Let’s Talk French Dip… Minus the Beef (Trust Me!)
Okay, story time: The first time I tried to make a French dip sandwich without meat, my brother laughed so hard he nearly snorted iced tea out his nose. (He’s still convinced steak is the only way.) But after a few tweaks, some kitchen flops, and one surprisingly glorious gravy spill all over my slippers, I finally landed on this vegetarian French dip that even he admits is “not bad at all.” High praise, right? Anyway, if you want that cozy, messy, sopping-wet sandwich vibe but don’t want to wrangle a roast, this is the one. Also, just a heads up: I tend to chat my way through recipes, so bear with me if I get a bit sidetracked. It’s part of my charm, or so I tell myself.
Why You’ll Love This (Or At Least, Why I Do)
I whip these up when I want something hearty but can’t quite face another veggie burger night (my partner would stage a mutiny if I tried). My family goes a bit bonkers for the savory, drippy broth—there’s usually a fight over who gets to sop up the last drops. And honestly, the sandwich is forgiving: forgot the cheese? No problem. Only got stale hoagies? Toast ‘em good. It’s cozy food with a side of chaos, which, if you’ve ever seen my kitchen at 6pm, you know is kinda my brand.
Here’s What You’ll Need (Substitutions Welcome!)
- 1 large sweet onion (or two small ones—honestly, whatever you have lying around)
- 2 bell peppers, sliced (I sometimes swap in mushrooms or, in a pinch, zucchini. It’s a little weird, but it works)
- 3-4 cloves garlic, minced (My grandma swore by pre-chopped garlic in a jar. Eh, I go back and forth)
- 2 tablespoons olive oil (or, if I’m being fancy, a bit of butter)
- 1 teaspoon dried thyme
- 1 teaspoon soy sauce (or tamari if you’re gluten-free—see Serious Eats’ guide for more swaps)
- 1 tablespoon Worcestershire sauce (get the vegetarian version, but regular works if you don’t mind anchovies)
- 4 cups vegetable broth (Better Than Bouillon is my lazy go-to, though any boxed broth will do)
- 1-2 teaspoons balsamic vinegar (I forget this half the time; still tastes good)
- Salt and pepper
- 4 hoagie rolls, split (or whatever sturdy bread you like—baguette, ciabatta, even English muffins if you’re desperate)
- 4 slices provolone or Swiss cheese (or vegan cheese, or skip it altogether; it’s your world)
How You Actually Make This (With a Few Wiggles)
- Sauté the Veggies: Grab a big ol’ skillet. Heat up the olive oil over medium (I always forget and crank it up too high; don’t be me). Chuck in the onions and peppers. Stir ‘em around, sprinkle a bit of salt, and let them get soft and golden—15ish minutes. If you like mushrooms, toss ‘em in now. And if you’re like me, this is where you taste-test an onion just because it smells so good.
- Garlic, Thyme, and Sauces: Add in that garlic, plus thyme, and cook for about a minute. Now splash in the soy sauce and Worcestershire. It’ll sizzle like crazy. Don’t panic! Give it a good stir.
- Broth Time: Pour in the vegetable broth. Scrape up all the browned bits from the bottom (that’s the magic). Let it simmer gently for 10 minutes. If it looks a bit murky at this stage, don’t worry—it clears up. Or doesn’t. Still tastes great.
- Finish the Au Jus: Add a splash of balsamic, taste, and season with salt and pepper. I keep dipping a crust until it tastes just right. You should too.
- Toast & Cheese: Pop your rolls under the broiler for a minute—watch them! I’ve burnt more than I care to admit. Pile on the veggies, top each with cheese, and slide back in until melty. Or just cover with a pot lid if you’re not into oven drama.
- Serve: Ladle some of the broth (au jus, if we’re being fancy) into small bowls. Serve alongside the sandwiches for dunking. Prepare for saucy hands and big grins.
Notes Worth Reading (No, Really)
- I used to skip toasting the bread, but it just soaks up too much broth and falls apart. Toast. Every. Time.
