If you love the comforting layers of a classic French dip sandwich but want to shake things up, this French Dip Stuffed Biscuits Recipe is pure magic. Imagine tender roast beef and provolone cheese tucked inside flaky, golden biscuits, accompanied by a rich, savory au jus for dipping. It’s warm, hearty, and effortlessly impressive, making it one of those dishes you’ll find yourself craving again and again. This recipe takes the best flavors of the French dip and turns them into handheld pockets of joy that are perfect for snacks, dinners, or even a cozy gathering with friends. Let’s dive into making this deliciously addictive treat that’s sure to become a new favorite.
Ingredients You’ll Need
Gathering these simple yet flavorful ingredients is the first step toward creating a dish full of taste, texture, and color. Each component plays a vital role, contributing richness, savoriness, and that irresistible soft flakiness you want in every bite.
- Refrigerated biscuit dough (8 biscuits): Provides a buttery, flaky exterior that wraps all the delicious fillings perfectly.
- Roast beef, thinly sliced (1 lb): The star protein, tender and savory with just the right amount of juiciness.
- Provolone cheese, sliced (4 oz): Melts beautifully inside the biscuit, adding creamy sharpness.
- Onion, thinly sliced (1/2 medium): Caramelized to add sweetness and depth.
- Olive oil (1 tbsp): For sautéing the onions and bringing everything together.
- Garlic powder (1 tsp + 1/4 tsp): A subtle garlic punch for both the filling and dipping sauce.
- Dried thyme (1 tsp): Adds a fragrant herbaceous note.
- Worcestershire sauce (2 tsp total): Enhances the savory umami factor, balancing the flavors perfectly.
- Salt and black pepper (to taste): Essential to season everything just right.
- Beef broth (2 cups): The base for the flavorful au jus dipping sauce.
- Soy sauce (1 tbsp): Adds richness and a subtle salty depth to the au jus.
How to Make French Dip Stuffed Biscuits Recipe
Step 1: Prepare Your Workspace and Ingredients
Start by preheating your oven to 375°F (190°C) and greasing your baking sheet or lining it with parchment paper. Having your sliced roast beef, cheese, and onions ready will make the assembly smooth and speedy.
Step 2: Caramelize Onions
Heat olive oil in a skillet over medium heat and add the thinly sliced onions. Cook them gently for about 5-7 minutes until they soften and develop beautiful caramelized edges. This brings out their natural sweetness and adds a wonderful depth to your filling.
Step 3: Warm the Roast Beef with Seasonings
Next, toss in the thinly sliced roast beef to warm through for 2-3 minutes. Stir in the Worcestershire sauce, garlic powder, thyme, salt, and black pepper, letting these flavors mingle. This step flavors the meat subtly but meaningfully.
Step 4: Prepare the Biscuit Dough
Open your refrigerated biscuit dough and separate each biscuit. Flatten each one gently into a disk using your fingers or a rolling pin, creating a perfect canvas for the stuffing.
Step 5: Assemble the Stuffed Biscuits
Place a slice of provolone cheese on each biscuit disk. Spoon a generous amount of the beef and onion mixture on top. Then fold the biscuit dough over to encase the filling, pinching the edges tight so nothing escapes during baking.
Step 6: Bake to Golden Perfection
Lay each stuffed biscuit seam-side down on your prepared baking sheet. Pop them into the oven and bake for 12-15 minutes, or until they puff up nice and golden brown. The aroma filling your kitchen will be irresistible at this point!
Step 7: Make the Au Jus
While the biscuits bake, combine beef broth, soy sauce, Worcestershire sauce, and garlic powder in a small saucepan. Simmer gently for about 5 minutes to marry the flavors, then season with salt and pepper to your liking. This dipping sauce is what makes the French Dip Stuffed Biscuits Recipe truly shine.
Step 8: Serve and Enjoy
Remove the biscuits from the oven and serve them warm alongside generous bowls of the savory au jus. Dip, bite, and savor the perfect balance of flaky, meaty, and melty sensations.
How to Serve French Dip Stuffed Biscuits Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the biscuits add a bright touch that complements the rich filling. Consider a light brush of melted butter on top of biscuits right after baking for an extra glossy finish.
Side Dishes
Pair these stuffed biscuits with crispy fries, a crisp green salad, or even roasted veggies to balance the hearty richness. A tangy coleslaw or pickled vegetables gives that lovely freshness to every bite.
