Begin by gathering and chopping your vegetables: slice the onion, bell peppers, and mushrooms into thin strips. If you're using leftover steak, slice it into bite-sized pieces as well.

In a medium bowl, crack the fresh eggs and beat them with a pinch of salt and pepper until frothy.

Place a non-stick skillet over medium heat and add a splash of olive oil or a pat of butter.

Add the chopped onions, bell peppers, and mushrooms to the skillet, sautéing for 4 to 5 minutes.

Once the vegetables are sautéed, push them to one side of the skillet. Pour the beaten eggs into the other side.

Layer the sliced steak over the eggs, allowing the heat to warm the steak for an additional minute.

Sprinkle the provolone cheese generously over the steak and egg mixture. Cover the skillet for about 1-2 minutes.

Gently fold the omelette in half using a spatula.

Carefully slide your perfectly cooked Philly Cheesesteak Omelette onto a plate and serve hot.