French Dip Biscuits are an easy way to enjoy all the flavors of a French Dip, made with caramelized onions, deli roast beef, and provolone cheese baked in a buttermilk biscuit. Then, beef consomme is heated up for dipping! It’s so simple, but still so delicious! And, you can even make these biscuit sandwiches in an air fryer. Be sure to check out my Easy French Dip Sliders, too!
French Dip Biscuit Ingredients & Smart Substitutions
- Onion: This recipe is meant to be simple, but I really encourage you to take the time to caramelize the onions (the ‘hardest’ part, if you could call it that). It takes the flavor of the biscuits to a whole new level! But, if you are short on time, you could leave them off. Or, make them in advance. After they have been made, first, let the onions cool completely. Next, store them in an airtight container in the refrigerator. They will last up to 3-4 days.
- Buttermilk Biscuits: If using store-bought biscuits, look for Southern Homestyle Biscuits (not flaky). Or, make my homemade buttermilk biscuits to use.
- Roast Beef: There is no need to roast the beef for these biscuits. Just look for some thinly sliced roast beef at your local deli!
- Cheese: I know that cheese is not always added to a French Dip, but I love it! Although I used provolone, you could enjoy these biscuits with Swiss, Gruyere, or one of your favorites. Or, leave off the cheese. The biscuit sandwiches are still delicious!
- Beef Consomme: For dipping, I used a can of condensed beef consomme, which can be found where you find other condensed soups in the grocery store. This is an easy way to provide a dipping sauce to replace au jus.
Ingredients
- 1 8 count can refrigerated biscuits
- 1 pound deli roast beef
- 1 (1 ounce) envelope onion soup mix
- 4 cups of water
- 8 slices provolone cheese
- 2 tablespoons butter, melted
- 1 (1-oz) packet Au Jus Gravy mix
- 3 cups of water
- Parsley for garnish
- Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat combine the onion soup mix, 4 cups of water and the roast beef.
- Cook for 5 minutes until the beef is warmed through.
- Separate each biscuit into two layers.
- Top half of the biscuit layers with half of a provolone cheese slice.
- Add 2-3 slices of the warmed roast beef on one half and pinch to the halves of the biscuit back together.
- Pinch the edges to seal.
- Place the biscuits on the prepared baking sheet.
- Brush the top of each one with the melted butter.
- Bake for 12 to 15 minutes, until golden brown.
- Sprinkle the top with parsley is desired.
- Prepare the au jus according to the package directions with the 3 cups of water.
- Serve