Description
These French Dip Stuffed Biscuits are a delicious twist on the classic sandwich, combining flaky baked biscuits stuffed with tender roast beef, melted provolone cheese, and a tangy horseradish mayo. Paired with savory au jus gravy, this recipe offers an easy and flavorful meal perfect for gatherings or satisfying family dinners.
Ingredients
Scale
Horseradish Mayo
- 1/3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1 to 2 teaspoons prepared horseradish
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Biscuit Sandwiches
- 1 (16.3-ounce) can biscuits (or 8 unbaked homemade biscuits)
- 14 ounces thinly sliced deli roast beef
- 8 slices provolone cheese, cut into quarters
- 2 tablespoons unsalted butter, melted, divided
- 1 (1-ounce) packet au jus gravy mix
- Sliced chives, for serving (optional)
- Flaky sea salt, for garnish
Instructions
- Prepare Horseradish Mayo: In a small bowl, combine mayonnaise, fresh lemon juice, prepared horseradish, and Dijon mustard. Season the mixture with kosher salt and freshly ground black pepper to taste, then stir until smooth and well combined.
- Make Ahead: The horseradish mayo can be made up to one week in advance. Store it in an airtight container in the refrigerator to maintain freshness.
- Preheat Oven and Prepare Baking Sheet: Arrange an oven rack in the center position and preheat the oven to 400°F (204°C). Line a large baking sheet with foil or parchment paper to prevent sticking and simplify cleanup.
- Shape Biscuits: Using your fingers, carefully split each biscuit in half to create 16 thin rounds. Gently stretch each biscuit round until it reaches about 4 inches in diameter, being careful not to tear the dough.
- Assemble Sandwiches: Place 8 biscuit bottoms on the prepared baking sheet. Spread 1 to 2 teaspoons of horseradish mayo evenly on each. Layer thin slices of roast beef on top, followed by 4 pieces of provolone cheese per biscuit, slightly overlapping to cover. Spread 1 to 2 teaspoons of horseradish mayo on the remaining 8 biscuit tops, then crown each sandwich by placing these tops mayo-side down onto the cheese layer. Pinch the edges of the top and bottom biscuits together in several spots around each sandwich to seal them.
- Brush and Bake: Brush the tops of the assembled sandwiches with 1 tablespoon of melted butter. Transfer the baking sheet to the preheated oven and bake for 15 to 18 minutes, or until the biscuits are golden brown and the cheese has fully melted.
- Prepare Au Jus: While the sandwiches bake, prepare the au jus gravy according to the instructions on the package for dipping.
- Finish and Serve: Remove the sandwiches from the oven and place them on a serving platter. Brush the tops with the remaining 1 tablespoon of melted butter. Garnish with sliced chives if desired, pressing gently to help them adhere, and sprinkle flaky sea salt over the top. Serve the sandwiches warm alongside the prepared au jus for dipping.
Notes
- For best flavor, use freshly prepared horseradish mayo, but it can be made up to a week in advance.
- If you prefer, substitute unbaked homemade biscuits to control ingredients and flavor.
- Ensure the biscuits are sealed well around the edges to prevent filling leakage during baking.
- Serve immediately after baking for the best texture and taste.
- Au jus gravy enhances the moistness and adds an authentic dipping experience to these sandwiches.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
