Philly Steak Omelet
Here’s a new way to enjoy two favorites in one skillet: the Philly Steak Omelet. After making my Philly Grilled Cheese, I had extra steak on hand and started dreaming up more ways to use it. Tender steak, melty provolone, eggs, green onions, and bell peppers make this omelet hearty enough for breakfast, brunch, or even a quick dinner. If you love steak and Philly cheesesteaks, this is a fun, satisfying way to bring those flavors to the breakfast table.
I used chopped green onions instead of regular onions for a fresh flavor and a pop of color. Yellow or white onions work well, too—just sauté them with the meat until softened, then add the bell peppers. The green onions were especially good with the steak, so I’ll definitely use that combination again.
What’s It Made Of?
The core filling is simple: Philly-style steak meat, chopped green onions, bell peppers, and provolone cheese folded into fluffy eggs. Provolone gives the omelet that familiar cheesesteak flavor, but American, mozzarella, white cheddar, or pepper Jack can all work. You can also use plain cooked steak and season it to your liking. Steak omelets are easy to customize, so treat this combination as a starting point and make it your own.
Fun Facts
- Omelets appear in many cuisines, with fillings that range from herbs and cheese to vegetables, seafood, and meat.
- A classic Philadelphia cheesesteak is known for thinly sliced beef, melted cheese, and a long roll. This omelet borrows the steak-and-cheese idea and swaps the bread for eggs.
- Provolone melts smoothly and has enough flavor to stand up to steak without overpowering the eggs.
- Using leftover cooked steak makes this a smart next-day meal and helps turn a small amount of meat into a filling dish.
Tips and Tricks for a Better Omelet
- Prep first: Chop the onions and peppers, slice or shred the cheese, and warm the steak before the eggs go into the pan. Omelets cook quickly, so having everything ready prevents overcooked eggs.
- Cook the filling separately: Sauté the steak and vegetables first, then transfer them to a plate. This cooks off extra moisture that could make the omelet watery.
- Use medium to medium-low heat: High heat can brown the outside before the center sets. Gentler heat gives you softer eggs and more time to add the filling.
- Choose the right pan: An 8- to 10-inch nonstick skillet is a comfortable size for a two- or three-egg omelet.
- Don’t overfill: Add the filling to one half of the omelet, leaving a small border around the edge. A lighter hand makes folding much easier.
- Let the cheese help: Place cheese against the warm eggs, then add the steak mixture. It will melt quickly and help hold the filling together.
- Fold gently: Once the eggs are mostly set but still look slightly glossy, loosen the edges with a spatula and fold the unfilled half over the filling.
Easy Variations
Make it spicy with sliced jalapeños, pepper Jack, or a dash of hot sauce. Add mushrooms for an extra savory bite, or use roasted red peppers instead of fresh bell peppers. For a lighter version, reduce the cheese and load up on sautéed vegetables. If you want a diner-style finish, top the omelet with a little extra provolone and cover the pan briefly so the cheese melts.
Serving Suggestions
Serve the Philly Steak Omelet with crisp breakfast potatoes, hash browns, or buttered toast for a classic brunch plate. A simple fruit salad or sliced tomatoes adds freshness, while a lightly dressed green salad turns it into an easy lunch or dinner. For extra cheesesteak flavor, offer sautéed onions and peppers, hot sauce, or a spoonful of warm cheese sauce on the side. Feeding a crowd? Keep the portions a little smaller and round out the table with muffins, fruit, and coffee.
How about a Philly Steak Slider?
Storage and Reheating
For the best texture, omelets are easiest to enjoy right after cooking, but leftovers can be saved. Let the omelet cool briefly, then place it in a shallow, airtight container and refrigerate it within two hours. Keep refrigerated leftovers for 3 to 4 days. Reheat gently in a covered skillet over low heat or in short microwave intervals so the eggs do not become rubbery, and make sure leftovers reach 165°F before serving. If the omelet has been left at room temperature for more than two hours—or more than one hour when the temperature is above 90°F—discard it. The eggs may release a little moisture after freezing, so refrigeration is the better option for texture.
Items and Ingredients Used in This Recipe
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Rock on!
~Bobbi
Philly Steak Omelet
Equipment
Ingredients
- 6 Thinly Sliced Steak Meat Steak-Umm
- 2 Eggs, beaten
- 1/4 Cup Green Onions, Chopped
- 2 Slices Provolone Cheese
Instructions
- In a medium skillet, on medium-high heat, cook the steak and onions about 5 minutes or until done. Drain on paper towels.
- Wipe out the skillet and spray it down with non stick cooking spray. Reheat the pan back up to medium-high heat.
- Pour the eggs in. Make the eggs cover the bottom. Cook until almost set and sliding a spatula under the eggs doesn’t start to “scrunch” or tear the eggs up. About 4 minutes.
- Flip the eggs.
- Add one slice of cheese, cut/folded in half, on one side.
- Add meat/onion mixture on same side.
- Add the other slice of cheese on top of the meat.
- Fold omelet in half. Cook another minute or two.
- Slide out of pan onto plate. Top with green onions, if desired.
Notes
Nutrition
