Today, we’re making a Cheesesteak Omelette!
Holy protein, Batman. This one is loaded today! We’re sauteeing shaved beef with a mix of peppers of onions then shoving inside a pocket of fluffy eggs and provolone cheese. Does that sound like the right way to start the day, or what?
Let’s talk veggies. If there’s one thing I think I’m pretty good at, it’s making sure I sneak veggies into breakfast. It’s just too easy to do! For this beast of a breakfast, we’re going to use two types of peppers: poblano and red bell pepper. Now first of all, don’t panic. Poblano peppers are very mild on the spicy pepper scale, so you don’t have to worry about these cheesesteaks being spicy. The poblano just adds a little something special to the party that balances out the sweetness of the red bell pepper but is more exciting than a regular green bell pepper.
To the pepper mix, we also need onions. We’ll get both peppers and an onion sauteeing in a little olive oil until they just start to soften and get a little color on them. I like there to be a little crunch left in my veggies for this dish, but if you prefer deeper more caramelized veggies, totally feel free to let them cook a little longer.
Once the veggies are done cooking, we’re going to add in some shaved beef, a little Worcestershire sauce, and a little more salt and pepper. We’re keeping things super simple so the ingredients can speak for themselves. You can typically find already shaved beef in the meat section of most grocery stores. But if you happen to have some ribeye in the freezer that you need to use up, feel free to use that too. All you need to do it very thinly slice it while it’s still a little frozen with a sharp knife, and you can have yourself some shave beef.
We’ll cook the meat until it’s no longer pink. Then, we can set it aside to work on our eggs. We’re going to change skillets too, so don’t worry about transferring your meat mix out of the pan.
We’re keeping things super basic on the eggs too. Eggs, a splash of milk, salt, and pepper is all we need for the base of our omelette. Whisk everything together until those eggs have broken down, and we’re just about done. One thing to note: we’re going to cook the omelettes one at a time, so I like to whisk the eggs in a measuring glass. That way, I can make sure I’m getting the correct amount of egg per serving into the pan without having to make the egg mixture 4 separate times. It’s those little time saving shortcuts that save us all, am I right?
To cook our omelette, we’ll heat a little more olive oil in a small skillet, pour in our egg and push it around until it’s mostly set, add in some provolone cheese and out meat mix, then fold the egg over the filling. It sounds a lot more complex than it is. We’ll repeat until we use up all of our ingredients. And, it’s time to eat!
This breakfast omelette is hearty! It’s so filling, I sometimes forget to eat lunch after I’ve had one. You can taste each individual flavors…the peppers, the onions, the meat, the cheese, the egg. Nothing gets lost in this omelette. And, they all work so beautifully together to make the simplest, most delicious meal.
Alright, everyone! Might I suggest if you’re not planning to use this cheesesteak meat to make all four omelettes, use the leftovers to make my breakfast cheesesteak. Trust me! That’s what I did, and it was double EPIC.
I hope you guys enjoy. And, let’s eat!
For the Shaved Beef
- 1 tbsp olive oil, divided
- 1 medium yellow onion, sliced
- ½ red bell pepper, thinly sliced
- ½ poblano pepper, thinly sliced
- 1 lb shaved ribeye beef
- 1 tsp salt, plus more to taste
- ½ tsp pepper, plus more to taste
- 1 tbsp worcestershire sauce
For the Omelette
- 4 tsp olive oil
- 8 eggs
- 2 tbsp milk (I used 1%)
- ½ tsp salt
- ¼ tsp pepper
- 4 slices provolone cheese, torn in half
- Make the Shaved Beef: Heat 1 tbsp olive oil in a large nonstick skillet over medium high heat. Add onions, both peppers, and a pinch of salt and pepper. Saute for 10 mins, stirring occasionally, until the veggies start to soften and lightly brown. Add beef, 1 tsp salt, ½ tsp pepper, and worcestershire sauce. Stir to combine, and cook until beef is no longer pink. Set aside.
- Make the omelette: To a measuring cup, add eggs, milk, ½ tsp salt, and ¼ pepper. Using a fork, whisk well until the eggs smooth and slightly foamy.
- Heat 1 tsp olive oil in an 8 inch non stick skilled over medium heat. Pour in ½ cup of the egg mixture, and swirl to completely coat the bottom of the skillet. Allow to set for 30 seconds. Gently use a spatula to push the eggs about a ½ inch away from the sides towards the center, mimicking the same motion around the pan. With each push of the eggs, slightly tilt the pan to fill in the runny eggs. Repeat this process until no more wet eggs naturally fill into the space you create around the sides of the pan.
- Take 1 half slice of provolone, and place it on one half of the egg. Take a quarter of the meat mixture, and spread it over the same half of egg. Top with another half of provolone. Use a spatula to gently fold the other half of egg over the meat and cheese. Cover the pan for 20-30 seconds to melt the cheese. Gently slide omelette onto serving plate. Repeat with remaining ingredients.
- Serve immediately, and enjoy!
- *Feel free to swap the provolone cheese with American cheese…mmmm!
- *Check out my Tiktok for a video on how to make this omelette.