1½ lbs thinly sliced roast beef (from the deli counter or leftover roast)
2 cups beef broth (low sodium)
1 packet au jus gravy mix (or 2 tablespoons if using bulk)
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Optional: ¼ cup dry red wine (adds incredible depth)
For the Biscuits:
1 can (16 oz) refrigerated buttermilk biscuits (8 count) – or homemade
2 tablespoons butter, melted
Flaky sea salt (optional)
For Serving:
Provolone or Swiss cheese slices (optional, for melting)
Caramelized onions (optional, but amazing)
Horseradish sauce or Dijon mustard
The Method: Simmer, Bake, Dip, Devour
Step 1: Make the Au Jus
In a medium saucepan, combine:
Beef broth
Au jus mix
Worcestershire sauce
Minced garlic
Thyme
Bay leaf
Red wine (if using)
Bring to a simmer over medium heat, whisking to dissolve the au jus mix. Reduce heat to low and let simmer gently while you prepare the biscuits.
Step 2: Warm the Beef
Add the sliced roast beef to the simmering au jus. Let it warm through for 5-10 minutes. Do not boil—just gentle heat.
Step 3: Bake the Biscuits
While the beef warms, bake the biscuits according to package directions (or your homemade recipe). Brush hot biscuits with melted butter and sprinkle with flaky salt if desired.
Step 4: Assemble
Split each warm biscuit in half. Pile the bottom half with warm roast beef (use tongs to lift it from the au jus). If using cheese, place a slice on top of the beef and let it melt slightly from the heat. Add caramelized onions if desired. Top with the other half of the biscuit.
Step 5: Strain the Au Jus (Optional)
For a clearer dipping sauce, strain the au jus through a fine-mesh sieve into serving bowls. Discard garlic and bay leaf.
Step 6: Serve
Arrange the assembled biscuits on a platter with small bowls of warm au jus for dipping. Serve immediately.
Pro-Tips for French Dip Perfection
1. Use Quality Roast Beef
Thinly sliced from the deli counter (ask for medium-rare roast beef) works beautifully. Leftover prime rib or roast beef is even better.
2. Don’t Skip the Au Jus Mix
It adds depth and body that plain broth can’t match. If you want to make your own, combine beef broth with onion powder, garlic powder, and a splash of soy sauce.
3. Warm the Beef Gently
Simmering too vigorously can make the beef tough. Low and slow is the way.
4. Butter Those Biscuits
Warm biscuits + melted butter + flaky salt = perfection. Don’t skip this step.
5. Serve Immediately
These are best right after assembly. The biscuits stay crisp on the outside, and the jus is hot for dipping.
6. Provide Plenty of Jus
People love to dip. Make sure there’s enough for everyone.
Endless Variations
Cheesy French Dip Biscuits:
Place a slice of provolone or Swiss cheese on top of the beef before closing the biscuit. Let it melt from the heat.
French Dip Sliders:
Use smaller biscuits or dinner rolls for slider-sized versions. Perfect for parties.
With Caramelized Onions:
Top the beef with slow-cooked caramelized onions before adding the biscuit top.
Spicy French Dip:
Add a pinch of red pepper flakes to the au jus. Serve with horseradish sauce on the side.
Mushroom Swiss Version:
Add sautéed mushrooms and use Swiss cheese. Mushrooms and Swiss are a classic pairing.
Garlic Butter Biscuits:
Add minced garlic and parsley to the melted butter before brushing on the biscuits.
Homemade Biscuits:
If you have time, homemade buttermilk biscuits take this over the top. Use your favorite recipe.
What to Serve Alongside
Crispy fries or potato wedges – The classic pairing
Simple green salad – With tangy vinaigrette
Roasted vegetables – Asparagus, green beans, or broccoli
Pickles and olives – For a deli-style spread
Au jus for dipping – Obviously
Storage and Reheating
Refrigerator:
Store beef and jus separately from biscuits for up to 3 days. Biscuits are best fresh.
Reheating:
Beef and jus: Gently reheat on stovetop.
Biscuits: Warm in a 350°F oven for 5 minutes.
Assemble fresh – don’t assemble ahead of time.
Your French Dip Biscuit Questions, Answered
Can I use homemade beef?
Absolutely! Leftover pot roast, prime rib, or roast beef works beautifully. Slice it thin.
Can I make this gluten-free?
Use gluten-free biscuits and ensure your au jus mix and Worcestershire sauce are gluten-free.
Can I make the au jus from scratch?
Yes! Sauté 1 small diced onion and 2 minced garlic cloves in butter, add 2 cups beef broth, 1 tablespoon soy sauce, 1 teaspoon Worcestershire, and herbs. Simmer and strain.
Can I add cheese inside?
Yes! Provolone, Swiss, or even mozzarella all work beautifully. Place it on the hot beef so it melts.
Can I make these ahead for a party?
Keep beef warm in a slow cooker on LOW. Bake biscuits just before serving. Let guests assemble their own.
What’s the best cut of beef for this?
Thinly sliced roast beef from the deli is easiest. For homemade, use eye of round or top round, roasted rare and sliced thin.
