Photo: Jason Leung
Philly Cheesesteak Omelette with Onions and Bell Peppers
10 ingredients
openrecipes
A creative spin on the popular Philly cheesesteak sandwich, this omelette is the creation of Chef Jack McDavid at Jack’s Firehouse restaurant in Philadelphia, where he serves up regional fare. He stuffs thinly sliced beef, caramelized onions, roasted bell peppers and sharp aged provolone into a fluffy egg omelette instead of a hoagie roll.
Estimated Nutrition (whole recipe, rough)
731
Calories
42g
Protein
53g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small boneless rib-eye steak, about 6 oz.
- 1 Tbs. unsalted butter
- 1 yellow onion, cut in half and sliced
- 3 Tbs. olive oil
- 1 roasted red bell pepper, peeled, seeded and cut into thin strips
- Kosher salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste, plus 1/8 tsp.
- 1/2 cup grated aged provolone cheese
- 6 eggs
- Fresh flat-leaf parsley sprigs for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes