From the first bite you’ll feel like you’re back in philly running up the Rocky steps like a low carb champion. This Philly Cheesesteak Omelette will have you floating like a butterfly and stinging like a bee! If Apollo Creed ate this omelette before he fought Drago he would still be with us today (RIP)
File this one under nostalgic childhood recipes with a Keto twist! Growing up Steak umms were my name, thinly sliced frozen beef with American cheese on white bread. A true slice of East Coast Americana!! I’ve updated the recipe to be Keto friendly by ditching the white bread. I’ll be damned if I’m not still using the good old frozen steak patties and American cheese. I added some thinly sliced onion and used my foolproof sheet pan omelette trick for perfect results every time.
Inspiration from a fellow blogger
This sheet pan omelette was inspired by Cristina at The Castaway Kitchens Book “Made Whole” which I highly recommend. She made an omelette roll up that filled a whole sheet pan. It would be great for serving a number of guests for brunch. I wanted to take that idea and cut it down to an individual portion. Years ago I was consulting on a menu for a gastropub (fancy bar food) that used these mini sheet pans to serve their burgers and appetizers on.
They looked very cool and had fake newspaper printed parchment paper to look hip and retro. I had a few of the pans leftover (stolen) that I had been using for heating up things in the oven when the idea hit me. I could use the mini pans to make sheet pan omelettes. You can use the method in the video to create any type of omelette you like. I’ve filled them with everything from spinach, cheese and mushrooms to steak fajitas.
Philly Cheesesteak Omelette…Yes Please!
For this particular sheet pan omelette I decided to go a different route. Back to my childhood by using the infamous steakumms. If you’re not familiar, Steakumms are a frozen shaved steak product that you’ll find in the freezer section. Most likely near the frozen burger patties, and though nobody’s saying these are made from the highest quality of beef, I will say that the variety I bought was 100% beef with no other ingredients. Feel free to substitute any steak or ground beef you like but for this recipe I’m keeping it old school. Steakumms are perfect for this recipe because you can cook them from frozen in 15 minutes and they’re perfect for an omelette. Sometimes you just want that Nostalgic cheap meat you grew up on. Even though there’s obviously better choices out there when it comes to which part of the cow you’re consuming. I also have a fantastic Cheesesteak Egg Casserole Recipe that’s worth checking out.
Dont Judge My Cheese, It tastes Like Freedom!!!
The second controversial ingredient in this blog that I’m sure a few of you Keto cops are cringing over is American cheese. Well all I can say is there’s about 1 carb per slice and they taste like cheesy melted Freedom! If you want a totally authentic philly experience you could swab a dollop of cheez whiz in there or provolone cheese would also be acceptable. As long as it’s a cheese that melts well and has a creamy texture you can use whatever you like. It’s a breakfast Philly cheesesteak omelette not a $60 filet so save the Gorgonzola and Brie for another day. There’s a time and a place for every cheese. For my money the time is right for a few kraft singles.
Fancy Plating, But it don’t Mean a thing if It doesn’t taste good!
You might have noticed I got a little fancy with the plating of this dish but these are not just decorative garnishes. They are key components of the dish. Mayo is a must on a cheesesteak even though that might get me kicked out of a few establishments in Philadelphia. I’ll risk it. The second garnish are deli hots, or pickled hot peppers depending on what part of the country you’re in. These spicy briny pickled peppers are absolute flavor bombs adding a much needed acidity to an otherwise rich dish. Though this is an optional ingredient I really do recommend you try a dab next time you are making this recipe. The perfect bite for me is to pick up your omelette like a savage and slide across the plate picking up some of the mayo and hots along the way before taking a Guy Fieri size bite!
- Pre heat oven to 350 degrees F.
- Thinly slice ½ white onion using a Japanese Mandolin wearing a safety cut glove (link in blog) or using guard. then lay out 4 portions of Frozen Steak Meat on a parchment lined sheet pan and top with sliced onions.
- Bake for 10 Minutes then place a slice of American cheese on 2 of the steak portions then layer the other steak portions on top of the cheese. bake for 5 more minutes to melt cheese.
- Whisk 3 eggs and heavy cream until fully combined then using mini sheet pan (link in blog) spray the pan with cooking oil and then line the pan with the parchment paper, spray the paper and pour in eggs.
- Bake eggs at 350 degrees F. for 10 minutes just until the eggs have set. let cool for 1 minute before removing eggs from mini pan.
- place the Philly meat off to one side then fold the eggs over the meat before removing the parchment paper. Cut omelette in half and dress the plate with mayo and hot pepper relish.
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