Vegetarian French Dip Sandwiches
User Reviews
5
Vegetarian French Dip Sandwiches
Description
Vegetarian French Dip Sandwiches replace beef with portobello mushrooms cooked alongside onions and herbs to create a hearty filling. The mushrooms are sliced and sautéed with butter until they release their moisture and develop caramelized bits on the skillet bottom. These flavors are intensified by simmering in vegetable broth combined with soy sauce, brown sugar, and garlic powder, producing a rich au jus for dipping.
The sandwiches are plated by opening toasted French rolls and layering them with the mushroom mixture and slices of provolone cheese, which melts from the warm ingredients. This combination delivers a mix of tender, umami-rich mushroom texture with aromatic herbs and a mildly sweet broth. The use of portobello mushrooms provides a satisfying bite and depth, suitable for those avoiding meat but still craving classic French dip flavors.
The broth's flavor can be adjusted by choosing your vegetable broth type. Toasting the bread under the broiler before assembling adds crispness to the rolls. This sandwich works well for a filling lunch or casual dinner and pairs nicely with pickles or simple sides. The recipe’s notes highlight that the choice of broth affects the end flavor significantly.
Ingredients
- 1 yellow onion $0.32
- 3 portobello mushroom caps $3.99, about ½ lb
- 2 Tbsp butter $0.20
- 1/8 tsp salt $0.01
- 1/8 tsp black pepper $0.01, freshly cracked
- 1/4 tsp thyme $0.02, dried
- 1/4 tsp oregano $0.02, dried
- 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 roll $1.66, or hoagie rolls
- 4 lices provolone cheese $1.00
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
- Choose a flavorful vegetable broth for a richer au jus; concentrated broths work well.
- Toast the rolls under the broiler to add crispness before assembling the sandwich.
- If unavailable, hoagie rolls can be substituted for the French rolls.
- Simmer the broth with the mushroom mixture gently to develop the dipping flavor without reducing it too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Sodium | 1276mg | 53% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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