Philly Cheesesteak Omelette (Printer-friendly)
Fluffy omelette with tender steak, peppers, onions, and melted provolone.
# What You Need:
→ Meats
01 - 4 oz thinly sliced beef steak (such as ribeye or sirloin)
→ Vegetables
02 - 1/2 small onion, thinly sliced
03 - 1/2 small green bell pepper, thinly sliced
→ Eggs & Dairy
04 - 4 large eggs
05 - 3 tbsp milk
06 - 2 slices provolone cheese
07 - 1 tbsp butter
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp garlic powder
→ Optional Garnish
11 - Fresh parsley, chopped
# How to Make It:
01 - In a medium skillet over medium-high heat, melt half the butter. Add sliced onion and bell pepper, sauté for 2-3 minutes until starting to soften.
02 - Add the sliced steak and cook, stirring occasionally, until browned and just cooked through, about 2 minutes. Season with half the salt, pepper, and garlic powder. Remove filling from the skillet and set aside.
03 - Wipe the skillet clean and reduce heat to medium. Whisk together eggs, milk, and remaining salt, pepper, and garlic powder.
04 - Melt the remaining butter in the skillet. Pour in the egg mixture and let cook undisturbed until the edges start to set, about 1-2 minutes.
05 - Gently lift the edges and tilt the pan to allow uncooked eggs to flow underneath. When nearly set, add the steak, peppers, onions, and provolone cheese to one half of the omelette.
06 - Fold the omelette over the filling and cook for another 1-2 minutes until cheese is melted and omelette is cooked through.
07 - Slide onto a plate, garnish with parsley if desired, and serve hot.
# Expert Tips:
01 -
- It brings the indulgent flavors of a street food classic right to your breakfast table in under half an hour.
- The combination of savory meat and melty cheese wrapped in fluffy eggs is incredibly satisfying.
02 -
- Do not overcrowd the pan when cooking the steak, or the meat will steam instead of getting a nice sear.
- Have your filling ingredients warm before adding them to the eggs so they do not lower the pan temperature too drastically.
03 -
- Whisk the eggs vigorously until tiny bubbles form on the surface for maximum fluffiness.
- Low and slow is key for the eggs to prevent them from becoming rubbery or dry.