It’s time to start thinking about what’s going to be on the menu for the Super Bowl. I usually like to think up some kind of crazy dish and then Jenny fixes something else in case mine turns out terrible. Which it has a few times. However, with her in mind, I found something she won’t be able to turn down…….French Dip Stuffed Biscuits. They’re stuffed with deli roast beef which is one of her favorite foods.
The recipe is and easy in two parter. There’s the horseradish mayo for basting the actual stuffed biscuits.
Also, not a lot of ingredients, but a LOT of flavor: a can of biscuits, deli meat, au jus packet, butter, provolone, chives, and a few other things you probably already have. If you’re not into deli roast, feel free to substitute pot roast. Put together, bake, dip in au jus. It’s like mini steak sandwiches or maybe even personal sized beef wellington.
Ingredients:
Horseradish Mayo, 1/3 cup mayonnaise, 2 tsp. fresh lemon juice, 1 to 2 tsp. prepared horseradish, 1 tsp. Dijon mustard, Kosher salt, Freshly ground, black pepper, Biscuit Sandwiches, 1 (16.3-oz.) can biscuits, 14 oz. thinly sliced deli roast beef, 8 slices provolone, cut into quarters, 2 Tbsp. unsalted butter, melted, divided, 1 (1-oz.) packet au jus gravy mix, Sliced chives, for serving (optional).
Directions:
Horseradish Mayo
Step 1 -In a small bowl, mix mayonnaise, lemon juice, horseradish, and mustard; season with salt and pepper.
Step 2 – Make Ahead: Horseradish mayo can be made 1 week ahead. Store in an airtight container and refrigerate.
Sandwiches
Step 1 – Arrange rack in center of oven; preheat to 400°. Line a large baking sheet with foil or parchment. Using your fingers, split biscuits in half so
you have 16 thin rounds. Gently stretch each biscuit so they’re about 4″ in diameter.
Step 2 – Place 8 biscuits on prepared sheet. Spread 1 to 2 tsp. horseradish mayo on each. Top each biscuit with roast beef, followed by 4 pieces of provolone, slightly overlapping the cheese so it fits on top of beef. Spread 1 to 2 tsp. horseradish mayo on remaining 8 biscuits, then place
on top of cheese (mayo side down) to form sandwiches. Pinch top and bottom biscuits together at several points around sandwich to seal.
Brush tops with 1 Tbsp. butter.
Step 3 – Bake sandwiches until biscuits are golden and cheese is melted, 15 to 18 minutes.
Step 4 – Meanwhile, prepare au jus according to package directions.
Step 5 – Transfer sandwiches to a platter. Brush with remaining 1 Tbsp. butter. Top with chives (if using), gently pressing to adhere if needed, and sea
salt. Serve with au jus alongside.