We had a long weekend coming up and my husband suggested inviting a few neighbors over for game night. Nothing big, just cards, music, laughter, and plenty of snackable food. I’d already planned on a big pitcher of sweet tea and a plate of chocolate chip cookies, but I needed something warm and savory that could be made ahead, popped in the oven, and served straight from the pan.

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That’s when I remembered an old recipe I scribbled down during a camping trip years ago — biscuits stuffed with roast beef and cheese. I had deli roast beef in the fridge, a can of biscuit dough, and a block of provolone just waiting for a moment to shine. The herb butter I brushed over the tops smelled so good baking that my kids came downstairs asking if we were having Thanksgiving early.

These little biscuit bombs puff up golden and buttery, with melty cheese inside and a cozy roast beef center. But the real secret? A bowl of warm beef broth on the side for dipping. I set them out with toothpicks and napkins, and they were gone in ten minutes flat. I made a second batch that same night, and the second round disappeared even faster.

These baked French dip biscuits are exactly the kind of recipe I love sharing — easy enough for a Tuesday night but special enough for a house full of friends. And let’s be honest, anything that gets dipped in something hot and savory is going to be a hit.

Short Description

These buttery baked biscuits are stuffed with roast beef and provolone, brushed with herb butter, and served warm with beef broth for dipping — a cozy twist on a French dip sandwich.

Key Ingredients

For the dough

1 package (16.3 oz) refrigerated biscuit dough

For the filling

8 slices deli roast beef
8 slices provolone cheese

For the herb butter

¼ cup unsalted butter, melted
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme leaves
½ tsp dried rosemary leaves
½ tsp fine salt
½ tsp ground black pepper

For the dip

1 cup hot beef broth

Tools Needed

Baking pan or casserole dish
Parchment paper (optional)
Mixing bowl
Pastry brush
Saucepan or microwave-safe bowl (for heating broth)
Knife and cutting board

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a baking pan or line with parchment paper.

Step 2: Flatten the Dough
Separate the biscuit dough into 8 pieces and flatten each one into a 4-inch round using your fingers or the bottom of a glass.

Step 3: Add the Filling
Place one slice of roast beef and one slice of provolone cheese in the center of each dough round.

Step 4: Seal the Biscuits
Bring the edges of the dough up over the filling and pinch to seal tightly into a ball. Place seam-side down into the prepared baking pan.

Step 5: Make the Herb Butter
In a small bowl, mix together melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.

Step 6: Brush and Bake
Brush the tops of the biscuits with the herb butter. Bake for 20–25 minutes or until golden brown and cooked through.

Step 7: Warm the Broth
While the biscuits bake, heat the beef broth in a small saucepan over medium heat or in the microwave until hot.

Step 8: Serve
Serve the warm biscuits with a small bowl of hot broth for dipping. Best enjoyed fresh out of the oven.

Why You’ll Love This Recipe

Comfort Food Perfection: Warm, cheesy, buttery, and packed with savory roast beef

Easy to Prep: Uses store-bought biscuit dough for a big shortcut

Family-Friendly: Loved by adults and kids alike — no utensils needed

Great for Gatherings: Ideal for potlucks, game nights, or weekend lunches

Dippable Fun: Who doesn’t love a good dip? The broth adds an extra layer of flavor

Mistakes to Avoid & Solutions

Biscuits not sealing properly
If the dough doesn’t stick together, it may be too dry or cold.
Solution: Gently stretch the dough and press firmly to seal. Wet your fingers slightly if needed.

Filling leaks out during baking
This happens if they’re overfilled or not sealed tightly.
Solution: Use just one slice of roast beef and one of cheese per biscuit and pinch all edges closed.

Undercooked centers
Sometimes the dough stays raw inside if packed too tightly in the pan.
Solution: Make sure there’s a little space between each biscuit and bake until tops are golden and firm.

Broth is bland
Plain broth can be a little flat.
Solution: Add a splash of Worcestershire or a pinch of onion powder while warming to boost the flavor.

Biscuits dry out after baking
Overbaking can make them tough.
Solution: Check at the 20-minute mark and pull them when golden and just firm to the touch.

Serving and Pairing Suggestions

Serve warm with individual ramekins of beef broth for dipping

Pair with a crisp green salad or roasted vegetables for a balanced meal

Add a side of coleslaw or chips for a casual, picnic-style plate

Perfect for buffet-style gatherings or movie nights with finger foods

Offer spicy mustard or horseradish sauce on the side for extra zip

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in the oven at 325°F for 10 minutes to keep the outside crisp

Avoid the microwave if possible — it softens the crust

Warm leftover broth separately and serve fresh with reheated biscuits

Freeze unbaked, filled dough balls for up to 1 month, then bake straight from frozen at 350°F for 28–30 minutes

FAQs

1. Can I use crescent roll dough instead of biscuit dough?
Yes, but seal the edges well and reduce baking time by 2–3 minutes.

2. What’s the best cheese to use?
Provolone melts beautifully, but Swiss, mozzarella, or sharp white cheddar also work great.

3. Can I make these ahead of time?
You can prep the dough balls a few hours ahead and refrigerate until ready to bake.

4. What broth is best for dipping?
Use a good-quality beef broth or au jus. Homemade or low-sodium store-bought both work well.

5. Can I add other fillings?
Absolutely. Try sautéed mushrooms, caramelized onions, or a smear of horseradish before sealing.

Tips & Tricks

Brush a second coat of herb butter halfway through baking for an extra flavorful crust

Line your baking pan with parchment for easy cleanup

Don’t overcrowd the pan — biscuits bake more evenly with space

Want extra crispy bottoms? Bake on a preheated cast-iron skillet

Add a sprinkle of grated Parmesan to the butter mixture for a cheesy finish

Recipe Variations

1. French Dip Sliders

Use Hawaiian rolls instead of biscuit dough

Layer roast beef and cheese, bake covered, and serve with au jus on the side

2. Spicy Pepper Jack Dip Biscuits

Swap provolone for pepper jack

Add pickled jalapeños inside each biscuit before sealing

3. Garlic Mushroom Beef Bombs

Add a spoonful of sautéed garlic mushrooms on top of the roast beef

Use Swiss cheese for a rich, earthy twist

Final Thoughts

This recipe checks every box for me, it’s warm, flavorful, budget-friendly, and just a little bit fancy without being fussy. I love how quickly it comes together, especially on nights when I want to serve something hearty without spending all evening in the kitchen. It’s the kind of thing you can pull together with items already in your fridge and pantry, but it feels like a treat every time.

The buttery herb crust smells amazing as it bakes, and that gooey cheese stretch when you take the first bite is pure comfort. My youngest calls them “beefy cheese bombs” and asks for them every time we have soup. Whether you’re hosting friends or just feeding your hungry crew, these French dip biscuits deliver.

Baked French Dip Biscuits