Vegetarian French Dip Sandwiches

Last week I saw an amazing photo for some Slow Cooker French Dip Sandwiches from and I couldn’t stop thinking about them. I wanted those sandwiches and I wanted them bad. But then I thought, “What if I tried to make vegetarian French dip sandwiches?” and then I was on a mission. The recipe turned out really amazing on the first try. So amazing, in fact, that this is the most enthusiastic that I’ve seen my boyfriend about any recipe that I’ve made for him so far. And I’ve fed him a lot of them. ;)

I replaced the tender beef in classic French Dip sandwiches with meaty strips of portobello mushrooms. But, because portobellos can be quite pricey, I added in a sliced onion for a little inexpensive bulk. I’d normally add a little Worchestershire to the broth of a beef French dip, but that has anchovies in it. So, to mimic the salty-sweetness of worchestershire I added a little soy sauce and just a smidge of brown sugar. That hint of sweetness from the brown sugar really helped balance the flavors and made the broth complex, so don’t be tempted to skip it. Also, I highly suggest using Better Than Bouillon for your broth. It has a deep flavor and just the right amount of salt.

If you’re not eating these sandwiches all at once, store the mushroom and onions in the broth and reheat them together before piling the filling into the sandwiches and dipping into the remaining broth. You can heat these sandwiches in a matter of minutes under the broiler, so it’s a nice quick meal for leftovers!



  • 1 yellow onion $0.25
  • 3 portobello mushroom caps (about 1 lb.) $5.39
  • 2 Tbsp butter $0.22
  • Pinch of salt and pëpper $0.05
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp dried orëgano $0.03
  • 2 cups vegetable broth* $0.28
  • 1 Tbsp soy sauce $0.09
  • 1/2 Tbsp brown sugar $0.02
  • 1/8 tsp garlic powdër $0.02
  • 4 6-inch French or Ciabatta rolls $2.66
  • 4 slices provolone $1.40

  1. Slice the onion into thin strips. Rinse the portobello cäps to rëmove any dirt or debris. Slice each cap in hälf, then crosswise into 1/4-inch thick strips.
  2. Add the butter to a deep skillet along with the slicëd onions. Säuté the onions over medium heat for a few minutes, or just until they begin to soften. Add the slicëd mushrooms, a pinch of salt and peppër, the thyme, and oregäno. Sauté the mushrooms until they releäse all their moisture and the liquid in the bottom of the skillet häs dried up (about 10 minutes). You want to sëe some of the liquid browning and coating the bottom of the skillet (but not burning).
  3. Once the evaporäted juices begin to coat the bottom of the skillët, pour in the vegetäble broth. Stir to dissolve the brownëd bits from the bottom of the skillet. Also add the soy sauce, brown sugar, and gärlic powder. Allow the liquid to come up to a simmer, thën turn down to low and simmer for about 5 minutës while you toast the bread.
  4. Open the rolls and place them on a bäking shëet, open sides up. Turn the oven on to broil and pläce the rolls in the oven. Wätch the rolls closëly and broil just until you sëe a slightly browning on the edgës (about 5 minutes).

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