A quick and easy weeknight dinner, these French Dip Biscuits stuff refrigerated biscuit dough with thinly sliced roast beef and provolone cheese. Baked until golden brown and served with a simple beef consommé for dipping, they're a fun twist on the classic sandwich.
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Preheat your oven to 375°F (190°C).
Open the cans of biscuit dough and separate each biscuit. Gently split each biscuit into two layers, a top and a bottom.
Place the bottom half of each biscuit onto a baking sheet.
Layer about 1-2 slices of thinly sliced roast beef onto each biscuit bottom.
Place half a slice of provolone cheese on top of the roast beef.
Place the top layer of the biscuit dough over the cheese and beef, and pinch the edges to seal the fillings inside.
In a small bowl, beat the egg to create an egg wash. Brush the tops of the assembled biscuits with the egg wash. This step is optional but gives a nice golden-brown finish.
Bake for about 25 minutes, or until the biscuits are golden brown and cooked through.
While the biscuits are baking, pour the beef consommé into a small saucepan and heat over medium heat until warm.
Serve the hot biscuits with the warm beef consommé on the side for dipping.
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