Name: Campbell Pizzas Foods On First Cheesesteak Omelette Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large eggs; 2 tbsp whole milk; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp unsalted butter; 8 oz skirt steak or ribeye, thinly sliced; 1 tbsp olive oil; 0.5 cup yellow onion, thinly sliced; 0.5 cup green bell pepper, thinly sliced; 1 clove garlic, minced; 1 tsp soy sauce; 1 tsp Worcestershire sauce; 0.5 tsp kosher salt (for filling); 0.5 tsp black pepper (for filling); 2 slices provolone cheese slices, torn or halved; 1 slice American cheese or Cheez Whiz (optional for extra cheesiness); 1 tbsp chopped fresh parsley; 1 tsp hot sauce (optional)

Method

Omelette

Whisk eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until completely blended and slightly frothy (about 30 seconds).

Heat pan

Place a 10-inch nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until melted and foaming but not browned.

Cook omelette

Pour the whisked eggs into the skillet and let sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow underneath. Repeat until the top is mostly set but still slightly glossy (about 1–2 minutes). Keep heat at medium-low to avoid browning.

Cheesesteak Filling

Prepare steak

If your steak is not already very thin, place between plastic wrap and freeze 20–30 minutes until slightly firm, then slice against the grain as thinly as possible into strips totaling 8 oz.

Cook vegetables

While eggs rest for a moment, heat a separate 8-inch skillet over medium-high heat and add 1 tablespoon olive oil. Add 1/2 cup thinly sliced yellow onion and 1/2 cup thinly sliced green bell pepper. Sauté, stirring occasionally, until softened and beginning to brown, about 5–6 minutes. Add 1 minced garlic clove in the last 30 seconds and cook until fragrant.

Cook steak

Push vegetables to the side, increase heat to high, add the thin steak slices in a single layer. Let sear undisturbed for 30 seconds, then stir and cook until just browned, about 1–2 minutes more total (steak should remain tender). Season with 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix with the vegetables and remove from heat. Keep warm.

Add cheese

Divide the warm cheesesteak filling so it’s ready to place on the omelette. On top of the filling place 2 slices torn or halved provolone and, if using, 1 slice American cheese for extra creaminess; the residual heat will begin to melt the cheese. If you prefer, hold the cheese to melt directly on the omelette later.

Assembling & Finishing

Add filling to omelette

When the omelette is mostly set (top still slightly glossy), move the skillet with the fillings close at hand. Spoon the hot cheesesteak filling down the center third of the omelette in an even line, allowing cheese to come into contact with the omelette so it melts.

Fold and finish

Using the spatula, fold one side of the omelette over the filling, then gently fold the other side to create a tri-fold or half-moon, depending on preference. Let the folded omelette rest in the skillet over low heat for 30–60 seconds to ensure cheese is fully melted and interior warmed through.

Plate and garnish

Slide the omelette onto a plate. Sprinkle with 1 tablespoon chopped fresh parsley and, if desired, add 1 teaspoon hot sauce or serve on the side. Serve immediately.