For the Stuffed Biscuits:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.

2. Heat olive oil in a skillet over medium heat. Add the sliced onion and sauté for about 5-7 minutes, or until softened and lightly caramelized.

3. Add the sliced roast beef to the skillet and sauté for 2-3 minutes, just to warm through. Stir in the Worcestershire sauce, garlic powder, thyme, salt, and pepper. Remove from heat.

4. Open the can of biscuit dough and separate the biscuits. Flatten each biscuit slightly into a disk shape using your fingers or a rolling pin.

5. Place a slice of provolone cheese on each flattened biscuit, followed by a spoonful of the beef and onion mixture. Fold the biscuit dough over the filling and pinch the edges to seal.

6. Place the stuffed biscuits on the prepared baking sheet, seam-side down.

7. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and fully cooked through.

For the Au Jus Dipping Sauce:

1. In a small saucepan, combine the beef broth, soy sauce, Worcestershire sauce, and garlic powder. Bring to a simmer over medium heat.

2. Simmer for about 5 minutes, then season with salt and pepper to taste.

3. Serve the au jus alongside the French Dip Stuffed Biscuits for dipping.