Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound thinly sliced cooked roast beef
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (12-ounce) can refrigerated biscuit dough
- 6 slices provolone cheese
- 1 (10.75-ounce) can condensed beef broth
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Heat olive oil in a large skillet over medium heat. Add onion and green bell pepper and cook until softened, about 5-7 minutes. Season with salt and pepper.
- Stir in the sliced roast beef and cook for another 2-3 minutes, until heated through.
- Separate the biscuit dough into individual biscuits. Flatten each biscuit slightly and top with a slice of provolone cheese and a portion of the beef mixture.
- Fold the biscuits over to enclose the filling, pinching the edges to seal. Place the filled biscuits seam-side down on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- While the biscuits are baking, prepare the au jus. In a saucepan, combine the beef broth, water, Worcestershire sauce, and garlic powder. Bring to a simmer over medium heat.
- Serve the baked French dip biscuits warm with the au jus for dipping. Garnish with fresh parsley.
Notes
For a richer flavor, add a splash of red grape juice to the au jus. You can also substitute the provolone cheese with mozzarella or cheddar. Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. For a crispier biscuit, brush with melted butter before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg