Description
These golden, buttery biscuit bombs are filled with melty provolone and savory roast beef, served alongside warm beef broth for the perfect French dip experience—without the fuss of traditional sandwiches.
Ingredients
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1 can (16.3 oz) refrigerated biscuit dough (8-count)
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8 slices deli roast beef
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8 slices provolone cheese
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¼ cup butter, melted
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp dried thyme
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½ tsp dried rosemary
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½ tsp salt
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½ tsp black pepper
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1 cup beef broth (for dipping)
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper. -
Prepare Biscuits:
Separate biscuit dough into 8 pieces and flatten each one slightly with your hands. -
Add Filling:
Place 1 slice of roast beef and 1 slice of provolone cheese on each biscuit. Fold the edges of the dough over the filling and pinch to seal into a ball. -
Assemble:
Place the filled biscuits seam-side down in the prepared baking dish. -
Make Butter Topping:
In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper. -
Brush & Bake:
Generously brush the butter mixture over the tops of each biscuit. Bake for 20–25 minutes, or until golden brown and cooked through. -
Prepare Dipping Broth:
While the biscuits are baking, warm the beef broth in a small saucepan over medium heat.
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Serve:
Serve biscuits warm with a small bowl of beef broth for dipping.
Notes
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Spicy Kick: Add sliced jalapeños or a dash of hot sauce inside each biscuit before sealing.
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Cheese Swap: Swiss, mozzarella, or sharp cheddar can be used in place of provolone.
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Vegetarian Version: Use sautéed mushrooms and caramelized onions instead of roast beef for a delicious meat-free option.
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Make Ahead: Assemble the biscuits up to 24 hours in advance. Store covered in the refrigerator, then bake as directed.
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Freezer Friendly: Freeze baked biscuits in an airtight container. Reheat in the oven or air fryer at 350°F until warmed through.