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Philly Cheesesteak Frittata

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 servings


  • 1 Tablespoon olive oil or vegetable oil
  • 1 cup steak cooked, cut into 1/2 inch chunks
  • 1/2 green bell pepper
  • 1/3 cup yellow onion, diced
  • 6 large eggs
  • 3 ounces provolone cheese cut into 3/4 inch squares
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Heat the oven to 350F.
  • Heat an oven-safe large (10 inches) non-stick skillet on the stove over medium heat.
  • While the skillet is heating, prepare your ingredients. Dice your steak into 1/2 inch pieces. Finely dice your onion and bell pepper. Cut the provolone cheese slices into squares approximately 1/2 to 3/4 inches.
  • Add the oil to the hot skillet. Add the onion and bell pepper and cook until just tender, approximately 3-5 minutes.
  • While the vegetables are sauteeing, in a medium bowl whisk the eggs until broken up. Add the provolone cheese, salt, and black pepper to the eggs and whisk to combine.
  • When the vegetables are ready, add the steak and stir to combine. Then add the egg mixture to the skillet. Stir very lightly. Let the egg mixture sit and cook on the stove until the edges are just set, approximately 5 minutes.
  • Turn the stove off and place the skillet in the oven. Let the frittata cook until it is cooked through and dry to the touch on top, approximately 10-13 minutes.
  • Use a rubber spatula to loosen the frittata and either slide out or flip onto a plate. Serve immediately.


The smaller the skillet, the thicker your frittata will be and the longer it will need to cook.  The larger the skillet, the thinner the frittata and the faster it cooks.  I use a 10 inch skillet for this recipe.
non-stick skillet is best, but you can also use a cast iron skillet.  The egg tends to stick more in cast iron, making it difficult to flip out if you choose to do so.
I use sliced provolone cheese that you get in a package.  Cut the cheese into squares approximately 1/2 to 3/4 inches.  Each provolone slice is typically one ounce, so you will need three slices.
This recipe is perfect to use up leftover steak.  If you are using uncooked steak or beef, cook it in the skillet with the onion and pepper until cooked through.