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Roast Beef in a Biscuit, photographed on white marble in the A More Perfect Supper kitchen

Roast Beef in a Biscuit

Pillsbury Grands biscuits stuffed with deli roast beef, melted provolone, and horseradish sauce, baked golden and brushed with garlic butter. Served with a rich, savory au jus for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 Sliders
Course: Appetizers
Cuisine: American
Ingredients Method

Ingredients
  

Sliders
  • 1 can (16.3 oz) Pillsbury Grands biscuits (8 count)
  • 3/4 lb deli roast beef thinly sliced
  • 8 slices provolone or Swiss cheese
  • 3 tablespoons prepared horseradish sauce
  • Salt and black pepper to taste
Garlic Butter Finish
  • 3 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh or dried parsley
Au Jus
  • 2 tablespoons unsalted butter
  • 1 teaspoon beef base (such as Better Than Bouillon)
  • 1 1/2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
  2. Separate biscuits and flatten each one to roughly 4 inches in diameter using your hand or a rolling pin.
  3. Layer roast beef and one slice of cheese onto the center of each flattened biscuit. Spread a small amount of horseradish sauce over the cheese.
  4. Fold the edges of each biscuit up and over the filling, pinching firmly to seal. Place seam-side down on the prepared baking sheet.
  5. Bake 14 to 17 minutes until biscuits are deep golden brown and cooked through.
  6. While sliders bake, make the au jus. Melt butter in a small saucepan over medium heat. Whisk in beef base, then add broth, Worcestershire, and garlic powder. Simmer 5 to 7 minutes until slightly reduced. Season with salt and pepper. Keep warm.
  7. Remove sliders from oven and immediately brush with garlic butter finish. Serve warm with au jus for dipping.