Philly Cheesesteaks are the best sandwiches on Earth. I 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.
I 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. I dare say it's even better than the classic bacon and cheddar omelet.
You can use any cheese you like in this omelet. I used a fresh mozzarella this time around, but american tends to give it a nice cheesy creaminess. I know, you can't even count it as real cheese but it has a special bond with shaved steak, and who am I to break that up?
- 1/4 pound shaved steak (or sliced chuck)
- 1/2 small onion (sliced)
- 1 dash Worcestershire sauce
- 2 to 3 tablespoons butter
- 3 eggs
- 1/4 cup shredded cheese (mozzarella, American, or cheddar)
- salt to taste
- pepper to taste
- Optional: Sriracha
- Add salt and pepper to the shaved steak. Cook in a saute pan on high heat until browned, flip and finish cooking on the other side of the steak.
- 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 onions to the steak and add a dash of Worcestershire sauce.
- Dice one 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.
- 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.
- 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.
- 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, onions, 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! Top with Sriracha!