1 can (8 count) refrigerated biscuits, such as Grands
1/2 lb thinly sliced deli roast beef
8 slices provolone cheese
3 tbsp butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley
1 packet au jus gravy mix (plus water per packet directions)
Directions
Preheat the oven to 325°F (or the temperature on the biscuit can). Split each biscuit in half, or leave whole and slice open after baking if you prefer.
Layer thinly sliced roast beef and a slice of provolone onto each biscuit.
Stir the garlic powder, onion powder, and parsley into the melted butter, then brush it over the tops of the biscuits.
Bake until the biscuits are golden and the cheese is melted, about 15 to 18 minutes (follow the biscuit package time).
Meanwhile, whisk up the au jus by stirring the seasoning packet into water in a small saucepan and bringing it to a simmer per the packet directions.
Serve the warm biscuit sandwiches with the au jus for dipping. A fresh green salad and tater tots round it out.
Episode 4 of Emilie Hart's 'Easy Dinners for Hard Days' series: under 30 minutes, kid-friendly, and about $15. Roast beef and provolone layered on store-bought biscuits, brushed with seasoned butter and baked, with a quick packet au jus for dipping. Via Instagram @home_with_hart (Emilie Hart). Caption was a 'comment EASY for the recipe' teaser, so the method was transcribed from the reel. https://www.instagram.com/p/DXXIl-ivxwb/
