Philly Cheesesteak Omelet Recipe

Prepare ingredients

Pat the steak slices dry with paper towels and, if needed, slice into bite-size strips about 1/4–1/2 inch wide. Thinly slice the half onion into strips and clean and slice mushrooms about 1/8–1/4 inch thick.

Sear steak

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, add the steak in a single layer (work in two batches if necessary). Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Sear for 1–2 minutes without moving, then toss and cook another 30–60 seconds until just browned but still tender. Remove steak to a plate and tent with foil.

Cook onions & mushrooms

Reduce heat to medium. Add the butter to the same skillet. Add the sliced onions and mushrooms and a pinch of salt. Cook, stirring occasionally, until the onions are soft and golden and mushrooms have released their liquid and browned, about 6–8 minutes. Add 1/2 tsp Worcestershire sauce and stir to deglaze the pan, scraping up browned bits. Taste and adjust with remaining pinch of salt and black pepper if needed. Return the cooked steak to the skillet just to warm for 30 seconds, then remove the mixture to a bowl and wipe skillet clean with a paper towel.

Beat eggs

In a bowl, whisk together 3 large eggs, 2 tbs whole milk and 1/4 tsp salt until slightly frothy and fully combined.

Cook omelet

Place the same 10-inch skillet over medium-low heat and add a small pat of butter (about 1/2 tbs) or a light spray of oil. Swirl to coat. Pour in the beaten eggs and tilt the pan to distribute evenly. Let eggs set for 20–30 seconds, then use a spatula to gently pull edges toward the center, letting uncooked eggs flow to the edges. Continue until the top is mostly set but still slightly moist, about 1–2 minutes total.

Add filling

Spread the warmed steak, onion and mushroom mixture across one half of the omelet. Sprinkle 1/2 cup shredded cheddar-jack cheese evenly over the filling.

Fold & finish

Carefully fold the empty half of the omelet over the filled half using a spatula. Cook for another 30–45 seconds to melt the cheese through; if needed, cover the pan briefly (15–30 seconds) to help melt without overcooking the eggs. Slide the omelet onto a plate seam-side down.

Sprinkle chopped fresh parsley over the omelet and serve with hot sauce or ketchup on the side if desired. Serve immediately.