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Philly Cheesesteak Omelette with Onions and Bell Peppers

A creative spin on the popular Philly cheesesteak sandwich, this omelette is the creation of Chef Jack McDavid at Jack’s Firehouse restaurant in Philadelphia, where he serves up regional fare. He stuffs thinly sliced beef, caramelized onions, roasted bell peppers and sharp aged provolone into a fluffy egg omelette instead of a hoagie roll.

Ingredients:

  • 1 small boneless rib-eye steak, about 6 oz.
  • 1 Tbs. unsalted butter
  • 1 yellow onion, cut in half and sliced
  • 3 Tbs. olive oil
  • 1 roasted red bell pepper, peeled, seeded and cut into thin strips
  • Kosher salt, to taste, plus 1/2 tsp.
  • Freshly ground pepper, to taste, plus 1/8 tsp.
  • 1/2 cup grated aged provolone cheese
  • 6 eggs
  • Fresh flat-leaf parsley sprigs for garnish (optional)

Directions:

Freeze the steak until firm but not frozen, about 1 hour. Using a sharp knife, cut the steak against the grain into very thin slices. Set aside for 10 to 15 minutes to thaw.

In a fry pan, preferably nonstick, over medium-low heat, melt the butter. Add the onion and cook, stirring frequently, until soft and golden brown, 15 to 20 minutes. Transfer to a bowl.

Wipe out the pan with paper towels. Set the pan over high heat and warm 1 Tbs. of the olive oil. Add the steak slices, with as many of the flat sides touching the pan as possible, and cook until the undersides are browned, about 1 minute. Turn the steak slices over and move them to one side of the pan to continue cooking. Add the onion and bell pepper and cook until they are heated through and the steak is medium-rare, about 30 seconds. (The mixture will continue to cook off the heat, so do not overcook.) Stir the steak, onion and bell pepper to combine, and season with salt and pepper. Sprinkle the cheese on top and remove the pan from the heat.

Preheat an oven to 200°F.

In a bowl, whisk together the eggs, the 1/2 tsp. salt and the 1/8 tsp. pepper just until thoroughly blended. Do not overbeat.

In a fry pan, preferably nonstick, over medium heat, warm 1 Tbs. of the olive oil. Tilt the pan to cover the bottom evenly with the oil. Add half of the egg mixture and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center, tilting the pan to allow the uncooked egg on top to flow underneath, then cook for 30 seconds. Repeat this process 2 more times. When the eggs are almost completely set but are still slightly moist on top, place half of the steak mixture on half of the omelette.

Using the spatula, fold the untopped half of the omelette over the filled half to create a half-moon shape. Let the omelette cook for about 30 seconds more, then slide it onto a heatproof serving plate. Transfer to the oven to keep warm. Repeat to make a second omelette in the same manner.

Garnish each omelette with parsley sprigs. Serve the omelettes warm, either whole or cut in half. Serves 2 to 4.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).