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French dip baguette

French dip baguette


Mushrooms and onions star in this twist on a steak sandwich — served with a veggie gravy on the side

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    3363kj 799kcal
  • Fat
    High 33%
  • Saturates
    High 50%
  • Sugar
    Low 33%
  • Salt
    High 33%

% of adult’s reference intake | Carbohydrates per serving : 117g


  • 1 tbsp Co-op unsalted butter
  • 15g Co-op plain flour
  • 2 tsp tomato puree
  • Pinch chilli powder
  • 2 sprigs fresh thyme, or 1 tsp dried in 200ml hot vegetable stock
  • 1 tbsp Co-op olive oil
  • 1 red onion, sliced
  • 175g mushrooms, sliced
  • Handful fresh parsley, chopped, or 1 tsp dried
  • 2 Co-op baguettes
  • 50g Co-op Brie, sliced


  1. To make the gravy, melt the butter in a small pan over a low heat
  2. Stir in 15g Co-op plain flour and cook for 1 minute
  3. Add tomato puree, chilli powder and the fresh thyme leaves
  4. Stir, then pour in the hot vegetable stock, stirring until smooth
  5. Use a whisk to beat out any lumps, then cover and keep warm
  6. For the sandwich, heat the olive oil in a large pan and gently cook the red onion and mushrooms for 10 mins over a low heat, stirring occasionally
  7. Increase the heat and cook until the onions and mushrooms start to caramelise, then add a handful fresh parsley, chopped, or 1 tsp dried
  8. Meanwhile, preheat the grill
  9. Slice the baguettes through the middle and toast, then spoon on the mushroom mixture
  10. Top with slices of brie and grill until golden
  11. Close the baguettes and serve with the gravy, for pouring

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