Description
A savory French Dip Biscuit Bake combining tender shredded beef, melted provolone cheese, and fluffy garlic butter biscuits, perfect for a hearty sandwich served with flavorful au jus for dipping.
Ingredients
Scale
Biscuits
- 16 oz. can Pillsbury biscuit dough
- 3 tablespoons butter, melted
- 1/2 teaspoon garlic powder
Filling
- 1 1/2 lbs. Hormel beef roast (shredded, with au jus)
- 8 oz. provolone cheese slices
Instructions
- Prepare Beef Roast: Place the beef roast in a Crock-Pot on high heat to warm the shredded beef and au jus thoroughly.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the biscuits.
- Prepare Baking Tray: Use a 9×13 inch baking tray, ensuring it is clean and ready for the biscuits.
- Make Garlic Butter: Combine the melted butter and garlic powder, using a pastry brush to mix well and apply later.
- Bake Biscuits: Arrange the biscuit dough evenly spaced in the baking tray and brush each biscuit with the garlic butter mixture.
- First Bake: Bake the biscuits until they are golden brown and fully cooked through, usually about 15-20 minutes.
- Assemble Biscuits: Once baked, cut each biscuit in half with a paring knife.
- Add Filling: Top the bottom half of each biscuit with shredded beef from the Crock-Pot.
- Add Cheese: Layer provolone cheese slices over the beef.
- Second Bake: Return the assembled biscuits to the oven and bake until the cheese is melted, bubbly, and golden, about 5-7 minutes.
- Serve: Place the biscuit tops on and serve warm, accompanied by the au jus from the Crock-Pot for dipping.
Notes
- Use pre-shredded beef roast with au jus for convenience and rich flavor.
- Brush biscuits generously with garlic butter for enhanced flavor and crispness.
- If Crock-Pot is unavailable, gently warm the beef and au jus on the stovetop over low heat.
- Serve immediately for best texture and taste, as biscuits may become soggy if left too long.
- Provolone cheese can be substituted with mozzarella or Swiss cheese if preferred.
