Description
These French Dip Biscuits are a delicious twist on the classic sandwich, featuring caramelized onions, thinly sliced deli roast beef, and melted provolone cheese sandwiched between flaky buttermilk biscuits. Served with warm beef consomme for dipping, this recipe offers a comforting and savory treat perfect for a satisfying meal.
Ingredients
For the Biscuits and Filling
- 2 tablespoons unsalted butter
- 1 large yellow onion, halved and thinly sliced
- 1 can (8-count) Southern Homestyle Buttermilk Biscuits (not flaky)
- 1 pound deli roast beef, thinly sliced
- 8 slices provolone cheese, quartered
- 1 large egg, beaten
For the Dip
- 1 can (10.5 ounces) beef consomme
Instructions
- Caramelize Onions: In a medium skillet over medium heat, melt the butter. Add the thinly sliced onions and cook them until they become lightly browned and soft, which should take about 15 minutes. Once done, set the caramelized onions aside.
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prepare for baking the biscuit sandwiches.
- Prepare Biscuits: Open the biscuit can and separate the biscuits. Cut each biscuit into two halves, giving you a total of 16 pieces. Roll each piece out to about 4 inches wide. Place 8 of these biscuit halves on the lined baking sheet to form the base of the sandwiches.
- Assemble Biscuits: Evenly distribute the caramelized onions and roast beef over each of the 8 biscuit halves on the baking sheet. Top each with four quarter pieces of provolone cheese, stacking them slightly. Place the remaining biscuit halves on top of each sandwich and gently press the edges of the dough together to seal them slightly.
- Brush with Egg Wash: Brush the tops of the assembled biscuits with the beaten egg to give them a nice golden color when baked.
- Bake Biscuits: Bake the biscuit sandwiches in the preheated oven for 15 to 17 minutes, or until the biscuits turn golden brown and are cooked through.
- Warm Beef Consomme: While the biscuits are baking, pour the beef consomme into a medium saucepan over medium heat. Heat it until warmed through, about 3 to 5 minutes, stirring occasionally.
- Serve: Remove the baked French Dip Biscuits from the oven and serve them warm alongside the heated beef consomme for dipping. Enjoy this comforting and flavorful dish immediately.
Notes
- Make sure not to overcook the onions; they should be soft and golden but not burnt.
- Sealing the biscuit edges slightly helps keep the filling inside during baking but avoid sealing completely to allow some steam to escape.
- Using high-quality roast beef and provolone cheese enhances the flavors of the sandwich.
- If you prefer, you can substitute beef consomme with beef broth or au jus for dipping.
- These biscuits are best served fresh but can be gently reheated in the oven before serving.
