Jul 09 2026
Restaurants›The Class Act›Steak & Potato Omelet Recipe

Steak & Potato Omelet Recipe

Inspired by The Class Act
Time30m
Serves2

shaved ribeye / leeks / Yukon potatoes / cheddar

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Ingredients

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Protein

Vegetables

Dairy

Eggs

Seasonings

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and thinly slice the leeks. Peel and dice the Yukon Gold potatoes into small cubes.

  2. 2

    Cook the Potatoes

    In a medium saucepan, bring water to a boil. Add the diced Yukon potatoes and cook for about 10 minutes or until tender. Drain and set aside.

  3. 3

    Cook the Ribeye

    In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the shaved ribeye and season with salt and black pepper. Cook for about 2-3 minutes until browned but not overcooked. Remove from the skillet and set aside.

Cooking the Omelet

  1. 4

    Sauté the Leeks

    In the same skillet, add the remaining tablespoon of olive oil. Add the sliced leeks and sauté for about 3-4 minutes until soft and translucent.

  2. 5

    Combine Ingredients

    In a bowl, whisk the eggs with a pinch of salt and black pepper. Add the cooked potatoes and sautéed leeks to the egg mixture, mixing gently.

  3. 6

    Cook the Omelet

    Pour the egg mixture back into the skillet over medium heat. Allow it to cook for about 3-4 minutes until the edges start to set. Sprinkle the cooked ribeye and shredded cheddar cheese on top.

  4. 7

    Finish Cooking

    Cover the skillet with a lid and cook for another 3-5 minutes until the omelet is fully set and the cheese has melted. Slide the omelet onto a serving plate.

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