Ingredients
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
- 1 ½ 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 Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside to ensure easy release of the baked squares.
- Caramelize Onions: In a large skillet over medium heat, melt 4 tablespoons salted butter. Add 3 cups small-diced onions, 2 teaspoons granulated sugar, and ½ teaspoon black pepper, stirring to combine. Cook, stirring frequently, until onions turn a golden brown color, approximately 15-20 minutes. Remove from heat and set aside on a separate plate.
- Prepare Bottom Dough Layer: Unroll one tube of crescent dough sheets and press it firmly into the prepared baking dish, making sure to extend it about 1 inch up the sides to form a sturdy base.
- Add Cheese Layer: Evenly distribute half (4 ounces) of the sliced provolone cheese over the dough layer, ensuring full coverage for a melty middle layer.
- Layer Roast Beef: Arrange 14 ounces of deli sliced roast beef on top of the cheese layer, spreading it evenly to cover all areas.
- Top with Caramelized Onions: Spread the cooked golden brown onions evenly over the roast beef layer to add sweetness and depth of flavor.
- Add Remaining Cheese: Place the remaining 4 ounces of sliced provolone cheese on top of the onion layer as a final cheesy barrier.
- Top with Second Dough Layer: Unroll the second tube of crescent dough sheets and place it over the stack. Pinch the edges of the two dough layers together along the seams to seal and tuck any excess dough under the bottom layer to enclose the filling neatly.
- Prepare Egg Wash: In a medium bowl, whisk together 1 large egg, 1 ½ tablespoons dried onion soup mix, 1 teaspoon dried parsley flakes, and ½ teaspoon dried thyme until well blended. This mixture will flavor the crust and provide a beautiful golden color.
- Brush Dough with Egg Mixture: Generously brush the entire top surface of the dough with the prepared egg wash, ensuring full coverage for color and added seasoning.
- Bake Covered: Cover the baking dish with nonstick foil and bake in the preheated oven for 30 minutes to allow even cooking without burning the top.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the top is a deep golden brown and the dough is cooked through.
- Cool Before Serving: Remove the dish from the oven and let it cool for about 10 minutes to allow the flavors to set and ease in cutting.
- Prepare Au Jus Sauce: While cooling, prepare the au jus gravy according to package instructions using the 1-ounce packet and 3 cups cold water. Warm it gently if desired.
- Serve: Cut the French Dip Squares into pieces and serve warm with the savory au jus for dipping to recreate the classic sandwich experience in a fun, shareable form.
Notes
- For best results, caramelize the onions slowly to develop maximum sweetness and depth.
- You can substitute provolone with Swiss or mozzarella cheese if preferred.
- Leftover au jus can be refrigerated for up to 3 days and reheated gently.
- Use fresh herbs instead of dried if available, adjusting quantities accordingly.
- This dish pairs well with a simple green salad or roasted vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
