Print

French Dip Squares

A close-up of a golden-brown French dip square, filled with tender beef and melted cheese, next to a small bowl of au jus.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy pull-apart French dip squares perfect for game day or parties. Layers of roast beef and cheese baked in puff pastry with a savory au jus for dipping.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 1 pound thinly sliced roast beef
  • 8 ounces provolone cheese, sliced
  • 4 ounces Swiss cheese, sliced
  • 1 egg, beaten
  • 1 tablespoon water
  • Sesame seeds, for topping (optional)
  • For the Au Jus:
  • 4 cups beef broth
  • 1 packet (1 ounce) dry onion soup mix
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold one sheet of puff pastry and place it on the prepared baking sheet.
  3. Layer half of the roast beef over the puff pastry, followed by half of the provolone cheese and half of the Swiss cheese.
  4. Top with the remaining roast beef, provolone, and Swiss cheese.
  5. Unfold the second sheet of puff pastry and place it over the cheese. Trim any excess pastry to fit.
  6. Crimp the edges of the top and bottom pastry sheets together to seal. You can use a fork for a decorative edge.
  7. In a small bowl, whisk together the beaten egg and water. Brush this egg wash over the top of the puff pastry. Sprinkle with sesame seeds if desired.
  8. Cut slits in the top pastry to allow steam to escape.
  9. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  10. While the pastry bakes, prepare the au jus. In a saucepan, combine the beef broth, dry onion soup mix, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce heat and let it simmer for at least 10 minutes.
  11. Let the French dip squares cool for 5-10 minutes before cutting into squares or rectangles for serving.
  12. Serve warm with the au jus for dipping.

Notes

  • For a make-ahead option, assemble the squares up to the egg wash step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking from cold.
  • You can substitute Gruyere cheese for Swiss cheese for a richer flavor.
  • For a shortcut, use store-bought au jus or beef consommé.
  • This recipe is great for meal planning and can be a satisfying option for those looking into weight loss programs if portioned correctly.

Nutrition

Find it online: https://cutcooktaste.com/french-dip-squares-puff-pastry-recipe/