- Prep & fill: Heat oven to 350°F (175°C). Separate biscuits and gently flatten. Place 1 slice roast beef and 1 slice provolone on each.
- Seal & arrange: Fold dough over filling and pinch to seal into a ball. Place seam-side down in a greased baking dish or on a parchment-lined sheet.
- Make topping: Stir melted butter with Worcestershire, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Bake: Brush biscuits generously with butter mixture. Bake 20–25 minutes until puffed and deep golden.
- Dip & serve: Warm the beef broth. Serve biscuits hot with broth on the side for dunking.
Troubleshooting & Tips
- Seams popping open? Keep fillings centered and avoid overstuffing; pinch seams firmly and place seam-side down.
- Pale tops: Brush with extra butter mixture during the last 5 minutes or broil briefly, watching closely.
- Want crisper bottoms? Bake on a preheated sheet pan.
- Air fryer: Cook at 325°F (165°C) for 10–12 minutes until golden.
Storage & Make-Ahead
Refrigerate: Store baked biscuits up to 3 days; reheat at 325°F (165°C) for 8–10 minutes.
Freeze: Freeze unbaked, filled biscuits on a tray, then bag up to 2 months. Bake from frozen at 325°F (165°C) for 25–30 minutes.
Why This Recipe Works
Refrigerated biscuit dough provides instant flaky layers, while provolone melts into the roast beef to keep the center moist.
A savory butter wash seasons the tops and promotes deep browning, and warm beef broth on the side turns every bite into a mini French dip experience.
Expert Tips
- Chop the roast beef if the slices are large for easier sealing.
- Crush the dried rosemary between your fingers to release aroma.
- Serve with a simple green salad or roasted veggies to round out the meal.
