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These portobello and pepper french dip sandwiches are loaded with flavor

a portobello and pepper french dip sandwich cut in half with chips on a plate
Photo by Shari Pennington

This vegetarian dish is loaded with flavor and texture. It pairs well with the Merlot and Two Twisted Posts Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 4 to 5 portobello mushrooms, cleaned and sliced in ½” slices
  • 3 bell peppers, cut into strips
  • 2 zucchini, cut into ¼” strips, optional
  • 1 T. olive oil
  • Salt and pepper
  • 3 T. butter
  • 1 large onion
  • ½ c. white wine
  • 1 T. soy sauce, 2 T. steak sauce

  • 2 c. stock, vegetable or beef
  • 8 slices provolone cheese
  • ⅓ c. mayonnaise
  • ½ t. minced garlic
  • 1 T. freshly grated horseradish
  • ¼ t. Salt
  • Pinch of pepper
  • 2 - 14” baguettes


Step 1: Preheat the oven to 450 F.

Step 2: Place the mushroom slices, pepper strips, and zucchini, if using, on a cookie sheet.

Step 3: Drizzle with the olive oil and sprinkle with salt and pepper. Roast for 7 - 10 minutes or until the vegetables begin to soften.

Step 4: In a medium frypan, melt the butter over high heat. Allow the butter to begin to brown then add the onion and saute until the onions begin to soften.

Step 5: Add the white wine then the soy sauce, steak sauce, and stock. Simmer for five minutes.

Step 6: In a small bowl mix together the mayonnaise, garlic, horseradish, salt, and pepper.

Step 7: Preheat the oven broiler.

Step 8: Split the baguettes and broil lightly on both sides. Spread with mayonnaise mixture.