Philly Cheesesteak Omelette (Printable)
Classic flavors in a fluffy omelette.
# What You'll 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
# Directions:
01 - Melt half the butter in a medium skillet over medium-high heat. Add sliced onion and bell pepper, sautéing for 2-3 minutes until they begin 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 the filling from the skillet and set aside.
03 - Wipe the skillet clean and reduce heat to medium. Whisk together eggs, milk, and the remaining salt, pepper, and garlic powder.
04 - Melt the remaining butter in the skillet. Pour in the egg mixture and 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 the cheese is melted and the omelette is cooked through.
07 - Slide onto a plate, garnish with parsley if desired, and serve hot.
# Expert Tips:
01 -
- It brings the savory, rich flavors of a classic cheesesteak to your breakfast table in under half an hour.
- The balance of fluffy eggs and seasoned meat creates a texture that is simply unbeatable.
02 -
- Do not overcrowd the pan when cooking the steak or it will steam instead of sear.
- Make sure your eggs are at room temperature to help them cook evenly.
03 -
- Use a non stick skillet to ensure the omelette folds without breaking apart.
- Let the filling cool slightly before adding it to the eggs so it does not overcook the bottom.