These French Dip–Style Biscuits capture all the rich, savory flavors of the classic sandwich in a warm, flaky, hand-held form.
The French Dip sandwich is known for its irresistible simplicity: tender roast beef, melted cheese, and a savory au jus that brings everything together. These French Dip–Style Biscuits transform that timeless favorite into a convenient, oven-baked slider that feels both comforting and refined. Wrapped in golden, buttery biscuit dough, each bite delivers layers of flavor and texture that make this recipe instantly memorable.
Perfect for weeknight dinners, casual gatherings, or game-day spreads, these biscuits come together quickly with minimal prep and maximum payoff. The flaky exterior contrasts beautifully with the juicy roast beef and gooey provolone inside, while the au jus adds richness without heaviness. At tinsuf, recipes like this are all about smart shortcuts that never sacrifice flavor, and these French Dip biscuits are a perfect example.
Ingredients
1 can (16.3 oz) refrigerated biscuits (8-count)
1 pound thinly sliced deli roast beef
2 tablespoons creamy horseradish sauce
8 slices provolone cheese
1 packet (1 oz) au jus gravy mix
Instructions
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper to prevent sticking and ensure even browning.
Open the biscuit can and carefully slice each biscuit in half horizontally to create 16 rounds. Spread the creamy horseradish sauce evenly over the cut sides of the biscuits.
Place one slice of provolone cheese on the bottom half of each biscuit, folding as needed. Add an even portion of roast beef on top of the cheese, then cover with the remaining biscuit halves.
Gently pinch the edges of the biscuit dough to help seal the filling inside. Arrange the assembled biscuits on the prepared baking sheet.
Bake for 12 to 15 minutes, or until the biscuits are puffed and golden brown and the cheese has fully melted.
While the biscuits are baking, prepare the au jus according to the package instructions, either on the stovetop or in the microwave.
Remove the biscuits from the oven and serve hot with the au jus on the side for dipping.
Troubleshooting & Consistency Tips
If the biscuit bottoms brown too quickly, move the baking sheet to the middle rack and loosely tent with foil for the remaining bake time. This helps the biscuits cook through without over-browning.
Avoid overfilling the biscuits, as too much roast beef can prevent the dough from sealing properly and may cause the filling to leak during baking.
Storage & Make-Ahead
Leftover biscuits can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for best texture.
The biscuits can be assembled a few hours in advance and kept refrigerated until ready to bake. Prepare the au jus fresh for the best flavor.
Why This Recipe Works
Refrigerated biscuits provide a flaky, buttery base that bakes quickly while still feeling homemade. The horseradish sauce adds subtle heat and depth, balancing the richness of the roast beef and provolone.
Serving the au jus on the side keeps the biscuits crisp while still delivering the signature French Dip experience.
Expert Tips
For extra flavor, brush the tops of the biscuits with melted butter before baking. A light sprinkle of dried thyme or parsley adds a subtle aromatic finish.
Swiss cheese can be substituted for provolone if you prefer a slightly nuttier flavor profile.
