⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 15 minutes

This is my absolute favorite kind of breakfast: bold, beefy, and completely satisfying. Imagine a hot skillet of juicy ribeye, sautéed peppers, sweet onions, and melty provolone all wrapped in a fluffy omelette. It’s like steak and eggs had a cheesesteak baby—and honestly, it might ruin regular omelettes for you forever.

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*Your morning protein fix just got a steakhouse upgrade.* 🍳🥩

This omelette is what I make when I have a little leftover steak in the fridge and I want to do something fancy but fast. Whether it’s a grilled ribeye from the night before or thinly sliced beef you sizzled up just for this, it all works beautifully. Ribeye brings marbling and richness, so it stays tender and juicy when reheated in the skillet.

The real magic happens when the peppers and onions hit the pan. Cook them just long enough to soften and caramelize slightly, and they’ll bring a natural sweetness that plays perfectly with the savory beef and melty cheese. Provolone is my go-to here—smooth and mild, it melts like a dream and doesn’t overpower the other flavors. The combo is warm, gooey, and so craveable.

What I love most is how versatile this omelette is. Serve it with crispy potatoes, a toasted English muffin, or just eat it straight from the pan—I won't judge. You can also tuck it into a warm tortilla and turn it into a next-level breakfast burrito. Whatever your morning looks like, this omelet's got you.

🍽️ Servings: 2 • 🔥 Calories/Serving: 430

Ingredients

4 large eggs
4 oz cooked ribeye steak (or thinly sliced beef, leftover steak works great)
½ green bell pepper, thinly sliced
½ small onion, thinly sliced
½ cup mushrooms, sliced
2 slices provolone cheese
1 tbsp butter (or olive oil)
¼ tsp salt
⅛ tsp black pepper
1 tbsp milk (optional, for fluffier eggs)

Steps

Step 1

Slice or shred your ribeye into bite-sized pieces if it isn’t already. Set aside.

Step 2

In a skillet over medium heat, melt butter and sauté the onions, peppers, and mushrooms until soft and slightly golden, about 5–6 minutes.

Step 3

Add the steak to the skillet just to warm through, about 1–2 minutes. Remove mixture from pan and set aside.

Step 4

In a bowl, whisk eggs with salt, pepper, and milk (if using) until fully combined and a bit frothy.

Step 5

Wipe out the skillet if needed, then melt a little butter over medium-low heat. Pour in the egg mixture and tilt the pan to spread it evenly.

Step 6

Let the eggs set gently, then pull the edges toward the center, allowing uncooked egg to flow underneath. Repeat until the top is mostly set.

Step 7

Add the steak, peppers, onions, and mushrooms onto one side of the omelette. Layer provolone slices over top.

Step 8

Fold the omelette over the filling, cover with a lid, and let it cook for 1–2 minutes more, just until the cheese melts. Slide onto a plate and serve hot.

Make it your own!

🧄 Add some garlic
Toss a minced clove in with the veggies for a little extra oomph.
🧀 Try different cheeses
Swap in smoked gouda or sharp white cheddar for a bolder flavor.
🌶️ Spice it up
Add a few chili flakes or diced jalapeños to the filling if you like heat.
🥔 Make it a full plate
Serve with crispy breakfast potatoes or hash browns to round it out.