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Sunday, October 16, 2016

Weekend Steak & Eggs: Philly Cheesesteak Omelette


It's that time again! Weekend Steak and Eggs. I love Philly Cheesesteak sandwiches. So just imagine the flavors of seared rib eye steak, sauteed onions and peppers, layered with provolone cheese inside a two egg omelette. 

The ingredients listed will make two filled to the brim omelettes. Adjust the amounts up or down for the number of omelettes you're preparing.

3/4 lb. rib eye steak, sliced as thinly as possibly against the grain
1/2 small yellow onion, thinly sliced
1 small green bell pepper, thinly sliced
4 T. butter, divided
Kosher salt
Freshly ground black pepper
4 eggs, lightly beaten
Splash of water
2 slices Provolone Cheese

Using a VERY sharp knife, thinly slice the onions, peppers, and the rib eye steak across the grain.


In a medium skillet, melt 1 T. of the butter on medium-high heat until bubbling has stopped. Add onions and peppers to the skillet and lightly salt and pepper.  Cook, stirring occasionally, until vegetables have softened. Remove the vegetables from the skillet into a small bowl and set aside.


Add 1 T. of butter to the same skillet and increase heat to high. Add rib eye to the skillet, lightly salt and pepper, and quickly cook the steak.



Remove from heat while you prepare the omelettes.

To a small skillet, add 1 T. of butter over medium-low heat. While butter melts, whisk together two eggs with a splash of water and salt and pepper.

Slowly pour the eggs into the skillet and do not stir.


As the bottom of the eggs begins to set, gently raise a small portion of the eggs on one side and allow some of the uncooked eggs to run underneath the cooked portion.


Now it's time for an ACTION SHOT! Gather up your courage and FLIP THAT OMELETTE!


If you can't gather up enough courage to flip that omelette, carefully turn the eggs over using a spatula.

And now you can add some of that delicious rib eye steak on one-half of the eggs.


Add the provolone cheese on top of the steak and then layer on the peppers and onions.


Using a spatula, fold the other half of the omelette over the filling. Carefully slide from the skillet onto a plate.

Repeat with remaining eggs to prepare the second omelette.


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