French Dip Biscuits

Name: French Dip Biscuits with Roast Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cans refrigerated biscuit dough (8 count each); 1 lb thinly sliced roast beef; 8 slices provolone cheese, halved; 1 large egg, beaten; 2 cans beef consommé

French Dip Biscuits are a handheld take on the classic French dip sandwich, made by stuffing refrigerated biscuit dough with sliced roast beef and provolone cheese, then serving them warm with beef consommé for dipping.

🌍American 🏷️French dip 🏷️Biscuits 🏷️Roast beef 🏷️Provolone Sliders

🏷️

🏷️Easy dinner

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TikTok

Total

35 min

Servings

8

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

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Ingredients

2 cans refrigerated biscuit dough (8 count each)
1 lb thinly sliced roast beef
8 slices provolone cheese, halved
1 large egg, beatenoptional
2 cans beef consommé

5 Ingredients

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Open the cans of biscuit dough and separate each biscuit. Gently split each biscuit into two layers, a top and a bottom.
3
Place the bottom half of each biscuit onto a baking sheet.
4
Layer about 1-2 slices of thinly sliced roast beef onto each biscuit bottom.
5
Place half a slice of provolone cheese on top of the roast beef.
6
Place the top layer of the biscuit dough over the cheese and beef, and pinch the edges to seal the fillings inside.
7
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.
8
Bake for about 25 minutes, or until the biscuits are golden brown and cooked through.
9
While the biscuits are baking, pour the beef consommé into a small saucepan and heat over medium heat until warm.
10
Serve the hot biscuits with the warm beef consommé on the side for dipping.

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Tips & Notes

Pro tips

Do not overstuff the biscuits—use 2–3 slices of roast beef and a half-slice of provolone per biscuit to prevent filling from leaking during baking.
Brush the assembled biscuits with beaten egg wash before baking to achieve a deep golden-brown exterior.
Warm the beef consommé gently in a small saucepan while the biscuits bake so it's hot and ready to serve immediately.
Pat the roast beef dry with paper towels before layering to prevent excess moisture from making the biscuits soggy.

Substitutions

Provolone → Swiss cheese (milder, slightly nuttier flavor)
Beef consommé → beef broth with 1 tablespoon red wine (more casual, slightly less refined)
Refrigerated biscuit dough → homemade biscuit dough (requires more prep time but yields fluffier results)

Storage & make-ahead

Store cooled biscuits in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes.

Common Questions

Can I prepare these ahead of time?

Yes. Assemble the biscuits, place them on a baking sheet, cover with plastic wrap, and refrigerate up to 4 hours before baking. Add 2–3 minutes to the bake time if baking from cold.

What if I don't have beef consommé?

Beef broth works as a substitute, though consommé offers a clearer, more refined flavor. You can also simmer broth with a splash of red wine and a bay leaf for deeper flavor.