Savory Baked French Dip Biscuits with Garlic Butter Step-by-step instructions

Before you start

Before you begin, ensure your oven is fully preheated to 375°F (190°C) to ensure the biscuits rise properly. Prepare your workspace by laying out a large baking sheet and lining it with parchment paper for easy cleanup.

Slice your deli roast beef into manageable portions that fit comfortably inside the biscuit halves. Have your melted butter, garlic powder, and fresh parsley ready in a small bowl, and ensure your au jus is accessible for heating right before serving.

Instructions

Sandwich Assembly

1. 1Prepare the sandwiches
   Preheat the oven to 375°F (190°C). Separate the biscuit dough into individual pieces and slice each biscuit in half horizontally. Arrange the bottom halves on a baking sheet. Layer a generous portion of thinly sliced roast beef and a slice of provolone cheese onto each bottom half. Top with the remaining biscuit halves to form small sandwiches.
   Look for dough is ready and filled
   Tip Ensure the cheese covers the beef well so it stays inside while melting.

At the end of this phase, the sandwiches should be neatly arranged on the baking sheet with the roast beef and cheese securely tucked inside the biscuit dough.

The sandwiches should look uniform, with the bottom halves providing a stable base. Check that each biscuit is tightly sealed around the filling to prevent any cheese from leaking out during the baking process.

Garlic Butter Glaze and Baking

2. 2Season and bake
   In a small bowl, whisk together the melted butter, garlic powder, and chopped fresh parsley. Using a pastry brush, generously coat the top of each biscuit sandwich with the garlic-parsley butter. Place the baking sheet into the oven and bake for 18 to 20 minutes, or until the biscuits are golden brown and the cheese is fully melted and bubbling. The internal temperature of the roast beef should reach 145°F (63°C); let the meat rest for at least 3 minutes.
   Look for biscuits are deep golden brown
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cover loosely with foil if the tops begin to brown too quickly.

When baking is complete, the biscuits should be beautifully golden brown and smell fragrant with garlic and butter. The cheese should be soft and melted, and the beef should be heated through. The tops of the biscuits should have a slight sheen from the butter, indicating they are ready to be removed from the oven.

Serving with Au Jus

3. 3Serve
   Remove the baking sheet from the oven and allow the sandwiches to rest for at least 3 minutes. While they rest, warm the au jus in a small saucepan or microwave-safe bowl. Serve the hot French dip biscuits immediately alongside the warm au jus for dipping.
   Look for the dipping sauce is steaming
   Tip Serve while the cheese is still warm and gooey for the best texture.

At this final stage, the biscuits should be resting on the baking sheet or a serving platter, while the au jus should be hot and aromatic. The sandwiches should be firm enough to hold their shape when lifted, and the cheese should still be warm. Ensure the au jus is served in a small bowl that allows for easy dipping.

Common mistakes

Avoid overstuffing the biscuits, as this can cause them to burst open during the baking process and lead to an uneven cook. Ensure the oven is at the correct temperature; a cold oven will result in dense, undercooked biscuits.

Do not skip the resting time, as this allows the heat to distribute evenly and prevents the fillings from being too hot to handle. Finally, be generous with the garlic-parsley butter, as it provides both color and essential moisture to the biscuit tops.

How to tell it’s done

The French dip biscuits are done when the tops are a deep, golden brown and the biscuit dough is cooked through, with no raw or doughy patches in the center. The provolone cheese should be completely melted and slightly bubbling at the edges of the biscuits.

The internal temperature of the roast beef filling should reach at least 145°F (63°C). Allow the sandwiches to rest for 3 minutes before serving to let the cheese set slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest