Vegetarian French Dip Sandwiches Recipes

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VEGAN FRENCH DIP SANDWICHES



Vegan French Dip Sandwiches image

These vegan French dip sandwiches are made with sautéed portobellos, dressed in spicy horseradish mustard and served ready for dipping in savory vegan au jus.

Provided by Alissa

Categories     Sandwich

Time 45m

Number Of Ingredients 12

2 tbsp. olive oil, (divided)
1 medium onion (sliced into half rings)
2 garlic cloves (minced)
3 portobello mushroom caps, (about 20 oz. total, cleaned and sliced into thin strips)
1 cup vegetable broth
1 tbsp. soy sauce
1 tbsp. vegan Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. liquid smoke, (optional, but highly recommended)
1/4 tsp. black pepper
2-6 inch sandwich rolls or baguette sections (sliced open)
horseradish mustard

Steps:

  • Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.
  • Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.
  • Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
  • Slather the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.

Nutrition Facts : Calories 379 kcal, Carbohydrate 47.5 g, Protein 14.3 g, Fat 16.3 g, SaturatedFat 2.7 g, Sodium 1278 mg, Fiber 5 g, Sugar 7.4 g, ServingSize 1 serving

VEGETARIAN FRENCH DIP SANDWICHES



Vegetarian French Dip Sandwiches image

These Vegetarian French Dip Sandwiches are fast, easy, and feature a salty-sweet herb infused vegetarian au jus for dipping.

Provided by Beth - Budget Bytes

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 13

1 yellow onion ($0.32)
3 portobello mushroom caps (about ½ lb.) ($3.99)
2 Tbsp butter ($0.20)
1/8 tsp salt ($0.01)
1/8 tsp freshly cracked black pepper ($0.01)
1/4 tsp dried thyme ($0.02)
1/4 tsp dried oregano ($0.02)
2 cups vegetable broth* ($0.26)
1 Tbsp soy sauce ($0.06)
1/2 Tbsp brown sugar ($0.02)
1/8 tsp garlic powder ($0.01)
4 6-inch French or Hoagie rolls ($1.66)
4 slices provolone ($1.00)

Steps:

  • Slice the onion into thin strips. Rinse the portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
  • Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften.
  • Add the sliced mushrooms to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). You should see some browned bits coating the bottom of the skillet.
  • Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
  • Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven on the middle rack. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
  • Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone.
  • Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.

Nutrition Facts : ServingSize 1 Serving, Calories 329 kcal, Carbohydrate 41 g, Protein 12 g, Fat 13 g, Fiber 2 g, Sodium 1276 mg

VEGETARIAN PORTOBELLO FRENCH DIP SANDWICH



Vegetarian Portobello French Dip Sandwich image

This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups...

Provided by blucoat

Categories     Sauces

Time 2h10m

Yield 4 sandwiches

Number Of Ingredients 17

1/2 lb whole mushrooms or 1/2 lb mushroom stems
6 garlic cloves, lightly crushed
1 1/2 tablespoons tamari
1/2 teaspoon olive oil
1 small shallot, minced
1/2 teaspoon minced garlic
1 tablespoon chopped fresh herbs (basil, thyme, parsley or chives) or 1 teaspoon dried herbs (basil, thyme, parsley or chives)
2 tablespoons white wine
1/4 lb unsalted butter (1 stick) or 1/4 lb vegan margarine, at room temperature (1 stick)
salt & freshly ground black pepper
3 tablespoons olive oil
2 teaspoons minced garlic
3 portabella mushrooms (reserve stems for au jus)
salt & freshly ground black pepper
1 large yellow onion, halved and sliced thinly
1 rustic baguette
4 slices mozzarella cheese (optional) or 4 slices provolone cheese (optional)

Steps:

