Philly Cheesesteak Omelette: A Breakfast of Champions
This Philly Cheesesteak Omelette combines the classic flavors of a Philly cheesesteak with the ease and healthiness of an omelette. Tender steak, sautéed peppers and onions, and melted provolone cheese create a satisfying and flavorful breakfast or brunch. This easy recipe is perfect for beginner cooks, offering simple instructions and delicious results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Sautéing, Pan-frying
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 white onion, sliced
- 1 green bell pepper, sliced
- ½ pound sirloin steak, cooked and thinly sliced
- 8 eggs
- 4 slices provolone cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tomato, diced
Instructions
- Sauté Vegetables: Heat the olive oil in a medium pan or skillet over medium heat. Add the sliced white onion and green bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to prevent sticking. Beginner Note: Sautéing the vegetables brings out their sweetness and mellows their flavor. Don’t overcrowd the pan, as this will cause the vegetables to steam instead of sauté.
- Add Steak: Add the cooked and thinly sliced sirloin steak to the skillet with the vegetables. Cook for just a minute or two to warm the steak through. If using leftover steak, this step will be even faster! Remove the steak and vegetable mixture from the pan and set it aside. Beginner Note: If you are cooking the steak fresh, season it with salt and pepper before cooking. For best results, sear the steak over high heat for a few minutes per side.
- Beat Eggs: In a mixing bowl, beat the eggs until they are well combined. Add a pinch of salt and pepper to the eggs. Beginner Note: Whisking or beating incorporates air into the eggs, making them lighter and fluffier. You can add a tablespoon of milk or cream to the eggs for a richer flavor.
- Cook Omelette: Heat a little more olive oil or butter in the same skillet over medium heat. Pour ¼ of the beaten eggs into the skillet, ensuring it covers the entire pan. Beginner Note: Use a non-stick skillet for easy flipping. Let the omelette cook undisturbed for a minute or two, until the edges start to set.
- Add Filling and Cheese: Once the omelette is almost cooked through but still slightly wet on top, add some of the steak and vegetable mixture to one half of the omelette. Top the filling with a slice of provolone cheese. Beginner Note: Don’t overfill the omelette, as this will make it difficult to fold. Leave a small border around the edge of the omelette.
- Fold and Flip: Carefully fold the other half of the omelette over the cheese, steak, and vegetables. Gently flip the omelette to cook the other side for 1-2 minutes, or until the cheese is melted and the omelette is cooked through. Beginner Note: Use a spatula to help flip the omelette. If the omelette is too large to flip easily, you can cut it in half before flipping.
- Repeat: Repeat steps 4-6 with the remaining eggs, steak, vegetables, and cheese to make a total of 4 omelettes.
- Season and Serve: Top the finished omelettes with salt, pepper, and diced tomato. Serve immediately. You can also add a sprinkle of fresh parsley or chives for garnish.
Notes
- Don’t overcook the eggs.
- Use a non-stick skillet.
- Customize with your favorite fillings.