Saturday, December 22, 2018

Cheese Steak Omelet – Sorta

When I was 16, my dad was transferred to southern New Jersey and I was soon exposed to my first cheese steak sandwich from the Giant Sub Shop.  They used great bread from the local Italian bakery and meat similar to Steak-Um’s quick cooked on a flattop grill then topped with provolone cheese and caramelized onions, if requested.  It wasn’t until years later that I discovered on TV that these were not the normal Philly Cheese Steak sandwich (ala Geno's or Pat's) which is made with chopped, thin sliced rib-eye and usually topped with Cheese Whiz or white American cheese, and onions are an option.  Other than the better meat of the Philly version, I still prefer the South Jersey version - no Whiz.

So when Bev reminded me that we had some cheese steak meat in the freezer, I decided to use it while she was away and during my early morning drive to the dog groomer, I decided on a South Jersey Cheese Steak omelet for breakfast.

First up was to caramelize the onions and if they can be kept in rings for a while, they brown more evenly remove to a bowl.

Next up was to cook the meat and when I began unstacking it, I discovered that it was actually a beef and sausage patty between two pieces of thin sliced rib eye so I knew this would not be what I had planned which is why the title includes SORTA (sort of).

After cooking and removing the meat, I cut each piece into four strips and used six of them for my omelet which was made using three beaten jumbo eggs in the same pan and I added a smaller lid to help the top set up.  When the bottom was set, I added the meat and onions to one side and the provolone cheese to the other, returned the lid and cooked until the top of the egg was set around the edges.  

I used two spatulas to flip it before sliding it on a plate and siding it with a slice of good sour dough bread spread with some outstanding butter from Wisconsin’s Pine River Dairy that has been in the freezer since our fall trip to the area.

It was very good but the beef/pork patty was a detractor from the taste I was looking for and it was more like a South Jersey cheese steak hamburger.  But fear not, I will get the correct meat and make this again because I know it will be awesome.

Since I had only used half of the meat/onions, I chopped it up, added some Fiery Fiesta cheese, and a couple of beaten jumbo eggs for a very good scrambler.

Bev has now been gone for 13 days and in the past she would have made several food items and froze them for me to eat but I've been in cooking mode lately.  So I suggested she not worry about me and I believe I've feed myself pretty well - I think I'll make up another breakfast casserole to have when she gets home. 

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


12/19/18 Meal Date


  1. Looks like you have been cooking up a storm and some tasty meals , the omelette looks wonderful.

  2. Larry, I can see that your creative breakfast imagination has been hard at work. Too bad I'd have to go to Grand Rapids for those sizzlers...or I'd have a supply for breakfast and lunch...lots of possible combinations! Merry Christmas and Happy, Healthy New Year to ya'll. Take Care, Dave and Laurie

  3. I adore a really Philly cheesesteak, no Whiz, yes on the onions. Mayonnaise wouldn't hurt my feelings either. This omelet looks pretty great and deliciously cheesy. Wanted to stop by and wish you a very Merry Christmas and a happy New Year!

  4. You're making me want to buy provolone cheese. What breakfast casserole did you end up making?

  5. Cheese steak omelet sounds like a solid choice. Cheese steak scramble also sounds good. Merry Christmas to you and yours, Larry.


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