French Dip Stuffed Biscuits
These French Dip Stuffed Biscuits wrap savory roast beef and melty provolone inside soft, golden biscuits. A tangy horseradish-Dijon spread adds a little zip, and warm au jus on the side makes every bite taste like a classic French dip sandwich.
They’re easy to serve for a weeknight dinner, game-day spread, or casual gathering.
Prep Time: 20 minutes
Bake Time: 15–18 minutes
Total Time: Approximately 40 minutes
Servings: 8 stuffed biscuits
Why You’ll Love This Recipe
- Tender, buttery biscuit dough
- Savory deli roast beef and melted provolone
- Horseradish-Dijon spread for extra flavor
- Warm au jus for dipping
- Simple ingredients and easy assembly
- Great as a meal, snack, or party appetizer
Ingredients
Stuffed Biscuits
- 1 can (8-count) refrigerated Grands-style biscuits
- 8 ounces thinly sliced deli roast beef
- 4 slices provolone cheese, cut in half
- 2 tablespoons mayonnaise
- 1 teaspoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Topping and Au Jus
- 2 tablespoons melted butter
- 1 teaspoon dried parsley or Italian seasoning
- 1 packet au jus gravy mix, prepared according to package directions
- Black pepper, to taste
How to Make French Dip Stuffed Biscuits
Step 1: Prepare the Oven
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2: Mix the Spread
In a small bowl, stir together the mayonnaise, horseradish, Dijon mustard, and lemon juice. Taste and add a little more horseradish if you prefer a stronger kick.
Step 3: Split the Biscuits
Separate each biscuit into two thinner rounds by carefully pulling apart the layers or slicing horizontally with a serrated knife. You’ll have 16 rounds for 8 stuffed biscuits.
Step 4: Add the Filling
Arrange 8 biscuit rounds on the baking sheet. Spread a thin layer of the mayonnaise mixture over each one. Add a portion of roast beef, then top with half a slice of provolone.
Keep the filling near the center and leave a border around the edge to help seal the biscuits.
Step 5: Seal the Biscuits
Place the remaining biscuit rounds over the filling. Press the edges together firmly with your fingers, then crimp around the edges with a fork to seal. Make sure there are no open gaps where the cheese could leak out.
Step 6: Add the Topping
Brush the tops with melted butter and sprinkle with dried parsley or Italian seasoning and a little black pepper.
Step 7: Bake
Bake for 15–18 minutes, until the biscuits are puffed and golden brown. Let them rest for a few minutes before serving.
Step 8: Prepare the Au Jus
While the biscuits bake, prepare the au jus gravy mix according to the package directions. Pour it into a small bowl for dipping.
Step 9: Serve
Serve the stuffed biscuits warm with au jus on the side. Cut one open to show the melted provolone and roast beef inside.
Tips for the Best Stuffed Biscuits
- Don’t overfill the biscuits; too much filling makes the edges harder to seal.
- Seal all the way around with a fork to help keep the cheese inside.
- If the biscuit dough is sticky, lightly flour your hands while assembling.
- Let the biscuits rest for a few minutes after baking so the cheese can settle.
- Serve the au jus warm, with extra horseradish-Dijon spread on the side if desired.
Easy Variations
Add Sautéed Onions
Add a spoonful of cooled caramelized onions over the roast beef before sealing.
Use Swiss Cheese
Replace the provolone with Swiss cheese for a slightly sharper, nutty flavor.
Make Them Spicier
Add extra horseradish or a pinch of black pepper to the spread.
Add Garlic Butter
Stir a little garlic powder into the melted butter before brushing the biscuit tops.
Make-Ahead Tips
Prepare the horseradish-Dijon spread a day ahead and keep it covered in the refrigerator. For the best texture, assemble and bake the biscuits shortly before serving.
You can assemble the stuffed biscuits a few hours ahead, cover them, and refrigerate them unbaked. Brush with butter just before baking, and allow a few extra minutes in the oven if they go in cold.
Storage and Reheating
Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat them in a 325°F oven until warmed through, or microwave briefly. The oven helps the biscuits stay more tender on the outside.
Store leftover au jus separately and reheat it gently before serving.
Frequently Asked Questions
Can I use regular refrigerated biscuits?
Yes. Use biscuits that can be split into thinner layers. If your dough doesn’t separate easily, slice each biscuit horizontally.
What roast beef should I use?
Thinly sliced deli roast beef works well. Fold or tear the slices to fit neatly inside each biscuit.
Can I use a different cheese?
Yes. Swiss, mozzarella, or Monterey Jack can be used instead of provolone.
Why did the cheese leak out?
The biscuits may have been overfilled or the edges may not have been sealed firmly. Keep the filling in the center and crimp the edges all the way around.
Can I freeze the stuffed biscuits?
For the best texture, enjoy them fresh. You can freeze fully baked, cooled biscuits in a freezer-safe container for up to 1 month. Thaw in the refrigerator and reheat in the oven. Prepare fresh au jus for dipping.
Final Thoughts
These French Dip Stuffed Biscuits bring roast beef, provolone, and a tangy spread together inside golden biscuit dough, with warm au jus for dipping. Serve them fresh from the oven for an easy, satisfying dinner or a crowd-pleasing appetizer.
