These warm, handheld sandwiches combine flaky biscuit dough, melty provolone and tender roast beef with a savory cup of beef broth for dunking — everything a weeknight family dinner or casual weekend brunch needs. They come together fast with a single can of refrigerated biscuits, and the dipping broth gives the same satisfying, savory punch as a classic French dip — without fussing with slow-cooked roast or carving.
Why you’ll love this dish
Quick, comforting, and kid-friendly, these Baked French Dip Biscuits deliver big flavor from pantry staples. You get melty cheese, savory roast beef, and a dunkable jus in under 30 minutes of hands-on time. It’s ideal when you want something special but don’t have hours to spend in the kitchen — think busy weeknights, casual game-day spreads, or a low-effort holiday appetizer.
“We served these at a family brunch and everyone lined up for seconds — easy to hold, even easier to eat.”
Besides being fast and crowd-pleasing, these biscuits are versatile: swap the cheese or add caramelized onions for depth. If you want a complementary spread, try pairing lighter starters like a herb dip or something seasonal such as this pumpkin whipped feta dip for a contrast in texture and flavor.
How this recipe comes together
Start by separating and flattening the refrigerated biscuits. Layer each with a slice of roast beef and provolone, then seal the edges to create little stuffed rolls. A seasoned butter wash (Worcestershire, garlic, onion, thyme, rosemary) brushed on top ensures golden, aromatic tops while the filling steams inside. Bake until puffed and deep golden brown, and serve with warmed beef broth on the side for dipping — the broth is what elevates these from stuffed biscuits to true French-dip-inspired morsels.
What you’ll need
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 8 slices deli roast beef (use thin, high-quality roast beef for best texture)
- 8 slices provolone cheese (or Swiss for nuttier flavor)
- 1/4 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth (low-sodium if you want more control over salt)
Substitutions/notes: If you prefer whole-wheat or gluten-free options, use a gluten-free biscuit dough brand. For a richer dip, stir a splash of red wine into the beef broth or try a mushroom jus like this red wine and mushroom jus for an elevated adult version.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish and set aside.
- Open the biscuit can and separate into 8 biscuits. Gently flatten each biscuit into a 3–4 inch round with your fingertips.
- Place one slice of roast beef and one slice of provolone on each round. Fold edges up and pinch firmly to seal into a ball; place seam-side down in the prepared dish. Space them so they just touch for pull-apart biscuits.
- In a small bowl, whisk melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Brush the mixture generously over each biscuit top — the butter ensures golden color and infuses the biscuits with savory aromas.
- Bake 20–25 minutes, or until the biscuits are puffed and deep golden brown on top. Use visual cues — if the tops are very pale, give them a few more minutes; if edges brown too fast, tent loosely with foil.
- While baking, warm the beef broth in a small saucepan over medium heat until hot but not boiling. Keep it warm; a gentle simmer is enough.
- Remove biscuits from oven and let sit 2–3 minutes. Serve warm with the heated beef broth on the side for dipping.
How to serve Baked French Dip Biscuits Recipe: A Comforting, Family-Friendly Meal
Serve these hot and slightly torn so guests can dip into the broth. They’re excellent plated with crisp, bright sides: a simple green salad with vinaigrette, roasted Brussels sprouts, or crunchy coleslaw to cut the richness. For a more indulgent platter, add garlic-parmesan fries or sauteed mushrooms. If you want a show-stopping pairing, offer a red-wine mushroom jus for dipping instead of plain broth to deepen the umami — it’s a great adult-friendly upgrade.
Storage and reheating tips
- Refrigeration: Cool to room temperature (no more than 2 hours out), then refrigerate in an airtight container for 3–4 days.
- Freezing: Place individually wrapped biscuits in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat at 350°F (175°C) for 8–12 minutes until warmed through and the exterior crisps back up. Microwave can be used (30–60 seconds) for speed, but the biscuit will lose flakiness. Reheat broth gently on the stovetop over low heat; avoid boiling to prevent evaporation and overly salty intensity.
