Vegetarian French Dip Sandwiches Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
