These French Dip Biscuits are the kind of recipe that’s always a hit—simple, hearty, and just plain fun to eat. Whether it’s a casual weeknight dinner or a big game-day snack, you’ll want to keep this one in your back pocket.
If you’re a fan of melty, cheesy roast beef sandwiches—and love a good shortcut—these French Dip Biscuits are about to be your new favorite thing. Picture this: warm, flaky biscuits stuffed with thin-sliced roast beef, gooey cheese, and a little creamy kick. Bake them up golden and crisp, then dunk them in a savory au jus for the ultimate bite. These are perfect for game day, party snacks, or just a really satisfying dinner.
Big Flavor, Little Effort
This recipe uses refrigerated biscuit dough to keep things quick and easy—no mixing or kneading required. Just split the biscuits, stuff them with layers of tender deli roast beef, provolone cheese, and horseradish sauce (or swap in something milder if you’re not a fan). Once they’re baked and brushed with melted butter, you’ve got a golden, savory hand-held sandwich that’s ready for dunking.
And the best part? You only need a handful of ingredients.
Frequently Asked Questions
What if I don’t like horseradish?
No worries—just skip it or try a little Dijon mustard or garlic aioli instead for flavor without the heat.
Can I use a different cheese?
Absolutely. While provolone is classic, cheddar, Monterey jack, pepper jack, or even mozzarella work great.
Do I have to use deli roast beef?
Nope! Leftover pot roast or holiday roast beef works beautifully too. Just slice it nice and thin.
What’s au jus, and where do I get it?
Au jus is a thin, savory beef sauce for dipping. You can usually find packets of au jus gravy mix near the gravy or seasoning packets at the store—just mix with water and heat.
Ingredients You’ll Need
- 1 can (16.3 oz) refrigerated flaky-layer biscuits (8 count)
- 1 lb thinly sliced deli roast beef
- 8 slices provolone cheese
- 2 tablespoons creamy horseradish sauce (or your preferred spread)
- 1 packet au jus gravy mix
- Butter (for brushing after baking, optional)
- Dried parsley (optional, for garnish)
How to Make French Dip Biscuits
Step 1: Preheat the oven
Set your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Step 2: Build the biscuits
Split each biscuit in half to create a top and bottom layer. Spread a little horseradish sauce on the inside of each piece. On the bottom halves, add a slice of provolone and a layer of roast beef. Top with the other biscuit halves and press the edges gently to seal.
Step 3: Bake until golden
Place the assembled biscuits on the prepared baking sheet and bake for 12–15 minutes, or until puffed and golden brown. If you like, brush them with melted butter right out of the oven and sprinkle with a pinch of dried parsley.
Step 4: Make the au jus
While the biscuits bake, prepare the au jus according to the packet instructions—usually just mixing with water and simmering until hot.
Step 5: Serve and dip
Serve the biscuits warm with a small bowl of au jus on the side for dipping. These are best eaten hot but still tasty at room temp if you’re taking them to a party.
French Dip Biscuits
Ingredients
- 1 16.3 oz can flaky biscuits
- 1 lb thin deli roast beef
- 8 slices provolone cheese
- 2 tbsp creamy horseradish or your favorite spread
- 1 1 oz packet au jus gravy mix
- Optional: melted butter and dried parsley for topping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Split each biscuit in half to make two rounds.
- Spread horseradish sauce on each side.
- Add roast beef and cheese to one side, then top with the other half and seal the edges.
- Bake for 12–15 minutes or until golden and puffed.
- While baking, prepare au jus according to the package.
- Optional: brush biscuits with melted butter and sprinkle with parsley.
- Serve warm with au jus for dipping.
Notes
- These pair perfectly with fries, chips, or a fresh pasta salad.
- Want to prep ahead? Assemble the biscuits and keep them in the fridge for a few hours before baking.
- Leftovers reheat well in the oven or air fryer—just skip the microwave if you want to keep them crisp.
