The Big Steak Omelette from IHOP features tender, seasoned steak, sauteed mushrooms, onions, and melted cheddar cheese enveloped in a fluffy, golden omelette, delivering a savory and hearty breakfast experience.
Equipments
- Skillet or frying pan
- Mixing bowl
- Whisk
- Spatula
- Chef’s knife
- Cutting board
- Cheese grater
- Plate
Ingredients
- 8 oz (225g) steak
- 1 cup sliced mushrooms
- 1 small onion
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/4 cup milk
- Salt
- Black pepper
- 1 tablespoon butter
Steak quality significantly impacts the flavor of your omelette, so choose tender cuts like sirloin or ribeye for the best results. Fresh, firm mushrooms and sweet onions enhance the overall taste, while freshly shredded cheddar cheese melts smoothly, adding rich creaminess. Using room temperature eggs combined with a splash of milk creates a fluffy texture in your omelette. Remember to season with salt and black pepper to bring out the natural flavors of the steak and vegetables. Your Big Steak Omelette from IHOP copycat menu will deliver a hearty and savory breakfast experience just like the original restaurant dish.
Instructions
- Instructions:
- Chop the steak into bite-sized pieces.
- Slice the mushrooms and onion.
- Grate the cheddar cheese if not pre-shredded.
- In a skillet, melt 1/2 tablespoon butter over medium-high heat.
- Add steak pieces to the skillet and season with salt and black pepper.
- Sauté steak until just browned, then remove from skillet and set aside.
- In same skillet, add remaining 1/2 tablespoon butter.
- Add sliced mushrooms and onions to skillet.
- Sauté until onions are translucent and mushrooms are tender. Remove from skillet and set aside.
- In a mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.
- Heat the skillet over medium heat and lightly grease if needed.
- Pour egg mixture into skillet and let cook undisturbed for about 1-2 minutes.
- Sprinkle steak, mushrooms, onions, and shredded cheddar evenly over the omelette.
- Let cook until eggs are mostly set, then fold omelette in half with a spatula.
- Cook for 1-2 more minutes until cheese is melted and omelette is golden.
- Slide omelette onto a plate.
- Serve hot.
Substitution
The Big Steak Omelette from IHOP copycat menu offers a rich combination of tender steak, sauteed mushrooms, onions, and melted cheddar cheese wrapped in a fluffy omelette. If you can't find cheddar cheese, Monterey Jack or mozzarella can be great substitutes without overpowering the dish. When fresh steak is unavailable, pre-cooked roast beef or leftover steak strips can be used to save time while maintaining robust flavor. Your skillet should be well-heated before adding eggs to ensure the omelette cooks evenly and achieves the signature golden color. Adjust seasoning to taste, especially if using substitutions, as salt and pepper levels may vary.
Tips
Make sure to cook the steak just until it is browned to avoid overcooking and maintain tender texture in your omelette. When sauteing mushrooms and onions, watch closely so they become soft and translucent without burning, as this enhances their flavor. Whisk eggs thoroughly with milk, salt, and pepper to achieve a fluffy and well-seasoned base for your omelette. Use a non-stick skillet and moderate heat to prevent sticking, making it easier to fold and slide your omelette onto your plate for serving.
Nutritions
The Big Steak Omelette from IHOP provides a rich source of protein from the 8 oz of seasoned steak and 4 large eggs, supporting muscle maintenance and satiety. Mushrooms and onions add dietary fiber, vitamins B and C, and antioxidants essential for immune function. Cheddar cheese contributes calcium and vitamin D, promoting bone health, though it also increases saturated fat and calorie content. Your meal delivers balanced macronutrients but should be consumed in moderation if managing cholesterol or calorie intake.
Storage
Store leftover Big Steak Omelette in an airtight container and refrigerate within two hours of cooking to maintain freshness and flavor. Consume the stored omelette within 3-4 days to ensure optimal taste and food safety. When reheating, warm it gently on a skillet over low heat or in a microwave-safe dish to preserve the texture and prevent drying out.
Variation or Alternatives
You can substitute sirloin steak with ribeye or filet mignon for a richer flavor and more tender texture. Replace cheddar cheese with Swiss or pepper jack to vary the cheese profile and add a different dimension to the omelette. For a healthier twist, consider using egg whites or a mix of whole eggs and egg whites instead of all whole eggs. Saute the mushrooms and onions with garlic or fresh herbs like thyme or rosemary to enhance the savory taste of your omelette.
Allergies
The Big Steak Omelette contains common allergens such as eggs, dairy from cheddar cheese and milk, and butter, which can trigger reactions in individuals with egg or dairy allergies. The steak and vegetables are less likely to cause allergies but cross-contamination in the kitchen may be a concern. If you have food allergies, inform the restaurant staff to ensure your meal is prepared safely.
Why this recipe?
The Big Steak Omelette from IHOP is prized for its generous portion of tender steak combined with fluffy eggs, melted cheese, and sauteed onions and peppers, delivering a hearty and flavorful meal. Its well-balanced ingredients provide a satisfying mix of savory and rich textures that appeal to breakfast lovers seeking protein-packed dishes. Making a copycat version allows you to customize flavors and control ingredient quality, replicating the restaurant experience at home. Trying your hand at this recipe offers a cost-effective way to enjoy a beloved IHOP menu item whenever hunger strikes.