Vegetarian French Dip Sandwiches

$6.58 recipe / $1.65 each
by Beth Moncel
4.97 from 79 votes
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Last week I saw an amazing photo of an incredible slow cooker French dip sandwich recipe 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. This portobello mushroom-based French dip 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 feed him a lot. ;)

Overhead view of vegetarian French dip sandwiches in a tray.

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What is a French Dip Sandwich?

French dip sandwiches are made with tender shaved beef piled onto a French roll, topped with melted cheese (sometimes) and served with a rich broth, or au jus, for dipping. It’s absolutely delightful. BUT, because beef is so expensive these days, these vegetarian French dip sandwiches made with portobello mushrooms are a really tasty alternative. You won’t believe how delicious this broth is!

And what recipe had me drooling at my computer screen and ultimately inspired the vegetarian version? These Slow Cooker French Dip Sandwiches from Carlsbad Cravings.

How to Make a French Dip Sandwich Vegetarian

I replaced the tender beef in classic French Dip sandwiches with meaty strips of portobello mushrooms and sautéed onions to bulk them up while keeping the price low.

I’d normally add a little Worcestershire to the broth of a beef French dip, but that has anchovies in it. So, to mimic the salty-sweetness of Worcestershire, 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 to make your broth. It has a deep flavor and just the right amount of salt.

How to Store Leftovers

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 them 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!

What Kind of Bread Should I Use?

One last note. Due to pricing and product availability, I did not use a French loaf for my sandwiches (I know, I know). Instead, I bought a pack of hoagie rolls that worked quite well. The key to choosing your bread for these sandwiches is to make sure you have something very sturdy and crusty so that it holds up to dipping in the delicious broth.

Side view of vegetarian French dip sandwiches.
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Vegetarian French Dip Sandwiches

4.97 from 79 votes
These Vegetarian French Dip Sandwiches are fast, easy, and feature a salty-sweet herb infused vegetarian au jus for dipping. 
Author: Beth Moncel
Close up overhead shot of Vegetarian French Dip Sandwiches in a tray.
Servings 4
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Ingredients

  • 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)
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Instructions 

  • 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.

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Equipment

  • Enamelware Sheet Pan

Notes

*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 vegetable broth.

Nutrition

Serving: 1ServingCalories: 329kcalCarbohydrates: 41gProtein: 12gFat: 13gSodium: 1276mgFiber: 2g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Video

A vegetarian French dip sandwich being dipped into a bowl of au jus.

How to Make Vegetarian French Dip Sandwiches – Step by Step Photos

Sliced mushrooms and onion.

Slice one yellow onion into thin strips. Wash and slice three portobello caps. I used three caps, which weighed ½ lb. total. I like to slice them in half, then crosswise into strips so that the strips aren’t super long.

Sautéed onions in a skillet.

Add the onions and 2 Tbsp butter to a deep skillet. Sauté the onions over medium heat just until they begin to soften (about 3 minutes).

Sautéed mushrooms in the skillet.

Then add the sliced mushrooms, a pinch of salt and pepper, 1/4 tsp dried oregano, and 1/4 tsp dried thyme. Sauté the mushrooms and onions until the mushrooms release all their moisture and the liquid in the bottom of the skillet evaporates. There should be some caramelized browned bits stuck to the bottom of the skillet. 

Broth being poured into the skillet.

Add 2 cups of vegetable broth to the skillet and stir to dissolve the browned bits off the bottom. Then add 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, and 1/8 tsp garlic powder.

Finished mushrooms in au jus.

Let the au jus come up to a simmer, then turn it down to low and let it simmer for 5-10 minutes while you toast the bread.

Hoagie rolls sliced open on a baking sheet.

Place four opened French or hoagie rolls on a baking sheet, open side up. Turn the oven on to broil and toast the bread under the broiler just until you start to see a little browning on the edges. I kept my oven rack in the middle so that the bread was far enough away from the broiler that it wouldn’t toast super fast. That gives you a little more room for error. 

