Cheesy Steak Omelette Recipe

Prep steak and vegetables

If the churrasco steak is not already cooked, season with salt and pepper and sear in a hot skillet 3–4 minutes per side until desired doneness; let rest 5 minutes and thinly slice across the grain. Thinly slice the onion into half-moons and core, seed, and thinly slice the peppers.

Sauté vegetables

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Add sliced onion and peppers, a pinch of salt, and sauté 5–7 minutes until softened and edges begin to brown. Transfer vegetables to a plate and keep warm.

Beat eggs

In a bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika (if using) until blended and slightly frothy.

Cook omelette

Heat a 9–10 inch nonstick skillet over medium-low and add 1 tablespoon butter, swirling to coat and melt. Pour the beaten eggs into the pan, tilting to distribute evenly. Let eggs set undisturbed for about 30–60 seconds until edges begin to set. Using a spatula, gently lift edges and tilt pan so uncooked egg flows underneath. Continue 1–2 minutes until top is mostly set but still slightly moist.

Add fillings and finish

Arrange half of the sautéed onions and peppers and the sliced churrasco on one half of the omelette. Sprinkle 3/4 cup three-cheese blend evenly over the fillings and scatter sliced chives on top. Fold the empty half over the fillings using a spatula and press gently. Let cook 30–60 seconds more so cheese melts and the omelette finishes cooking but stays tender. Slide omelette onto plate seam-side down.

Season & serve

Taste and adjust seasoning with a small pinch of salt and pepper if needed. Garnish with additional chives. Serve immediately with chosen accompaniment: rosemary toast or sautéed potatoes.

While the omelette cooks, toast 2 slices of bread in a toaster or in a skillet until golden. Spread softened butter on the hot toast, sprinkle with 1/2 teaspoon chopped rosemary, and gently rub the cut side of 1/2 garlic clove over the surface for a subtle garlic flavor. Serve warm alongside the omelette.

If choosing potatoes, heat 1 tablespoon olive oil in a medium skillet over medium-high. Add 1 cup cubed potatoes in a single layer and cook undisturbed 4–5 minutes to brown, then stir and continue cooking 6–8 minutes until tender and crisped. Season with 1/2 teaspoon chopped rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Reduce heat to low, cover for 1–2 minutes to finish cooking, then uncover and transfer to plate. Serve alongside omelette.