Baked French Dip Biscuits
These Baked French Dip Biscuits are a cozy, kid-friendly twist on the classic French dip sandwich, featuring gooey provolone and tender roast beef wrapped in flaky biscuit dough.
Ingredients
Biscuit Filling
- 1 can 16.3 oz refrigerated biscuit dough (8 biscuits)
- 8 slices deli roast beef Can use leftover roast beef or thinly sliced steak.
- 8 slices provolone cheese Can substitute with Swiss or mozzarella.
Butter Glaze
- 1/4 cup butter, melted For brushing on top.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Dipping Sauce
- 1 cup beef broth For dipping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 or similarly sized baking dish and set aside.
- Separate the refrigerated biscuit dough into 8 pieces. Gently flatten each biscuit into a 3–4 inch circle with your hands.
- Place one slice of roast beef and one slice of provolone on each flattened biscuit, centering the meat.
- Fold the biscuit edges up and over the filling. Pinch and seal tightly to avoid leaks.
- Arrange each filled biscuit seam-side down in the prepared baking dish, leaving a little space between them.
Baking
- In a small bowl, mix melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Generously brush the tops of each biscuit with the butter mixture.
- Bake for 20–25 minutes, until the biscuits are golden brown and the centers are cooked.
Serving
- While baking, heat the beef broth in a small saucepan over medium heat until warm but not boiling.
- Serve the biscuits hot with warm beef broth on the side for dipping.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to maintain crispness.