flaky biscuits, brushed with garlic butter and served with warm au jus for dipping. A perfect 30-minute family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Appetizer, Dinner
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Biscuits & Filling
  • 1 can jumbo refrigerated biscuits (8 count) Grand's style preferred
  • 1 lb deli roast beef thinly sliced
  • 8 slices provolone cheese or Swiss cheese
Garlic Butter Glaze
  • 4 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 0.5 tsp dried parsley
  • 0.5 tsp Worcestershire sauce
Au Jus (Dipping Sauce)
  • 1 packet Au Jus mix prepared according to package
  • 2 cups water for Au Jus mix

Equipment

  • Baking sheet
  • Parchment paper
  • Small Saucepan
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Open the biscuit can and separate the biscuits. Slice each biscuit in half horizontally to create a top and bottom.
  3. Place the bottom halves on the baking sheet. Top each with a slice of cheese (folded to fit) and a generous portion of roast beef.
  4. Place the top halves of the biscuits over the meat and cheese. Pinch the edges slightly to seal.
  5. In a small bowl, mix melted butter, garlic powder, dried parsley, and Worcestershire sauce.
  6. Brush the garlic butter mixture generously over the tops of each biscuit slider.
  7. Bake for 15-20 minutes, or until the biscuits are golden brown and the cheese is melted.
  8. While baking, prepare the Au Jus mix with water in a small saucepan according to package directions. Keep warm.
  9. Remove biscuits from oven, let cool for 5 minutes, and serve warm with the Au Jus for dipping.

Notes

Ensure roast beef isn't too wet to prevent soggy bottoms. You can substitute leftover pot roast for deli meat.