Philly Cheesesteak Omelette Recipe

Philly cheesesteak is a beloved sandwich from Philadelphia, known for its tender beef, melty cheese, and sautéed vegetables, all tucked into a soft roll. But what happens when you take those same ingredients and turn them into an omelette? You get a delicious, protein-packed, savory breakfast or brunch dish that’s sure to impress!

This Philly Cheesesteak Omelette recipe is a delicious twist on the classic, combining the iconic flavors of the Philly cheesesteak in an omelette form. Let’s dive into the details!

Instructions:

1. Prepare the Steak:

• Start by preparing the steak for the filling. If you haven’t done so already, slice the ribeye steak into very thin strips. To make it easier to slice thinly, place the steak in the freezer for 15-20 minutes before slicing.
• Heat the tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced steak to the pan.
• Season the steak with salt, pepper, and steak seasoning (if using). Sauté for about 3-4 minutes, or until the steak is browned and cooked through. You want the steak to retain some tenderness for the omelette.
• Add the sliced onions and bell peppers (if using) to the skillet and cook for an additional 2-3 minutes, until the onions are soft and caramelized, and the peppers have softened.
• Stir in the Worcestershire sauce, and adjust the seasoning with more salt and pepper if necessary. Once the veggies are cooked and the steak is tender, remove the filling from the heat and set it aside.

2. Make the Omelette:

• Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper. You can also add a tablespoon of milk or water for extra fluffiness, but this is optional.
• In a separate skillet or non-stick pan, heat a tablespoon of butter or oil over medium heat. Allow the butter to melt and coat the bottom of the pan.
• Once the pan is hot, pour the beaten eggs into the skillet. Tilt the pan gently so the eggs spread out evenly. Allow the eggs to cook undisturbed for a minute or so, until the edges begin to set but the center is still slightly runny.
• Use a spatula to gently lift the edges of the omelette, tilting the pan to allow uncooked egg to flow to the edges. Once the eggs are almost fully set but still a little runny on top, it’s time to add the filling.

3. Assemble the Philly Cheesesteak Omelette:

• Take the Philly cheesesteak filling you prepared earlier (steak, onions, peppers) and spoon it onto one half of the omelette. Make sure it’s evenly distributed.
• Place 2 slices of provolone cheese (or your choice of cheese) over the steak mixture. As the cheese melts, it’ll bind the ingredients together.
• Carefully fold the other half of the omelette over the filling, using the spatula to assist you. Let it cook for another 1-2 minutes until the cheese has melted completely and the omelette is cooked through.
• Once done, gently slide the omelette onto a plate.

4. Serve and Garnish:

• Garnish the omelette with a sprinkle of fresh parsley for color and added flavor. You can also drizzle some hot sauce or ketchup if desired.
• Serve immediately, either on its own or with a side of hashbrowns, home fries, or toast to create a full meal.

Tips and Variations:

1. Meat Substitutes:

• Chicken Cheesesteak: If you prefer chicken, you can substitute the ribeye with chicken breast or thighs. Just slice the chicken thinly and cook it the same way as you would the steak.
• Vegetarian Option: For a vegetarian version, swap the steak for sautéed mushrooms or a combination of other vegetables like zucchini, spinach, and tomatoes. You can still enjoy the delicious cheese and seasoning without the meat.

2. Cheese Choices:

• While provolone cheese is the most traditional choice for Philly cheesesteaks, you can also use Swiss, mozzarella, cheddar, or even American cheese. If you’re feeling adventurous, try mixing a few cheeses together for a more complex flavor.
• For an ultra-creamy texture, a bit of cream cheese or cream cheese spread can be added to the filling for a richer taste.

3. Add Some Spice:

• If you like some heat, consider adding sliced jalapeños or a few dashes of hot sauce directly into the filling mixture. This will bring a nice kick to your Philly cheesesteak omelette.

4. Incorporate More Veggies:

• If you want to pack in more vegetables, you can add mushrooms, spinach, or even tomatoes to the filling. These vegetables will pair well with the steak and cheese, giving the dish a nice balance of flavors and textures.

5. Make It a Big Omelette:

• If you’re feeding a crowd or want a larger portion, simply add more eggs and filling. You may want to use a larger skillet to accommodate the extra ingredients. A bigger omelette might require more cooking time, so keep an eye on it to prevent burning.

