Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Then, carefully separate each biscuit and divide it into two layers, making a total of 16 rounds.

Place 8 of the biscuit layers on the prepared baking sheet. On top of each, layer half a slice of provolone cheese, a few slices of roast beef, and another half slice of cheese. Cover with the remaining biscuit halves, gently pressing the edges to seal them closed.

In a small bowl, combine melted butter with garlic powder and onion powder. Brush the tops of the biscuits generously with the seasoned butter mixture. If desired, sprinkle with dried parsley for a touch of color.

Bake in the preheated oven for 12–15 minutes or until the biscuits are golden brown and puffed.

While the biscuits are baking, prepare the au jus. Melt the butter in a small saucepan over medium heat, then whisk in the flour and cook for about one minute. Gradually whisk in the beef broth, Worcestershire sauce, and onion powder. Bring the mixture to a gentle simmer, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.

Once the biscuits are done, serve immediately with a side of warm au jus for dipping.