Ingredients
Scale
- 1 tablespoon olive oil
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 1/2 pound sirloin steak, cooked and thinly sliced
- 8 eggs
- 4 provolone cheese slices
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tomato, diced
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add the sliced onion and green bell pepper and sauté for about 5 minutes, until softened.
- Add the cooked sliced steak and cook for 1 minute to warm through. Remove the mixture from the skillet and set aside.
- In a bowl, beat the eggs until well combined.
- Pour one-quarter of the egg mixture into the skillet, swirling to evenly coat the bottom.
- When the eggs begin to set, add a portion of the steak and vegetable mixture to one half of the omelette.
- Top with one slice of provolone cheese.
- Fold the empty half of the omelette over the filling and carefully flip if needed. Cook for 1–2 minutes until the cheese melts.
- Transfer to a plate and repeat the process with the remaining eggs, steak mixture, and cheese to make 4 omelettes.
- Season with salt and pepper and top with diced tomato before serving.
Notes
- Leftover steak works perfectly in this recipe.
- Substitute provolone with mozzarella, cheddar, or Swiss cheese if preferred.
- Add mushrooms for extra cheesesteak flavor.
- Serve with toast, potatoes, or fresh fruit for a complete breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 omelette
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 400mg