Mushrooms and onions being placed on toasted rolls.

Use tongs or a slotted spoon to pick the mushrooms and onions up out of the au jus, then pile them onto the toasted rolls.

Sliced provolone added to the rolls.

Add a slice of provolone to each…

Melted cheese on the sandwiches on the baking sheet.

Then return the sandwiches to the broiler to melt the cheese. The open bread will continue to brown here, so if your bread was a little more on the brown side after the first broil, flip the pieces over so they’ll brown on top instead.

front view of finished sandwiches on the baking sheet.

Finally, close up the sandwiches and serve while hot! But don’t forget to ladle that yummy au jus into little bowls for dipping.

A vegetarian French Dip Sandwich being dipped into a bowl of au jus.

These Vegetarian French Dip Sandwiches are seriously good stuff. nomnomnom

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  1. Delicious! Made it a 2nd time today using the cheaper, white mushrooms. They cost about half as much as the portobellos so had to give ’em a try. Not nearly as good but fine if you’ve got to cut costs and want to fill your gullet.

    Thanks, Budget Bytes for a great sandy. Also, I made some extra broth, mushrooms and onions and made mushroom barley soup. Set aside cooked onions and ‘shrooms. To the broth, add 2 tablespoons barley per cup of broth, and cook per barley instructions or about 30 minutes for me. I added corn, spinach and other frozen vegetables to the broth as it cooked according to how long each vegetable needed to cook. I added onions and mushrooms to my soup at the end and left them out of my wife’s version. We both loved it.

  2. Made these, Easy & Simple, just took me a white to make this because I’m slow. The aroma in my kitchen is yummy smelling! Hope they tastel as good as they smell!

  3. Fantastic recipe–super easy and super yummy! This has become our go-to quick meal. We double up on the mushrooms (’cause why not?), and we are using the smaller “baby belle” mushrooms because they are half the price of the larger caps. Slice, saute, and eat! Thank you!!!

  4. Delicious! I used vegetarian better than bouillon. It turned out flavorful and delicious.

  5. I have made this recipe multiple times, and it is always amazing. I suggest making a double batch, and then use the leftovers to make things like: mushroom gravy, ramen, scrambles (goes great with eggs or tofu!).

  6. I absolve this recipe and I am not even vegan! I have made it several times and itโ€™s just so easy and filling! Iโ€™ve added other veggies with the mushrooms also lime red or yellow bell or poblano or just whatever I have! Itโ€™s a ver versatile recipe!

  7. We both enjoyed this sandwich even more than if we had used steak! What an easy, healthful and delicious way to have a fun dinner that is meatless. Thanks Beth!

  8. Mmmmmm!! Amazing, I must say. These are a must-have for every mushroom fan. I’ve made them frequently in the past couple weeks. It was delicious. Thank you for sharing this fantastic dish with us. ย We’re looking forward to your next delectable recipe.

  9. These healthy recipes are just what I need. I’m so grateful for finding budgetbytes.com.

  10. Yum!! This was great. Anyone who loves mushrooms will adore these. I added some green peppers and didnโ€™t add all the broth because I didnโ€™t need a dipping sauce, but added some Knorr garlic bullion powder to the liquid my mushrooms gave off and it was perfect. Also used pretzel rolls because they were on clearance. Delicious!

  11. These were great! Very reminiscent of the real thing and my vegetarian wife was in love.

  12. These are so good! Best thing I know how to make. I add rosemary and Worcestershire to mine. Thanks Beth!

  13. I found myself scraping the pan for any tid bits left in the pan, HAHAHA!!! So freakin’ good!!! Thank you!

  14. These were awesome! I wanted something new to try as I’ve been stuck in a food rut lately, and these really made my day. My boyfriend even had 2 and he’s a big meat eater! And I looked forward to finishing the leftovers the next day. So kudos, and thank you for this awesome recipe. Only thing I would change would be to add more mushroom ( and I’ll double the batch next time! ๐Ÿ˜) Thanks so much!

