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French Dip Biscuits

Flaky refrigerated biscuit cups stuffed with deli roast beef and melted provolone, brushed with garlic butter and baked golden, then served with a savory homemade au jus for dipping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 biscuit cups
Course: Dinner, Main Course
Cuisine: American
Calories: 184
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated flaky layered biscuits Pillsbury Grands style recommended
  • 10 slices deli roast beef thinly sliced; medium or rare for best results
  • 6 slices provolone or Swiss cheese cut into smaller squares to fit the biscuit cups
  • 2 tbsp butter melted
  • 0.5 tsp garlic powder for the butter topping
  • 1 cup beef broth
  • 0.5 tsp garlic powder for the au jus
  • 0.5 tsp onion powder for the au jus
  • 1 tsp Worcestershire sauce
  • splash of soy sauce for the au jus
  • fresh parsley chopped, optional garnish

Equipment

  • Standard muffin tin
  • Small saucepan (for au jus)
  • pastry brush

Method
 

  1. Preheat oven to 350 degrees F. Lightly grease a standard muffin tin.
  2. Flatten each biscuit slightly and press into a muffin cup, forming a base with raised sides.
  3. Fold a slice of roast beef and place it into each biscuit cup. Add a square of provolone or Swiss on top. Tuck any overhanging biscuit edges gently.
  4. Mix melted butter and garlic powder together. Brush generously over the tops and sides of each biscuit cup.
  5. Bake for 12 to 15 minutes until biscuits are puffed, golden brown, and cheese is fully melted.
  6. While the biscuits bake, combine beef broth, garlic powder, onion powder, Worcestershire sauce, and soy sauce in a small saucepan. Simmer over medium heat for 5 to 7 minutes. Taste and adjust seasoning.
  7. Remove biscuit cups from the tin and serve warm with small bowls of warm au jus for dipping. Garnish with chopped parsley if desired.

Notes

Storage: Best served fresh. Refrigerate leftovers in an airtight container for up to 2 days. Store au jus separately for up to 4 days.
Reheating: Warm in a 300 F oven for 8 to 10 minutes, or air fryer at 350 F for 5 minutes to restore biscuit crispness. Reheat au jus on the stovetop.
Make ahead: Assemble unbaked biscuit cups in the greased muffin tin, cover, and refrigerate for up to 24 hours. Bake fresh when ready.
Au jus shortcut: A store-bought au jus packet dissolved in beef broth works perfectly for a faster version.
Cheese options: Provolone, Swiss, mozzarella, or Monterey Jack all melt well. Provolone is the most traditional choice.