Name: Baked French Dip Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 can (16.3 oz) refrigerated biscuit dough (Substitute with homemade biscuit dough if you prefer a scratch version.); 8 slices deli roast beef (Leftover sliced roast works well; warm briefly before assembling if very cold.); 8 slices provolone cheese (Swiss or cheddar are good swaps.); 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; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup beef broth (Use low-sodium broth or make a richer au jus by simmering beef drippings and broth.)

I still remember the first time I tucked a slice of provolone and roast beef inside a pillowy biscuit and dipped it into warm, savory au jus — pure comfort in one hand. These Baked French Dip Biscuits take the classic French dip sandwich, shrink it to a party-friendly portion, and speed the whole thing up with refrigerated biscuit dough. They’re perfect for weeknight dinners, game-day spreads, or anytime you want something flaky, cheesy, and dunkable without standing over a stove.

What makes this recipe special

These little parcels are the best of three worlds: convenience, melty cheese, and the satisfying dunk of beef broth. Using canned biscuit dough means you can have oven-fresh rolls in about 30 minutes. The Worcestershire-butter brush adds depth and a glossy finish so the biscuits both look and taste elevated. They’re also incredibly flexible — serve as an easy weeknight meal, an appetizer for a crowd, or a cozy brunch item.

“Crispy golden biscuits with warm roast beef inside — everyone at my table fought over the last one. Quick, clever, and so much flavor.”

How this recipe comes together

Flatten refrigerated biscuit rounds, layer on roast beef and provolone, then seal each into a little stuffed pocket.
Arrange seam-side down, brush with a seasoned butter mixture, and bake until golden.
Warm a cup of beef broth while the biscuits bake. Serve the biscuits hot with the broth for dunking.

This outline tells you what to expect: quick prep, minimal equipment, and a short bake time that leaves the biscuit light and flaky.

What you’ll need

1 can (16.3 oz) refrigerated biscuit dough (8 biscuits) — (substitute with homemade biscuit dough if you prefer a scratch version)
8 slices deli roast beef — (leftover sliced roast works well; warm briefly before assembling if very cold)
8 slices provolone cheese — (Swiss or cheddar are good swaps)
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
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth (for dipping) — (use low-sodium broth or make a richer au jus by simmering beef drippings and broth)

How to prepare it

Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
Open the biscuit can and separate the 8 pieces. On a lightly floured surface, flatten each biscuit into a 3–4 inch circle.
Place one slice of roast beef on each circle, then top with a slice of provolone. If slices are large, fold them to fit.
Pull the biscuit edges up and pinch to seal the filling inside, making sure seams are tight so cheese doesn’t leak. Place each filled biscuit seam-side down in the prepared dish.
In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
Brush the tops of the biscuits generously with the butter mixture. This adds flavor and helps them brown evenly.
Bake for 20–25 minutes, until the biscuits are puffed and deep golden. If the tops need extra color, broil for 30–60 seconds while watching closely.
While the biscuits bake, heat the beef broth in a small saucepan until steaming (do not boil vigorously). Keep warm.
Serve the hot biscuits with warm beef broth alongside for dipping.

Best ways to enjoy it

Plate three biscuits per person with ramekins of hot au jus for dipping. Add a small pile of pickles or pickled onions to cut the richness.
Pair with a crisp green salad or roasted vegetables for a balanced weeknight dinner.
For game-day service, place biscuits on a large platter with toothpicks and bowls of au jus sprinkled with chopped parsley.
Drinks: a medium-bodied beer, a light red wine like Pinot Noir, or an iced tea with lemon complement the savory flavors.

Storage and reheating tips

Refrigerate leftovers within two hours. Store in an airtight container for up to 3–4 days.
To reheat, place biscuits on a baking sheet and warm in a 350°F oven for 8–12 minutes until heated through. Briefly broil if you want the tops crisp again. Reheat the au jus on the stove to a simmer before serving.
Freezing: wrap baked biscuits individually in plastic and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 12–18 minutes. You can also assemble and freeze unbaked stuffed biscuits on a baking sheet, then transfer to a bag; bake from thawed per original directions.
Food safety: reheat leftovers to 165°F before serving.

Pro chef tips

Seal seams tightly and place seam-side down to keep fillings from leaking during baking.
Warm the roast beef slightly (a minute in the microwave) if it’s fridge-cold; this helps it meld with the cheese without overbaking the biscuit.
Don’t overfill — too much filling can prevent the biscuit from sealing and cause leaks.
Brush twice: one light coat before baking and a second near the end for extra gloss and flavor.
For a richer au jus, simmer beef broth with a splash of Worcestershire, a crushed garlic clove, and a thyme sprig for 10 minutes.

Flavor swaps

Swap provolone for Swiss or pepper jack to change the flavor profile.
Add caramelized onions or sautéed mushrooms for depth and a slightly sweet counterpoint.
Make mini sliders: use biscuit dough pressed thinner for bite-sized appetizers.
Lighter version: use turkey or roast chicken slices with a lighter broth.
Vegetarian option: replace roast beef with seared, thinly sliced portobello mushrooms and use vegetable broth with a splash of soy sauce for dipping.

Your questions answered

Q: Can I use crescent roll dough or homemade biscuit dough?
A: Yes. Crescent dough will be flakier and slightly thinner; watch baking time (it may be shorter). Homemade biscuit dough works great — assemble as directed and bake until golden, but check the center for doneness.

Q: Can I assemble these ahead of time?
A: Yes. Assemble and refrigerate (covered) up to 24 hours before baking. If frozen unbaked, bake from thawed or extend baking time slightly if still chilled.

Q: What can I use if I don’t have beef broth?
A: Use beef bouillon mixed with water for convenience, or make a quick au jus by simmering water with a beef bouillon cube, a dash of Worcestershire, and a pinch of onion powder.

Q: Will the cheese leak out while baking?
A: If seams are well sealed and placed seam-side down, leakage is minimal. Slight seepage can happen; placing biscuits close together helps keep them moist and contained.

Q: How long does this take from start to finish?
A: About 30–35 minutes total: 10–15 minutes prep and 20–25 minutes baking.

Conclusion

These Baked French Dip Biscuits are a fast, crowd-pleasing way to bring the flavors of a classic French dip into finger-food form — ideal for busy nights or casual entertaining. For another take on handheld French dip ideas, check out this French Dip Biscuits recipe on Plain Chicken, and for a similar casserole-style version with different tweaks, see the French Dip Biscuit Bake on 12 Tomatoes. Enjoy experimenting and making the recipe your own.