  15. I can’t believe how tasty these were!! I’ve made them twice in two weeks. A new quick, go-to weeknight recipe for sure. Perfect for meatless Monday!

  16. This looks amazing!ย 

    Just as an fyi, there are also many Worcestershire sauces that are vegetarian. Annieโ€™s used to make one, but my local grocery store brand (Kroger family, and I believe Safeway/Vonโ€™s as well) also carried Worcestershire sauce that happened to be vegan.ย 

  17. Thank you for share this type of amazing recipe with us. it’s look like delicious. keep it up. we are waiting to your next delicious recipe. your all recipe is mad our day.

  18. Thank you for share this type of amazing recipe with us. it’s look like delicious. keep it up. we are waiting to your next delicious recipe.

  19. Thank you for share this type of amazing recipe with us. it’s look like delicious. keep it up.

  20. Dear Beth, ย I made this for dinner tonight for the first time. Michael said we neverย needed to make the beef version ever again. A 5 STAR dinner! Thanksย 

  21. This was so delicious! I didn’t expect much because it’s so simple but it’s really flavorful and the mushrooms add a lovely texture that makes you not miss meat at all.

  22. 5 minutes is wayyyy too long on broil!!! should be 1 min!!!! please dont make the same mistake i did and burn all your bread. such a waste

  23. This was so good. I was shockingly out of soy sauce so I used A1 instead of soy/brown sugar/garlic powder and it was amazing.

  24. On regular rotation since stumbling across this recipe several years ago, a *meatless Monday* staple.
    Our local grocery carries solid ciabatta sliced sandwich buns which we find sturdy and perfect for this sandwich. Buon appetito!

  25. Delicious, filling and so flavourful. This is going into my rotation, and will be on the list to impress my vegetarian friends.

  26. These were fantastic! Definitely going into the rotation, especially with how good the au jus turned out.

  27. How vital are the onions to this recipe? Is there something they could be replaced with, or can they be taken out without any big consequences?

    1. That’s a tough one. To me their flavor is vital, but if you don’t like onions, missing that flavor might not be a big issue for you. The do also add to the bulk of the recipe, so you might want to add an extra portobello cap in their place.

  28. Outstanding. I would have sworn I was eating expensive steak sandwich.

  29. This was soooo good! My husband loved it. ย Definitely will be in my meal planning rotation.ย 

  30. FYI for future recipes- Kroger supermarkets brand Worcestershire sauce is vegan. ย ย 

  31. My other half is allergic to portobello mushrooms but loves all other mushrooms and has no issues with them. Is there an alternative mushroom that would work best?ย 

    1. I’m not sure, to be honest. I rarely ever use anything other than portobello and white button mushrooms, so I’m not sure how the flavors of other mushrooms might affect the outcome.

    2. Shiitake should work basically the same. Won’t be quite as ‘meaty’ in texture, but should do well enough.

  32. So AMAZING! Going to make this one over and over again. The only difference I made was to double up on the cheese.

    1. I would probably keep them for 3-4 days, but it can vary depending on things like the conditions inside your refrigerator, how you have it packaged, etc.

  33. I’m not sure if it is available in the USA, but here in the UK we have a product called Henderson’s Relish, which is almost identical in flavour profile to Worcestershire sauce, but even better! https://www.hendersonsrelish.com/

    It is great for adding to anything where you want a meaty-umami flavour, whilst still being veggie and vegan-friendly.

    (No, I don’t get any commission!)

  34. I will be making these this week. But just so you know there is a vegan worcestershire sauce in stores. It looks amazing, can’t wait.

  35. This might be the quickest I’ve become excited about a recipe in a long time. I love French dip sandwiches but haven’t eaten meat in a while. I’m definitely going to try this. Thank you!

    1. You will NOT be dissapointed! Been making these for years and they are one of her best.

  36. I love these so much that I bought a bigger pan to make it easier to do a big batch. ย Delicious every single time!

    Leftover bits get mixed with rice to make a quick almost-french-onion soup, too!