History of the Philly Cheesesteak:

The Philly cheesesteak has a long history, dating back to the early 1930s in Philadelphia, Pennsylvania. It was created by Pat and Harry Olivieri, two Italian immigrant brothers, who initially sold hot dogs at their small stand. Legend has it that they decided to try something new and created the first cheesesteak by putting sautéed beef on a roll, topped with cheese.

Over time, the sandwich gained popularity, especially as it became known for its use of thinly sliced ribeye steak, grilled onions, and cheese. In the 1950s, Pat’s King of Steaks and Geno’s Steaks in South Philadelphia became iconic, and the rivalry between the two establishments is still alive today. The Philly cheesesteak has since become a beloved part of American food culture, with countless variations found across the U.S.

Serving Suggestions and Pairings:

• Classic Philly Side: Serve your omelette with a side of crispy French fries or a bag of chips for a more traditional cheesesteak experience.
• Salad Option: If you’re looking for a lighter side, serve your Philly cheesesteak omelette with a simple side salad. The freshness of the greens will balance out the richness of the omelette.
• Beverage Pairing: A cold beer or iced tea pairs wonderfully with a Philly cheesesteak omelette. If you’re looking for something non-alcoholic, a refreshing lemonade or sparkling water would also complement the flavors well.

Conclusion:

This Philly Cheesesteak Omelette brings all the deliciousness of the classic Philly cheesesteak sandwich into an easily customizable, hearty breakfast or brunch dish. With tender steak, melty cheese, and sautéed vegetables inside a perfectly cooked omelette, it’s a satisfying meal that’s bound to become a favorite.

Whether you’re in the mood for something indulgent or looking for a fun twist on a classic, this recipe offers the flexibility to suit your preferences. Add or remove ingredients as you see fit, and don’t be afraid to experiment with different cheeses, meats, or vegetables. Enjoy the rich flavors of the Philly cheesesteak in every bite of this satisfying omelette!

Yield: 1

Philly Cheesesteak Omelette Recipe

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Philly cheesesteak is a beloved sandwich from Philadelphia, known for its tender beef, melty cheese, and sautéed vegetables, all tucked into a soft roll. But what happens when you take those same ingredients and turn them into an omelette? You get a delicious, protein-packed, savory breakfast or brunch dish that's sure to impress!

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• 3 large eggs
• 1/4 cup cooked ribeye steak or thinly sliced beef (about 3 oz)
• 1/4 cup bell peppers, thinly sliced
• 1/4 cup onions, thinly sliced
• 2 tablespoons butter or oil
• 1/4 cup provolone cheese, shredded (or American cheese for a more classic Philly style)
• Salt and pepper to taste
• Optional: hot sauce or ketchup for serving

Instructions

1. Cook Veggies: In a skillet, heat 1 tablespoon of butter or oil over medium heat. Add the sliced bell peppers and onions. Cook until softened, about 4-5 minutes. Set aside.
2. Cook Steak: In the same skillet, add a little more butter or oil and cook the thinly sliced beef until browned, about 3 minutes. Season with salt and pepper to taste.
3. Make Omelette: In a bowl, whisk the eggs with a pinch of salt and pepper. In a separate skillet, melt the remaining tablespoon of butter over medium-low heat. Pour the beaten eggs into the skillet, swirling to cover the bottom evenly.
4. Assemble Omelette: Once the eggs start to set, evenly spread the cooked steak, sautéed onions, and peppers over one half of the omelette. Top with shredded provolone cheese.
5. Cook and Fold: Allow the cheese to melt for 1-2 minutes. Carefully fold the other half of the omelette over the filling and cook for another minute or two, until the cheese is melted and the eggs are fully cooked.
6. Serve: Slide the omelette onto a plate and serve immediately. Add optional hot sauce or ketchup if desired.

Notes

• Meat Options: If you don’t have ribeye, any tender beef cuts like flank steak or even roast beef can work.
• Cheese: Provolone or American cheese are classic, but you can also try Swiss or mozzarella for a different flavor.
• Add-ons: For extra flavor, you can add sautéed mushrooms or even a bit of garlic to the onions and peppers.
• Serving Tip: This omelette pairs great with a side of hash browns or toast.