Philly Cheesesteak Omelet

Cooking a Philly cheesesteak omelet

 

Akatjomar / Getty Images 

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serving: 1 serving
Yield: 1 omelet
Nutritional Guidelines (per serving)
965 Calories
79g Fat
6g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 965
% Daily Value*
Total Fat 79g 102%
Saturated Fat 40g 201%
Cholesterol 788mg 263%
Sodium 1320mg 57%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 56g
Vitamin C 2mg 8%
Calcium 325mg 25%
Iron 5mg 27%
Potassium 661mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Philly Cheesesteaks are the best sandwiches on Earth. We know it's a bold claim, but they're the perfect mix of all of the best ingredients. Steak, cheese, onions... It's melty, it's savory, it's delicious. 

We can't think of a better omelet since it includes all of the amazing ingredients that go into a Philly cheesesteak sandwich plus incredible edible eggs. We dare say it's even better than the classic ​bacon and cheddar omelet. 

You can use any cheese you like in this omelet. We used a fresh mozzarella this time around, but American tends to give it a nice cheesy creaminess. We know, you can't even count it as real cheese, but it has a special bond with shaved steak, and who are we to break that up?

Ingredients

  • 1/4 pound shaved steak

  • Salt, to taste

  • Pepper, to taste

  • 1/2 small onion, sliced

  • 1 dash Worcestershire sauce

  • 2 to 3 tablespoons unsalted butter, divided

  • 3 large eggs

  • 1/4 cup shredded cheese (e.g., mozzarella, American, or cheddar)

  • Sriracha sauce, optional

Steps to Make It

  1. Gather the ingredients.

  2.  Add salt and pepper to the shaved steak. Cook in a sauté pan on high heat until browned, flip and finish cooking on the other side of the steak. 

  3. Remove the steak from the pan and add the sliced onions. Lower the heat and cook until soft and browned, about 5 minutes. Add the onion to the steak and add a dash of Worcestershire sauce. 

  4. Dice 1 tablespoon of butter. Whisk together the eggs until the yolks and whites are just combined. Gently stir in the tiny cubes of butter and the salt and pepper. 

  5. Add the rest of the butter to a large frying pan. Let the butter heat on medium-high heat until the butter starts foaming and is just about to turn brown. 

  6. Add the egg mixture to the hot pan. Swirl gently or use a fork to gently mix the top of the eggs (not scraping the bottom of the pan) to fully coat the pan and let the runny egg touch the pan. 

  7. Continue to swirl or to lift the edges of the omelet with a rubber spatula to allow the runny egg to cook. Once the omelet is set and custardy looking add the steak, onion, and shredded cheese to the center of the omelet and then immediately start tilting the pan to roll the omelet. Continue to tilt the pan and roll the omelet onto a warm plate. You can also just fold the omelet when you are rolling and then flip it onto a plate by holding the plate over the top of the pan and then flipping. If you wait to start rolling the omelet until it is no longer soft looking it will be dry and overcooked. The rolling continues to cook the inside of the omelet.

  8. Top with Sriracha, if desired. Serve and enjoy.

Recipe Variations

  • Sliced chuck is a good alternative to shaved steak.