comment icon 139 more comments It’s hard to describe how much there is to love about these sandwiches, but I’ll try: Crunchy, buttery, toasted bread is going to meet up with roasted steak-seasoned portobello strips, sweet and golden caramelized onions, a sheet of melted Provolone, and a big thick smear of horseradish aioli… And then just when you think it can’t even get any better, that whole beautiful crispy, saucy, golden sandwich gets dunked in a richly savory, no-meat-necessary, au jus dipping sauce. It is wonderful, it is meatless, it is the epitome of comfort food.
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French dips are a type of sandwich that normally contain beef, onions, and cheese (also called beef dips) and their trademark is that they get dipped in an au jus (brothy kind of sauce). According to this nice little history of French dips, they are an American invention, but they’re called French due to the type of bread usually used.
Common Questions About French Dips
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This recipe is part of our collection of delicious mushroom recipes. Check it out! 5 from 62 reviews
4 portobello mushroom caps, sliced into thin strips 2–3 tablespoons olive oil 1–2 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
Caramelized Onions and Au Jus
2 tablespoons butter 1 large onion, thinly sliced 1/4 cup white wine 1 tablespoon Worcestershire (omit for vegetarian / vegan) 1 tablespoon soy sauce 2 cups beef or vegetable broth salt, pepper, and a pinch of sugar to taste
Horseradish Aioli
1/2 cup mayo 1 teaspoon horseradish 1 clove garlic, grated pinch of salt
French Dip Essentials
4 crusty sourdough rolls, or a baguette cut into 4 sections Provolone cheese slices
