INGREDIENTS
2 tbsp. extra-virgin olive oil, divided
1 onion, thinly sliced
2 bell peppers, thinly sliced
8 oz. button mushrooms, thinly sliced
kosher salt
Freshly ground black pepper
1/2 lb. sirloin steak, thinly sliced
6 large eggs
3 tbsp. milk
1 c. shredded provolone
1 tbsp. butter
DIRECTIONS
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onions, peppers, and mushrooms and season with salt and pepper, then cook until softened, about 10 minutes.
- Move veggies to one side of skillet and heat remaining tablespoon oil. Add steak to the empty side of the skillet and season with salt and pepper. Cook until undersides develop a crust, about 2 minutes, then flip steak and cook 1 minute more for medium. Stir steak together with vegetables, then transfer to a plate.
- Make omelet: In the same skillet over medium heat, melt butter. In a small bowl, beat eggs and milk and season with salt and pepper, then pour half the egg mixture into the skillet.
- Cook until eggs begin to set around edges, about 30 seconds, then use a spatula to gently lift around edges, allowing uncooked egg to flow to the center. Once set, add a layer of provolone to one side of omelet, then top the cheese with half the steak mixture. Top with another layer of provolone, then cover skillet with a lid and cook until melted, 1 minute. Use spatula to flip untopped side over to cover. Repeat with remaining ingredients for second omelet.
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