Steak Fajita Omelet

Big, fluffy omelet on a plate with cheese visible on the inside and red bell pepper strips, onion strips, steak strips, and a small scoop of sour cream on top.

This bold and savory steak fajita omelet is packed with tender strips of seasoned steak, sautéed peppers and onions, and melted cheddar cheese. It's a hearty and satisfying way to start your day or fuel up for a weekend brunch. Topped with sour cream, salsa, and fresh chives, it’s full of flavor and easy to make with just a few fresh ingredients.

Course Breakfast

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings serving

Calories 1399kcal

Author Diane Gail

Equipment

Sharp knife and cutting board
Measuring cups and spoons
Mixing bowl
Whisk
Non-stick skillet
Spatula
Broiler-safe plate or small sheet pan

Ingredients

2 1/2 tablespoons fajita seasoning mix
4 tablespoons olive oil divided
4 oz steak
1 small yellow onion
1/2 red bell pepper
3 large eggs
2 tablespoons milk
ground black pepper to taste
granulated garlic to taste
1/2 cup shredded cheddar cheese
2 tablespoons sour cream
chopped fresh chives for garnish
1/4 cup pico de gallo

US Customary - Metric

Instructions

Tenderize steak: Tenderize steak and rub with fajita seasoning, reserving a small amount for vegetables. This adds flavor and helps the meat cook evenly.
Cook steak: Use your preferred method and cook to desired doneness. Set aside to rest, then slice into thin strips.
Prep vegetables: Slice the onion and bell pepper into thin strips for even cooking.
Sauté vegetables: Cook peppers and onions in 1–2 tbls olive oil with remaining seasoning until tender. Remove from heat.
Whisk eggs: In a bowl, combine eggs, milk, black pepper, and granulated garlic. Whisk until fully blended.
Heat skillet: Add 1–2 tbls olive oil to a non-stick skillet over high heat, then reduce to medium-high. Pour in the egg mixture and tilt pan to spread evenly.
Add filling: Once eggs begin to set, add steak, peppers, and onions to one half. Reserve some for topping. Sprinkle with half the cheese.
Fold omelet: Gently flip the empty side over the filled side to form an omelet. Remove from heat.
Top and broil: Place remaining cheese on top. Broil 2–3 minutes until melted. Top with reserved steak, peppers, and onions. Add sour cream and garnish with chopped chives. Serve with pico de gallo on the side.

Notes

Choose the right steak: Flank, skirt, or sirloin work well for quick cooking and tender slices.
Make it spicy: Add sliced jalapeños or a pinch of cayenne to the vegetables for heat.
Double up: This recipe easily scales up for two—just cook omelets individually.
Storage note: Best enjoyed fresh, but leftover filling can be stored in an airtight container in the fridge for up to 2 days.

Nutrition