Creative Ways to Present
Serve these French Dip Stuffed Biscuits Recipe bites as individual appetizers at a party with mini au jus cups for dipping. Alternatively, slice them in half to reveal the melty inside for a charming presentation that invites friends and family to dig in.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed biscuits in an airtight container and refrigerate for up to three days. They maintain their flavor well and are just as satisfying when warmed up again.
Freezing
To freeze for longer storage, arrange the biscuits on a baking sheet seam-side down and flash freeze until firm. Then transfer them to a freezer-safe bag or container for up to two months. Thaw before reheating for best texture.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes. This helps retain the biscuit’s flakiness and reheats the filling evenly without drying out.
FAQs
Can I use homemade biscuit dough instead of canned?
Absolutely! Homemade biscuit dough works wonderfully and adds a lovely personal touch. Just be sure it’s not too thick so it can fold easily around the filling.
What type of roast beef is best for this recipe?
Thinly sliced deli-style roast beef works great for convenience, but leftover roast beef from the deli or home-cooked pot roast sliced thinly also delivers excellent flavor and tenderness.
Can I make this recipe vegetarian?
For a vegetarian version, swap the roast beef for sautéed mushrooms or a plant-based beef alternative. Use vegetable broth for the au jus to keep that rich dipping experience.
Is there a way to make the biscuits gluten-free?
Yes, you can use gluten-free biscuit dough found in some stores or make your own with gluten-free flour blends. Keep an eye on baking times as gluten-free dough can behave a bit differently.
How important is the au jus for this dish?
The au jus is essential—it’s what transforms these stuffed biscuits from delicious to next-level indulgence by providing moistness and a deeply savory flavor to dunk each bite into.
Final Thoughts
This French Dip Stuffed Biscuits Recipe is a brilliant twist on a beloved classic that’s as comforting as it is fun to eat. Whether for a cozy night in or impressing guests, it delivers warmth, flavor, and pure satisfaction with every bite. I can’t wait for you to try it and see how quickly these biscuits become a go-to in your recipe rotation!
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French Dip Stuffed Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
French Dip Stuffed Biscuits are a savory twist on the classic sandwich, featuring tender roast beef, caramelized onions, and provolone cheese stuffed inside fluffy biscuit dough. Baked until golden brown and served with a flavorful homemade au jus for dipping, this recipe makes a perfect appetizer or main dish for any occasion.
Ingredients
For the Stuffed Biscuits:
- 1 can (8 biscuits) refrigerated biscuit dough
- 1 lb roast beef, thinly sliced
- 4 oz provolone cheese, sliced
- 1/2 medium onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Au Jus:
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the thinly sliced onion and sauté for 5-7 minutes until softened and lightly caramelized, enhancing their natural sweetness.
- Warm Roast Beef: Add the sliced roast beef to the skillet and cook for 2-3 minutes just to warm it. Stir in Worcestershire sauce, garlic powder, dried thyme, salt, and black pepper to infuse rich flavors. Remove from heat.
- Prepare Biscuit Dough: Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit slightly into a disk using your fingers or a rolling pin to create space for stuffing.
- Assemble Stuffed Biscuits: Place a slice of provolone cheese on each flattened biscuit, then add a spoonful of the warm beef and onion mixture. Fold the biscuit dough over the filling and carefully pinch the edges to seal completely, preventing filling leakage during baking.
- Arrange for Baking: Place each stuffed biscuit on the prepared baking sheet seam-side down to maintain the seal during cooking.
- Bake: Bake in the preheated oven for 12-15 minutes until the biscuits are golden brown and cooked through, with a firm yet tender texture.
- Make Au Jus: Meanwhile, in a small saucepan, combine beef broth, soy sauce, Worcestershire sauce, and garlic powder. Bring the mixture to a simmer over medium heat to develop a flavorful dipping sauce.
- Simmer and Season Au Jus: Let the sauce simmer for about 5 minutes to blend flavors. Taste and adjust seasoning with salt and pepper as desired.
- Serve: Serve the warm French Dip Stuffed Biscuits with the au jus alongside for dipping, allowing you to enjoy a classic French dip experience with a biscuit twist.
Notes
- You can substitute provolone with mozzarella or Swiss cheese for a different flavor profile.
- Make sure to seal the biscuits tightly to prevent filling from leaking during baking.
- For a spicier version, add a pinch of cayenne pepper to the beef mixture.
- Leftover stuffed biscuits can be reheated in the oven for a few minutes to restore crispness.
- Au jus can be made ahead and kept warm before serving.
