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Philly Cheesesteak Omelette
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Philly Cheesesteak Omelette

Philly Cheesesteak Omelette

This Philly Cheesesteak Omelette takes everything you love about the sandwich: tender beef, onions, peppers and melty cheese and wraps it up in fluffy eggs instead of a roll. It’s hearty, cheesy, and just messy enough to feel authentic. It's all the flavor of Philly, minus the bread (and maybe the guilt)

Makes one

Ingredients

  • Butter
  • 1/4 small onion, finely diced
  • ¼ small green bell pepper, finelt diced
  • Neutral oil
  • 4 ounces steak (skirt, rib eye, hanger), trimmed and very thinly sliced against the grain
  • Kosher salt & coarse ground black pepper
  • 1 teaspoon Worcestershire
  • 3 large eggs
  • 2 slices white American cheese, provolone or even some Whiz

Directions

  1. Melt a tablespoon of the butter in an 8" non-stick pan over medium heat, and add the onion & pepper - cook stirring often until starting to color beautifully, then remove
  2. Put the pan back over high heat and add a splash oil - when almost smoking put in the steak
  3. Season with salt & pepper, and stir constantly until just done, this should be about a minute to a minute and a half
  4. Add the Worcestershire at the last mine, then remove to the veggies
  5. Put the pan back on medium/high heat, add a little more butter, beat the eggs with some salt & pepper and put in the pan
  6. Tilt pan to allow egg to spread out evenly, and as it cooks, pull the cooked egg from the edges to allow the uncooked egg to fill in it's place
  7. Let eggs cook until mostly set on top, add the steak & veggies to one half of the omelette and top with the cheese
  8. Run a spatula around edges then fold the bare half over cheesed half
  9. Allow to cook another 15-30 seconds on each side, then remove slide onto a plate
  10. Serve immediately

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