Category: APPETIZERS

Golden, flaky, and packed with flavor, French Dip Biscuits are the ultimate comfort food twist on the classic sandwich. They’re perfect for any gathering, easy weeknight dinners, or quick lunches.

Baked until golden and oozing with melted provolone, these biscuits are stuffed with savory roast beef and zesty horseradish. Serve them with warm au jus for a dip-worthy delight.

What You’ll Need for These French Dip Biscuits

• Refrigerated biscuits – The buttery, flaky foundation that holds everything together with irresistible texture.
• Deli roast beef – Thinly sliced and full of umami, roast beef brings a hearty, meaty center.
• Creamy horseradish sauce – Adds a subtle heat and sharpness that cuts through the richness beautifully.
• Provolone cheese – Mild, melty, and creamy; it ties the beef and biscuit together in perfect harmony.
• Au jus gravy mix – For dipping, this savory broth deepens the flavor and gives it that French dip authenticity.

How to Make These Biscuit Beauties

Preheat your oven and get those biscuits ready to transform.

Split each biscuit layer and spread on creamy horseradish. Stack on roast beef and cheese, seal them up, and bake until gloriously golden.

As they bake, whip up the au jus for dipping magic. Once done, brush the tops with butter for that finishing touch.

Biscuit Tips & Savory Switch-Ups

For the best seal, pinch the biscuit edges tightly before baking to keep the cheese from oozing out. Using Grands! Flaky Layers ensures a pull-apart, bakery-style texture that elevates each bite.

Feel free to change up the cheese—pepper jack adds spice, while cheddar brings sharpness. Want extra zing? Add a dash of Dijon mustard to the horseradish layer.

Serving a crowd? These are a hit at parties and tailgates. Double the batch and watch them disappear fast!

Keep ‘Em Fresh: Storing & Reheating Tips

Store leftover biscuits in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.

To freeze, wrap each biscuit individually in foil and store in a zip-top bag. Reheat from frozen at 375°F until warmed through. Keep extra au jus in a small container to reheat on the side for that signature dip.

French Dip Biscuits

Delightfully savory and satisfying, these French Dip Biscuits combine the comfort of flaky biscuits with the rich, meaty essence of a traditional French dip. Filled with tender roast beef, creamy horseradish, and melted provolone, then served alongside a hot au jus for dipping, this recipe is a guaranteed crowd-pleaser suitable for gatherings, game days, or a hearty meal at home.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Ingredients

  

• 8 slices provolone cheese
• 1 lb deli-style roast beef thinly sliced
• 1 1-oz packet au jus gravy mix
• 1 16.3-oz can refrigerated biscuits (8-count)
• 2 Tbsp creamy horseradish sauce or to preferred taste

Instructions

 

• Preheat the oven to 400ºF and line a cookie sheet with parchment paper.
• Split each biscuit into two even layers. Apply a layer of horseradish sauce to each side. On one half of the biscuit layers, place a slice of provolone and a portion of the sliced roast beef. Cover each with its matching biscuit layer and press around the edges to seal firmly. Arrange the assembled biscuits on the lined baking sheet.
• Transfer to the oven and bake for 12 to 15 minutes, or until the tops are a rich golden brown.
• While the biscuits are baking, prepare the au jus gravy according to the instructions provided on the packet.

Notes

A variety of cheeses can be substituted for provolone; pepper jack, cheddar, or white cheddar make excellent alternatives.
For added flavor, brush the warm biscuits with melted butter and a touch of dried parsley after baking.

Creamy, spicy, and irresistibly cheesy, Rotel Dip is the ultimate quick-fix party snack. This easy, 4-ingredient recipe comes together in just 20 minutes, making it a go-to for last-minute gatherings.

Loaded with seasoned ground meat, Velveeta, and zesty diced tomatoes with green chilies, it’s a dip that always disappears fast. Whether you serve it with tortilla chips or veggies, expect zero leftovers.

Star Players in This Rotel Dip Recipe

• Ground beef or sausage – Adds heartiness and savory depth, turning a simple dip into a meaty, satisfying bite. Mild or spicy sausage can level up the flavor.
• Processed cheese loaf (Velveeta) – The secret to the creamy, melt-in-your-mouth texture. It keeps the dip smooth, thick, and perfect for scooping.
• Canned diced tomatoes with chilies (like Rotel) – Brings heat and acidity, balancing out the rich cheese with a kick of spice and tang.
• Chili powder (optional) – Enhances the flavor with a smoky, spiced undertone, customizable to your taste preferences.

How to Make Rotel Dip in a Flash

Start by browning your meat of choice in a skillet until fully cooked. Drain off any fat for a smoother dip.

Turn the heat down to medium and stir in cubed Velveeta, the can of Rotel (with all its juices), and chili powder if you’re using it. Stir frequently until the cheese has fully melted and the dip is creamy.

Once everything is silky and combined, transfer it to a bowl or keep it warm in a slow cooker. Serve immediately with chips or crunchy dippers.

Dip Tips & Tasty Twists

To tweak the texture and taste of this dip, try using cream cheese instead of Velveeta for a tangier flavor and creamier consistency. Adding sharp cheddar gives it extra cheesiness and dimension.

For those who like it fiery, stir in some diced jalapeños or a dash of hot sauce. Prefer a thicker dip? Halve the Velveeta or let it simmer uncovered a little longer.

If you’re short on Rotel, salsa works as a flavorful stand-in—just opt for one with some heat to keep the balance right. You can also mix in taco seasoning for a more layered Tex-Mex flavor.

Keeping It Hot: Storage & Reheating Tips

Rotel Dip is best served warm, but storing it is a breeze. Let any leftovers cool completely before transferring to an airtight container. It will keep in the fridge for up to four days.

To reheat, warm it on the stove over low heat or microwave in 30-second bursts, stirring each time. If it thickens too much, add a splash of milk to loosen it up and bring back that dreamy dippable texture.

For longer storage, freeze in a freezer-safe container for up to two months. Thaw in the fridge overnight before reheating.

Cheesy Beef Rotel Dip

A simple yet crowd-pleasing dip, this creamy, spicy blend combines savory meat, melted cheese, and zesty tomatoes. Perfect for parties and gatherings, it’s a hearty appetizer that comes together swiftly with minimal ingredients.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

  

• ½ teaspoon chili powder optional
• 10 ounces canned diced tomatoes with green chilies including juice (such as Rotel)
• 1 pound mild or hot sausage or lean ground beef
• 16 ounces processed cheese loaf e.g., Velveeta, refer to note below

Instructions

 

• In a large skillet set over medium-high heat, brown the ground beef or sausage until no traces of pink remain, then discard any excess fat.
• Lower the heat to medium and incorporate the processed cheese, diced tomatoes with chilies and their juices, and chili powder if using.
• Continue stirring gently until the cheese is thoroughly melted and the dip has achieved a smooth consistency.
• Serve immediately while warm, accompanied by tortilla chips.

Notes

Salsa may be used in place of Rotel for a different flavor profile.
For a creamier variation, substitute the processed cheese with an 8-ounce block of cream cheese and incorporate approximately 1 cup of sharp cheddar cheese.
To thicken the dip, use only 8 ounces of processed cheese. Optional enhancements include diced jalapeños, additional cheddar cheese, or taco seasoning.
To maintain a warm, dip-ready consistency, keep the mixture in a small slow cooker. If the dip becomes too thick, stir in up to ⅓ cup of milk during cooking.