  37. This was SO delicious! Seriously satisfied my cravings for a french dip sandwich (I’m vegan and switched out the butter/cheese for plant-based versions). Will absolutely be making again. Thanks, Beth!

  38. I canโ€™t rave enough about how good this is.
    ย Iโ€™ve made it repeatedly – putting it over pasta (w/fresh parm, steamed chard & homemade roasted peppers), and also over plain basmati rice.
    The keys include
    โ€”letting onions nearly carmelize
    โ€”really cooking the mushrooms (sometimes I just use regular white ones cuz portobello are so expensive these days)
    โ€”using the Better than bullion stuff she recommends
    Thank you for such a great recipe!

  39. Omg just wow!! This sandwich was so damn good. It was like eating a French onion soup sandwich. I buttered the bread and cooked it face down to toast while I cooked some steak fries. When everything was done I made open faced sandwiches with the cheese on top ย and broiled on high for one minute. So perfect!!ย 

  40. We’ve made this recipe ~10 times including a dinner party with meat-eating guests (and they asked for seconds). We use the vegetable stock base from Penzeys Spices and it’s out of this world.

  41. I just made this and it was excellent! Since we arenโ€™t vegetarians, I used beef broth and replaced the garlic powder with a minced clove of garlic. I also added about 1/2 teaspoon of worschester sauce and 1 1/2 teaspoons of Jack Daniels whiskey. Very flavorful! Weโ€™ll definitely have it again! Thanks so much for the recipe!ย 

    1. If you aren’t following this exact recipe, don’t review it. The way the version you made tasted isn’t the same as this.

      1. I’m puzzled with your comment. I find it helpful when others share their “version” of the recipe.

  42. YUM! As I was eating this, I thought in my head โ€œif this is how vegetarian food always tasted, I could definitely be vegetarianโ€. Note – I did use beef broth since I am not vegetarian. Another winning recipe!

    1. One of our favourite recipes ever. Unbelievable flavour…be sure to use the Better Than Boullion broth and i like to use fresh garlic at the end instead of powdered.

  43. Wow, what a superb recipe! Thank you for creating it. The Better than Bullion vegetable base is essential. Luckily, I found some in the supermarket here In California despite the pandemic. Stay safe, everyone.

  44. These were super delicious. Little messy, but no one cared because they were so good. Iโ€™m mad thereโ€™s no leftovers, and Iโ€™m not usually a person who covets leftovers!ย 

  45. These French Dips make a vegetarian very happy! The recipe is perfect and so easy! Thanks for such a delicious tasty sandwich and I love the Au Ju! :) My husband the meat eater in the family raved about how good these are! Thank YOU SO MUCH :)

  46. I’m allergic to soy. If I make these using Worcestershire sauce instead of the soy sauce, should I still add the brown sugar?

    1. It’s really hard to say without trying it, unfortunately. Leaving out the soy sauce will change the flavor balance quite a bit.

  47. I know the point of this was to be vegetarian but I added sliced roast beef to the recipe and it was fabulous. I loved getting the benefit of the veggies and o was able to use much less meat than I would have otherwise! Another fantastic and adaptable recipe, Beth!ย 

  48. This came out ok. I’d forgotten just how much salt needs to be in a french dip sandwich for it to taste good. My homemade vegetable stock did not have enough. Does not work on a low sodium diet. The recipe with the recommended better then bouillon would be better. This does give me a good point for my own experiments to go from, so thanks for the starting point of something new.

  49. Very tasty! I used homemade chicken stock and doubled the shrooms. I probably cooked the mushroom and onion mixture a bit longer as well. I also used ciabatta bread. I like that itโ€™s wider and holds more of the good stuff! I put a piece of cheese on the top and bottom of the mushrooms. So good!

