Recipe Background
A classic sandwich in scrumptious square form! What a magical transformation! French Dip Squares bundle up savory roast beef and golden-brown, sweet, caramelized onions with melty cheese in a buttery envelope of crescent roll dough! Served with a side of beefy gravy to really enhance the meaty flavor and get the full dipping experience, French Dip Squares make a favorite lunch into a new favorite dinner!
A classic sandwich in scrumptious square form! What a magical transformation! French Dip Squares bundle up savory roast beef and golden-brown, sweet, caramelized onions with melty cheese in a buttery envelope of crescent roll dough! Served with a side of beefy gravy to really enhance the meaty flavor and get the full dipping experience, French Dip Squares make a favorite lunch into a new favorite dinner!
Ingredients
For the onions:
- 4 tablespoons salted butter
- 3 cups onion small-diced
- 2 tablespoons granulated sugar
- 1/2 teaspoon black pepper
For the squares:
- 2 (8-ounce) tubes crescent roll dough sheets
- 1 (8-ounce) package sliced provolone cheese
- 14 ounces deli-sliced roast beef
- 1 large egg
- 1 1/2 tablespoons dried onion soup mix
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1 (1-ounce) packet au jus gravy mix plus the ingredients called for on the package, for serving
- fresh parsley optional, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt the butter.
- Add the onions, the sugar, and the black pepper to the skillet and stir to combine.
- Cook, stirring frequently, until the onions turn golden-brown, about 10-15 minutes.
- Transfer the onions to a separate plate.
- Unroll one of the crescent roll dough sheets and press it into the baking dish, pinching the seams shut and making sure the dough goes up the sides of the baking dish by about 1 inch.
- Layer 1/2 of the provolone cheese slices on top of the dough layer.
- Layer the slices of roast beef on top of the cheese layer.
- Spread the cooked onions on top of the roast beef.
- Place the remaining cheese on top of the onions.
- Unroll the remaining crescent roll dough sheet and place it on top of the cheese layer.
- As much as possible, pinch the top and the bottom dough layers together, forming a pocket and tucking the excess dough under the bottom.
- Whisk together the egg, the dried onion soup mix, the dried parsley, and the thyme in a medium-size bowl.
- Brush the egg mixture all over the top of the dough, making sure to use all of it.
- Cover the baking dish with foil.
- Bake for 30 minutes.
- Remove the foil and bake until deeply golden-brown on top, about 15-20 minutes.
- Let the squares cool for 10 minutes.
- Make the au jus gravy according to the package directions.
- Cut into squares, garnish with the fresh parsley, and serve with the au jus.
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