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French Dip Squares

French dip squares with flaky golden crescent dough, caramelized onions, and melty provolone baked until bubbling. Served with warm garlicky au jus for easy dipping.
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Prep Time 20 minutes
Cook Time 57 minutes
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

crescent roll dough
  • 2 can (8 oz) refrigerated crescent roll dough Two tubes
butter
  • 4 tbsp butter Divided
onions
  • 2 medium medium onions Thinly sliced
thyme
  • 4 sprig fresh thyme Divided
seasoning
  • 1 Salt and pepper To taste
whole-grain mustard
  • 0.25 cup whole-grain mustard
roast beef
  • 0.5 lb deli roast beef
provolone cheese
  • 9 slice provolone cheese
garlic
  • 1 clove garlic Minced
beef broth
  • 1 cup low-sodium beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
parsley
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and bake the bottom crust
  1. Preheat the oven to 350F and grease a 9x13-inch baking pan. Get it ready so the dough bakes evenly as soon as it’s assembled.
  2. Unroll one can of crescent roll dough into the pan and press to seal the seams. Bake for 12 minutes until lightly golden, with the surface looking set and dry.
Caramelize the onions
  1. Melt 2 tablespoons of butter in a skillet over medium heat and add the onions and 2 sprigs of thyme, then season with salt and pepper. The onions should start sizzling right away.
  2. Cook the onions, stirring occasionally, for about 20 minutes until caramelized and golden. Keep an eye for deeper color and a soft, jammy texture.
Assemble and bake the squares
  1. Spread the whole-grain mustard over the baked crust. Make an even layer so every bite gets tangy flavor.
  2. Layer the deli roast beef, provolone cheese, and caramelized onions over the mustard. Cover the crust thoroughly for consistent, melted layers.
  3. Unroll the second can of crescent roll dough and lay it over the top. Pinch the edges to seal so filling doesn’t leak during baking.
  4. Bake for another 35 minutes at 350F until golden brown. Watch for bubbling cheese and a firm, crisp top.
Make au jus and serve
  1. Melt the remaining butter in a skillet, then add the garlic and stir until fragrant. The garlic should smell aromatic but not browned.
  2. Stir in the low-sodium beef broth, Worcestershire sauce, and the remaining thyme, then simmer for 10 minutes. The mixture should taste savory and warm, with a lightly reduced look.
  3. Slice the baked squares and serve with the au jus for dipping. Finish with chopped fresh parsley for a fresh green touch.

Notes

For clean slices, let the pan cool for 10 minutes before cutting. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 325F oven until heated through. Freezing is not recommended because crescent dough can soften on thawing. If you need a lighter option, use reduced-fat provolone and deli roast beef with reduced sodium to keep the flavor while lowering calories.