Prepare the Au Jus Sauce

• In a small saucepan, combine the beef broth, Worcestershire sauce, soy sauce, Dijon mustard, garlic powder, onion powder, dried thyme, and black pepper.
• Bring the mixture to a gentle simmer over medium heat.
• Cook for 5–7 minutes, stirring occasionally to blend the flavors.
• Stir in the butter until melted, then reduce the heat to low to keep the sauce warm.

Prepare the Biscuits

• Preheat the oven to 375°F (190°C).
• Line a baking sheet with parchment paper or lightly grease a baking dish.
• Separate the refrigerated biscuits and carefully split each one horizontally into two thinner layers.
• Flatten each layer slightly with your fingers to create enough room for the filling.

Assemble the French Dip Biscuits

• Place a portion of sliced roast beef on the bottom half of each biscuit.
• Add half a slice of provolone cheese over the beef.
• If desired, add a little caramelized onion for extra flavor.
• Place the top biscuit layer over the filling and gently press the edges together to seal.
• Arrange the stuffed biscuits seam-side down on the prepared baking sheet.

Add the Garlic Butter Topping

• In a small bowl, mix the melted butter with garlic powder, onion powder, and dried parsley.
• Brush the mixture generously over the tops of the biscuits.

Bake Until Golden

• Bake for 15–20 minutes, or until the biscuits are puffed, golden brown, and cooked through.
• If the tops brown too quickly, loosely cover them with aluminum foil during the final few minutes.
• Remove from the oven and let them rest for 3–5 minutes.