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
Scale
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.
