French Dips with Mushrooms
Elevate your sandwich game with these irresistible French Dips with Mushrooms, a satisfying twist on the classic comfort food. Tender slices of deli roast beef are simmered in a rich, savory broth infused with caramelized onions, garlic, and earthy cremini mushrooms, enhanced with Worcestershire and soy sauce for an umami-packed punch. Nestled in toasty French rolls and topped with melty provolone cheese, these sandwiches are broiled to perfection for the ultimate gooey finish. Serve them alongside the flavorful homemade au jus for dipping, making each bite juicy and indulgent. Ideal for weeknight dinners or game-day feasts, this recipe is quick, hearty, and packed with gourmet flair. Perfect for fans of easy yet elevated comfort food!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, thinly sliced
- 2 Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 pound Deli roast beef, thinly sliced
- 3 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 0.5 teaspoons Black pepper
- 4 French rolls, halved lengthwise
- 8 Provolone cheese slices
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil.
Add the sliced onion and cook for 5-6 minutes until softened and lightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the mushrooms to the skillet, along with the remaining 1 tablespoon of butter. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Pour the beef broth into the skillet, then stir in the Worcestershire sauce, soy sauce, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and add the sliced roast beef to the skillet. Simmer for 5 minutes to warm the beef and infuse it with flavor.
While the beef is simmering, preheat your oven broiler to high. Place the halved rolls cut side up on a baking sheet.
Broil the rolls for 1-2 minutes until lightly toasted. Keep a close eye to prevent burning.
Top the bottom half of each toasted roll with a portion of the beef and mushrooms, then place 2 provolone cheese slices on top of each sandwich. Return to the broiler for 1-2 minutes, just until the cheese is melted.
Close the sandwiches with the top halves of the rolls. Sprinkle with parsley if desired.
Pour the remaining skillet juices (au jus) into small bowls or ramekins for dipping. Serve each sandwich with a side of au jus and enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 474 mg | 36% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