- If your broth tastes too bland, try a smidge more soy sauce or even a pinch of Marmite. Sounds odd, but trust me, it works.
- Sometimes I add spinach if I want to pretend it’s healthy. Doesn’t change the flavor much—just makes it look virtuous.
- Once I tried it with eggplant. Regrets. Wouldn’t recommend, unless you’re a die-hard eggplant fan.
If You Wanna Mix Things Up…
- With Mushrooms: Portobellos make it meatier. My cousin swears by them, but I can take or leave it.
- Vegan Version: Swap the cheese for a vegan slice and make sure the Worcestershire is vegan (here’s a solid vegan Worcestershire recipe I like)
- Spicy: Add pickled jalapeños to the veggies. I tried sriracha once—too much, honestly, but hey, maybe you’re braver than me.
What If I Don’t Have a Skillet?
Honestly, you can use any wide pan or pot. One time I even did the whole thing in a slow cooker—bit overkill, but it worked. No broiler? Just toast the bread in a pan or even your toaster oven. Improvise, that’s what I say.
Storing Leftovers (Not That I Have Any…)
Store the veggies and broth separately in the fridge for up to three days, but I’d swear it tastes even better the next day. If you assemble the sandwiches, though, expect soggy bread. (I mean, some people love that. I’m not judging.) But honestly, in my house, it never lasts more than a day!
How to Serve (My Way…Or Yours)
We go full diner style: big basket, extra napkins, and a bowl of au jus for everyone. Sometimes I serve with oven fries or a simple green salad if I’m feeling responsible. Oh, and a fizzy drink. That’s non-negotiable for me.
Things I Learned the Hard Way
- Don’t rush the veggie sauté—even if you’re starving. I did, once, and everything tasted kinda raw and blah. Not worth it.
- Broil with the oven door ajar if you can. I tend to wander off, and once nearly set the smoke alarm off (again).
- Use a slotted spoon to pile veggies on the bread so you don’t drown the sandwich—unless you secretly want a mess, which, sometimes, I do.
FAQ (Yep, Folks Have Actually Asked Me These!)
- Can I make this gluten-free?
Oh, totally. Just use gluten-free buns and tamari. GF soy sauce is easy to find these days, but double-check the broth label—sometimes they sneak in wheat. - What if I hate onions?
Fair enough! Just skip them, or use more bell peppers—maybe toss in some shredded carrots? Won’t be the same but hey, it’ll still be tasty. - Is there a way to make the broth richer?
Actually, I find it works better if you add a bit of tomato paste or even a splash of red wine. Or both. But, I once went overboard on the balsamic, and it was way too sharp—so go easy. - How do I keep the bread crispy?
Honestly, eat it right away. Or toast the inside of the rolls before adding filling. I sometimes set the sandwiches under a low broiler after assembling (but watch closely, or you’ll have a burnt offering, like I did last week).
So there you have it: my rambling, well-loved, occasionally wonky guide to Vegetarian French Dip Sandwiches. Give it a go, and let me know if you discover any wild twists—unless it involves eggplant. Then you’re on your own, mate.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 cups cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 4 small baguette rolls, split
- 4 slices provolone cheese
Instructions
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1Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 8-10 minutes.
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2Add mushrooms to the skillet and cook until they release their moisture and begin to brown, about 6-8 minutes.
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3Stir in minced garlic, dried thyme, black pepper, and salt. Cook for 1 minute until fragrant.
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4Pour in soy sauce and vegetable broth. Bring to a simmer and cook for 5 minutes to allow flavors to meld. Remove mushrooms and onions with a slotted spoon, reserving the broth as au jus.
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5Preheat oven broiler. Place baguette rolls on a baking sheet, fill each with mushroom and onion mixture, and top with a slice of provolone cheese. Broil until cheese is melted and bread is toasted, about 2-3 minutes.
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6Serve sandwiches hot with a small bowl of the reserved au jus for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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