  50. I used no chicken broth in place of vegetable broth. It was delicious. My husband canโ€™t wait until I make it again.ย 

    1. My gut feeling is that the onions need to cooked a little longer than 3 minutes at medium heat at the beginning. Other that that, very tastyโ€”Iโ€™ll try this again.ย 

  51. These are amaze-balls! I made them a few weeks ago when my niece (who’s a vegetarian) came over for dinner. My husband is a meat-a-tarian but he raved and raved about these (as did my niece). I’m a sucker for a really good French dip and I’m here to tell ya, these do not disappoint. Thank you for the recipe and as we say at our house, “Noms!”. ๐Ÿ˜Š

  52. SO good! Did not miss the meat at all! If anything it was better! The flavors are spot on. Absolutely loved it and will definitely be making it again.ย 

  53. This recipe is awesome! I used to love eating French dips before I went veggie. I’m making it again this week, and I think I’ll up the number of portobellos, but just because we like leftovers for the next day!

  54. If I wanted to make this about a day early for a party, is it best to keep the mushrooms in the juice and heat them up in a small crockpot, or is it better to store them separately?

  55. This is so delicious made just as it is. We’ve always loved French Dip in our family and now that we’re eating vegetarian (and have discovered this recipe) we can still enjoy it in a much healthier version. This was fantastic and will be a part of our regular meals as a new favorite. Thanks!

  56. This recipe is amazing! My boyfriend and I have been trying vegetarian dishes for the past year and this is one of our all-time favorites. The flavor is amazing and it’s such an easy recipe to follow. Thank you for sharing it!

  57. These were absolutely phenomenal! I followed the recipe exactly and it came out perfect. I’ve missed french dip since giving up meat years ago and this definitely hit the spot. Making this again! 10/10!

  58. These were delicious! ย Second time making them and used the Better Than Bouillon vegetable base to make the au jus. ย So good. Will be making these again and again!

  59. If you have a British goods store around there’s a product called Henderson’s Relish – it’s Worcestershire sauce minus the anchovies. It’s a staple in my cupboards!

  60. I just finished eating this for dinner and immediately had to jump on to say how fantastic this recipe is. The broth is like the best french onion soup you’ve ever had (I used the better than bouillon veggie base and practically drank what didn’t get sopped up with the bread) and the entire sandwich is just fantastic. Even my meat loving husband requested we have this again.

  61. Absolutely amazing. I’ve been wanting to try this recipe since it came out and it was SO worth it. I decided to caramelize my onions for about 30-40 minutes (used 2 instead of 1 since they’d shrink down so much) and it was totally worth it. May be my new favorite budget bytes recipe!! Thanks Beth!

  62. This was delicious! Thank you!!!!!! A French Dip was one of my favorite sandwiches and this totally filled that craving. I even forgot the cheese and it was still wonderful.

  63. I made this recipe last week and the sandwiches were delicious! Can you recommend a side to pair them with?

  64. French dip used to be my favorite sandwich. Thanks for this yummy recipe. Will definitely go on my menu list.
    I added a bit more oregano and thyme and used mini Bella’s. Next time I may buy the large portobello and slice long strips so they may stay on the sandwich๐Ÿ˜Š. I wonder how cooking sherry or red wine would add to the flavor?

  65. I made these tonight, and holy wow! They are amazing!
    Is there any way to adapt this recipe for the crock pot?
    Thanks!

  66. Made these for dinner last night and they were delicious!! Tasted like something I could’ve ordered at a restaurant (even without the meat…). The au jus had an incredible flavor. I’ve been using Budget Bytes for a while now and your recipes never disappoint. I’m a college student and boy you have saved me from eating ramen and grilled cheese every night. I’m not only able to squeeze cooking into my hectic schedule, but I’m able to save a lot of money and still eat delicious food. Can’t thank you enough for this blog!

  67. Terrific sandwich that fulfills a craving for a french dip. Sure enough, another recipe that delivers!! Thank You.

  68. I rarely eat meat anymore, but a French Dip sandwich is something I have really missed! This was a to-die-for, roll-your-eyes-up-in-your-head satisfying French Dip, and I didn’t even notice there was no meat on the sandwich. My hubby loved it as well. Thank you!!

