French Dip Squares

French Dip Squares

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French Dip Squares

French Dip Squares

If you love a classic French Dip Sandwich, you’re going to love these layered French Dip Squares! Simple and fun to make, it’s the perfect dinner!
Course Dinner
Servings 4 people



5 tbsp butter divided

8 oz refrigerated crescent-rolls

4 sprigs fresh thyme divided

1 medium onion thinly sliced

⅓ can grainy-mustard

1 tbsp worcestershire-sauce

½ lb deli roast-beef

freshly ground black-pepper

1 tbsp freshly chopped parsley

1 clove garlic minced

1 can low-sodium beef-stock

9 slices provolone



    • Preheat oven to 350° and grease 9×13″ baking sheet with cooking-spray. Put one unrolled may of crescents on baking-sheet & then pinch together seams.
    • Caramelize-onions: In a large-skillet over moderate heat, melt 2 tbsp butter. Add onion and 2 sprigs-thyme & season with pepper and salt. Cook, stirring occasionally, until onions start to soften and turn slightly gold. Keep on cooking, stirring occasionally, until onions are tender & caramelized, 20-25minutes.
    • Construct squares: Spread an even layer of mustard onto ready crescent, leaving a ½” boundary clear on all borders. Top with a layer of roast beef & also a layer of provolone. Top with caramelized-onions, then unroll remaining tube of crescent-rolls & place on top of onion layer. Pinch together seams to seal.
    • Melt 2 tbsp of butter & brush over top of dough, then sprinkle with salt and parsley. Bake until dough is golden and cooked through, about 35-45minutes. (If dough is browning too fast, cover with foil.) Let cool 15minutes before cutting to squares.
    • Melt remaining 1 tbsp butter in a medium-skillet over moderate heat. Stir in garlic & cook until aromatic. Add beef-stock, Worcestershire-sauce & remaining two sprigs thyme, stripped out of stem. Season with pepper and salt. Simmer for 10minutes until reduced slightly.
    • Serve squares together with au jus on the side for dipping.
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