Description
This French Dip Biscuit Bake brings together tender shredded beef, melted provolone, and fluffy biscuits brushed with garlic butter for a comforting and savory meal. Slow-heated beef roast simmers in its juices for an authentic au jus dip that elevates each biscuit sandwich to hearty perfection, ideal for family dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 16 oz. can Pillsbury biscuit dough
- 8 oz. provolone cheese slices
- 1 1/2 lbs. Hormel beef roast (for au jus and shredded beef)
Garlic Butter
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic powder
Instructions
- Prepare Beef Roast: Place the beef roast into a Crock-Pot set on high to warm the shredded beef and allow the au jus to develop, ensuring tender, flavorful meat perfect for the biscuits.
- Preheat Oven and Prepare Tray: Heat your oven to 350°F (175°C) and prepare a 9×13 inch baking tray for the biscuits.
- Make Garlic Butter: Combine melted butter and garlic powder; use a pastry brush to mix thoroughly and set aside for brushing.
- Bake Biscuits: Arrange the biscuit dough evenly spaced in the baking tray. Brush each biscuit generously with the prepared garlic butter.
- Bake Until Golden Brown: Bake the biscuits in the preheated oven until they are golden brown and cooked through, providing a soft yet crispy base.
- Assemble Biscuits: Once baked, carefully cut each biscuit in half with a paring knife to create tops and bottoms.
- Add Beef and Cheese: Layer the shredded beef onto the biscuit bottoms followed by slices of provolone cheese.
- Bake Again: Return the assembled biscuits to the oven and bake until the provolone cheese is bubbly and slightly golden.
- Serve: Place the biscuit tops on each sandwich and serve warm with the au jus from the Crock-Pot for dipping, completing this delicious French Dip experience.
Notes
- Using a crock-pot to heat the beef roast slowly ensures the meat stays tender and juicy.
- Brush garlic butter generously to add a rich, savory flavor and improve biscuit texture.
- Ensure biscuits are spaced evenly to allow for proper rising and browning.
- If provolone cheese is unavailable, mozzarella or Swiss cheese can be good substitutes.
- Serve immediately to enjoy the best flavor and texture of the biscuits and au jus.
