Description
Flaky, buttery biscuits are stuffed with tender roast beef and melty provolone, then baked until golden and served with rich au jus for dipping. These handheld bites bring classic French dip flavors into a warm, comforting meal.
Ingredients
1 can refrigerated large flaky biscuits
12 slices deli roast beef
6 slices provolone cheese, halved
1 tablespoon butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
1 packet au jus gravy mix
2 cups water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Separate the biscuits and gently flatten each one into about a 4-inch circle.
- Place 2 slices of roast beef and half a slice of provolone cheese in the center of each biscuit.
- Fold the edges of the dough over the filling, pinching tightly to seal and form a ball. Place seam-side down on the prepared baking sheet.
- In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush the tops of the biscuits with the seasoned butter.
- Bake for 15–18 minutes, or until golden brown and cooked through.
- While the biscuits bake, prepare the au jus gravy mix with 2 cups of water according to package instructions.
- Serve the warm biscuits with au jus on the side for dipping.
Notes
Substitute mozzarella or Swiss cheese for a different flavor variation.
Add thinly sliced onions or sautéed peppers inside before sealing for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes or microwave for 30–45 seconds.
Freeze baked and cooled biscuits for up to 2 months; thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 45 mg
