Irresistible Baked French Dip Biscuits
These Baked French Dip Biscuits transform the classic French Dip sandwich into a warm, flaky, and portable meal. Filled with savory roast beef, melted cheese, and rich French onion soup flavor, they're guaranteed to become a family favorite. Perfect for a weeknight dinner or game day party.
Equipment
- Large skillet
- Knife
- Cutting board
- Baking Sheet
- Parchment paper
- Small bowl
- Small saucepan
- Spoon
- Measuring cups
- Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 teaspoon garlic, minced
- 1 pound thinly sliced cooked roast beef from the deli
- 1 cup shredded Gruyere cheese or Swiss, Provolone, or a blend
- ½ cup French onion soup canned or homemade
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Pepper to taste
- 1 cup water
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Open the can of biscuits and separate them. Gently flatten the large biscuits slightly with your hand.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and slightly caramelized, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the French onion soup and Worcestershire sauce. Bring to a simmer and cook for a few minutes, allowing the flavors to meld together.
- Add the sliced roast beef to the skillet and toss to coat it in the sauce. Season with salt and pepper to taste. Cook until the beef is heated through.
- Carefully split each biscuit in half horizontally.
- Spoon a generous amount of the roast beef mixture onto the bottom half of each biscuit.
- Top with shredded Gruyere cheese (or your cheese of choice).
- Place the top half of the biscuit over the filling, creating a sandwich.
- Place the assembled biscuits on the prepared baking sheet.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and the cheese is melted and bubbly.
- While the biscuits are baking, prepare the au jus dipping sauce. In a small saucepan, combine the condensed beef consommé, water, and Worcestershire sauce.
- Bring to a simmer over medium heat and cook for a few minutes, stirring occasionally, until heated through.
- Remove the Baked French Dip Biscuits from the oven and let them cool slightly before serving.
- Serve warm with the au jus dipping sauce.
Notes
To prevent soggy biscuits, avoid overfilling and ensure the beef isn't overly saturated. Toasting the biscuit halves lightly before filling can also help. Gruyere is recommended, but Swiss or Provolone cheese are good substitutes. Deli roast beef is convenient, but leftover or slow-cooked roast beef will elevate the flavor. For a spicy kick, add red pepper flakes or Dijon mustard. For extra flavor, brush the biscuits with garlic butter before baking. Assembled biscuits can be stored in the refrigerator for up to 24 hours before baking, and leftover biscuits can be stored for up to 3 days.