Vegetarian French Dip Sandwiches Recipe

Introduction

These Vegetarian French Dip Sandwiches offer all the rich, savory flavors of the classic without the meat. Portobello mushrooms provide a hearty, meaty texture, while the flavorful au jus makes them perfect for dipping. Ready in under 40 minutes, they’re a satisfying meal for any day of the week.

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 6-inch French or Hoagie rolls
• 4 slices provolone cheese

Instructions

1. Step 1: Slice the yellow onion into thin strips. Rinse the portobello mushroom caps to remove any dirt, then slice each cap in half and cut crosswise into 1/4-inch thick strips.
2. Step 2: In a deep skillet, melt the butter over medium heat. Add the sliced onions and sauté for a few minutes until they begin to soften.
3. Step 3: Add the sliced mushrooms to the skillet along with salt, pepper, thyme, and oregano. Cook, stirring occasionally, until mushrooms release their moisture and the liquid evaporates, about 10 minutes. Browned bits will form on the skillet bottom.
4. Step 4: Pour in the vegetable broth, soy sauce, brown sugar, and garlic powder. Stir well to dissolve browned bits from the skillet bottom. Bring to a simmer, then reduce heat to low and let simmer for 5 minutes while preparing the bread.
5. Step 5: Preheat the oven broiler. Open the rolls and place them cut-side up on a baking sheet. Broil on the middle rack just until edges start to brown lightly, about 5 minutes. Watch closely to avoid burning.
6. Step 6: Remove the mushrooms and onions from the au jus using a slotted spoon or tongs. Divide them evenly among the toasted rolls. Top each with a slice of provolone cheese.
7. Step 7: Return the assembled sandwiches to the oven and broil until the cheese melts, just a few minutes. Close the sandwiches and serve hot with the warm au jus on the side for dipping.

Tips & Variations

• For extra depth, add a splash of red wine or balsamic vinegar to the au jus while simmering.
• Try swapping provolone for mozzarella or Swiss cheese depending on your preference.
• Add caramelized onions or roasted garlic for additional sweetness and complexity.
• Use crusty artisan rolls for a sturdier sandwich that holds up well to dipping.

Storage

Store leftover mushroom mixture and au jus in an airtight container in the refrigerator for up to 3 days. Keep sandwich rolls separate to prevent sogginess. Reheat the mushrooms and broth in a skillet over low heat. Assemble sandwiches fresh before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sandwiches vegan?

Yes, substitute the butter with olive oil or vegan butter, and use a plant-based cheese or omit the cheese entirely. Just be sure to check the rolls are dairy-free.

What can I use instead of portobello mushrooms?

Creamy king oyster mushrooms or sliced shiitake mushrooms work well as substitutes, offering a similar texture and umami flavor.

Vegetarian French Dip Sandwiches Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

A delicious vegetarian twist on the classic French dip sandwich featuring sautéed portobello mushrooms and caramelized onions served on toasted French rolls with melted provolone cheese, accompanied by a flavorful vegetable broth au jus for dipping.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 yellow onion
• 3 portobello mushroom caps (about ½ lb.)

Seasonings and Liquids

• 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

Bread and Cheese

• 4 6-inch French or Hoagie rolls
• 4 slices provolone cheese

Instructions

1. Prepare Vegetables: Slice the yellow onion into thin strips. Rinse the portobello mushroom caps to remove any dirt or debris, then slice each cap in half and crosswise into 1/4-inch thick strips.
2. Sauté Onions: In a deep skillet, melt the butter over medium heat. Add the sliced onions and sauté for a few minutes until they begin to soften.
3. Cook Mushrooms: Add the mushroom slices to the skillet along with salt, pepper, dried thyme, and dried oregano. Continue sautéing until the mushrooms release their moisture and the liquid evaporates, approximately 10 minutes, allowing browned bits to form on the skillet bottom.
4. Add Au Jus Ingredients and Simmer: Pour in the vegetable broth, soy sauce, brown sugar, and garlic powder. Stir to dissolve browned bits from the skillet bottom. Bring the mixture to a simmer, then reduce heat to low and simmer gently for about 5 minutes while toasting the bread.
5. Toast Rolls: Split the French rolls and place them open-faced on a baking sheet. Preheat the oven broiler and broil the rolls on the middle rack until edges just start to brown, about 5 minutes. Watch closely to prevent burning.
6. Assemble Sandwiches: Using a slotted spoon or tongs, transfer the mushrooms and onions from the au jus to the toasted rolls, dividing evenly. Top each sandwich with a slice of provolone cheese.
7. Broil Sandwiches: Return the assembled sandwiches to the oven and broil for a few minutes until the provolone melts. Remove from oven, close the sandwiches, and serve hot with the warm vegetable broth au jus for dipping.

Notes

• Use a slotted spoon to prevent excess au jus from soaking the bread before serving.
• Keep an eye on the rolls while broiling to avoid burning.
• For extra flavor, you can add a splash of Worcestershire sauce if not strictly vegetarian.
• To make this vegan, substitute butter with a plant-based alternative and use vegan cheese slices.
• Leftover au jus can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: Vegetarian French Dip Sandwich, Portobello Mushroom Sandwich, French Dip, Meatless Sandwich, Provolone Cheese Sandwich, Comfort Food, Vegetarian Sandwich