photo profile food.Best 338 Best
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October 16, 2021

Ree opts for a lighter take on this popular sandwich by switching out bread and steak for lettuce and mushrooms!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Mushroom 'Cheesesteak' Lettuce Wraps
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings


2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
Freshly ground black pepper
4 large portobello mushrooms, stems removed, gills scraped out, thinly sliced
1 teaspoon olive oil
1 red bell pepper, sliced
1 small yellow onion, sliced
4 slices provolone cheese
1 head butter lettuce, leaves separated


Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.

Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.

Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.

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Ree Drummond's Mushroom 'Cheesesteak' Lettuce Wraps ​| The Pioneer Woman | Food Network

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