Baked French Dip Biscuits are a savory twist on the classic French dip sandwich, featuring tender biscuits stuffed with juicy roast beef, melted cheese, and a flavorful au jus sauce. Perfect for lunch, dinner, or a game day treat, these Baked French Dip Biscuits are a crowd-pleasing meal that combines convenience and flavor in one easy-to-make dish.
Ingredients
For the Biscuits:
1 can (8 count) refrigerated biscuit dough
1 lb thinly sliced roast beef (deli-style or leftover)
1 cup shredded provolone cheese (or Swiss cheese)
1 tablespoon Dijon mustard (optional)
1 tablespoon olive oil
For the Au Jus Sauce:
1 cup beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
Substitutions
Roast beef: You can substitute with other types of cooked meats, such as deli turkey or chicken, for a different flavor profile.
Cheese: Swiss cheese, cheddar, or mozzarella can be used instead of provolone for different variations.
Biscuits: If you prefer homemade, you can substitute with your favorite biscuit recipe or use crescent roll dough as an alternative.
Beef broth: For a lighter version, use chicken broth instead of beef broth in the au jus sauce.
How to Make Baked French Dip Biscuits
Prepare the biscuits: Preheat your oven to 375°F (190°C). Open the can of refrigerated biscuit dough and separate the biscuits. Use a rolling pin to gently flatten each biscuit into a larger round shape.
Assemble the filling: On each biscuit, spread a small amount of Dijon mustard (if using), then layer with a few slices of roast beef and top with a generous amount of shredded cheese.
Form the biscuits: Carefully fold the sides of the biscuit around the filling, pinching the edges together to seal the biscuits. Place each stuffed biscuit seam-side down on a greased baking sheet.
Brush with olive oil: Lightly brush the top of each biscuit with olive oil to help it brown during baking.
Bake the biscuits: Place the biscuits in the oven and bake for 12-15 minutes, or until golden brown and the cheese is melted inside.
Prepare the au jus sauce: While the biscuits are baking, combine the beef broth, soy sauce, Worcestershire sauce, garlic, thyme, salt, and pepper in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally, for about 5 minutes. Taste and adjust seasoning as needed.
Serve: Remove the biscuits from the oven and serve hot with the au jus sauce for dipping.
Mix-ins
Onions: Sautéed onions can be added inside the biscuit before baking for a classic French dip flavor.
Mushrooms: Add sautéed mushrooms to the filling for an earthy depth of flavor.
Horseradish sauce: Add a touch of horseradish sauce inside the biscuit for a spicy kick.
Recipe Tips
Biscuit dough: For a flakier biscuit, try using a homemade biscuit dough or a higher-quality store-bought version.
Roast beef: Make sure the roast beef is thinly sliced for easy folding and to ensure a tender bite.
Au jus sauce: If you prefer a thicker au jus sauce, you can add a small cornstarch slurry (cornstarch mixed with water) to thicken it while simmering.
Storage
Store leftover Baked French Dip Biscuits in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the biscuits in foil and bake at 350°F (175°C) for 10-15 minutes until warmed through.
Recipe Variations
BBQ French Dip Biscuits: For a smoky twist, drizzle barbecue sauce over the roast beef before sealing the biscuits.
Vegetarian French Dip: Use vegetarian deli slices and a plant-based cheese to create a vegetarian version of this dish.
Mini French Dip Biscuits: Make mini-sized versions by using small biscuit dough or cutting larger biscuits in half to serve as sliders for appetizers or parties.
FAQs
Can I make these ahead of time?
Yes, you can assemble the Baked French Dip Biscuits ahead of time and refrigerate them until you’re ready to bake. Just be sure to add a few extra minutes to the baking time if baking from cold.
Can I freeze Baked French Dip Biscuits?
Yes, you can freeze the assembled but unbaked biscuits for up to 1 month. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Bake directly from the freezer at 375°F (190°C) for 15-18 minutes.
Can I use other types of bread for this recipe?
Yes, you can substitute the biscuit dough with soft dinner rolls or even a hoagie roll for a different take on the French dip. Just make sure to adjust the baking time as needed.
What can I serve with Baked French Dip Biscuits?
These biscuits pair wonderfully with a side of crispy fries, a fresh salad, or some crunchy pickles. You can also serve them with a variety of dipping sauces, like ranch or spicy mustard.
Baked French Dip Biscuits
Equipment
- Baking sheet
- Skillet
- Knife
- Cutting board
- Mixing bowl
Ingredients
- 1 can 8 count refrigerated biscuit dough
- 1 lb cooked beef thinly sliced or shredded
- 1 cup shredded provolone cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the beef until browned and cooked through, about 5–7 minutes. Season with salt, pepper, and garlic powder. Remove from heat and set aside.
- Open the biscuit dough and separate the biscuits. Flatten each biscuit slightly with your hands.
- Spoon a small amount of the cooked beef onto the center of each biscuit, then top with shredded provolone cheese.
- Fold the edges of the biscuits around the filling, pinching the dough to seal the edges.
- Place the filled biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.
- While the biscuits bake, heat the beef broth in a small saucepan until warmed. Stir in a dash of Worcestershire sauce for added flavor.
- Serve the baked French dip biscuits with the warm au jus for dipping.
Notes
- You can substitute the beef with shredded roast beef or deli meat for quicker prep.
- If you don’t have provolone, mozzarella or Swiss cheese also work well.
- Serve with a side of crispy fries or a light salad for a complete meal.
