Refrigerated biscuits stuffed with roast beef, provolone, horseradish sauce, served with au jus.

I didn’t grow up eating French dip sandwiches. We were more of a “whatever’s on sale at the deli counter” family. But a few years ago, on a random road trip — the kind where you’re arguing over gas station snacks and the GPS keeps rerouting — we stopped at this tiny diner that looked like it hadn’t changed since 1987. I ordered a French dip sandwich mostly because it sounded cozy.

It arrived dripping with au jus, cheese melting everywhere, the kind of sandwich that demands two napkins and a moment of silence.

I remember thinking, why don’t I make this at home?

Fast forward to a chaotic Sunday afternoon — football on, laundry half-folded, someone asking what’s for dinner — and I didn’t have French bread. I had biscuits. Refrigerated ones. The kind that pop open and scare you every time. And that’s when these French Dip Biscuits happened.

Not planned. Not tested five times. Just one of those “let’s see what happens” kitchen moments. And honestly? I wasn’t sure at first. Would stuffing roast beef and provolone inside biscuit dough actually work? Would it taste like a French dip sandwich or just… confusion?

Turns out, these French Dip Biscuits might be better than the sandwich. Smaller. Cozier. Slightly chaotic in a good way.

Have you ever had one of those accidental recipes that just sticks? That’s this one for me.

Why you’ll Love these French Dip Biscuits?

Here’s the thing about this French Dip Biscuits recipe — it’s simple, but it doesn’t taste simple.

You’ve got that buttery biscuit exterior, which honestly feels a little Southern potluck meets deli counter. Inside? Thinly sliced roast beef and melty provolone. Then you dip it in hot au jus and suddenly it’s giving diner vibes again.

And maybe it’s just me, but dipping food automatically makes it feel fancier. Or at least more fun.

What I love most about these French Dip Biscuits is how flexible they are. They’re party food. They’re game day food. They’re “I forgot to plan dinner but I refuse to order takeout again” food. And they look impressive even though you and I both know they took barely any effort.

I mean… refrigerated biscuits are doing most of the heavy lifting here. We’re just guiding them.

Ingredient Notes

Before we jump into the French Dip Biscuits recipe, let’s talk ingredients — because small tweaks make a difference.

• Refrigerated Biscuits: The classic 8-count can works perfectly. I’ve tried generic brands and name brands, and honestly? Most of them behave the same. Some peel apart beautifully. Some fight back a little. It’s fine. We adapt.
• Thinly Sliced Roast Beef: Go thin. Like, deli counter thin. Thick slices make sealing harder and feel heavier inside the biscuit. Unless you’re into that. No judgment.
• Provolone Cheese: It melts smoothly without overpowering the beef. Swiss works too, but it changes the vibe slightly. Not bad — just different.
• Creamy Horseradish Sauce: This is where personality comes in. I like just enough to notice it. My husband piles it on like he’s proving something. You decide your level of boldness.
• Au Jus Gravy Mix: Essential. Technically you could skip it, but then they’re just beef biscuits. And we didn’t come this far for that.

How to Make French Dip Biscuits?

If you can open a biscuit can without flinching, you can make this French Dip Biscuits recipe.

Step 1: Preheat and Prepare

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Trust me, the parchment saves cleanup and your mood.

Step 2: Separate the Biscuits

Gently pull each biscuit apart into two layers. Sometimes they separate cleanly. Sometimes they don’t. It’s okay. Just coax them open — no need to perform surgery.

Step 3: Spread and Layer

Spread horseradish sauce on each layer. On half of them, add a slice of provolone and a portion of roast beef. Don’t overfill. I know, I know — it’s tempting. But overstuffed French Dip Biscuits can burst open like drama.

Step 4: Seal

Place the remaining biscuit layers on top and pinch the edges firmly to seal. Not aggressively, just confidently.

Step 5: Bake

Place them on the baking sheet and bake for 12–15 minutes, until golden brown and puffed. Your kitchen will smell like a sandwich shop and a bakery teamed up.

Step 6: Prepare the Au Jus

While they bake, prepare the au jus according to the packet directions. Keep it warm. Cold dipping sauce feels wrong somehow.

When the French Dip Biscuits come out, you can brush the tops with melted butter if you’re feeling indulgent. I usually am. No regrets.

Then dip. Bite. Try not to burn your mouth. Fail. Repeat.

Storage Options

If, by some miracle, you have leftover French Dip Biscuits, store them in an airtight container in the refrigerator for up to three days.

Reheat in a 350°F oven for about 5–8 minutes. The microwave works, but the texture softens more. Not bad, just softer.

Store the au jus separately and reheat gently on the stovetop.

Variations & Substitutions

This French Dip Biscuits recipe can shift depending on your mood.

• Add caramelized onions inside for extra depth.
• Swap provolone for Swiss for a more classic French dip sandwich flavor.
• Use turkey instead of roast beef for a lighter feel.
• Brush with garlic butter before baking for extra richness.

I once added a tiny sprinkle of everything bagel seasoning on top. Was it traditional? No. Did it disappear anyway? Absolutely.

What to Serve With French Dip Biscuits?

These pair beautifully with:

• A crisp green salad
• Coleslaw
• Potato wedges
• Pickles (always pickles)
• Even a bowl of soup if you’re leaning cozy

Honestly, French Dip Biscuits feel right at home at tailgates, potlucks, or just random Tuesdays when you want something warm and satisfying.

FAQ

Can I assemble these ahead of time?
Yes. You can assemble the French Dip Biscuits and refrigerate them for a few hours before baking.

Can I freeze them?
Bake first, cool completely, then freeze. Reheat in the oven until warmed through.

Do I have to use horseradish?
No. But I think it adds that little something. Without it, they’re still good — just a bit milder.

There’s something kind of nostalgic about this French Dip Biscuits recipe for me now. It reminds me of that road trip diner. It reminds me of game days and loud kitchens and that feeling when everyone’s reaching for seconds before you even sit down.

And honestly? I’m still not sure if I love them more than the classic French dip sandwich… but I might.

If you make these French Dip Biscuits, tell me — are you team extra horseradish or team mild-and-cozy? I want to know.