French Dip Stuffed Biscuits

Name: French Dip Stuffed Biscuits
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 0.333 cup mayonnaise; 2 tsp Lemon Juice, fresh; 1 tsp prepared horseradish; 1 tsp Dijon Mustard; Kosher Salt; Ground Black Pepper, freshly; 1 (16.3-oz.) can biscuits (or 8 unbaked homemade biscuits); 14 oz deli roast beef, thinly sliced; 8 slices provolone, cut into quarters; 2 tbsp Unsalted Butter, melted divided; 1 (1-oz.) packet au jus gravy mix; Chives, sliced for serving optional; Flaky sea salt

French dip stuffed biscuits combine buttery biscuits, melty provolone cheese, salty roast beef, and comforting au jus gravy into one easy meal.

Brooke1999

Prep10 min

Total10 min

Servings8

Difficultyhard

FrenchDinner / SupperEntrees

Ingredients

⅓ cupmayonnaise
2 tspLemon Juice, fresh
1 tspprepared horseradish
1 tspDijon Mustard
Kosher Salt
Ground Black Pepper, freshly
1(16.3-oz.) can biscuits (or 8 unbaked homemade biscuits)
14 ozdeli roast beef, thinly sliced
8slices provolone, cut into quarters
2 tbspUnsalted Butter, melted divided
1(1-oz.) packet au jus gravy mix
Chives, sliced for serving optional
Flaky sea salt

Instructions

1
In a small bowl, mix mayonnaise, lemon juice, horseradish, and mustard; season with salt and pepper.
2
<strong>Make Ahead:</strong> Horseradish mayo can be made 1 week ahead. Store in an airtight container and refrigerate.
3
Arrange 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.
4
Place 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.
5
Bake sandwiches until biscuits are golden and cheese is melted, 15 to 18 minutes.
6
Meanwhile, prepare au jus according to package directions.
7
Transfer 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.