Let’s Get Soggy

Confession: I’ve never had a French Dip Sandwich. My Dad eats them all the time as well as my husband. I just never understood why roast beef (I don’t love meat), swiss (yuck!) and soggy bread (sink bread) drove people up a wall?!

So Logan found a vegetarian French Dip Sandwich I was willing to try! You say portobello mushrooms and I’m always in!

I will say that next time we need to add some spices and I still don’t like soggy bread, maybe I’ll do lettuce instead next time. BUT the juu, geo, goo… whatever. That sauce crap. Was really great!! I LOVE the mushrooms and onion instead of roast beef.

#BonusTastyTreat : HIS FRIES WERE AMAZING! IT’S LIKE HE PUT CRACK IN THEM! I DON’T KNOW HOW TO EXPLAIN IT JUST TRY IT! Sorry for yelling.

FROM THE CHEF

  • 1 yellow onion
  • 3 portobello mushroom caps
  • 3 Tbsp butter
  • salt and pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • 2 cups vegetable broth
  • 1 Tbsp soy sauce
  • ½ Tbsp brown sugar
  • ⅛ tsp garlic powder
  • 2 sub buns
  • 4 slices provolone

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  1. Slice the onion into thin strips. Cut the portobello in half. Slice into approximately ¼ inch pieces.
  2. Add the butter to a skillet with the sliced onions. Sauté the onions over medium heat until they begin to soften. Add mushrooms, some salt and pepper, the thyme, and oregano. Sauté the mushrooms until they the bottom of the skillet has dried up (about 10 minutes). The bottom of the skillet should have some tasty browned goodness.

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  1. When the ingredients have begun to brown the bottom of the skillet. Stir the skillet to dissolve the browned bits. Add the soy sauce, brown sugar, and garlic powder. Bring the skillet to a simmer, then turn down to low and simmer for roughly 5-7 minutes
  2. Split the rolls and cook them at 450 for around 5 minutes. The edges should just begin to brown.
  3. Add the mushroom and onion to each sandwich and cover with cheese. Set them in the oven for another 3-5 minutes, until the cheese has melted. Serve the with left over au jus and enjoy!

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FRENCH FRY RECIPE

Ingredients

2 russet potatoes

1 Tbsp salt

1 tsp paprika

1 tsp garlic powder

2 Tbsp olive oil

  1. Preheat the oven to 425 degrees.
  2. Mix the olive oil, salt, paprika, and garlic powder in a bowl.
  3. Add the potatoes and toss to coat.
  4. Spread the potatoes over a baking sheet and bake approximately 35 to 45 minutes, until tender on the inside and crispy on the outside.

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FROM THE BLOGGER

*We always do our own take on the recipes we find by not buying branded products because we are poor and the store brand is cheaper and don’t waste time on those extra steps because life is hard enough. But we are not trying to take anyone else’s content or property just redistributing it with my sarcastic commentary.
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