French Dip Beef Biscuits
These French Dip Beef Biscuits take everything you love about a classic French dip sandwich and tuck it into warm, buttery biscuit cups you can eat with your hands.
They’ve got flaky biscuit dough, savory roast beef, melty provolone or Swiss, and a rich au jus for dipping — all the flavors of the sandwich, but in appetizer or weeknight form. Because they bake in a muffin tin, they’re easy to portion, easy to serve, and perfect for game day, parties, or a cozy dinner where everyone wants something fun and dippable.
You can keep them simple with just beef and cheese, or brush the biscuit tops with garlic butter for extra flavor. Serve them hot with a warm cup of beefy dipping sauce and watch them disappear fast.
Ingredients You’ll Need for French Dip Beef Biscuits
Refrigerated flaky biscuits – The layered-style dough bakes up golden, buttery, and sturdy enough to hold the filling.
Deli roast beef – Thinly sliced roast beef gives that classic French dip flavor without cooking a full roast. Fold or roll it to fit inside the biscuit cups.
Provolone or Swiss cheese – Melts beautifully and gives that mellow, slightly nutty flavor that pairs well with beef.
Beef broth or au jus – For serving on the side so you still get the “dip” in French dip.
Butter and garlic powder – Optional, but brushing the tops makes them glossy, flavorful, and extra bakery-style.
Worcestershire, onion powder, soy sauce – For quick, flavorful dipping sauce if you’re not using pre-made au jus.
How to Make These French Dip Beef Biscuits
STEP 1: Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin. Take each biscuit from the can, gently flatten it with your hands, and press it into a muffin cup, forming a little biscuit “bowl” with the dough coming slightly up the sides.
STEP 2: Place a folded slice of deli roast beef into each biscuit cup. If the slices are large, fold them in half or into thirds so they fit snugly. Add a small piece of provolone or Swiss cheese on top of the beef.
STEP 3: If you want to give the tops a beautiful golden finish, stir together the melted butter and garlic powder, then brush it lightly over the exposed biscuit edges.
STEP 4: Bake the biscuit cups for 12–15 minutes, or until the biscuits are puffed, golden, and the cheese is melted. If your oven runs hot, start checking around the 12-minute mark so the bottoms don’t overbrown.
STEP 5: While the biscuits are baking, make a quick dipping sauce. Add the beef broth to a small saucepan and season with a pinch of garlic powder, onion powder, a splash of Worcestershire sauce, and a little soy sauce for depth. Simmer for 5–7 minutes to warm through and concentrate the flavor. Taste and adjust salt as needed.
STEP 6: Remove the French dip biscuits from the muffin tin and serve them warm with the hot au jus on the side for dipping. Garnish with a little chopped parsley if you want to dress them up.
Can I Use Canned Au Jus Instead of Making My Own?
Yes, absolutely. If you already have a packet or jar of au jus mix, you can use that instead of the quick beef broth version. Just prepare it according to the package directions and serve it warm alongside the biscuits. Using pre-made au jus makes this recipe even faster, which is great for parties or busy weeknights.
Can I Make These Ahead for a Party?
You can assemble the biscuit cups ahead of time and keep them covered in the refrigerator for a few hours before baking. When you’re ready to serve, bake them fresh so the biscuits stay flaky and the cheese melts nicely. Baked biscuits are best eaten the same day, but you can reheat leftovers in the oven at 325°F (165°C) for a few minutes to crisp them back up.
What Kind of Roast Beef Works Best?
Thinly sliced deli roast beef works best because it warms quickly and fits neatly into the biscuit cups. You can use regular, seasoned, or even leftover sliced roast beef from dinner — just make sure it’s not cut too thick. If using leftover roast, slice it thinner so it heats through in the same time the biscuits bake.
Helpful Tips
- Don’t overfill the biscuit cups or the cheese may bubble over the top.
- If the biscuit bottoms seem a little doughy, bake 2–3 minutes longer — muffin tins can vary.
- Garlic butter on top adds great flavor, so don’t skip it if you’re serving these as appetizers.
What to Serve with French Dip Beef Biscuits
These make a great appetizer with other snack-style foods like spinach dip, meatballs, or potato skins.
For a full meal, serve them with a green salad, roasted vegetables, or a simple tomato-cucumber salad to cut through the richness.
They also pair well with fries or potato wedges for a fun, diner-style plate.
Storage & Reheating
Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at a low temperature until warmed through so the biscuits stay flaky. Reheat the au jus separately on the stove or in the microwave.
If you plan to freeze them, bake and cool completely first, then freeze on a tray and transfer to a freezer bag. Reheat in the oven until hot and serve with fresh dipping sauce.
French Dip Beef Biscuits
Ingredients
- Approximately 2 tablespoons of butter melted (for optional topping)
- 4 to 6 slices of provolone or Swiss cheese cut into quarters or small squares
- 1 cup beef stock or homemade au jus for dipping
- About 8 to 10 thin-cut slices of deli-style roast beef
- ½ teaspoon garlic powder for optional topping and dipping sauce
- One tube of refrigerated flaky-layer biscuit dough
- Optional: Worcestershire sauce soy sauce, onion powder (for homemade dipping sauce)
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat the wells of a standard muffin pan with non-stick spray or oil. Flatten each biscuit and mold it into the muffin cups, pressing the dough up the sides to form a well.
- Layer a folded portion of roast beef into each biscuit cup, followed by a piece of cheese. Make sure to gently tuck in any overhanging edges.
- If desired, mix melted butter with garlic powder and brush it over the exposed dough for added flavor and golden finish.
- Transfer the muffin tin to the oven and bake for 12 to 15 minutes, or until the biscuit shells are lightly browned and puffed, and the cheese is thoroughly melted.
- As the biscuits bake, combine beef broth with a pinch of garlic powder, a splash of Worcestershire sauce, onion powder, and a touch of soy sauce in a small saucepan. Simmer over medium heat for 5 to 7 minutes, then taste and adjust seasoning if needed.
- Carefully remove the finished biscuit cups from the muffin pan. Serve warm, accompanied by the prepared dipping sauce. For an optional finishing touch, sprinkle with finely chopped fresh parsley.