Easy Baked French Dip Biscuits

My Baked French Dip Biscuits were a delicious solution to leftover pot roast. Mom got tired of staring at it in the fridge and literally handed me the container, saying, “Do something with this or I’m tossing it!” What started as a kitchen rescue mission turned into a cozy, crave-worthy twist on the classic French dip sandwich—and our family’s most requested dinner. Perfect for a laid-back weekend or a busy weeknight.

These aren’t your typical sandwiches – we’re talking buttery garlic biscuits stuffed with juicy beef and gooey provolone, then dunked in that heavenly au jus. The best part is watching everyone’s faces light up when they take that first bite and realize leftovers just became the star of the show.

❤️ Why You’ll Love This Recipe

My kids actually fight over the last one. That’s all you need to know. Well, that and the fact that I can throw these together in 30 minutes using stuff that’s already in my fridge.

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📝 Ingredient List

For the Biscuits:

• 16 oz can store-bought biscuit dough (Pillsbury works great)
• 3 tablespoons melted butter
• ½ teaspoon garlic powder

For the Filling:

• 1½ pounds shredded roast beef (leftovers are perfect)
• 8 oz provolone cheese slices

For the Au Jus:

• Your leftover beef juices OR store-bought beef broth
• Worcestershire sauce, garlic powder, onion powder if needed

🔍 Why These Ingredients Work

Pillsbury biscuits don’t fall apart when you cut them open. Learned that after wasting a batch of fancy ones. The garlic butter makes them smell incredible and taste even better.

Provolone melts without getting weird and stringy like some cheeses do. My sister-in-law told me this after watching me struggle with cheddar.

Essential Tools and Equipment

• 9×13 inch baking dish
• Small bowl for butter and garlic
• Pastry brush (or spoon)
• Sharp knife
• Slow cooker or saucepan

👩🍳 How To Make Baked French Dip Biscuits

1. Get Your Oven Ready Heat to 350°F. Don’t start with cold oven – soggy biscuits happen that way.

2. Warm That Beautiful Beef Put leftover roast beef in crockpot with whatever juices you saved. No juices? Add beef broth. 15 minutes on low.

3. Prep Your Biscuits Mix butter and garlic powder. Put biscuits in 9×13 pan touching each other. Brush tops with garlic butter.

4. First Bake 15-25 minutes until golden. Don’t open the door even though it smells amazing.

5. Assembly Time Cool slightly, slice in half with serrated knife. Fill bottom halves with warm beef, add provolone, put tops back on.

6. The Final Melt Bake 5-10 minutes until cheese bubbles out the sides.

If you’re in the mood for something warm, savory, and downright comforting, my Baked French Dip Biscuits are a must-try—flaky, golden biscuits stuffed with tender roast beef and melty cheese, perfect for dipping. And if creamy, cozy meals are your thing, don’t miss my Creamy Smothered Chicken and Rice or Creamy Dijon Chicken—both rich, satisfying dishes that are perfect for weeknights when you need something hearty and delicious.

Tips from Well-Known Chefs

Bobby Flay says au jus matters most. Fix weak broth with Worcestershire and garlic.

❗ You Must Know

Brush garlic butter on first bake. Warm beef before assembly. Cold meat = cold biscuits = sad cheese.

Personal Secret: I add red wine to leftover au jus. Sounds fancy, tastes incredible.

💡 Pro Tips & Cooking Hacks

• Keep biscuits touching so they puff up not out.
• Tuck cheese into beef, not just on top.
• Weak au jus? Add bouillon paste and Worcestershire.
• Drain super wet beef first.

🎨 Flavor Variations & Suggestions

Try Swiss instead of provolone. Add thyme to the garlic butter. Red pepper flakes make it spicy. Sautéed onions are good too.

⏲️ Make-Ahead Options

Assemble everything but don’t do the final bake. Cover and refrigerate. Next day, bake 10-15 minutes.

I freeze the whole pan sometimes. Thaw overnight, then bake. Learned this during soccer season chaos.

Recipe Notes & Baker’s Tips

Don’t worry about making them look perfect. Mine never do. First batch looked terrible but tasted amazing.

No leftover beef? Chuck roast in crockpot with onion soup mix for 8 hours. Done.

🍽️ Serving Suggestions

These work great with a simple salad or roasted veggies, but honestly? They’re perfect on their own. I’ve served them at everything from casual family dinners to my book club meetings (where they completely upstaged the fancy appetizers, oops).

The individual portions make them ideal for buffets or game day spreads. Just set out the au jus in little bowls and watch people go crazy for them.

🧊 How to Store Your Baked French Dip Biscuits

Room Temperature: Best eaten fresh and warm, good for 2 hours max.

Fridge: Store leftovers up to 3 days in airtight container.

Reheating: 350°F oven for 5-8 minutes to crisp biscuits and melt cheese again. Microwave works but you lose the crispy texture.

Freezing: Freeze assembled but unbaked for 3 months, or fully cooked for 2 months.

⚠️ Allergy Information

Contains: Wheat, dairy, possibly soy depending on biscuit brand.

Gluten-Free: Use gluten-free biscuits or your favorite GF biscuit recipe.

Dairy-Free: Swap in dairy-free butter and cheese alternatives that melt well.

❓ Questions I Get Asked A Lot

I hope this becomes your new leftover lifesaver! Nothing beats turning yesterday’s dinner into today’s comfort food win.

Sending warm kitchens and happy families your way!

💬 Tried this recipe? Drop a comment and rating below! Tell me how your family demolished these baked French dip biscuits. Any fun twists you tried? Share your pics!