
Yields:
8
Prep Time:
10 mins
Total Time:
45 mins
Aside from the buttery biscuits, melty provolone cheese, and salty roast beef combo, I'm obsessed with these French dip stuffed biscuits because of how easy (emphasis on easy) they are to make. Who knew simple, store-bought ingredients like a can of biscuits, deli sliced roast beef, and a packet of au jus gravy mix could be transformed into something so delicious? Well, we did, which is why we’re strongly suggesting you fit this into your easy-weeknight meal rotation when you need something hearty and comforting with a fun twist. Better yet, serve them as an appetizer at your next tailgate party—your guests will thank you.
In honor of the classic French dip, we spread a homemade horseradish mayo on our biscuits. This can be stored tightly covered in an airtight container in the fridge for up to 1 week (how’s that for making a weeknight meal even easier?). But if horseradish isn’t your thing, not to worry! You can sub plain mayo instead or leave it off entirely—because in the end, flaky biscuits, gooey cheese, and salty beef speak for themselves.
You can also swap the chopped chives for thyme, parsley, or even dried herbs if that’s what you have on hand. And while we love the ease of using canned biscuits in this recipe, we’re certainly not going to stop you if you go the homemade biscuit route instead.
Made this recipe? Let us know what you think down below!
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Ingredients
Horseradish Mayo
- 1/3 cup
mayonnaise
- 2 tsp.
fresh lemon juice
- 1
to 2 tsp. prepared horseradish
- 1 tsp.
Dijon mustard
Kosher salt
Freshly ground black pepper
Biscuit Sandwiches
- 1
(16.3-oz.) can biscuits (or 8 unbaked homemade biscuits)
- 14 oz.
thinly sliced deli roast beef
- 8
slices provolone, cut into quarters
- 2 Tbsp.
unsalted butter, melted, divided
- 1
(1-oz.) packet au jus gravy mix
Sliced chives, for serving (optional)
Flaky sea salt
Directions
Horseradish Mayo
- Step 1In a small bowl, mix mayonnaise, lemon juice, horseradish, and mustard; season with salt and pepper.
- Step 2Make Ahead: Horseradish mayo can be made 1 week ahead. Store in an airtight container and refrigerate.
Biscuit Sandwiches
- Step 1Arrange rack in center of oven; preheat to 400°. Line a large baking sheet with foil or parchment. Using your fingers, split biscuits in half so you have 16 thin rounds. Gently stretch each biscuit so they’re about 4" in diameter.
- Step 2Place 8 biscuits on prepared sheet. Spread 1 to 2 tsp. horseradish mayo on each. Top each biscuit with roast beef, followed by 4 pieces of provolone, slightly overlapping the cheese so it fits on top of beef. Spread 1 to 2 tsp. horseradish mayo on remaining 8 biscuits, then place on top of cheese (mayo side down) to form sandwiches. Pinch top and bottom biscuits together at several points around sandwich to seal. Brush tops with 1 Tbsp. butter.
- Step 3Bake sandwiches until biscuits are golden and cheese is melted, 15 to 18 minutes.
- Step 4Meanwhile, prepare au jus according to package directions.
- Step 5Transfer sandwiches to a platter. Brush with remaining 1 Tbsp. butter. Top with chives (if using), gently pressing to adhere if needed, and sea salt. Serve with au jus alongside.
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