Philly Cheesesteak Omelet
This Philly Cheesesteak Omelet is THE breakfast of champions.
- 2 tbsp. extra-virgin olive oil, divided
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- 8 oz. button mushrooms, thinly sliced
- Kosher salt
- Freshly ground black pepper
- ½ lb. sirloin steak, thinly sliced
- 6 large eggs
- 3 tbsp. milk
- 1 c. shredded provolone
- 1 tbsp. butter
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onions, peppers, and mushrooms and season with salt and pepper, then cook until softened, about 10 minutes.
- Move veggies to one side of skillet and heat remaining tablespoon oil. Add steak to empty side of skillet and season with salt and pepper. Cook until undersides develop a crust, about 2 minutes, then flip steak and cook 1 minute more for medium. Stir steak together with vegetables, then transfer to a plate.
- Make omelet: In the same skillet over medium heat, melt butter. In a small bowl, beat eggs and milk and season with salt and pepper, then pour half the egg mixture into skillet.
- Cook until eggs begin to set around edges, about 30 seconds, then use a spatula to gently lift around edges, allowing uncooked egg to flow to center. Once set, add a layer of provolone to one side of omelet, then top cheese with half the steak mixture. Top with another layer of provolone, then cover skillet with a lid and cook until melted, 1 minute. Use spatula to flip untopped side over to cover. Repeat with remaining ingredients for second omelet.