Description
This French Dip Biscuit Bake is a savory and comforting dish featuring tender shredded beef roast layered on golden baked biscuits, topped with melted provolone cheese and a flavorful garlic butter glaze. Served with warm au jus for dipping, it’s perfect for a hearty family meal or casual gathering.
Ingredients
Scale
Biscuits
- 16 oz. can Pillsbury biscuit dough
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic powder
Beef and Cheese
- 1 1/2 lbs. Hormel beef roast (for au jus and shredded beef)
- 8 oz. provolone cheese slices
Instructions
- Prepare Beef Roast: Place the beef roast into a Crock-Pot set to high heat to warm the shredded beef and produce the au jus juices throughout the cooking process.
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking tray for the biscuit bake assembly.
- Make Garlic Butter: In a small bowl, mix the melted butter and garlic powder thoroughly. Use a pastry brush to apply this garlic butter mixture to the biscuits before baking.
- Bake Biscuits: Arrange the Pillsbury biscuits evenly spaced in the 9×13 inch tray. Brush each biscuit generously with the prepared garlic butter. Bake in the preheated oven until the biscuits are evenly golden brown, usually about 12-15 minutes.
- Assemble Biscuits: Once baked, remove the biscuits from the oven and carefully cut each biscuit in half using a paring knife to create a top and bottom.
- Add Beef and Cheese: Layer the shredded beef on the bottom half of each biscuit, followed by placing provolone cheese slices on top of the beef.
- Bake Again: Return the assembled biscuits to the oven and bake until the provolone cheese is bubbly and golden, about 5-7 minutes.
- Serve: Place the biscuit tops back on each sandwich. Serve warm with the au jus from the Crock-Pot on the side for dipping, enhancing the rich flavor and juiciness of the dish.
Notes
- For extra flavor, consider adding caramelized onions or horseradish sauce to the sandwiches.
- Make sure not to overcrowd the biscuits when baking to ensure even browning.
- The au jus can be thickened slightly with cornstarch if desired for a richer dipping sauce.
- This recipe can be doubled or halved depending on serving size requirements.
- Use a meat thermometer to ensure the beef roast is cooked to a safe temperature before shredding if preparing from raw.
