Wednesday, January 5, 2011

Philly Cheese Steak Omelet

I outdid myself this time! Cheese steak is one of my many weaknesses. And along with a rich taste, comes a rich history, which you can read HERE.  I would have given my eye teeth to have some soft bread to go with this. But eggs were a comparable substitute. At least I keep telling myself that.

Without further ado:

Philly Cheese steak Omelet

roast beef
provolone cheese
green bell peppers
onions
Olive Oil
Basic Omelet

Chop up your peppers and onions chunky style. Saute in pan with a small amount (1/2 tsp) of olive oil and a little black pepper. You will want to do a light saute, meaning still a bit crunchy (a good guideline for this is when you start to smell it strongly its done!) Meanwhile, cut or hand shred your roast beef into thin chunky pieces. Top with provolone and set aside. When veggies are done place on top of roast beef and cheese and place in microwave. Start your omelet, and while cooking microwave your filling until the cheese is gooey and melty. On the flip, add filling and fold; top with a little more cheese, if you please!



Master food taster Dalton was awake for the omelet today! HI Dalton!!


Not too many ingredients today...don't let that fool you into thinking there is less NOMS!


Chunky veggies... just the way PA ordered.


My meat looks so good I almost thought  professional snuck in!


This filling looks JUST as good out as it does in!


Just a whole lot of YES right now... yes....


If you can't appreciate this then you passed away and no one told you!



My review:

NAILED IT. Exactly the flavor I was shooting for. I think even Philly would be proud of this one! Veggies were perfect... meat was tender, cheese was melted to absolute righteousness. RAD people, just RAD.








2 comments:

  1. JOEE IF I COULD EAT THAT I WOULD, THAT IS AWESOME. LEAN CUISINE FOR ME

    ReplyDelete