Prep Time: 10 minutes | Bake Time: 15 minutes | Total Time: 25 minutes | Serves: 8 biscuits
So I made these one night when I was craving a French dip sandwich but didn’t want to deal with making actual sandwiches, and honestly? They’re even better than the original. Using biscuits instead of bread is kind of genius – they get all buttery and flaky, and everything stays together way better. My husband ate like four of them in one sitting, so yeah, they’re a hit.
What You Need (Ingredients)
- 16 oz refrigerated biscuits (the kind in a tube)
- 1 lb sliced deli roast beef
- 8 slices provolone cheese
- 2 tbsp creamy horseradish sauce
- 2 tbsp butter, melted (optional for brushing)
- 1 tsp dried parsley (optional garnish)
- 1 packet au jus mix (for dipping)
How to Make These Amazing Biscuits (Step by Step)
Step 1: Get Your Oven Going
Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Don’t skip the parchment – these can get a little cheesy and messy.
Step 2: Split Those Biscuits
Open up your tube of biscuits (you know, the scary pop!) and split each one in half horizontally, like you’re making a sandwich. Put the bottom halves on your baking sheet with some space between them.
Step 3: Add the Horseradish
Spread a thin layer of horseradish sauce on each biscuit bottom. Don’t go crazy with it unless you really love horseradish – a little goes a long way and it’s got some kick to it.
Step 4: Load ‘Em Up
Put a slice or two of roast beef on each biscuit bottom – I usually fold the beef so it fits nicely. Then top with a slice of provolone cheese. You might need to tear the cheese to fit depending on your biscuit size.
Step 5: Put the Tops On
Place the top half of each biscuit over the filling and gently press down the edges. They won’t seal perfectly and that’s totally fine – they’ll stick together as they bake.
Step 6: Make Them Pretty
Brush the tops with melted butter (this makes them golden and delicious) and sprinkle a little parsley on top if you want them to look fancy. The butter is technically optional but come on, it’s butter.
Step 7: Bake Until Golden
Bake for 12-15 minutes until the biscuits are golden brown and you can see the cheese melting out the sides. Your kitchen will smell incredible.
Step 8: Make That Au Jus
While they’re baking, make your au jus according to the package directions. It’s basically just mixing it with hot water – super easy.
Step 9: Serve and Dip
Serve these hot with the au jus on the side for dipping. Watch everyone fight over who gets the last one.
Tips That Make These Even Better
- Get good roast beef: The deli counter stuff is way better than the pre-packaged slices. Ask them to slice it medium thickness.
- Don’t overfill: I learned this the hard way – too much filling and they won’t seal and everything falls out. Less is more here.
- Work fast: Those canned biscuits start drying out if you leave them sitting too long, so get them assembled and into the oven quickly.
- Double the au jus: Make two packets of au jus because people will go through it fast. Trust me on this.
Ways to Switch It Up
- Different cheese: Swiss cheese is more traditional for French dip
- Spicy version: Add some jalapeños or use pepper jack cheese
- Onion lovers: Throw some caramelized onions in there
- Italian style: Use mozzarella and add some Italian seasoning
- Turkey option: Use deli turkey instead of beef
What to Serve With These
These are pretty filling but go great with:
- Simple french fries or potato chips
- Coleslaw
- Pickle spears
- Side salad
- Onion rings if you’re feeling extra
Perfect for Game Day
These are amazing for:
- Football Sundays
- Easy weeknight dinners
- When you need to feed a crowd
- Lunch that’s better than a regular sandwich
- When you’re too lazy to make actual French dips
Make Ahead Tips
You can prep these ahead:
- Assemble them in the morning, cover with plastic wrap, and refrigerate
- Bake them right before serving
- They’re best fresh but you can reheat leftovers in the oven
Storage and Reheating
- Keep leftovers in the fridge for up to 3 days
- Reheat in a 350°F oven for about 10 minutes
- Microwave works but they won’t be as crispy
- Make fresh au jus when you reheat them
Why These Work So Well
Using biscuits instead of regular bread is what makes these special. The biscuits get all buttery and flaky, they hold together better than sandwich bread, and they soak up that au jus perfectly without getting soggy. Plus they’re just the right size – not too big, not too small.
Kid-Friendly Version
If you’re making these for kids:
- Go easy on the horseradish or skip it completely
- Use mild cheddar instead of provolone if they’re picky
- Let them dip them in the au jus – kids love dipping stuff
- Cut them in half so they’re easier for little hands
Budget Tips
These are actually pretty affordable:
- Wait for sales on the biscuit tubes
- Deli roast beef goes on sale pretty often
- One batch feeds a bunch of people
- Way cheaper than ordering takeout
The Real Story
I’ll be honest – I made these because I was too lazy to toast bread and make proper French dip sandwiches. Turns out lazy cooking sometimes leads to the best discoveries. These are now in our regular dinner rotation, especially on busy weeknights when I need something good but don’t have time to think too hard about it.
Try these next time you’re craving French dip but want something easier and maybe even better!
