If we were neighbors, I would absolutely text you when these come out of the oven and say bring a plate. The first time I made Baked French Dip Biscuits, my brother hovered like a gull at the beach, pretending to help while sneaking cheese. I burned my tongue a little, laughed, and then remembered why these are such a hit. They are like mini pub sandwiches with cozy socks energy. And yes, I once grabbed the hot tray with the thin towel, because clearly I cannot be trusted with excitement.

Why I keep making these, even on busy nights

I make this when I want something hearty but not fussy. My family goes a bit wild for the melty beef and that dunkable au jus, which is really just a fancy name for savory broth. On soccer nights, I pop the biscuits in while I tidy the mail pile, and it feels like we pulled off a small miracle. The best part is the crispy edges meeting that soft center, then the warm dip hits and everyone goes quiet for a second, which is rare around here. If yours look a tad messy, same, mine always do, but honestly they still vanish.

Oh, I used to overfill the cups and then complain about leaks; actually, I find it works better if you keep the fillings modest and let the biscuits do their puff magic.

What you need to grab

1 can flaky biscuit dough, 8 count is perfect. I sometimes use the store brand when I am in a hurry and it works just fine.
250 g thin sliced deli roast beef. Leftover pot roast is lovely too, just shred it a bit.
8 slices provolone or Swiss. My grandmother insisted on provolone, but any mild melty cheese works.
1 small onion, thinly sliced, optional but yum. If you are short on time, a handful of fried onions from a jar adds crunch.
1 tbsp butter or olive oil for the pan.
1 tsp garlic, finely minced. Garlic powder is okay, about a half teaspoon.
For the au jus dip: 2 cups beef broth, 1 tsp Worcestershire, 1 tsp soy sauce, pinch of dried thyme, black pepper to taste. A tiny splash of vinegar if it tastes flat.
Optional boost: 1 tsp Dijon or a dab of horseradish for the beef. I do this when I am feeling fancy.
Optional thickener: 1 tsp cornstarch mixed with 1 tbsp cold water if you want a slightly body rich dip. Not required.

If you like to read up on methods, this French dip deep dive from Serious Eats is fun and nerdy in the best way: French dip sandwich guide. For caramelized onions, I tend to follow this soothing tutorial when I am patient: how to caramelize onions.

Let’s make them

Heat the oven to 375 F. Lightly butter a muffin tin. You really do want the tin for the cuppy shape. On second thought, you can also use a small sheet pan lined with parchment if you do not have one, they will just be flatter and still tasty.
Warm a small skillet over medium. Add a drizzle of oil and the onion with a pinch of salt. Cook until soft and lightly browned, about 8 to 10 minutes. Stir in the garlic for the last minute. This is where I usually sneak a taste and then regret it because it is hot, but I never learn.
Make the dip. In a small saucepan, combine beef broth, Worcestershire, soy, thyme, and pepper. Simmer 5 minutes. If you want it a touch thicker, stir in the cornstarch slurry and simmer another minute. Taste. If it needs oomph, add a splash of vinegar or more soy, just a smidge. Keep it warm.
Prep the biscuits. Separate each biscuit and gently press it into a muffin cup to form a little bowl, making sure the dough climbs the sides. Do not stress if it tears a bit, pinch it back together.
Fill. Add a small fold of roast beef to each, a few onion strands, and half a slice of cheese folded into a square. If using horseradish or Dijon, smear a pea sized amount under the beef. Less is more here; too much and it bubbles over like a tiny volcano.
Bake for 13 to 15 minutes until the biscuits are golden and the cheese is melty. If the tops are browning fast, tent loosely with foil for the last couple minutes. I once tried rushing this step and regretted it because the bottoms were pale and the centers were doughy.
Let them sit 3 minutes. Lift out gently with a spoon. If any cheese stuck, run a butter knife around the edge and they will pop free.
Serve with warm au jus for dunking. If you like a deeper beef vibe, you can lay a slice of beef in the bowl of jus for 10 seconds to warm before dipping. I tend to think that makes it extra cozy.

Side note because my brain wandered. The oven mitt with the chili peppers on it has never once prevented me from touching hot pans like a fool. Learn form me. Use two mitts.

