On the surface, French dip sandwiches aren’t too different than regular roast beef sandwiches. You’ve got meat, cheese, veggies, and mustard. But once you toast this sandwich and dunk it into au jus, I think you’ll agree it’s pure magic.
There are very few sandwiches I’d consider filling enough to make for dinner, but French dips are one of them, and even more so with these French Dip Squares! Serve these bad boys up with a side of veggies or fries, and you’ll have a delicious dinner the whole family will love.
This recipe has everything you know and love about French dips all wrapped up in different package. In fact, I might like these squares better than the original! Plus, nothing beats homemade au jus. If you think you’re in over your head with this recipe, think again!
These French Dip Squares are made easy by using refrigerated biscuit dough. Start by rolling out one of the cans of dough on a flat surface and pinching the seams together. Bake the dough for about 12 minutes, or until the edges are golden brown. While the crust is baking, go ahead and sauté the onions, thyme, salt, and pepper together until tender.
Next, it’s time to assemble the squares. Spread a layer of whole-grain mustard on the baked crust, followed by sliced roast beef, provolone, and caramelized onions. Roll out the remaining can of dough and lay it on top, pinching the edges to seal the edges.
Pop the pan back into the oven for another 35 minutes and get to work on the sauce. beef stock, Worcestershire sauce, and thyme make up this homemade au jus. Once the squares are fully cooked, slice them up and dip away!
French Dip Squares
Makes 12-16 squares; 10 minutes prep, 1 hour 20 minutes cook time
- 2 (8-oz.) tubes refrigerated crescent rolls
- 4 tablespoons. butter, divided
- 1 large yellow onion, thinly sliced
- 4 sprigs fresh thyme, divided
- 1/4 cup whole-grain mustard
- 1/2 lb. deli roast beef, patted dry
- 9 slices provolone
- 1 tablespoon freshly chopped parsley
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt & pepper to taste
French Dip Squares
- Preheat oven to 350° and grease a 9x13 baking sheet with cooking spray. Place one unrolled can of crescents on baking sheet and pinch the seams together. Bake until edges are slightly golden, about 12 minutes, then remove from oven and set aside.
- While crust is baking, make caramalized onions. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and 2 sprigs thyme and season with salt and pepper.
- Cook until onions begin to soften and turn slightly golden, about 20 minutes. Make sure to stir the onions occasionally to keep from burning. Remove from heat.
- To build the squares, spread an even layer of mustard onto the baked bottom layer of crescent roll, leaving a half-inch border clear on all edges.
- Add an even layer of roast beef, followed by an even layer of provolone. Top with caramelized onions.
- Unroll remaining tube of crescent rolls and place on top of onion layer. Press the edges of the top crust into the bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt.
- Bake for 35 minutes, or until top crust is golden-brown and cooked through. (If dough is browning too quickly, cover with foil.) Let cool 15 minutes before slicing into squares.
- In a medium skillet, melt remaining 1 tablespoon butter over medium heat. Stir in garlic and cook until fragrant.
- Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly.
- Serve squares with au jus on the side for dipping.
Recipe adapted from Delish.