Easy Baked French Dip Biscuits with Savory Au Jus Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go. Preheat your oven to 375°F (190°C) so it is ready when the sandwiches are assembled. Have your baking sheet lined with parchment paper for easy removal.

Ensure the roast beef is at room temperature for about 15 minutes before assembling, but no longer, to keep the ingredients fresh. Keep your au jus prepared and ready to heat just before serving to maintain the perfect temperature for dipping.

Instructions

Assembly of sandwiches

1. 1Prepare the sandwiches
   Preheat the oven to 375°F (190°C). Separate the refrigerated biscuit dough into individual pieces and slice each biscuit in half horizontally. Place a portion of thinly sliced roast beef and a half slice of provolone cheese onto the bottom half of each biscuit. Cover with the top half of the dough and arrange them on a baking sheet.
   Look for The biscuits should be neatly arranged on the baking sheet with the fillings tucked securely inside.
   Tip Ensure the edges are pressed slightly to keep the cheese contained while it melts.

The biscuits should be evenly sliced and filled with a consistent portion of beef and cheese. The sandwiches should look uniform and be placed carefully on the baking sheet to ensure they bake at the same rate. Check that the edges are slightly pressed to prevent the cheese from leaking out during the baking process.

Garlic butter application and baking

2. 2Apply garlic butter and bake
   In a small bowl, whisk together the melted butter, garlic powder, and chopped parsley. Brush the mixture generously over the tops of the assembled biscuits. Bake in the preheated oven until the biscuits are golden brown and the cheese is fully melted, ensuring the roast beef reaches an internal temperature of 145°F (63°C). Let the sandwiches rest for 3 minutes before serving.
   Look for The tops of the biscuits should look glossy and golden brown with the herbs visible.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a silicone brush for even coverage of the garlic butter mixture.

The tops of the biscuits should be evenly coated with the garlic butter mixture. As they bake, they will turn a beautiful, glossy golden brown. The kitchen should smell fragrant with the scent of roasted garlic and fresh parsley. Ensure the biscuits are not browning too quickly; if they are, tent them loosely with foil.

Final presentation with au jus

3. 3Serve with au jus
   While the biscuits rest, warm the au jus in a small saucepan or microwave-safe bowl. Serve the warm, herb-topped biscuit sandwiches on a large platter with the individual bowls of hot au jus on the side for dipping.
   Look for The au jus should be steaming hot and the biscuits should be warm and fragrant.
   Tip Serve immediately while the cheese is still stretchy and the biscuits are fresh from the oven.

The final sandwiches should be warm, golden, and visually appealing. The au jus should be served hot in small, individual dipping bowls.

Check that the cheese is still slightly soft and stretchy when pulled apart. The overall presentation should be neat, with the herbs providing a vibrant pop of color against the golden crust.

Common mistakes

A common mistake is overcrowding the baking sheet, which prevents proper air circulation and can lead to uneven baking. Ensure there is at least an inch of space between each biscuit.

Another error is applying the garlic butter too heavily or too late; brush it evenly right before baking to prevent the biscuits from becoming soggy. Finally, do not skip the resting time, as this is crucial for the overall texture and temperature of the meat and cheese.

How to tell it’s done

The biscuits are done when they have puffed up and achieved a uniform, deep golden-brown color on the tops. The cheese should be completely melted and slightly bubbling at the edges of the biscuits.

The roast beef inside must reach an internal temperature of 145°F (63°C). Allowing the sandwiches to rest for at least 3 minutes after removing them from the oven ensures the juices redistribute, resulting in a more tender and cohesive sandwich.

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