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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.
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
What can I substitute for Worcestershire sauce?
You can use vegan Worcestershire sauce or substitute soy sauce.
What can I use instead of white wine?
You could add a little bit of water instead.
How can I make this gluten-free?
We’d suggest using gluten-free Worcestershire sauce, tamari or coconut aminos in place of soy sauce, and using a gluten-free baguette or roll.
