Buttery biscuits cradle tender roast beef and melty provolone, then a brush of herbed butter turns them golden and fragrant in the oven.
Serve with warm beef broth for dipping and you have an effortless appetizer or weeknight dinner that embodies the tinsuf approach—simple steps, big payoff.
Ingredients
- 1 can (16.3 oz / 460 g) refrigerated biscuit dough, 8 biscuits
- 8 slices deli roast beef
- 8 slices provolone cheese
- 1/4 cup (56 g) butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 cup (240 ml) beef broth, warmed (for dipping)
Optional add-ins: A smear of horseradish or caramelized onions under the cheese adds classic French dip character.