  • Mushroom Essence: Combine the mushrooms, garlic, and 6 cups of water in a 3 quart saucepan. Bring to a boil, then lower the heat and simmer for about 1 1/2 hours, until the liquid has been reduced to 1 1/2 - 2 cups.
  • Strain the liquid and add the tamari. Keep warm if using immediately, or refrigerate/freeze.
  • French Dip Spread: Heat the olive oil in a small skillet over medium heat. Add the shallot, garlic, and herbs and cook for two minutes, stirring as you go. Add the wine and cook until mostly evaporated, but still moist. Remove from the heat and cool to room temperature. Add the cooled shallot mixture to the softened butter and mix well. Add salt and pepper to taste. Makes 1/2 cup.
  • The Sandwich: Preheat the oven to 350°F Mix 2 tbsp of the olive oil and the garlic together in a small bowl. Brush mixture on both sides of the portobello caps, and sprinkle with salt and pepper. Place them gill sides down on a baking sheet, and roast for 25 minutes.
  • When the mushrooms are cool enough to handle, slice each cap thinly at an angle, about 8-10 slices per cap.
  • While the portobello caps are in the oven, heat the remaining 1 tbsp oil in a pan over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Turn the heat to low and cook the onion for 15-20 minutes, stirring occasionally. If it begins to stick, add 1-2 tbsp of sherry or water to the pan.
  • Cut the baguette into 4 equal portions 5-6 inches long, avoiding the rounded ends. Slice each in half lengthwise. Spread each of the 8 halves with 1 tbsp of the French Dip Spread. Heat a large skillet over medium heat. Place as many of the halves that will fit, spread-side down, for 3 minutes. Repeat for all the halves.
  • Place 4 baguette bottom-halves, griddled side up, on a baking sheet lined with parchment paper. Top each with 1/4 of the sliced mushrooms and grilled onions. Top with cheese.
  • Place in the 350°F oven for about 10 minutes, until heated through and cheese melts. Top with the remaining halves and bake for 3 minutes more.
  • Slice each sandwich in half at an angle and serve with about 1/3 cup of Mushroom Essence.

Nutrition Facts : Calories 675.3, Fat 37.5, SaturatedFat 16.8, Cholesterol 61, Sodium 1080.6, Carbohydrate 71, Fiber 5.6, Sugar 4.2, Protein 15.1

VEGETARIAN FRENCH DIP SANDWICHES



Vegetarian French Dip Sandwiches image

Make and share this Vegetarian French Dip Sandwiches recipe from Food.com.

Provided by timothyjohnson72

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 yellow onion
3 portobello mushroom caps (about 1 lb.)
2 tablespoons butter
1 pinch salt and pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 cups vegetable broth
1 tablespoon soy sauce
1/2 tablespoon brown sugar
1/8 teaspoon garlic powder
4 French bread (6 inches each) or 4 ciabatta rolls (6 inches each)
4 slices provolone cheese

Steps:

  • Slice the onion into thin strips. Rinse the Portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
  • Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften. Add the sliced mushrooms, a pinch of salt and pepper, the thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has dried up (about 10 minutes). You want to see some of the liquid browning and coating the bottom of the skillet (but not burning).
  • Once the evaporated juices begin to coat the bottom of the skillet, pour in the vegetable broth. Stir to dissolve the browned bits from the bottom of the skillet. Also add the soy sauce, brown sugar, and garlic powder. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
  • Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
  • Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone. Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.
  • NOTE ABOUT BROTH: The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my broth.

Nutrition Facts : Calories 358.1, Fat 14.5, SaturatedFat 8.8, Cholesterol 34.6, Sodium 878, Carbohydrate 41.9, Fiber 2.2, Sugar 5, Protein 16

FRENCH DIP SANDWICHES



French Dip Sandwiches image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split

Steps:

  • In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
  • Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

EASY FRENCH DIP SANDWICHES



Easy French Dip Sandwiches image

A quick and easy sandwich that the whole family will love.

Provided by writergirl

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
  • Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
  • Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g

INSTANT POT FRENCH DIP SANDWICH RECIPE BY TASTY



Instant Pot French Dip Sandwich Recipe by Tasty image

I dip, you dip, we dip this loaded sandwich into savory jus. Chuck roast is seared, then cooked in the Instant Pot with beef broth, soy sauce, rosemary, and aromatics until fall-apart-tender, then served on buttered French rolls with the reduced broth alongside for dipping.

