In a medium skillet over medium heat, melt butter. Add onions and cook until lightly browned and soft (about 15 minutes). Set aside.

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Separate each biscuit into two pieces, making a total of 16 pieces. Roll each out to about 4 inches wide. Place 8 of the biscuit halves on the lined baking sheet.

Divide the roast beef and cooked onions evenly over each of the 8 biscuit halves on the baking sheet. Top each with 4 of the quarter pieces of provolone cheese, stacking them slightly. Then, place the remaining biscuit halves on top to form a sandwich. Press the edges of the dough together to seal slightly.

Brush the beaten egg over the tops of the biscuits.

Bake for 15-17 minutes, or until the biscuits are golden brown.

While the biscuits are baking, add beef consomme to a medium saucepan over medium heat. Cook until heated through (about 3-5 minutes).

Serve the baked biscuits with the warm beef consomme on the side for dipping.

Assemble the biscuits as instructed, up to putting them into the oven.

Working in batches, place the assembled French dip biscuits into the basket of your air fryer.

Air fry at 350°F for 6-8 minutes.

Serve with warm beef consomme for dipping.