If you’re searching for the ultimate crowd‑pleaser—something that combines flaky homemade‑style biscuits, tender roast beef, gooey provolone cheese, and a rich, savory dipping broth—you’ve come to the right place. These Roast Beef & Provolone Stuffed Biscuits are easy to assemble yet feel indulgently gourmet. They make an excellent appetizer for game day, a fun party snack, or even a comforting brunch centerpiece. By encasing deli‑style roast beef and provolone inside buttery biscuit dough, then glazing them with an herb‑infused butter and serving alongside warm beef broth for dipping, you achieve layers of texture and flavor in every bite. Best of all, this recipe yields eight generous stuffed biscuits, and you can customize the ingredients and seasonings to suit your tastes.
Why You’ll Love These Stuffed Biscuits
- One‑Bite Delight: Each biscuit hides a perfect pocket of melty cheese and savory roast beef, creating a “wow” moment with every bite.
- Dipping Broth Bonus: The warm beef broth transforms these biscuits into a dipping adventure, reminiscent of French dip sandwiches but in portable form.
- Make‑Ahead Friendly: You can assemble and seal the biscuits in advance, refrigerate them overnight, then bake just before serving.
- Customizable Flavor: Swap in different cheeses, add pickled jalapeños for heat, or try a vegetarian mushroom filling.
- Minimal Cleanup: All you need is a baking dish and a saucepan, making it ideal when you want to impress without spending hours at the sink.
Ingredients (Makes 8 Stuffed Biscuits with Broth)
- 1 can (8‑count) refrigerated biscuit dough
- 8 slices roast beef
- 8 slices provolone cheese
- 4 Tbsp unsalted butter, melted
- 1 Tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper
- 2 cups beef broth
- Optional Garnish
Equipment Needed
- 8×8‑inch baking dish (or similar)
- Small mixing bowl for the herb butter glaze
- Medium saucepan for warming broth
- Pastry brush for glazing
- Cutting board and knife for biscuit shaping
Step‑by‑Step Instructions
- Preheat & Prep
Set your oven rack in the middle position and preheat to 350 °F (175 °C). Lightly grease your baking dish with cooking spray or a thin layer of butter to prevent sticking. - Shape the Biscuits
Open the can of biscuit dough and separate into eight individual rounds. On a clean, lightly floured surface, use your hands or a rolling pin to gently flatten each round into a 3–4‑inch circle. Flattening allows room for filling without tearing. - Layer the Filling
Place one slice of roast beef on each flattened dough round, followed by one slice of provolone cheese. If desired, you can fold or chop the roast beef to fit neatly. Ensure the cheese fully covers the beef to prevent leakage. - Seal into Balls
Carefully lift the edges of the dough and bring them up over the filling. Pinch the dough together at the top, twisting slightly to seal. Then roll gently in your hands to form a smooth ball. Place each sealed biscuit seam‑side down in your prepared baking dish, arranging them in close proximity but not touching. - Make the Herb Butter Glaze
In a small bowl, combine melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, and a pinch of salt and pepper. Whisk until thoroughly blended. This glaze injects extra moisture and flavor into the biscuits’ tops as they bake. - Brush & Bake
Generously brush the herb butter glaze over the top and sides of each biscuit, ensuring each is well coated. This not only seasons the dough but also promotes a golden, shiny crust. Bake in your preheated oven for 20–25 minutes, rotating the pan halfway through to ensure even browning. You’re looking for puffy biscuits that are deep golden on top. - Warm the Beef Broth
While the biscuits bake, pour the beef broth into a medium saucepan. Warm over medium heat until just steaming—do not boil. Keep on very low heat until ready to serve. You want the broth hot enough to serve as a dipping sauce. - Serve Immediately
When the biscuits are done, remove them from the oven and let rest for 2 minutes. Transfer biscuits to a serving platter. Pour the warm beef broth into individual small bowls or a communal dipping dish. Garnish the biscuits with chopped parsley or sliced green onions for a fresh finish. - How to Eat
Encourage guests to tear or cut open a biscuit, then dip it into the hot beef broth. The combination of melted provolone, tender roast beef, and savory broth creates a portable French‑dip‑style experience.
Variations & Serving Suggestions
- Spicy Jalapeño Kick: Before sealing, tuck in a few thin jalapeño slices or a drop of your favorite hot sauce under the cheese.
- Cheese Swap: Use Swiss, cheddar, pepper jack, or fontina in place of provolone for different melting qualities and flavor profiles.
- Vegetarian Option: Replace meat with a sautéed mushroom‑onion‑spinach mixture seasoned with soy sauce and smoked paprika.
- Breakfast Edition: Substitute the roast beef with crumbled breakfast sausage and cheddar, then serve with a side of warm gravy.
- Make‑Ahead Assembly: Seal the biscuits and place them in an airtight container in the refrigerator for up to 24 hours. Brush with glaze and bake from cold—add 2–3 minutes to baking time.
Storage & Reheating
- Refrigeration: Store any leftover biscuits in an airtight container for up to 3 days. Keep the broth separately in a covered container in the fridge.
- Reheating Biscuits: Preheat oven to 300 °F (150 °C). Place biscuits on a baking sheet, cover lightly with foil, and warm for 8–10 minutes. Reheat broth on the stove.
- Freezing: For longer storage, freeze sealed biscuits (uncooked) on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen—add 5 minutes to baking time.
Tips for Success
- Even Seals: Make sure each biscuit is pinched tightly and rolled smooth so filling won’t ooze out during baking.
- Glaze Generously: Don’t skimp on the herb butter—this glaze is what elevates plain biscuits into indulgent bites.
- Broth Quality: Use a rich, flavorful beef broth or consommé. You can enhance store‑bought broth with a splash of Worcestershire or a bay leaf.
- Cheese Placement: Ensure the cheese sits fully atop the roast beef; if it overlaps the dough, it can melt through and create holes.
Why This Recipe Shines
These Roast Beef & Provolone Stuffed Biscuits are more than an appetizer—they’re an experience. Each component contributes layers of flavor: the buttery, flaky biscuit; the mouthful of roast beef; the silky melted cheese; and the hot, savory broth for dipping. They capture the best elements of a French dip sandwich in a hand‑held package. Because they can be assembled ahead of time and baked just before serving, they’re perfect for busy hosts or anyone wanting to impress with minimal last‑minute work. Whether you’re feeding game‑day crowds or simply craving comfort food, this recipe is sure to become a staple in your rotation. Enjoy!