Classic French Dip Squares
These Classic French Dip Squares are perfect for entertaining! Flaky puff pastry surrounds savory roast beef, melted provolone, and sweet caramelized onions, all served with a rich au jus for dipping.
Equipment
- large skillet
- baking sheet
- sharp knife or pizza cutter
- small saucepan
Ingredients
Main Ingredients
- 1 pound deli roast beef thinly sliced
- 1 yellow onion large, thinly sliced and caramelized
- 8 slices provolone cheese or Swiss cheese
- 2 sheets puff pastry thawed
- 1 large egg beaten
- 1 tablespoon water
- 1 teaspoon Dijon mustard optional
For the Au Jus
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- black pepper Pinch
Instructions
Instructions
- Caramelize thinly sliced onions in a large skillet with butter or olive oil over medium-low heat for 20-30 minutes until golden and sweet, then set aside.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper; unroll one sheet of thawed puff pastry onto it.
- Lay 4 slices of provolone cheese on the puff pastry, leaving a 1/2-inch border, then spread the caramelized onions evenly over the cheese.
- Arrange the thinly sliced roast beef over the onions (or cheese if not using onions), covering most of the surface.
- Place the remaining 4 slices of provolone cheese over the roast beef.
- Unroll the second puff pastry sheet and carefully place it directly over the beef and cheese filling.
- Gently press the pastry edges to seal, then cut into 16-20 smaller squares using a sharp knife or pizza cutter without separating them completely.
- Whisk together the beaten egg, water, and optional Dijon mustard in a small bowl, then brush this egg wash over the top of the pastry.
- Bake for 20-25 minutes until the pastry is puffed and golden brown, and the cheese is melted and bubbly.
- While baking, combine beef broth, Worcestershire sauce, garlic powder, and black pepper in a small saucepan; bring to a simmer and keep warm.
- After baking, cool the squares for a few minutes on the baking sheet before separating them, then serve warm with the hot au jus for dipping.
Notes
Caramelizing the onions adds a significant depth of flavor, so it's highly recommended. For a quicker version, you can skip the caramelized onions. Do not separate the squares completely before baking, as this helps maintain their shape and prevents the filling from spilling out. These squares are best served immediately after baking with warm au jus. Leftovers can be reheated in a conventional or toaster oven.