Description
French dip squares are a delicious, shareable twist on the classic French dip sandwich—featuring layers of roast beef, melty provolone cheese, and flaky crescent dough, all baked into golden squares and served with a warm, savory au jus for dipping. This versatile dish is perfect for parties, game day, or a comforting weeknight meal.
Ingredients
Scale
Main Ingredients
- 2 cans refrigerated crescent roll dough
- 3/4 lb deli roast beef, thinly sliced
- 8 slices provolone cheese
- 1 tablespoon butter, melted
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
Au Jus
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the baking dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the baked squares.
- Assemble the base layer: Unroll one can of crescent dough and press it evenly into the bottom of the prepared baking dish, pinching seams together to create a unified dough layer.
- Add the fillings: Layer half of the provolone cheese slices evenly over the dough, then arrange all of the thinly sliced roast beef atop the cheese. Follow with the remaining provolone slices to complete the filling layers.
- Top with second dough layer: Unroll the second can of crescent dough and stretch it gently to cover the filling completely, pressing seams together to seal the edges and hold the layers intact.
- Season and bake: Brush the top dough layer with melted butter. Sprinkle dried Italian seasoning and garlic powder evenly over the top for flavor. Bake the assembled squares in the preheated oven for 20–25 minutes or until the top is golden brown and puffed.
- Prepare the au jus: While baking, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook for 1 minute to form a roux. Slowly add beef broth, Worcestershire sauce, and onion powder, whisking continuously. Simmer for 3–4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Finish and serve: Remove the baked squares from the oven and let cool for 5 minutes to set. Slice into 12 squares and serve warm with the prepared au jus on the side for dipping.
Notes
- You can substitute Swiss or mozzarella cheese for provolone for different flavor variations.
- For an extra layer of richness, add caramelized onions between the layers of roast beef and cheese.
- These squares are best enjoyed fresh but can be reheated in the oven to maintain crispness.
