The classic French dip sandwich is all about slow roasted beef dipped in a savory beef au jus. There's nothing vegetarian about that! But, since I've been cooking more vegetarian meals at home, my husband has really missed those meaty flavors. The recipe below was my attempt to serve him an authentic French dip sandwich that didn't skimp on taste. And, guess what: he loved it, so I guess it worked!
The dipping broth for this vegetarian French dip sandwich is really the key to success. Worcestershire sauce adds a beautiful depth of flavor to regular old vegetable broth, and a little olive oil goes a long way to add that much needed fatty flavor. If you closed your eyes and took a bite, you might not know you're eating a vegetarian dish!
Vegetarian French dip sandwich
4
15 minutes
30 minutes
45 minutes
2 tablespoons plus one teaspoon olive oil, divided
1 pound crimini mushrooms, thinly sliced
1 shallot, minced
2 cloves garlic, minced
1 cup vegetable broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 pinch red chili flakes
1 baguette, cut into 4 portions
4 slices provolone cheese
In a large skillet, heat 2 tablespoons of the olive oil over medium high heat. Add the mushrooms and cook until they have reabsorbed all of their liquid, about 10 minutes.
Add the shallot and garlic and cook until softened, about 5 minutes. Remove from the heat and set aside.
Meanwhile, in a small stockpot, combine the vegetable broth with the Worcestershire sauce, soy sauce, the remaining 1 teaspoon olive oil, and chili flakes. Bring to a simmer before reducing the heat to low. Keep the broth warm while you make the sandwiches.
Cut the baguette into 4 portions. Slice each portion in half and place them on a baking sheet, open side up.
Evenly distribute the mushroom mixture to the bottom half of the baguette and place the provolone cheese on top.
Place the sandwiches under the broiler and cook until the top side is slightly toasted and the cheese is melted on the bottom side.
Serve each sandwich with a side of the au jus.