Description
This French Dip Biscuit Bake recipe combines tender shredded beef with gooey provolone cheese inside buttery garlic biscuits, baked to golden perfection and served with flavorful au jus. A comforting and delicious twist on the classic French dip sandwich that’s perfect for a hearty meal.
Ingredients
Scale
Biscuits
- 16 oz. can Pillsbury biscuit dough
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic powder
Filling
- 1 1/2 lbs. Hormel beef roast (shredded with au jus)
- 8 oz. provolone cheese slices
Instructions
- Prepare Beef Roast: Place the 1 1/2 lbs. Hormel beef roast in a Crock-Pot on high to heat through the shredded beef and au jus.
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking tray by lightly greasing or lining it.
- Make Garlic Butter: In a small bowl, mix together the melted butter and garlic powder. Use a pastry brush to apply this mixture to the biscuit dough before baking.
- Bake Biscuits: Arrange the Pillsbury biscuit dough evenly spaced in the prepared tray, brush each biscuit with garlic butter, and bake until they turn golden brown, about 12-15 minutes.
- Assemble Biscuits: Once baked, carefully cut each biscuit in half with a paring knife. Top the bottom halves with shredded beef, then layer with provolone cheese slices.
- Bake Again: Return the assembled biscuits to the oven and bake until the cheese melts, becomes bubbly, and lightly golden, about 5-7 minutes.
- Serve: Place the biscuit tops on and serve warm with the hot au jus from the Crock-Pot for dipping.
Notes
- Use fully cooked shredded beef roast with au jus for convenience.
- Brush biscuits generously with garlic butter for enhanced flavor and a golden crust.
- Use a sharp paring knife to cut biscuits cleanly without crushing them.
- Serve immediately to enjoy the melty cheese at its best.
- Leftover au jus can be refrigerated and used as a dipping sauce for sandwiches or as a gravy.
