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Experience the comforting blend of a Philly Omelet—steak, veggies, and cheese wrapped in perfect eggs.
The Philly Omelet brings together the savory soul of a cheesesteak and the comforting embrace of a well-made breakfast. As the onions, bell peppers, and mushrooms sizzle, your kitchen fills with a satisfying aroma that hints at the meal to come. Thinly sliced, the sirloin steak cooks swiftly—developing a tempting crust that seals in flavor. Once the veggies and steak meet on your plate, their combined warmth readies you for the next step.
Crafting the omelet requires a bit of finesse. Gently lifting the edges of the eggs allows the uncooked portions to find their way toward the center, a simple move that ensures an even texture. The provolone melts luxuriously into the fluffy eggs, wrapping around the savory filling in a silky hug. Moments later, a flip of the omelet seals the deal, hiding its secret treasures inside. The resulting dish offers tender bites of steak nestled within layers of creamy cheese and soft-cooked eggs.
This dish isn't just about taste—it's an experience to share. Whether preparing for a leisurely brunch or a spontaneous weeknight dinner, the Philly Omelet invites you and your loved ones to pause and enjoy familiar yet exciting flavors. Its hearty blend of textures and aromas makes every bite a small celebration.
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 onion thinly sliced
- 2 bell peppers thinly sliced
- 8 ounces button mushrooms thinly sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 pound sirloin steak thinly sliced
- 1 tablespoon butter
- 6 large eggs
- 3 tablespoons milk
- 1 cup provolone shredded
Directions
- In a large skillet over medium heat, heat 1 tablespoon of the oil.
- Add the onions, the bell peppers, the mushrooms, the salt, and the pepper to the oil and cook until the veggies have softened, about 10 minutes.
- Move the veggies to one side of the skillet and heat the remaining oil on the other side.
- Add the steak to the oil side of the skillet and season the meat with the salt and the pepper.
- Cook the steak until the undersides develop a crust, about 2 minutes.
- Flip the steak and cook until it reaches an internal temperature of at least 145 degrees F, about 1 minute.
- Stir the steak and the veggies together and transfer them to a plate.
- In the same skillet, melt the butter.
- In a small bowl, beat the eggs, the milk, the salt, and the pepper together.
- Pour 1/2 of the egg mixture into the melted butter and cook until the eggs begin to set around the edges, about 30 seconds.
- Use a spatula to gently lift around the eggs of the egg, allowing the uncooked egg to flow to the center, and cook until the egg sets.
- Top the egg with 1/2 of the provolone and then 1/2 of the steak mixture, cover with a lid, and cook until the cheese has melted, about 1 minute.
- Use the spatula to flip the empty part of the omelet on top of the filling to cover.
- Repeat the cooking process with the remaining egg mixture, the remaining provolone, and the remaining steak mixture.
- Serve.
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