Philly Cheesesteak Omelet

By Megan ShepherdUpdated: Jun 6, 2019

3 Ratings

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preview for Philly Cheesesteak Omelet Is The Breakfast Of Champions

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Who doesn't love a good Philly Cheesesteak? We have now found a way to eat one morning, noon, and night. This is the ultimate low-carb way to guiltlessly enjoy your favorite sandwich at breakfast.

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Yields:: 2 serving(s)
Prep Time:: 15 mins
Total Time:: 35 mins

Ingredients

2 tbsp.
extra-virgin olive oil, divided
1
onion, thinly sliced
2
bell peppers, thinly sliced
8 oz.
button mushrooms, thinly sliced
Kosher salt
Freshly ground black pepper
1/2 lb.
sirloin steak, thinly sliced
6
large eggs
3 tbsp.
milk
1 c.
shredded provolone
1 tbsp.
butter

Directions

1. Step 1In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onions, peppers, and mushrooms and season with salt and pepper, then cook until softened, about 10 minutes.
2. Step 2Move veggies to one side of skillet and heat remaining tablespoon oil. Add steak to empty side of skillet and season with salt and pepper. Cook until undersides develop a crust, about 2 minutes, then flip steak and cook 1 minute more for medium. Stir steak together with vegetables, then transfer to a plate.
3. Step 3Make omelet: In the same skillet over medium heat, melt butter. In a small bowl, beat eggs and milk and season with salt and pepper, then pour half the egg mixture into skillet.
4. Step 4Cook until eggs begin to set around edges, about 30 seconds, then use a spatula to gently lift around edges, allowing uncooked egg to flow to center. Once set, add a layer of provolone to one side of omelet, then top cheese with half the steak mixture. Top with another layer of provolone, then cover skillet with a lid and cook until melted, 1 minute. Use spatula to flip untopped side over to cover. Repeat with remaining ingredients for second omelet.