Philly Cheesesteak Omelette Recipe
Three-egg omelette with hand-pulled braised beef, fire-roasted bell peppers & onions, sautéed mushrooms and Swiss cheese. Served with hash browns and choice of bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelette and Filling
Sides
Method
Omelette and Filling
Prepare beef and vegetables
If your braised beef is cold, warm it gently in a small saucepan with 1 tsp Worcestershire sauce and 1 tsp water over low heat for 2–3 minutes. Once warm, shred or pull the beef into thin strands and set aside. Heat a 10-inch nonstick skillet over medium-high heat and add 1 tsp neutral oil. Add sliced mushrooms and sauté 2–3 minutes until they release moisture and begin to brown. Add the fire-roasted red and green peppers and sliced onion to the pan; sauté with the mushrooms until the onions are translucent and edges are charred slightly, about 3–4 minutes. Season the vegetable mixture with 1/4 tsp garlic powder and a pinch of salt and pepper. Remove vegetables to a plate.
Combine beef with vegetables
Return the warm pulled beef to the skillet just to heat through for 30–45 seconds. Mix the beef with the cooked peppers, onions and mushrooms in the pan, tossing to combine. Taste and adjust seasoning with a pinch of salt and pepper. Keep the filling warm on low while you cook the omelette, or transfer to a warm bowl.
Beat eggs
In a small bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until uniformly blended and slightly frothy. This yields a tender omelette texture.
Cook omelette
Heat the same 10-inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once the butter is foaming but not browned, pour in the beaten eggs and tilt the pan to spread them evenly. Let the eggs set for 15–20 seconds, then gently draw the edges toward the center with a heatproof spatula, tilting the pan so uncooked egg runs underneath. Continue this process until the top is mostly set but still slightly glossy, about 1–1.5 minutes.
Add fillings and cheese
Spoon the warm beef and vegetable mixture onto one half of the omelette in an even layer (about 4 oz beef + vegetables). Sprinkle 1/2 cup shredded Swiss cheese over the filling so it melts more quickly. Cook 20–30 seconds more until cheese softens and eggs are fully set but not overcooked.
Fold and finish
Using a spatula, fold the empty half of the omelette over the filled half to form a semi-circle. Let it rest in the pan for 20–30 seconds to finish melting the cheese. Slide the omelette onto a warm plate, garnish with chopped fresh parsley if using, and tent with foil to keep warm while plating sides.
Sides
Cook hash browns
While preparing the omelette, heat a separate 8-inch nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. Once shimmering, add 1 cup shredded hash browns, spreading into an even layer. Press down gently with a spatula and cook without stirring for 3–4 minutes until the bottom is golden brown and crisp. Season the top with 1/2 tsp salt and 1/4 tsp black pepper. Flip in sections and cook another 2–3 minutes until crisp and cooked through. Transfer to a plate and keep warm.
Toast bread
Toast your choice of bread (1 slice toast, English muffin or roll) until golden. Spread 1 teaspoon butter on the hot toast, if desired. Keep warm and serve alongside the omelette and hash browns.