Cheese Steak Frittata with Chunky Tomato Sauce

I have a strange relationship with eggs. I enjoy them, but only in certain – okay, two – forms. Scrambled and omelet. No egg sandwiches. Not hard or soft boiled. Not poached. And certainly not fried. “Dippy” eggs? Really, Pennsylvania? ::full body heaves::

So, yeah. I’m weird with eggs. I have, however, recently discovered that I am a fan of the frittata. Which is basically just a big-assed omelet that’s started on top of the stove and finished off in the oven, so I guess I’m not as adventurous as I’d like to make it sound, but hey. It’s another kind of egg dish so I win.

I am also a fan of cheese steaks in any form, so much so that I previously made a cheese steak egg scramble on a (much, much) older version of this blog, so this is perhaps not such a new recipe as much as it is a “re-imagining” of an old one. But I deleted that post because the pictures didn’t show up anymore(which is just as well, because they were TERRIBLE). Besides, “frittata” is just way more fun to say.

Morning light is weird in my kitchen.

Start with the necessities: Eggs, thinly sliced steak (you can use Steak-umms or what have you, I found this thinly sliced sirloin in the freezer at the grocery store), bell pepper, onion, cheese. For the tomato sauce, just a can of diced tomatoes, some fresh onion and garlic, and a little fresh basil.

Preheat oven to 375. Slice the onion and bell peppers thinly. Saute them in a large nonstick pan over medium to medium-high heat with about two tablespoons of olive oil approximately eight to ten minutes, until they are golden brown and softened.

Add minced garlic and allow to cook until just fragrant, about 30-60 seconds, without letting the garlic get too brown/burned. Add the sliced steak to the pan and cook about another five to seven minutes until the meat is cooked all the way through (very important for frittatas or any egg dish, because you don’t want to overcook the eggs while waiting for the filling to cook). Season thoroughly with salt and pepper.

While filling is cooking, crack eggs into a large bowl, add half and half (or milk, or whatever you have on hand), and whisk, whisk, whisk until light and frothy.

Add butter to the pan with steak, onions, and peppers and allow to melt, spreading/swirling it around pan to ensure the frittata will release from the pan when you take it out of the oven. Spread the filling out around the pan and slowly add the egg mixture to the pan, swirling it around to make an even layer of egg and filling.

Top with cheese. For this I used an extra sharp provolone from the deli department (just cut up the sliced cheese a bit before adding it to the frittata), but any kind of cheese you prefer is fine.

Cook on the stove top for three to four minutes until the edges get just cooked then transfer to the oven for 8-10 minutes, until cooked through.

While the frittata is in the oven, prepare the tomato sauce. Dice the other half of the onion finely. Sautee over medium high heat in a tablespoon of olive oil in a medium sized pan for a few minutes, until just translucent. Add a clove of minced garlic and stir again for about 30 seconds. Add a can of diced tomatoes, reduce to low heat and bring to a simmer. Add some fresh basil, if desired.

Turn the frittata out of the pan onto a cutting board.

I probably let my frittata bake in the oven a touch too long, but I like my eggs a little more well done than most. I’ve mentioned I’m weird about eggs, yes?

Cut into slices and serve with tomato sauce, if desired.

But plain is good, too.

I certainly have no room to judge.

Cheese Steak Frittata with Chunky Tomato Sauce

  • 8 eggs
  • 6 oz. thinly sliced steak
  • 4 oz. sliced or shredded cheese (if using sliced, cut into smaller strips)
  • 1 bell pepper, thinly sliced
  • 1 onion – 1/2 thinly sliced, the other 1/2 diced fine
  • 2 cloves garlic, minced and separated
  • 1/2 cup milk or half and half
  • 1 14 oz can diced tomato
  • 3 TB olive oil, separated
  • 2 TB butter
  • 3 leaves fresh basil, julienned
  • salt and pepper to taste

Preheat oven to 375. In a large pan, sauté onion and bell peppers in 2 TB olive oil for approximately ten minutes over medium high heat, until softened and lightly browned. Add 1 clove minced garlic and sauté another 30 seconds until fragrant. Add sliced steak to the pan and cook thoroughly, an additional 5-7 minutes (depending on thickness of steak). Season with salt and pepper. Spread mixture around the pan in an even layer.

Whisk eggs and milk together until light and frothy. Add butter to pan with filling and allow to melt, swirling around the pan to coat it. Slowly pour egg mixture into pan and stir it around a bit, making sure the egg and filling is again in an even layer.

Add cheese to the top of the egg and filling and cook on the stove top for a couple of minutes, until the edges of the frittata are barely cooked. Transfer pan to the oven and bake for 8-10 minutes, until top of frittata is no longer “wobbly”. Remove from oven and allow to cool for five minutes. Loosen from pan and turn out onto a cutting board. Cut into wedges and serve.

For the tomato sauce, sauté the diced half of the oven in a medium sauce pan over medium high heat for five minutes until translucent. Add remaining clove of diced garlic and sauté an additional 30 seconds. Add canned diced tomatoes and lower heat. Bring sauce to a simmer. Stir in basil and serve over frittata, with additional basil for garnish.