Aug 28 2026
Restaurants›Four Seasons Midlothian›Steak & Cheese Omelet Recipe

Steak & Cheese Omelet Recipe

Inspired by Four Seasons Midlothian
Time20m
Serves1

Make Steak & Cheese Omelet Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Omelet Base

Steak & Vegetables

Cheese & Garnish

Method

Omelet Base

  1. 1

    Beat eggs

    In a medium bowl whisk together the 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper until combined and slightly frothy. Set aside.

  2. 2

    Preheat pan

    Place a nonstick skillet (8–10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil and let the butter melt and foam, coating the pan.

Steak & Vegetables

  1. 3

    Sear steak

    Increase heat to medium-high. Add the 5 oz thinly sliced sirloin steak to the skillet in a single layer and season lightly if desired. Sear for 1–2 minutes per side or until browned but not overcooked (steak will finish cooking inside the omelet). Remove steak to a plate and keep warm.

  2. 4

    Sauté aromatics

    Reduce heat to medium. Add the 1/4 sliced onion and 1/4 sliced green bell pepper to the same skillet (add a little oil if the pan is dry). Sauté for 2–3 minutes until softened and slightly caramelized. Add 1 clove minced garlic and sauté 30 seconds more. Season vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove vegetables to the plate with the steak, leaving any fond in the pan.

Assemble & Cook Omelet

  1. 5

    Lower the heat to medium-low so the eggs cook gently. Give the egg mixture a quick whisk and pour into the prepared skillet, tilting the pan so eggs coat the surface evenly.

  2. 6

    Let the eggs set undisturbed for about 20–30 seconds, then use a spatula to gently pull the cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue this motion for about 1–2 minutes until the top is mostly set but still slightly glossy.

  3. 7

    Evenly distribute the cooked steak and sautéed vegetables over one half of the omelet. Sprinkle 1/2 cup shredded cheddar over the steak and vegetables, then place 1 slice provolone (or American) on top for extra melt.

  4. 8

    Use the spatula to carefully fold the empty half of the omelet over the filled half. Press gently and let cook 30–60 seconds more to allow cheese to melt and finish cooking the eggs.

  5. 9

    Slide the omelet onto a plate, garnish with 1 teaspoon chopped fresh parsley and, if desired, 1 teaspoon hot sauce. Serve immediately.

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