Description
Love the flavors of a French dip sandwich but want something easier to serve? These French Dip Squares stack the best bits — melty cheese, savory roast beef, and caramelized onions — between flaky crescent dough so you can slice, dip, and share. Super simple to make and perfect for dinner or feeding a crowd.
Ingredients
Scale
For the onions
- 4 tablespoons salted butter
- 3 cups small-diced onion
- 2 teaspoons granulated sugar
- ½ teaspoon black pepper
For the squares
- 2 tubes crescent dough sheets
- 8 ounces sliced provolone cheese
- 14 ounces deli-sliced roast beef
- 1 large egg
- 1½ tablespoons dried onion soup mix
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried thyme
To serve
- 1 ounce packet au jus gravy mix
- 3 cups cold water
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray and set it aside.
- In a large skillet over medium heat, melt the butter. Add the diced onions, sugar, and black pepper, stirring to combine. Cook, stirring often, until the onions reach a deep golden-brown color. Remove the onions from the heat and transfer them to a plate so they stop cooking.
- Unroll one tube of crescent dough and press it into the prepared pan, pushing it up about an inch along the sides.
- Arrange half of the provolone slices evenly over the dough.
- Layer the roast beef on top of the cheese. Spread the cooked onions over the roast beef.
- Lay the remaining provolone over the onion layer.
- Unroll the second crescent dough sheet and place it on top. Pinch the seams where the two sheets meet and tuck any extra dough under the edges to seal.
- In a bowl, whisk together the egg, dried onion soup mix, parsley, and thyme. Brush this mixture evenly across the top of the dough. Use it all — it helps the crust brown and adds flavor.
- Cover the dish with foil and bake 30 minutes. Remove the foil and bake an additional 15–20 minutes, or until the top is a rich golden brown.
- Let the pan rest for about 10 minutes. While it cools, prepare the au jus according to the packet directions using the 3 cups cold water.
- Cut into squares and serve warm with the au jus for dipping.
Notes
- Skip the onions if you’re not a fan — the squares still work great.
- Let it cool for a few minutes before slicing; it cuts much cleaner when it’s not piping hot.
- Expect some juices when you cut into the pan — that’s normal. Pat with a paper towel if you prefer drier pieces.
- Cheese swaps: white cheddar, mozzarella, Gruyère, Swiss, or Gouda are all tasty alternatives.
- Storage: Refrigerate in an airtight container for up to 3 days. Freeze up to 3 months.
- Reheating: Warm in the oven or an air fryer for the best texture. Avoid microwaving if you want to keep the crust flaky. If the top starts to brown too much while reheating, cover loosely with foil.
Nutrition
- Calories: 146kcal
- Sugar: 2g
- Sodium: 637mg
- Fat: 9g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 11g