  69. When I saw this recipe on Pinterest, I got super excited because French Dip is my favorite sandwich and I’m trying to eat less meat! I made this today for lunch and it was DELICIOUS!!!! Five stars for sure. Definitely a recipe I’m keeping for next time :) also, 2 cups of vegetable broth wasn’t enough to have a good amount of the au ju sauce. Adding a bit more won’t hurt, will it?

  70. Decadent. My anti-portobello/roast beef loving hubby even loved these. Made exactly as directed. The au jus was my favorite part! A little rich for my dairy-hating stomach, but worth it. Will absolutely use this base for a vegetarian “pot roast” come fall!ย 

  71. Holy cannoli – these are flipping amazing! WE just switched to vegetarian and my husband was CRAVNG meat, so I made these. He let out an audible groan when he bit into it the first time, so I knew this recipe was a keeper. Fabulous!

  72. O……M…….G!!!!!! I made these tonight and wow what a winner! My husband adored them. They are so delicious and satisfying! I have enjoyed so many french dip ( classic style with beef) in my life and these are just as delicious! We are trying not to eat meat as much and with meals like this I won’t miss the meat at all! Thanks for this lovely recipe. :)

  73. Looks delicious. Can’t wait to try it! I’m a longtime vegetarian and have found that Chinese black vinegar is an ideal vegetarian worcestershire sauce substitute. It’s available at Chinese markets, and I consider it an essential part of my vegetarian pantry.

  74. Made these last night they were great! However didnt have any brown sugar, so i added a little coke to it and it was perfect. i made regular french dips also for my family and that recipe called for coke so i just went ahead and added it to this was great.

  75. Hi Beth!

    Long time reader, first time commenter. I had to break my internet silence to tell you just how good these were. I typically hate mushrooms–it’s a texture thing, and I would love to get over it. My wife LOVES them, and would probably eat them with every meal if possible. I’ve been wanting to make these sandwiches for her since you posted the recipe, and I finally bit the bullet and made them this week. They were a hit! I knew she would love them, but I was shocked that I did too. The mushrooms had such a meaty and satisfying texture and the au jus was absolutely awesome. I’ve been following your blog for about three years now, and over that time I’ve incorporated countless ingredients into my pantry that I would never have tried otherwise. Your recipes have really changed the way that I eat and given me so much confidence as a home cook. I can’t thank you enough! It’s about time I wrote in to tell you. Keep up the great work!

    1. Thank you!! I’m so glad that you liked them! This is seriously one of my favorite recipes, so it’s awesome to know that even a non-mushroom person thinks they’re good. ;)

  76. I love this recipe! This is one of those things that as a vegetarian, there are just some things that you think you will never be able to enjoy the taste of again…but then i tried VEGETARIAN french dip sandwiches and I have been proven wrong!

    Side note: I always use the leftovers to eat over egg noodles!!

  77. Oh my GOSH these are good! I hadn’t had a French dip since I went vegetarian, but these are better than I remember them ever being. :) I used smoked gouda on mine, and I recommend it if anyone wants a cheese variation.

  78. I don’t feel right only giving these only 5 stars, they deserve 10000000 haha
    I have made about 75% of the recipes of Budget Bytes and I think there is only 1 recipe I haven’t loved but this is hands down my absolute favorite one I have made!!!
    The changes I made in case anyone has dietary restrictions like us….I made my own GF buns, used vegan margarine instead of butter & vegan cheese and used beef broth instead of vegetable just because that’s what I had. Oh and I used mini Bella mushrooms instead because they were cheaper.
    Definitely making this very often!

  79. thanks so much for this very delicious recipe. I had to veganize it and it was wonderful! Used my own veggie broth, vegan butter & Follow Your Heart mozzarella cheese slices.. OMG it was SOOOOOO good. Have made twice now, so very satisfying. I was craving a french dip sandwich and this is the ticket. A little soy sauce and a dash or two of vinegar works great to make the veg sauce “beefy” .

