Description
This French Dip Biscuit Bake is a comforting, crowd-pleasing dish featuring flaky baked biscuits topped with tender shredded beef and melted provolone cheese. Served with flavorful au jus for dipping, it’s a delicious twist on the classic French dip sandwich, perfect for hearty family meals or casual gatherings.
Ingredients
Scale
Biscuits and Topping
- 16 oz. can Pillsbury biscuit dough
- 8 oz. provolone cheese slices
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic powder
Beef and Au Jus
- 1 1/2 lbs. Hormel beef roast (pre-cooked, shredded, with au jus)
Instructions
- Prepare Beef Roast: Place the pre-cooked, shredded beef roast with its au jus into a Crock-Pot and set it to high to warm through while you prepare the other components.
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking tray for the biscuits.
- Make Garlic Butter: In a small bowl, combine the melted butter and garlic powder. Use a pastry brush to apply this flavorful garlic butter to the biscuits before baking.
- Bake Biscuits: Evenly space the Pillsbury biscuit dough pieces in the prepared tray. Brush each biscuit with the garlic butter mixture and bake until golden brown, about 12-15 minutes depending on your oven.
- Assemble Biscuits: Once baked, carefully cut each biscuit in half with a paring knife. Layer the warm shredded beef on the bottom half, then top with slices of provolone cheese.
- Bake Again: Return the assembled biscuits to the oven and bake until the cheese is melted, bubbly, and golden, approximately 5-7 minutes.
- Serve: Place the biscuit tops back on and serve warm with the hot au jus from the Crock-Pot on the side for dipping.
Notes
- Use pre-cooked shredded beef with au jus for convenience; if starting with a raw roast, cook it thoroughly in a slow cooker or pressure cooker first.
- Brush the garlic butter generously to enhance the biscuit flavor and add a delicious crust.
- Provolone cheese melts smoothly, but you can substitute with mozzarella or Swiss if preferred.
- Serve immediately for the best texture; biscuits tend to get soggy if left too long.
- Leftover au jus can be refrigerated and reheated for dipping later.
