If you like french dip sandwiches, you are going to love this french dip casserole recipe. The roast beef, gravy, and melty cheese are baked under a layer of butter biscuits for a delicious dinner experience. Make it to see for yourself.
We don’t go out to eat often, but if we do find ourselves at a restaurant at lunch time I am almost guaranteed to order either a french dip sandwich or a cobb salad if they have them.
Of course there are so many fun ways to honor the flavors of favorite dishes but switch them up. Why not turn a sandwich into a casserole?
That is doubly true as the weather turns colder. There is nothing like having great casserole recipes to make things extra cozy.
Carlee’s Tips and Tricks
Luckily this recipe is super simple to put together. So, you can make it all winter long.
Starting with lunch meat means you get nice tender meat without any pre-cooking or fuss. If you happen to have leftover roast beef, feel free to shred it and use it instead.
Making homemade gravy is quick and easy. It is what gives this recipe it’s flavor.
If you like onions, double them. It will give your casserole french onion vibes.
You could also stir in mushrooms if you want to. It’s starting to stray from the french dip inspiration, but would still taste wonderful.
Splitting the biscuits in half before putting them on the casserole helps them to bake evenly. If you skip this step, the tops will brown before they are cooked through and the bottoms can get gummy.
Feel free to play with different cheeses. Swiss or mozzarella are tasty. You could even use cheddar for more of an Arby’s style roast beef sandwich feeling.
The extra au jus isn’t 100% necessary. However, it is fun, extra tasty, and really drives the french dip comparison.
Okay, I think that is about it. It’s a really simple recipe so there’s not much else we need to go over. Let’s make dinner!
French Dip Casserole
Ingredients
- 2 Tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 lb deli roast beef roughly chopped
- 12 slices provolone cheese
- 2 8 count cans refrigerated biscuits
- Optional: prepared au jus for serving
Instructions
- Preheat the oven to 350° and spray a 9×13 baking dish with nonstick cooking spray.
- Melt 2 Tablespoons unsalted butter in a large skillet over medium heat. Add 1 small yellow onion (diced) and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
- Add 2 cloves garlic (minced) and 2 Tablespoons all-purpose flour and cook for 1 minute.
- Slowly whisk in 2 cups beef broth until smooth. Add 1 Tablespoon Worcestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon black pepper. Simmer for 3-4 minutes until slightly thickened.
- Add the chopped 1 lb deli roast beef to the skillet and stir until coated in the gravy and heated through.
- Spread the beef mixture evenly into the prepared baking dish.
- Lay 12 slices provolone cheese over the top.
- Separate each biscuit in half horizontally to make thinner biscuit layers. Arrange them evenly over the cheese, covering most of the casserole.
- Bake for 30-35 minutes, or until the biscuits are golden brown and cooked through.
- If desired, serve warm with prepared au jus on the side for dipping each bite.
Notes
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