Philly Cheesesteak Omelet
This Philly Cheesesteak Omelet is THE breakfast of champions.
Recipe type: Appetizer
Cuisine: American
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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