  80. These are amazing!! Im a newer vegetarian, a little less than a year, and Ive been missing meat like crazy recently! But this just fixed that completely! I used veggie broth with beef flavored (but vegetarian) bouillon and it tasted just like au jus. Im also celiac and these can easily be made gluten free. Fantastic recipe, thanks!

  81. I’m a vegetarian and I’ve found some Worchestershire sauces that use hydrolyzed vegetable protein and non-animal sourced natural flavors instead of anchovies (Kroger’s house brand is one example).

  82. This dish is so delicious. I crave it often! Leftovers are … just.. wow! Go ahead and make this dish. You won’t be disappointed.

  83. We made these last night and they were marvelous! I love French Dip sandwiches with the juicy au jus but rarely eat meat these days. The meaty mushrooms were a perfect alternative. My meat-loving boyfriend put roast beef on his and we were both more than satisfied with the savory sauce, crusty ciabatta and melty provolone. We’ll be putting this meal into the normal rotation. Thank you!

  84. These were awesome! I didn’t make any modifications other than subbing 2T Worcestershire for the soy/sugar mix because I’m not veggie and love the stuff to death. I also made the filling in my Instant Pot instead of on the stove (I don’t think it saved me any time, but I love the way mushrooms turn out in the IP).

    I’m thinking that when my French loaf runs out I’m probably just going to put the filling & jus into a crock and broil some of the Provolone over it like a mushroom-y French Onion soup :)

  85. I was surprised how much I enjoyed these! I thought they’d probably be at least alright, but I found myself excited for leftovers for lunch the next day. My husband, admittedly, was less enthusiastic than I was, but this is a guy who until the last 2 or 3 years wouldn’t even eat onion or mushroom, and he ate his entire sandwich, too. That’s actually high praise. :)

  86. This is the best French Dip I’ve ever had. Period. I am amazed and so happy to have found it!!!

  87. This was sooo good! Thank you! I didn’t have thyme or brown sugar so I just added alittle mable syrup & didn’t measure anything & it still tasted amazing! Pretty fool proof! Any Omni would love this too!

  88. obsessed!! Been meaning to try these since you published. Finally got around to making it and it was a huge success! so comforting and well rounded.
    Thank you so much for providing some vegetarian options for those non-meat eaters.

    So excited to have this again! yuuuuuuummm

  89. Portobello mushrooms are available in bulk in all of my local supermarkets and cost less than prepackaged ones, ranging between $3.49 and $3.95 per lb in my location. I scrape out the gills with a spoon before cooking–keeps everything from getting so black, a cosmetic thing for me. Adding the onion to this recipe adds a sweetness that is perfect with the mushrooms. I used BTB’s mushroom flavor for the broth and it was absolutely wonderful. Love this recipe!

    1. Oh man, you’re so lucky! These were bulk mushrooms and they were about double that price. :(

  90. This was amazing! I loved it. Will definitely make again. The only change I made was used chicken broth instead of veggie broth because that is what I had on hand (of course used the “better than bouillon!” I think the mushrooms and sauce would also taste fantastic over pasta.

  91. Question! If I make this for a week’s worth of lunches, how should I store it? Can I make everything, then just take the sandwich with au jus on the side and warm everything up …. or should I assemble everything that morning? I love French dip in every form and I’m very excited.

    1. I’d keep the mushrooms and au jus separate from the bread until you’re ready to eat, so that the bread doesn’t get soggy. :)

  92. This is a winner in my house! My skeptical husband loved these and so did my 2 year old son. These are such a comforting food to eat on a cold night. Thanks for another great recipe, Beth!

  93. Made this tonight, and it was awesome. The flavor was spot-on. I used half Provolone and half smoked Gouda for a little extra kick, but otherwise made it according to the recipe. I was really impressed at how much the broth tasted like the real deal. It was a winner both for me (a meat-eater and lover of traditional French Dip sandwiches) and my husband (a vegetarian who had never had a French Dip sandwich).

  94. I made this for dinner last night when we had a friend over who LOVES mushrooms, and it was a huge hit! I want to put this onion/mushroom mix on everything now.

