White plate with a rolled omelette filled with beef, onions, peppers, mushrooms and cheese.

Philly Cheesesteak Omelette

Pat’s or Geno’s?

The two classic rivals of one of America’s greatest sandwiches.

Does it matter? I’ve never been to Philadelphia, but from my understanding, the only difference is that one uses sliced beef, and the other uses chopped.

There’s this bar near my place, Soho, that makes an absolute dynamite Philly. I eat this thing far more often than I should. And quite frankly, I’m surprised it took me as long as it did to clue in that a Philly omelette is a perfect idea.

It’s most of the things we already put in omelettes: onions, peppers, mushrooms, meat and cheese.

Why this didn’t come to me sooner is probably because my unhealthy eating habits have somehow damaged my brain function.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Olive Oil
  • 1/4 cup Beef (any kind of steak or roast), sliced thin
  • 1/4 small Onion, sliced thin
  • 1/4 Green Pepper, sliced thin
  • 2 Mushrooms, sliced thin
  • 1 tbsp Cheese Whiz
  • 1 Egg, beaten
  • Provolone, sliced
  • Salt and Pepper, to taste
  1. Heat oil over medium heat. Add beef and cook for 30 seconds.
  2. Add onions, peppers and mushrooms. Continue cooking until beef is cooked through and vegetables are soft.
  3. Stir in Cheese Whiz, season with salt and pepper and set aside.
  4. In a clean pan, melt butter over medium-low heat. Add egg and cook until egg begins to set, around 15 seconds.
  5. Add provolone and meat mixture, and continue cooking until desired doneness.
  6. Fold in preferred style and serve.

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