French Dip Biscuits are an easy way to enjoy all the flavors of a French Dip, made with caramelized onions, deli roast beef, and provolone cheese baked in a buttermilk biscuit. Then, beef consomme is heated up for dipping! It’s so simple, but still so delicious! And, you can even make these biscuit sandwiches in an air fryer. Be sure to check out my Easy French Dip Sliders, too!

French Dip Biscuits in a platter on a wooden table from overhead.
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French Dip Biscuit Ingredients & Smart Substitutions

  • Onion: This recipe is meant to be simple, but I really encourage you to take the time to caramelize the onions (the ‘hardest’ part, if you could call it that). It takes the flavor of the biscuits to a whole new level! But, if you are short on time, you could leave them off. Or, make them in advance. After they have been made, first, let the onions cool completely. Next, store them in an airtight container in the refrigerator. They will last up to 3-4 days.
  • Buttermilk Biscuits: If using store-bought biscuits, look for Southern Homestyle Biscuits (not flaky). Or, make my homemade buttermilk biscuits to use.
  • Roast Beef: There is no need to roast the beef for these biscuits. Just look for some thinly sliced roast beef at your local deli!
  • Cheese: I know that cheese is not always added to a French Dip, but I love it! Although I used provolone, you could enjoy these biscuits with Swiss, Gruyere, or one of your favorites. Or, leave off the cheese. The biscuit sandwiches are still delicious!
  • Beef Consomme: For dipping, I used a can of condensed beef consomme, which can be found where you find other condensed soups in the grocery store. This is an easy way to provide a dipping sauce to replace au jus.
Steps for making a french dip biscuit with the meat, onions, cheese, and pinching biscuit dough over top.

Can I Make Homemade Au Jus?

Sure! If you don’t want to use beef consomme, you could make up a quick au jus dipping sauce. This is an easy recipe that will work perfectly with these French Dip Biscuits.

  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  1. In a saucepan over medium-high heat, melt the butter. Add flour and whisk until the butter and flour come together, creating a roux.
  2. While whisking, slowly add the beef broth to the flour mixture. Whisk for 3-5 minutes.
  3. Once the beef broth is incorporated, add the Worcestershire sauce. Bring the mixture to a boil and cook for 5 minutes or until barely thickened.
  4. Season with salt and pepper to taste (optional, since beef broth is quite salty unless you get sodium-free).
Dipping a halved French Dip Biscuit into sauce.

What I Serve With French Dip Biscuits

I think these French Dip Biscuits would be considered a sandwich, so I like to pair them with one or two side dishes to make a complete meal. Here are some of my favorite options:

How To Store French Dip Biscuits

To store leftover biscuits, first, let them cool to room temperature. Then, store them in an airtight container in the refrigerator. They will last up to 3 days. Reheat them in the oven or air fryer for best results. You can also reheat them in the microwave.

French Dip Biscuits in a platter on a wooden table from overhead.
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French Dip Biscuits

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
French Dip Biscuits are a mouthwatering combination of caramelized onions, roast beef, and provolone cheese baked in a buttermilk biscuit! And very easy to make!


  • 2 tablespoons unsalted butter
  • 1 large yellow onion, halved, thinly sliced
  • 1 can (8-count) Southern Homestyle Buttermilk Biscuits, not flaky
  • 1 pound deli roast beef, thinly sliced
  • 8 slices provolone cheese, quartered
  • 1 can (10.5 ounces) beef consomme
  • 1 large egg, beaten


  • In a medium skillet over medium heat, melt butter. Add onions and cook until lightly browned and soft (about 15 minutes). Set aside.
  • Preheat the oven to 400°F.* Line a large baking sheet with parchment paper.
  • Separate each biscuit into two pieces, making a total of 16 pieces. Roll each out to about 4 inches wide. Place 8 of the biscuit halves on the lined baking sheet.
  • Divide the roast beef and cooked onions evenly over each of the 8 biscuit halves on the baking sheet. Top each with 4 of the quarter pieces of provolone cheese, stacking them slightly. Then, place the remaining biscuit halves on top to form a sandwich. Press the edges of the dough together to seal slightly.
  • Brush the beaten egg over the tops of the biscuits.
  • Bake for 15-17 minutes, or until the biscuits are golden brown.
  • While the biscuits are baking, add beef consomme to a medium saucepan over medium heat. Cook until heated through (about 3-5 minutes).
  • Serve the baked biscuits with the warm beef consomme on the side for dipping.


*Air Fryer Instructions:
  1. Assemble the biscuits as instructed, up to putting them into the oven.
  2. Working in batches, place the assembled French dip biscuits into the basket of your air fryer.
  3. Air fry at 350°F for 6-8 minutes.
  4. Serve with warm beef consomme for dipping.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


These French dip biscuits are a game-changer! The combination of roast beef, provolone, and buttery biscuits is just perfect. The beef consomme added great depth of flavor.


What a great (and easy) way to enjoy all of the delicious flavors of a French Dip! I loved these biscuit sandwiches!


Such a comforting and tasty treat! The combination of tender roast beef, melty cheese, and soft biscuits was spot on. Perfect for a quick and hearty meal.


I really enjoyed these! The biscuits were fluffy, and the provolone melted beautifully. My only wish is that the onion flavor was a bit more pronounced.


These were so easy to make and incredibly satisfying. The beef consomme made a perfect dipping sauce, and the egg wash gave the biscuits a lovely golden color.

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