Porterhouse Steak Omelet with Marsala, Mushrooms and Provolone
A wonderful sauce over eggs to make a delightful brunch special.
One of our favorite is Steak Marsala. We love Marsala on just about any kind of meat. Amazing rich flavored wine with a bit of sweetness enhances just about any dish. Finally we are both off for the weekend for a change, and my significant other (husband) was eyeballing the leftover steak in the fridge. We had porterhouse steaks on the grill a few days ago, and I only eat the fillet side, (spoiled me! but it is so tender!) I always have a huge piece leftover. Got out the cutting board, started to slice it, and since it was on 9am, decided brunch it will be! Mushrooms sauteed in butter with a little minced garlic , that smell got his attention.
The finished product didn't look half as good as it tasted. The melted provolone with all that Marsala sauce, smothered in mushrooms with slices of grilled steak was a perfect match.
When the egg is cooked and flipped once over, add the provolone, top with the mixture of steak and mushroom Marsala. Let it sit there till the cheese melts.
Sauteed in butter and garlic, a perfect flavoring for mushrooms and meat with Marsala.
Slices of leftover grilled steak enhances the flavor of the Marsala sauce.
Beat the eggs with some water to make the omelet fluffier.
Just a few ingredients and you will have a gourmet omelet in no time at all!
1 grilled porterhouse steak sliced in long pieces
1 clove of minced garlic
1/2 teaspoon each of garlic powder, black pepper
pinch of salt
4 tablespoons of butter
1/2 cup of Marsala wine
1 cup of mushrooms fresh or canned
4 eggs beaten with 4 tablespoons of water
three slices of provolone cheese
In a large fry pan, melt 2 tablespoon of butter, add garlic ,seasonings and mushrooms saute for until mushrooms are starting to brown. Add Marsala and cook till liquid evaporates about 4 more minutes on high heat. Add the meat to reheat, 2 minutes. Remove from pan and transfer into another dish. Set aside.
In the same pan add remaining two tablespoons of butter and add beaten eggs to the hot pan, make your omelet turning once. Top with cheese, add Marsala mixture of steak and mushrooms. Shut off heat waiting for cheese to melt. Transfer to a serving dish. Viola it's finished! Simple and easy brunch enjoy and thanks for reading!
One of our favorite is Steak Marsala. We love Marsala on just about any kind of meat. Amazing rich flavored wine with a bit of sweetness enhances just about any dish. Finally we are both off for the weekend for a change, and my significant other (husband) was eyeballing the leftover steak in the fridge. We had porterhouse steaks on the grill a few days ago, and I only eat the fillet side, (spoiled me! but it is so tender!) I always have a huge piece leftover. Got out the cutting board, started to slice it, and since it was on 9am, decided brunch it will be! Mushrooms sauteed in butter with a little minced garlic , that smell got his attention.
The finished product didn't look half as good as it tasted. The melted provolone with all that Marsala sauce, smothered in mushrooms with slices of grilled steak was a perfect match.
When the egg is cooked and flipped once over, add the provolone, top with the mixture of steak and mushroom Marsala. Let it sit there till the cheese melts.
Sauteed in butter and garlic, a perfect flavoring for mushrooms and meat with Marsala.
Slices of leftover grilled steak enhances the flavor of the Marsala sauce.
Beat the eggs with some water to make the omelet fluffier.
Just a few ingredients and you will have a gourmet omelet in no time at all!
1 grilled porterhouse steak sliced in long pieces
1 clove of minced garlic
1/2 teaspoon each of garlic powder, black pepper
pinch of salt
4 tablespoons of butter
1/2 cup of Marsala wine
1 cup of mushrooms fresh or canned
4 eggs beaten with 4 tablespoons of water
three slices of provolone cheese
In a large fry pan, melt 2 tablespoon of butter, add garlic ,seasonings and mushrooms saute for until mushrooms are starting to brown. Add Marsala and cook till liquid evaporates about 4 more minutes on high heat. Add the meat to reheat, 2 minutes. Remove from pan and transfer into another dish. Set aside.
In the same pan add remaining two tablespoons of butter and add beaten eggs to the hot pan, make your omelet turning once. Top with cheese, add Marsala mixture of steak and mushrooms. Shut off heat waiting for cheese to melt. Transfer to a serving dish. Viola it's finished! Simple and easy brunch enjoy and thanks for reading!
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