Provided by Tasty

Categories     Lunch

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

3 lb 1 chuck roast
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium yellow onion, sliced
3 cloves garlic
4 cups beef stock
1 tablespoon soy sauce
2 sprigs of fresh rosemary
8 French rolls
4 tablespoons 1/2 stick of unsalted butter, room temperature

Steps:

  • On a cutting board, pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chuck roast and brown on all sides, about 5 minutes per side. Remove the chuck roast and set aside.
  • Add the onion to the Instant Pot and cook, stirring often, until softened and golden brown, about 3 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the beef broth and scrape up any brown bits on the bottom of the pot. Add the soy sauce and rosemary and place the chuck roast on top. Place the lid on the Instant Pot and set to pressure cook on high for 1 hour. Let the pressure naturally release.
  • Transfer the chuck roast to a large bowl and shred with 2 forks.
  • Meanwhile, set the Instant Pot to sauteé. Remove the rosemary sprigs and cook until the sauce is reduced by half, about 15 minutes. Transfer the sauce to a bowl.
  • Slice the French rolls open and spread ½ tablespoon of butter over each side. Add ½ cup of beef to each sandwich.
  • Serve the sandwiches with the jus on the side for dipping.
  • Enjoy!

FRENCH DIP SANDWICHES



French Dip Sandwiches image

Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!

Provided by Giselle

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 12h10m

Yield 10

Number Of Ingredients 9

1 (4 pound) boneless beef roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Steps:

  • Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
  • In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  • Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 29.8 g, Cholesterol 76.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 1172.9 mg, Sugar 1.6 g

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From thevword.net


*15 MINUTE* FRENCH DIP SANDWICHES - LAUREN'S LATEST
2021-02-11 Step 3: Assemble the French Dips. Divide the meat between each bottom half of the sandwich and add the provolone cheese, 1 slice per sandwich. (You can always add more if you like it cheesy.) Broil again briefly to melt the cheese; should take 30 seconds to 1 minute since the meat is already hot.
From laurenslatest.com


25 DELICIOUS VEGETARIAN DIPS FOR AVID HERBIVORES - TASTE OF HOME
2022-05-31 Thai Veggie Dip. This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. —Jeanne Holt, Mendota Heights, Minnesota.
From tasteofhome.com


FRENCH DIP SANDWICHES - PINCH OF NOM
From chilled: Place the beef and gravy in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. From frozen: Allow to defrost, and then heat the beef and gravy covered in the microwave for 3-5 minutes, then stir. …
From pinchofnom.com


VEGAN FRENCH DIP SANDWICH RECIPE - NAMELY MARLY
2018-08-03 Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet. Place the vegan beefless tips in the skillet and brown on all sides, a few minutes per side. In a bowl, combine 1 tablespoon olive oil, Bragg, water, flour, onions, No Beef Bouillon, and dried thyme. Stir …
From namelymarly.com


MEDITERRANEAN SANDWICH - CHELSEA'S MESSY APRON
2020-08-20 For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.
From chelseasmessyapron.com


VEGAN FRENCH DIP - THEE BURGER DUDE | EASY VEGAN RECIPES
2021-01-14 In a pan over medium heat, add a little oil and saute your shallots until translucent and slightly browned, about 4 - 5 minutes. Add minced garlic and cook for 1 minute. Stir in worcestershire and red wine. Add the vegan butter and melt. Then add in the flour and stir to combine, and cook for about 1 minute.
From theeburgerdude.com


CROCK POT FRENCH DIP SANDWICHES - THIS SILLY GIRL'S KITCHEN
2022-03-21 Cut roast into smaller chunks and rub it with the onion powder, garlic powder, steak seasoning and oregano. Place the seasoned meat into the crockpot and add all the bay leaves and garlic cloves. Add the stock and just enough water to cover the meat. Cover and place on low heat for 7-8 hours or high 3-4 hours.
From thissillygirlskitchen.com


15+ BEST VEGETARIAN SANDWICHES FOR LUNCH | EATINGWELL
2021-09-27 This vegetarian sandwich recipe is also a fiber superstar: avocado, beans, greens and whole-wheat bread team up to give it 15 grams of fiber, more than half of what most women should aim for in a day. 7 of 17 View All. 8 of 17. Pin More. Facebook Tweet Email Send Text Message. Piled-High Greek Vegetable Pitas . 6638411.jpg. View Recipe this link opens in a …
From eatingwell.com


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