Who said you have to wait for lunchtime to enjoy the savory, meaty flavors of the classic Philly cheesesteak?! Philly Omelet tells you that’s not the case! Your daily, fluffy, eggy omelet is about to get the upgrade of the century because it gets filled with juicy, perfectly-tender sirloin steak, lots of peppers and onions, and a nice blanket of melty provolone cheese on top. Sounds like a pretty “fan-tablulous” way to start the day, eh?! Philly Omelet thinks so and we think you should listen!

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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

Step 1 –In a large skillet over medium heat, heat 1 tablespoon of the oil.

Step 2 –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.

Step 3 –Move the veggies to one side of the skillet and heat the remaining oil on the other side.

Step 4 –Add the steak to the oil side of the skillet and season the meat with the salt and the pepper.

Step 5 –Cook the steak until the undersides develop a crust, about 2 minutes.

Step 6 –Flip the steak and cook until it reaches an internal temperature of at least 145 degrees F, about 1 minute.

Step 7 –Stir the steak and the veggies together and transfer them to a plate.

Also Read:  Dulce de Leche Cake

Step 8 –In the same skillet, melt the butter.

Step 9 –In a small bowl, beat the eggs, the milk, the salt, and the pepper together.

Step 10 –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.

Step 11 –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.

Step 12 –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.

Step 13 –Use the spatula to flip the empty part of the omelet on top of the filling to cover.

Step 14 –Repeat the cooking process with the remaining egg mixture, the remaining provolone, and the remaining steak mixture.

Step 15 –Serve.