Add Horseradish To Your Sauce
These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.

INGREDIENTS
Roasted Mushrooms

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

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

INGREDIENTS
Roasted Mushrooms

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

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

His recipe is part of our Plant-Powered January series! Find out more about how to join in on the fun, or click here to sign up directly for our email list to receive weekly meal plans, grocery lists, and other resources.

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.

His recipe is part of our Plant-Powered January series! Find out more about how to join in on the fun, or click here to sign up directly for our email list to receive weekly meal plans, grocery lists, and other resources.

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.

These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.

INGREDIENTS
Roasted Mushrooms

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

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.