Notes from my slightly messy counter

If your deli beef is fridge cold, warm it briefly by swishing in the hot au jus for 20 seconds. It keeps the biscuits from going lukewarm.
Salt level shifts a lot with broths. Taste the jus before serving. If it is too salty, add a splash of water and a tiny bit of butter, which softens the edges.
Cheese corners that hang over the biscuit edge get lacy and crisp, which I love. If you do not, tuck them in neatly.
Actually, I get best browning on the lower third oven rack. Top rack tends to overbrown the crowns.

Variations I tried, for better or worse

Swiss and mushrooms: sautéed mushrooms instead of onions, Swiss on top. Very good. Earthy and cozy.
Spicy pepper cheese and pickled jalapeño: fun for game night, but go easy or it takes over the whole show.
Turkey and gravy: worked fine, lighter vibe. The jus became more like a quick gravy with chicken broth.
Puff pastry cups: looked gorgeous, but the bottoms got soggy fast. Not my favorite for this, though it was cute for photos.

Gear I actually used

Muffin tin, 12 cup. If you do not have one, make little biscuit nests on a parchment lined sheet pan and press a dent in the center with a spoon.
Small skillet for onions. A saucepan will do if that is what is clean, no biggie.
Small saucepan for the jus. A microwave safe measuring cup works too in a pinch; heat the broth and stir the seasonings right in.
Tongs or a fork for lifting the beef, and a spoon for the onions.

If you like kitchen how tos, The Kitchn has very approachable basics that I send friends to all the time: The Kitchn.

Storing and reheating without sadness

Cool any leftovers, then tuck into an airtight container. They keep about 2 to 3 days in the fridge, though honestly, in my house it never lasts more than a day. Reheat at 325 F for about 8 minutes until warm and crisp again. Microwaving works if you are starving, but the bottoms can go chewy. The jus keeps in a jar for 3 days. For food safety folks, this leftover guide is handy: leftovers and food safety.

How we like to serve them

With a big bowl of mixed greens and a lemony vinaigrette, so you feel balanced.
On game day, I put the au jus in a little teapot so folks can pour it like sauce. My kids think this is hilarious.
If I am feeling extra, I add a swipe of horseradish cream on the plate for dipping alongside the jus.

Pro tips I learned the slightly hard way

Do not overfill. I once packed them tall with beef and cheese and the lids popped off and welded to the tin. Tasty, messy, mild regret.
Brush the muffin cups with butter, even if they say nonstick. It makes a difference in that golden edge.
Let them rest a few minutes. Cutting in too soon squishes the dough and the cheese runs for the hills, which is tragic.
It is better to keep the jus thin and flavorful, rather than thick. Thick dip makes the biscuits sog out.

FAQ from real messages and curious pals

Can I use crescent dough instead of biscuits
Yes, but bake time changes a bit. Pinch the seams well and check at 10 minutes. They can brown quicker and go soft faster. I prefer biscuits for structure.

What roast beef works best
Deli roast beef that is sliced thin is easy. Leftover roast sliced thin across the grain is lovely too. If it is very lean, add a dab of butter to the filling so it stays tender.

Do I have to make the au jus
Nope. A good boxed beef broth plus a splash of soy and Worcestershire will do the trick. If you want deeper flavor, simmer it with a smashed garlic clove for five minutes, remove before serving.

Can I make these ahead
Yes, assemble the cups without baking, cover, and chill up to 6 hours. Bake straight from the fridge, add 2 minutes. Or bake fully and reheat. I think this tastes better the next day, but my spouse insists fresh is best, so we disagree and that is fine.

Any gluten free ideas
If you have a gluten free biscuit dough you like, go for it. Or skip the cup and layer beef and cheese on roasted potato slices, then dip in the jus, which is sneaky good.

Do I need onions
No, but they bring sweet balance. If you hate onions, try sliced mushrooms or even a little roasted red pepper. Or nothing, it is your kitchen.

Alright y’all, that is the whole story. If you try these Baked French Dip Biscuits, tell me how it went, and whether you burned your tongue, because same. Next time I am adding extra jus for dunking and maybe a pickle on the side just for sass.

Baked French Dip Biscuits