Description
French Dip Stuffed Biscuits are a delicious twist on the classic French dip sandwich, featuring savory roast beef and caramelized onions stuffed inside flaky biscuit dough. Baked until golden brown and served with a rich, flavorful au jus dipping sauce, these stuffed biscuits make a perfect appetizer or meal for any occasion.
Ingredients
Scale
Stuffed Biscuits
- 1 can (8 biscuits) refrigerated biscuit dough
- 1 lb roast beef, thinly sliced
- 4 oz provolone cheese, sliced
- 1/2 medium onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Au Jus
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until they are softened and lightly caramelized to enhance their sweetness.
- Warm Roast Beef: Add the sliced roast beef to the skillet and cook for 2-3 minutes to warm through. Stir in Worcestershire sauce, garlic powder, dried thyme, salt, and black pepper, then remove the skillet from heat.
- Prepare Biscuit Dough: Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit into a disk shape using fingers or a rolling pin, making them ready for stuffing.
- Stuff Biscuits: Place a slice of provolone cheese on each flattened biscuit, followed by a spoonful of the beef and onion mixture. Fold the biscuit dough over the filling and pinch the edges well to seal them.
- Arrange for Baking: Place the stuffed biscuits seam-side down on the prepared baking sheet to prevent the filling from leaking during baking.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes until the biscuits are golden brown and cooked through, ensuring a flaky and tender texture.
- Prepare Au Jus: In a small saucepan, combine beef broth, soy sauce, Worcestershire sauce, and garlic powder. Bring the mixture to a simmer over medium heat.
- Simmer Sauce: Let the au jus simmer for about 5 minutes to develop flavors, then season with salt and pepper according to your taste.
- Serve: Serve the hot French Dip Stuffed Biscuits with the au jus on the side for dipping, enhancing the savory experience.
Notes
- You can substitute provolone cheese with Swiss or mozzarella for a different flavor profile.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the beef mixture.
- For a gluten-free version, use gluten-free biscuit dough.
- The au jus can be made ahead and reheated when ready to serve.
- Leftover stuffed biscuits can be reheated in the oven to maintain crispiness.
