French Dip Stuffed Biscuits: The Juicy, Cheesy Handheld You’ll Regret Not Making Sooner

You want a snack that eats like a meal? This is it. French Dip Stuffed Biscuits are everything you love about a diner classic—savory beef, melty cheese, steamy au jus—shoved into a buttery biscuit that fits in one hand and disappears in three bites.

They’re fast, loud, and dangerously addictive. Bring these to a party and watch “I don’t eat bread” people break their own rules. Warning: you might need a backup batch.

What Makes This Recipe So Good

These biscuits hit the sweet spot between comfort food and convenience.

You get that nostalgic French dip flavor profile—roast beef, Swiss, caramelized onions, herby au jus—without needing a sandwich press or a steakhouse budget. The biscuit dough steams the fillings from the inside, so every bite is juicy.

They also scale ridiculously well. Bake a dozen for game day or stash a few in the freezer for snack emergencies.

And because you’re using thin-sliced deli roast beef, you’re not stuck braising a chuck roast for six hours. We love shortcuts that still taste like effort.

Ingredients

• 1 can (16 oz) jumbo refrigerated biscuit dough (8 count; buttermilk or flaky layers)
• 8 oz thin-sliced deli roast beef, chopped into bite-size pieces
• 6–8 slices Swiss or provolone cheese, halved
• 1 medium yellow onion, thinly sliced
• 1 tablespoon butter (plus extra for brushing)
• 1 teaspoon olive oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Pinch of kosher salt
• 1 packet (1 oz) au jus gravy mix (or 2 cups strong beef broth + 1 teaspoon soy sauce)
• 2 cups water (for au jus, per packet directions)
• 1 egg (optional, for egg wash)
• Everything bagel seasoning or sesame seeds (optional garnish)
• Fresh parsley, chopped (optional, for serving)

Cooking Instructions

1. Preheat and prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment.

   If using egg wash, whisk 1 egg with 1 tablespoon water and set aside.

2. Caramelize the onions: In a skillet over medium heat, add butter and olive oil. Toss in sliced onions with a pinch of salt. Cook 10–12 minutes, stirring occasionally, until soft, golden, and a little jammy.

   Stir in Worcestershire and half the garlic powder. Remove from heat.

3. Warm the beef: Add chopped roast beef to the warm onion skillet. Sprinkle with remaining garlic powder, onion powder, thyme, and black pepper.

   Toss 1–2 minutes just to warm—don’t dry it out. Remove from heat.

4. Make the au jus: In a small saucepan, whisk au jus packet with water and bring to a simmer for 3–4 minutes until slightly reduced. Taste; add a splash of soy sauce if you want extra depth.

   Keep warm over low heat.

5. Flatten the biscuits: Separate biscuit dough. On a lightly floured surface, press or roll each biscuit into a 5–6 inch circle. Keep the edges slightly thicker than the center so they don’t rip.
6. Assemble the filling: Place half a slice of cheese in the center of each disk.

   Add 2–3 tablespoons of the beef-onion mixture. Top with another half slice of cheese. Do not overfill or the seams will blow open, and yes, you will be sad.

7. Seal them up: Pull the dough edges up and over the filling, pinching tightly to seal. Flip seam-side down onto the baking sheet.

   Space them an inch apart.

8. Finish and bake: Brush tops with melted butter or egg wash. Sprinkle with everything seasoning or sesame seeds if desired. Bake 14–18 minutes, until deep golden and puffed.
9. Rest and serve: Let cool 5 minutes so the cheese settles.

   Spoon warm au jus into ramekins. Garnish biscuits with parsley and serve hot for maximum glory.

Storage Tips

• Fridge: Store cooled biscuits in an airtight container up to 4 days. Keep au jus separate.
• Reheat: Oven or air fryer at 325°F for 8–10 minutes until hot.

  Microwave works in a pinch, but the crust will be softer.

