This Philly Cheesesteak Frittata is full of classic Philly Cheesesteak flavors. Stuffed with steak, bell peppers, onion, and provolone, have a gluten free (GF) breakfast or brunch ready in just 20 minutes!
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If I am making breakfast, I want to use a recipe that is fast and simple. You can bet I am not giving up sleep in order to get breakfast out early with a recipe that takes a long time to cook unless it is a holiday. A frittata is very similar to an omelette, just with the ingredients mixed throughout and it is flat. If you are serving breakfast and looking for something easy but elevated, frittatas are a perfect way to go! They are unique without requiring a lot of effort or time.
I am in Philadelphia a lot for work since my corporate office is there. I love to try out different cheesesteak places. My favorite so far is Tony Luke’s on Oregon near the Eagles stadium. It is just SO GOOD! Even though cheese whiz is an option at most places, I am told that true Philadelphians only eat a cheesesteak with provolone, which I am on board with. With all of my Philly trips, I have been putting the flavors of a cheesesteak in everything I can! Find more Philly cheesesteak recipes here!
To make the Philly Cheesesteak Frittata, you can use any leftover steak or beef. Get your peppers and onions sauteeing in an oven safe skillet. Mix your eggs, steak, provolone, salt, and pepper together in a bowl. When the peppers and onions are ready, add the steak and egg mixture. Cook on the stove until the edges are starting to set. Then transfer the skillet to the oven and cook until dry to the touch on top and the eggs are cooked through, approximately 12 minutes. That’s it!
Love quick and simple breakfasts? Find more of our frittata recipes here!