Introduction & Ingredients
The Ultimate Handheld Comfort Food
Traditional French Dip sandwiches can be messy to serve at parties. This biscuit version solves that problem by sealing savory roast beef and melted Provolone inside layers of buttery dough. Each square is baked until the cheese creates a crispy, golden crust on top, then garnished with fresh parsley for a burst of color.
Ingredients List
- The Dough: 2 cans (16 oz each) refrigerated flaky layers biscuits or 1 sheet of puff pastry.
- The Filling:
- 1 lb deli-sliced roast beef, shredded or chopped.
- 8 slices Provolone or Swiss cheese.
- 1/2 cup caramelized onions (optional).
- The Topping:
- 1 cup shredded white cheddar or mozzarella cheese.
- 2 tbsp melted butter.
- 1/2 tsp garlic powder.
- 2 tbsp fresh parsley, finely chopped.
- The Au Jus (For Dipping):
- 1 can (14 oz) beef consommé or beef broth.
- 1 tsp Worcestershire sauce.
- 1/2 tsp dried thyme.
Step-by-Step Instructions
1. Preparation
Preheat your oven to 375°F (190°C). Grease a large rimmed baking sheet or line it with parchment paper to prevent the cheese from sticking.
2. Assemble the Base
Separate the biscuits and press them into flat squares, or lay out your pastry sheet. If using biscuits, place half of the flattened dough rounds onto the baking sheet, spaced evenly apart.
3. Layer the Savory Filling
Place a portion of roast beef and a piece of Provolone cheese onto each dough base. If you are using caramelized onions, add a small spoonful on top of the beef.
4. Seal and Top
Place the remaining dough squares over the filling, pinching the edges firmly to seal the sandwich. Brush the tops with melted butter mixed with garlic powder. Generously sprinkle the shredded cheese over each biscuit square.
5. The Golden Bake
Bake for 15–18 minutes. You are looking for a deep golden-brown color on the dough and a bubbly, slightly browned cheese crust on the surface.
The Au Jus & Serving Tips
Making the Perfect Dipping Sauce
While the biscuits are in the oven, combine the beef consommé, Worcestershire sauce, and thyme in a small saucepan. Simmer over medium heat for 5–10 minutes to concentrate the flavors. Serve the hot au jus in individual small ramekins for easy dipping.
Final Garnishing
Once the biscuits are removed from the oven, immediately sprinkle them with fresh chopped parsley. The heat from the cheese will help the herbs stick and release their aroma.
Expert Tips for Success
- Avoid Soggy Bottoms: Ensure your roast beef is patted dry with a paper towel before placing it on the dough to prevent excess moisture from leaking out.
- Cheese Choice: Using a high-moisture cheese like mozzarella on top helps achieve that beautiful, stretchy crust seen in the images.
- Uniformity: Try to keep the biscuit squares roughly the same size so they bake at the same rate.
Variations & Storage
Creative Variations
- The Philly Style: Swap the roast beef for steak strips and add sautéed green peppers and onions inside the biscuit.
- Spicy Dip: Add a teaspoon of horseradish cream to the beef layer for a zesty, sinus-clearing kick.
- Everything Topping: Before baking, sprinkle “everything bagel seasoning” over the cheese for extra texture and saltiness.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: To keep the “biscuit” texture flaky, reheat in an oven or air fryer at 350°F for 5 minutes. Avoid the microwave, as it can make the dough chewy.
- Freezing: You can freeze the assembled, unbaked biscuits for up to a month. Bake directly from frozen, adding 5–7 minutes to the total cooking time.