• Freezer: Wrap each baked biscuit tightly, then freeze up to 2 months. Reheat from frozen at 325°F for 15–18 minutes.
• Au jus: Refrigerate up to 5 days or freeze in small containers. Rewarm gently; thin with a splash of water if needed.

What’s Great About This

• Ridiculously satisfying: You get crunch, pull, melt, and drip—all in a handheld bite.
• Minimal prep: Deli beef, pantry seasoning, biscuit dough.

  That’s weekday-friendly magic.

• Party-proof: Serve with shot glasses of au jus for dunking. Instant conversation piece.
• Customizable: Swap cheeses, add peppers, or spice it up—this recipe is a template, not a prison.

Pitfalls to Watch Out For

• Overfilling: If you cram too much in, the seams split and cheese escapes like a jailbreak. Keep it modest.
• Cold cheese slab: Ice-cold cheese doesn’t melt well.

  Let it sit out 5 minutes while you prep.

• Dry beef: Don’t cook the roast beef—just warm it. It’s already cooked and gets tough if abused.
• Skipping the rest: Cutting in immediately = molten cheese lava. Give it five minutes.

  Your mouth will thank you.

• Au jus too salty: Some packets are heavy-handed. Taste and adjust with water or a squeeze of lemon.

Different Ways to Make This

• Cheese swap: Provolone for classic vibes, Swiss for nutty depth, or havarti for super melt. Add a little horseradish cheddar if you like heat.
• Onion upgrade: Caramelize longer with a splash of balsamic for deeper sweetness.

  Or add sautéed mushrooms for a steakhouse feel.

• Spicy twist: Mix in chopped pickled jalapeños or a smear of creamy horseradish. A drizzle of hot honey? Surprisingly epic.
• From-scratch dough: Use homemade buttermilk biscuits if that’s your love language.

  Flakier layers = more pockets for juice.

• Air fryer: 350°F for 10–13 minutes, check at 9. Great browning, super quick. Don’t overcrowd.
• Mini version: Use smaller biscuits, cut cheese into quarters, and serve as sliders.

  Perfect for watch parties.

FAQ

Can I use leftover roast or steak instead of deli beef?

Absolutely. Slice or shred it thin so it warms quickly and doesn’t turn chewy. If it’s unseasoned, add a little extra garlic powder and Worcestershire when warming with the onions.

What if I don’t have au jus mix?

Use 2 cups beef broth, 1 teaspoon soy sauce, a splash of Worcestershire, and a pinch of garlic powder.

Simmer 5–7 minutes to reduce slightly. It won’t be identical, but it’ll be legit.

How do I keep the bottoms from getting soggy?

Drain any excess liquid from the onion-beef mix before stuffing. Bake on a parchment-lined, preheated sheet pan for better browning.

Let them rest on a wire rack after baking.

Can I make these ahead?

Yes—assemble and refrigerate for up to 6 hours, then bake. If the dough feels damp from the fridge, give it 5 minutes at room temp before baking. Or bake fully and reheat day-of.

What sides go with French Dip Stuffed Biscuits?

Think crispy fries, a simple green salad, roasted broccoli, or a dill pickle situation.

If you’re leaning snacky, serve with kettle chips and extra au jus. Balanced? Maybe.

Delicious? Definitely.

Why did my biscuits burst open?

Usually overfilling or weak seals. Stretch the dough gently, keep edges thicker, pinch firmly, and bake seam-side down.

A quick brush of egg wash also helps hold structure and gives a glossy top.

Can I make them gluten-free?

Use a gluten-free biscuit dough and a GF au jus or homemade broth. Check labels on deli beef and sauces. Texture varies by brand, but the flavors still slap, IMO.

Final Thoughts

French Dip Stuffed Biscuits are the kind of shortcut cooking that feels like cheating—but in a good way.

You get big-restaurant satisfaction with grocery-store ingredients and weeknight effort. Keep the au jus hot, the biscuits golden, and the servings generous. And if someone asks for the recipe?

Tell them it’s “ridiculously easy,” because it is—and that’s the point.