Here’s a savory twist on classic biscuits—flaky buttery biscuits filled with roast beef and provolone, baked until golden, and served with rich au jus for dipping.

Why You’ll Love This Recipe

I love how these biscuits are the perfect handheld comfort food—crispy on the outside, tender inside, and bursting with melty cheese and juicy roast beef. The au jus elevates each bite, making it taste indulgent yet approachable. It’s quick to throw together and makes a great crowd‑pleaser for game days or family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• refrigerated biscuit dough (about 8 to 10 biscuits, depending on size)

• about 1 pound roast beef slices (deli‑style or leftover roast beef)

• approximately 8 slices provolone cheese

• melted butter for brushing biscuits

• 1 cup beef broth or au jus concentrate

• optional: horseradish sauce or Dijon mustard for spreading on biscuits

Directions

1. I preheat the oven according to biscuit package instructions or to 425°F if using homemade.

2. I slice each biscuit in half horizontally.

3. I layer roast beef and a slice of provolone on the bottom half of each biscuit, then top with the biscuit top.

4. I brush the biscuit tops with melted butter for golden color.

5. I bake according to package directions or about 12–15 minutes if homemade, until biscuits are puffed and golden.

6. I heat the beef broth or au jus in a small saucepan until hot and slightly simmering.

7. I serve the baked biscuits warm with the au jus on the side for dipping.

Servings And Timing

• Servings: I typically get 8–10 biscuits, serving about 4–5 people depending on appetite

• Prep time: about 10 minutes

• Cook time: around 12–15 minutes

• Total time: approximately 25 minutes

Variations

• I swap provolone for cheddar, Swiss, or pepper‑jack cheese depending on the flavor I want.

• I sometimes spread a touch of horseradish sauce or Dijon mustard inside the biscuit for a tangy kick.

• I’ve tried using crescent roll dough in place of biscuits for a lighter, flakier texture.

• I occasionally layer in sautéed onions or peppers for extra savoriness.

• For a French onion twist, I add caramelized onion and melted gruyère cheese instead of provolone.

Storage/Reheating

I cool any leftovers briefly then store in an airtight container in the fridge for up to 2 days. To reheat, I wrap biscuits in aluminum foil and warm in a 350°F oven for about 10 minutes to restore crispness. The microwave works in a pinch but softens the biscuit texture. I reheat au jus on the stovetop or in the microwave until steaming gently.

FAQs

Can I Use Homemade Biscuit Dough Instead Of Refrigerated?

Absolutely—I often make my own flaky biscuit dough for a fresher flavor and texture. Baking time may vary slightly depending on size.

Can These Be Made Ahead Of Time?

I’ll assemble them unbaked and store in the fridge for up to a few hours before baking. Then I bake just before serving for best texture.

What Kind Of Roast Beef Works Best?

I use thin‑sliced deli roast beef or leftover sliced roast beef. Either works well, and you can adjust seasoning to your taste.

Can I Freeze These For Later?

Yes—I freeze unbaked assembled biscuits on a baking sheet until firm, then transfer to a freezer bag. I bake from frozen, adding a few extra minutes to the bake time.

Can I Make A Vegetarian Version?

For a meat‑free version, I substitute the roast beef with sliced mushrooms sautéed in garlic and herbs, and use vegetarian cheese and broth. It’s still hearty and delicious.

Conclusion

I absolutely adore these baked French dip biscuits—they’re fun, flavorful, and perfect whenever I want sandwich satisfaction in a warm, handheld package. The tender biscuits, melty cheese, and savory au jus are a combination I always want more of. I hope you enjoy making and sharing them as much as I do!