These eight French dip biscuits wrap warm roast beef and provolone inside split refrigerated biscuits. Onion soup warms the meat, while a separate au jus is prepared for dipping after the filled biscuits bake.
Ingredients
- 1 (8-count) can refrigerated biscuits
- 1 pound deli roast beef
- 1 (1-ounce) envelope onion soup mix
- 4 cups water, for warming the beef
- 8 slices provolone cheese
- 2 tablespoons butter, melted
- 1 (1-ounce) packet au jus gravy mix
- 3 cups water, for the au jus
- Parsley, for garnish
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Combine the onion soup mix, 4 cups water, and roast beef in a medium saucepan over medium heat. Cook for 5 minutes, until warmed through.
- Separate each biscuit into two layers. Place half a provolone slice and 2–3 roast beef slices over one layer, cover with the second layer, and pinch the edges closed.
- Arrange all eight biscuits on the sheet and brush with melted butter.
- Bake for 12–15 minutes, until golden and 165°F (74°C) in the center. Garnish with parsley if desired.
- Prepare the au jus packet with the remaining 3 cups water according to its package directions. Serve alongside the biscuits.
