Philly Cheesesteak Omelette Recipe
Thinly sliced steak with peppers, onions, mushrooms, cheese.
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Ingredients
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Omelette filling
Eggs & dairy
To finish / garnish
Method
Omelette filling
Prep vegetables and steak
Slice the onion thinly into half-moons. Core, seed, and thinly slice the green pepper into strips. Clean and thinly slice the mushrooms. If your steak is not pre-sliced, partially freeze it for 20–30 minutes and then slice very thinly against the grain into strips approximately 1/8" thick.
Cook vegetables
Heat a 10" nonstick or cast-iron skillet over medium-high heat. Add 1/2 tablespoon olive oil. Once shimmering, add the sliced onion and bell pepper. Sauté 4–5 minutes until softened and edges begin to brown. Add the mushrooms and continue to cook 2–3 minutes until mushrooms release moisture and it evaporates. Season vegetables with 1/4 tsp kosher salt and a pinch of black pepper. Push vegetables to one side of the pan or transfer to a plate.
Cook steak
Return skillet to medium-high and add remaining 1/2 tablespoon olive oil. Add the thinly sliced steak in a single layer (work in batches if needed). Season with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper. Let sear undisturbed 1 minute, then stir and cook an additional 1–2 minutes until just browned but still tender. Add minced garlic and stir for 15–20 seconds. Mix steak with the cooked vegetables and keep warm on low heat or transfer to a plate. Wipe skillet clean with a paper towel and reduce heat to medium-low for the eggs; add 1 tablespoon butter to melt for omelette cooking.
Eggs & assembly
Beat eggs
In a bowl, whisk together 3 large eggs, 2 tablespoons whole milk, 1/4 tsp salt and 1/10 tsp black pepper until frothy and uniform in color.
Cook omelette base
With 1 tablespoon butter melted in the cleaned skillet over medium-low, swirl to coat. Pour the beaten eggs into the skillet and gently tilt the pan to spread evenly. Using a spatula, lift the cooked edges occasionally allowing uncooked egg to flow underneath. Cook 1.5–2 minutes until the bottom is set but the top is still slightly glossy.
Add filling and cheese
Spread the warm steak-and-vegetable mixture over one half of the omelette. Sprinkle the shredded provolone (1 oz) evenly over the filling and the optional 1/2 oz cheddar if using. Cover the skillet with a lid for 30–60 seconds to help the cheese melt and finish cooking the eggs through.
Fold and serve
Carefully run the spatula around the edges, fold the empty half of the omelette over the filled half, and slide onto a plate seam-side down. If desired, reheat for 10–15 seconds in the pan or under the lid to ensure cheese is fully melted. Garnish with chopped parsley and serve with hot sauce or ketchup on the side.