    I did make a few modifications: I used beef stock instead because I had an open container in the fridge to use up, I doubled the oregano, thyme and garlic after tasting during the cooking because I wanted more of a kick, and added a dash of worchestershire because I thought it needed more salt. But even as-is before I added more spices, the flavors were great!

    We served it with slices of roast beef because my husband isn’t the biggest mushroom fan and he was worried about a sandwich with nothing to distract from the mushroom texture, but even he admitted it was good enough to stand on its own without the meat.

  95. I think you’re horrible for promoting Better than Bullion Beef – just kidding. It is amazing stuff; I’d never tried it until your recommendation and have fallen in love – so much so that a tiny bit on a spoon can occasionally satisfy a salty craving. It adds “umami” to the most unusual dishes (eggs & veggies), without overpowering the flavor of the food and I’m using it in weird and exciting ways (like I said, on a spoon to start).

  96. These were AMAZING. I followed the recipe exactly (just made a slightly smaller batch) and I used a French baguette. I made them open-faced so I could use more cheese (ahem). SO GOOD. This is going to become a regular in my recipe rotation!

    1. I used the vegetable flavored BTB, but I would have used “no beef” if I had it. :)

  97. These look AMAZING! I’ve been craving a vegetarian version of beef dip, so this is absolutely perfect — many thanks, can’t wait to try this!

  98. Fantastic recipe, easy and absolutely delicious. I used vegetable bouillon for my broth, SO GOOD!

  99. Oh my gosh- Brilliant! I don’t know why I’ve never thought of this! I love French Dips and I love anything with Portobello mushrooms so this has my name all over it!

  100. Wow! I will be making these tomorrow for dinner. We have a dinner invitation tonight. Our neighbors invited us. They, also, only eat plant based now after my hubby scared them with his “almost” heart attack almost a year ago. I won’t repeat myself, he, he. Just want to say that I am permanently grateful that we went to the hospital when we did.
    Your website gets more and more professional, Beth. Wonderful recipes! My favorite so far is the Chunky Vegetable and Lentil Soup.
    I make it very often, maybe once a week. Thanks so much for your vegetarian and vegan recipes.

  101. Looks amazing. Thanks for always doing some vegetarian recipes! I’m vegetarian and appreciate that I can make many of your dishes.

  102. Oh My these look good and I am a gal that enjoys the meat in a French dip! If I didn’t have a foot of snow out there I would be headed to the market right now.

  103. Thank you so much for posting this! You always have the best recipes. I’m excited to try this.

  104. Thanks for this Beth! Wev arent eating much cheese, but I bet the sandwich is tasty without it, too. Will try it!

  105. I’m so excited to try this recipe! I actually had a vegan french dip on a trip to Portland, OR earlier this year and I’ve been longing to make something as good at home.

    There are actually a couple of vegan/vegetarian Worcestershire sauces out there! I can usually find Annie’s brand, but Wizard brand is also popular.

    I’ll probably throw some of that in there, and for the other substitutes I’ll use Earth Balance vegan butter and see what I can come up with for non-dairy cheese. I recently tried some “mozzarella” shreds made with almonds that I think would work well here.

    Thank you so much for making this vegetarian version of a delicious sandwich! I’m glad to hear your boyfriend enjoyed it.

    1. yes Teresa! i am vegan and this is totally so good veganized. :) I used earth balance buttery spread & follow your heart mozzarella slices. I also used home-made veggie broth an I added a bit of Tamari. wow is this good. I have made it twice and now for lunch I am having left over. How exciting you actually found a vegan french dip , course I imagine Portland is very vegan-friendly. I need to buy me some vegan worcestershire sauce. haven’t found it yet, however Tamari sure worked well. I used low sodium.

  106. They actually make vegetarian (and even vegan I think?) Worcestershire sauce, so I may end up throwing some of that in with the broth! Yum! Thank you for the delicious recipe!

  107. These look seriously delicious! There’s so many good nutrients in mushrooms too!