Philly Steak Cheese Omelette
Indulge in the ultimate breakfast-meets-dinner fusion with the Philly Steak Cheese Omelette—a hearty, flavor-packed creation that combines tender strips of ribeye steak, sautéed green bell peppers, onions, and fresh mushrooms, all nestled inside a fluffy, golden omelette. This recipe takes inspiration from the classic Philly cheesesteak, layering melty provolone cheese over a savory blend of steak and vegetables for a truly satisfying bite. With a silky, buttery egg base and a perfect balance of textures, this dish is irresistibly rich and comforting. Ideal for a protein-packed start to your day or an indulgent brunch, the Philly Steak Cheese Omelette comes together in just 30 minutes, making it a deliciously easy way to elevate your morning routine.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Milk
- 4 ounces Ribeye steak
- 1 small Green bell pepper
- 1 small Onion
- 4 ounces Fresh mushrooms
- 3 slices Provolone cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
Instructions
Thinly slice the ribeye steak into small strips and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Chop the green bell pepper and onion into small strips, and slice the mushrooms thinly.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak strips and cook for 2-3 minutes until browned but not overcooked. Remove the steak from the skillet and set aside.
Add another tablespoon of olive oil to the skillet and toss in the bell pepper, onion, and mushrooms. Sauté for 4-5 minutes until the vegetables are tender but still slightly crisp. Remove from the skillet and set aside with the steak.
In a mixing bowl, whisk together the eggs, milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
Heat 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, tilting the pan to spread it evenly.
Cook the eggs gently for 2-3 minutes, or until the edges begin to set but the top is still slightly wet.
Layer the cooked steak and sautéed vegetables evenly on one half of the omelette. Place the slices of provolone cheese on top of the filling.
Carefully fold the other half of the omelette over the filling using a spatula. Press gently to help melt the cheese and seal the omelette.
Cook for another 1-2 minutes until the cheese is fully melted and the omelette is set.
Slide the omelette onto a plate, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 12.5 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 844 mg | 65% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