- Safety: Because these contain deli meat, follow the 2-hour rule for perishable foods and consume refrigerated leftovers within 3–4 days.
Helpful cooking tips
- Seal tightly: Pinch the dough seams well so the filling doesn’t leak during baking. A little water on the edges helps them stick.
- Even melting: Use thin slices of provolone to ensure the cheese melts quickly without overbaking the biscuit.
- Butter aroma: Brush two coats of butter (one before baking, a second immediately after coming out of the oven) for extra shine and flavor.
- Avoid soggy bottoms: If your baking dish conducts heat poorly, place biscuits on a rimmed baking sheet lined with parchment to encourage even browning.
- Broth temperature: Keep the beef broth hot but not boiling; too-hot broth can scald and won’t feel comforting for dipping.
Creative twists
- Cheese swaps: Try Swiss, sharp cheddar, or pepper jack for different flavor profiles.
- Veg-forward option: Replace roast beef with thinly sliced mushrooms and caramelized onions for a vegetarian take; pair with mushroom jus for extra depth.
- Spicy kick: Add a thin smear of horseradish sauce or Dijon under the cheese for heat.
- Mini-appetizers: Use smaller biscuit dough or cut larger dough into 12 pieces to make party-sized bites.
- Make-ahead: Assemble sealed biscuits, cover, and refrigerate up to 12 hours before baking; brush with butter right before popping in the oven.
Common questions
Q: Can I use homemade biscuit dough instead of canned?
A: Yes — homemade biscuit dough works beautifully. Aim for a tender, slightly elastic dough that holds fillings without splitting. Keep portions about the size of the canned biscuit for consistent baking times.
Q: Is the beef broth necessary?
A: The dipping broth is a key part of the French-dip experience — it’s what makes the sandwich moist and savory. If you don’t want broth, you can serve with a creamy horseradish sauce or au jus substitute, but expect a different flavor profile.
Q: Can I assemble these ahead and freeze?
A: Yes. Assemble and freeze the sealed, unbaked biscuits on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time and tenting if tops brown too fast.
Q: How do I prevent the biscuit bottoms from getting soggy from the meat?
A: Use thinly sliced roast beef and blot any excess moisture before placing it on the dough. Baking on a well-preheated dish or sheet can also help set the bottom quickly and reduce sogginess.
Q: Any tips for making these less salty?
A: Choose low-sodium beef broth and reduced-sodium deli roast beef, and taste the butter mixture before brushing; you can reduce or omit added salt if needed.
Enjoy these easy, comforting Baked French Dip Biscuits — they’re a fast route to cozy meals that please both kids and adults, with simple swaps to fit almost any diet or occasion.
Baked French Dip Biscuits
Ingredients
For the Biscuits
- 1 can 16.3 oz refrigerated biscuit dough (8 biscuits)
- 8 slices deli roast beef Use thin, high-quality roast beef for best texture.
- 8 slices provolone cheese Swiss can be used for a nuttier flavor.
- 1/4 cup butter, melted
For the Seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Dipping Broth
- 1 cup beef broth Low-sodium if you want more control over salt.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish and set aside.
- Open the biscuit can and separate into 8 biscuits. Gently flatten each biscuit into a 3–4 inch round with your fingertips.
- Place one slice of roast beef and one slice of provolone on each round. Fold edges up and pinch firmly to seal into a ball; place seam-side down in the prepared dish. Space them so they just touch for pull-apart biscuits.
- In a small bowl, whisk melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Brush the mixture generously over each biscuit top.
Baking
- Bake for 20–25 minutes, or until the biscuits are puffed and deep golden brown on top. Use visual cues — if the tops are very pale, give them a few more minutes; if edges brown too fast, tent loosely with foil.
Serving
- While baking, warm the beef broth in a small saucepan over medium heat until hot but not boiling. Keep it warm.
- Remove biscuits from oven and let sit for 2-3 minutes. Serve warm with the heated beef broth on the side for dipping.