Vegetarian French Dip Sandwiches

Name: Vegetarian French Dip Sandwiches
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 yellow onion; 3 portobello mushroom caps (about ½ lb.); 2 Tbsp butter; 1/8 tsp salt; 1/8 tsp freshly cracked black pepper; 1/4 tsp dried thyme; 1/4 tsp dried oregano; 2 cups vegetable broth*; 1 Tbsp soy sauce; 1/2 Tbsp brown sugar; 1/8 tsp garlic powder; 4 inch french or hoagie rolls; 4 lices Provolone

User Reviews

5.0

255 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
329 kcal
Course
Lunch, Dinner
Cuisine
American

Vegetarian French Dip Sandwiches

Nancy Wheeler

Report

These Vegetarian French Dip Sandwiches are fast, easy, and feature a salty-sweet herb infused vegetarian au jus for dipping.

Share:

I Made This!

191 people made this

Print

52 people printed this

Save this

153 people saved this

Ingredients

Servings

1 yellow onion $0.32
3 portobello mushroom caps (about ½ lb.) $3.99
2 Tbsp butter $0.20
1/8 tsp salt $0.01
1/8 tsp freshly cracked black pepper $0.01
1/4 tsp dried thyme $0.02
1/4 tsp dried oregano $0.02
2 cups vegetable broth* $0.26
1 Tbsp soy sauce $0.06
1/2 Tbsp brown sugar $0.02
1/8 tsp garlic powder $0.01
4 inch french or hoagie rolls $1.66
4 lices Provolone $1.00

Add to Shopping List

Instructions

Slice the onion into thin strips. Rinse the portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften.
Add the sliced mushrooms to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). You should see some browned bits coating the bottom of the skillet.
Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven on the middle rack. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone.
Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.

Notes

*The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my vegetable broth.