One autumn afternoon, I was visiting a cozy small-town diner off the highway with my husband. We had been driving for hours, chasing the colorful foliage across the countryside, and the chill in the air had us both craving something hearty.
The menu listed all the classics—burgers, meatloaf, fried chicken—but what caught my attention was a basket of French dip sliders heading to another table. The smell of warm roast beef mingling with melted cheese and buttery bread was too inviting to resist. I leaned over to my husband and whispered, “I think I know what I’ll be cooking at home this weekend.”
Back in my kitchen a few days later, I experimented with ways to capture that same comforting flavor but in a simpler, fuss-free version. That’s when these French Dip Biscuits were born. They’re everything I love about a good diner meal—savory, melty, perfectly seasoned—but wrapped up in golden biscuit dough.
I can tell you now, these biscuits didn’t just satisfy our road-trip craving; they’ve quickly become a family favorite. Every time I set them on the table, I see my grandchildren light up. For me, that’s the joy of cooking: taking a memory from one place and recreating it in another, with a little twist of your own.
Short Description
French Dip Biscuits are warm, golden biscuit pockets stuffed with roast beef and provolone, brushed with a fragrant herb butter, and served with hot beef broth for dipping. They’re cozy, satisfying, and perfect for any meal.
Key Ingredients
- 1 package (16.3 oz) refrigerated biscuit dough
- 8 slices deli roast beef
- 8 slices provolone cheese
- ¼ cup unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ½ teaspoon fine salt
- ½ teaspoon ground black pepper
- 1 cup hot beef broth
Tools Needed
- Baking pan
- Pastry brush
- Small saucepan
- Mixing bowl
- Wire rack for cooling
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Lightly grease a baking pan to prevent sticking.
Step 2: Shape the Dough
Separate the biscuit dough into 8 pieces. Flatten each into a round with your fingers, about 4 inches wide. If the dough feels sticky, dust your hands with a little flour.
Step 3: Add the Filling
Place one slice of roast beef and one slice of provolone on each piece of dough.
Step 4: Seal the Biscuits
Bring the edges of the dough over the filling and pinch firmly to seal. Place seam-side down in the baking pan.
Step 5: Make the Herb Butter
In a bowl, mix the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
Step 6: Bake the Biscuits
Brush the tops of the dough balls with the herb butter. Bake for 20–25 minutes until golden brown and fragrant. The tops should be crisp, while the bottoms stay soft.
Step 7: Prepare the Dip
Warm beef broth in a small saucepan over medium heat. Pour into small bowls or ramekins for dipping.
Step 8: Serve
Serve the biscuits hot, with beef broth on the side.
Why You’ll Love This Recipe
Flavorful and hearty: Roast beef, provolone, and herb butter come together for big flavor.
Comfort food made simple: A familiar classic made easy with biscuit dough.
Family-friendly: Kids love dunking the biscuits into warm broth.
Perfect for gatherings: Great for game day, casual dinners, or potlucks.
Quick to prepare: Ready in about 30 minutes with minimal effort.
Mistakes to Avoid & Solutions
Not sealing the dough well: If left open, cheese will ooze out. Press firmly and pinch seams shut.
Overbaking: Dry biscuits can ruin the texture. Bake until golden, not dark brown.
Skipping the herb butter: This step gives the biscuits flavor and keeps them from drying out.
Cold cheese slices: Let cheese sit at room temperature a few minutes to help it melt evenly.
Thin broth: Use a rich beef broth for dipping; weak broth won’t give the same satisfaction.
Serving and Pairing Suggestions
Serve as the main dish with a simple green salad.
Pair with roasted vegetables for a balanced meal.
For parties, serve family-style with the broth in a large bowl and ladle into cups.
Pair with a glass of red wine or a dark beer for adults.
For kids, serve with apple slices or carrot sticks on the side.
Storage and Reheating Tips
Store cooled biscuits in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 325°F oven for 10 minutes. Avoid microwaving, as it can make the dough rubbery.
Freeze unbaked filled biscuits on a tray, then transfer to a bag. Bake from frozen, adding 5 minutes to cook time.
FAQs
1. Can I use shredded beef instead of deli slices?
Yes, just make sure it’s tender and not too saucy.
2. Can I substitute another cheese?
Swiss or mozzarella work beautifully if you prefer a different flavor.
3. Can I make these ahead of time?
Yes, assemble and refrigerate up to 6 hours before baking. Brush with butter right before baking.
4. What if I don’t have Worcestershire sauce?
Soy sauce or balsamic vinegar with a pinch of sugar makes a decent substitute.
5. Can I make this recipe low-sodium?
Yes, use low-sodium beef broth and unsalted roast beef and cheese.
Tips & Tricks
Use parchment paper on your baking pan for easier cleanup.
Brush biscuits twice with butter—once before baking, once after—for extra shine.
If you want crispier tops, broil for 1–2 minutes at the end of baking.
Recipe Variations
Italian Style: Replace roast beef with salami, swap provolone for mozzarella, and serve with warm marinara instead of beef broth.
Spicy Kick: Add sliced jalapeños inside the biscuit before sealing, and sprinkle red pepper flakes into the herb butter.
French Onion Twist: Mix caramelized onions with the beef filling and add Gruyère cheese for a richer flavor.
Vegetarian Option: Replace beef with sautéed mushrooms and spinach, using vegetable broth for dipping.
Breakfast Version: Swap beef for ham or bacon, use cheddar cheese, and serve with warm gravy for dipping.
Final Thoughts
That diner on the highway may not have known it, but their sliders inspired something new in my kitchen. These biscuits are a little rustic, a little playful, and a lot delicious. They bring together the comfort of a Sunday roast and the ease of weeknight cooking, and they never fail to win smiles around my table.
For me, sharing recipes like this is more than feeding people, it’s sharing warmth, stories, and traditions. And when the last biscuit disappears from the plate, the memory lingers, ready to inspire the next meal.
French Dip Biscuits
Ingredients
- 1 package 16.3 oz refrigerated biscuit dough
- 8 slices deli roast beef
- 8 slices provolone cheese
- ¼ cup unsalted butter melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- ½ teaspoon fine salt
- ½ teaspoon ground black pepper
- 1 cup hot beef broth
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking pan.
- Separate the biscuit dough into 8 pieces and flatten each into a 4-inch round. If sticky, dust with flour.
- Add a slice of roast beef and a slice of provolone to each round.
- Fold edges over filling, pinch to seal, and place seam-side down in the pan.
- Mix melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Brush dough tops with butter mixture and bake 20–25 minutes until golden brown and fragrant.
- Warm beef broth in a small saucepan and pour into bowls for dipping.
- Serve biscuits hot with broth on the side.
