French Dip Squares Recipe
French Dip Squares
These savory squares have everything you love about French dip sandwiches: crusty bread, thin slices of roast beef, golden caramelized onions, and melted cheese! They even come with flavorful au jus.
2 cans (8 oz. each) refrigerated Crescent rolls
3 tbsp. Butter
2 medium Onions, thinly sliced
2 sprigs of Thyme
¼ cup Wholegrain mustard
½ lb. Deli roast beef, patted dry
9 slices Provolone
1 tbsp. freshly chopped Parsley
- 1 tbsp. Butter
1 clove Garlic, minced
1 cup Beef broth
1 tbsp. Worcestershire sauce
- 2 sprigs of Thyme
- Kosher Salt
- Ground black pepper
For the French Dip Squares:
For the Au Jus:
Preheat the oven to 350 °F and spritz a small baking sheet with cooking spray.
- Unroll one crescent roll can and place the dough on the prepared baking sheet, pinching the seams together to seal them.
- Bake for about 12 minutes or until the edges are slightly golden. Remove the baking sheet from the oven.
In a large skillet over medium heat, add 2 tablespoons of butter and cook until melted. Then, add onions and 2 sprigs of thyme and season with salt and pepper.
- Cook the onions until they soften and turn slightly golden, stirring occasionally.
- Continue cooking for about 20 minutes or until the onions are caramelized, stirring occasionally. Then, remove from heat.
- Evenly spread a layer of mustard onto the baked crescent dough, leaving a ½" border on all edges.
- Add a layer of roast beef, then a layer of provolone. Top it with caramelized onions.
- Unroll the remaining crescent roll tube and place the dough on top of the onion layer. Press the seams into the bottom crust to seal all edges.
- Melt the remaining 1 tablespoon of butter and brush the crescent dough with melted butter. Then, sprinkle it with parsley and salt.
- Bake for 31 to 35 minutes or until the dough is golden and cooked through. If the dough is browning too quickly, cover it with foil.
- Let it cool for 15 minutes before slicing it into squares.
- For au jus, melt 1 tablespoon of butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant.
- Add beef stock, Worcestershire sauce, and 2 sprigs of thyme. Then, season with salt and pepper.
- Let it simmer for 10 minutes or until reduced slightly.
- Serve French dip squares with au jus on the side.