Two things you may know from reading my blog: 1) I love to cook for my husband, even if I may not like what it is. 2) My husband loves Philly cheesesteaks and eggs. I decided to try and combine the two. The experiment was a success and it was delicious. I'm starting to come around to the whole cheesesteak thing.
What you need:
- 1 small onion, sliced into half moons
- 1 small green bell, sliced into thin strips
- Roast beef, sliced
- 1 tsp. Worcestershire sauce
- 1 tbsp. A1 sauce
- Salt and pepper, to taste
- Garlic powder
- 1 tbsp. butter
- 3 eggs
- A splash of milk
- Sliced provolone cheese
Move vegetables over to the side of the skillet and add roast beef. Season with salt and pepper, garlic, Worcestershire, and A1. Heat through and then mix with vegetables.
In another skillet, melt butter. Meanwhile, whisk together eggs and milk until fluffy.
Add eggs to skillet and cook until set, sliding a spatula underneath it every so often to let the uncooked eggs get under the cooked eggs.
Add a little of the meat mixture to one side of the eggs and then add cheese to it.
Flip other half over filling and let the cheese melt. Serve hot off the skillet!