Season the steak generously with onion powder, garlic powder, crushed red pepper, black pepper, and salt. Set aside while you prep the vegetables.
Preheat the Blackstone griddle to medium-high heat. Add a drizzle of oil and cook the bell peppers first until they begin to soften. Add the onion and tomato, season with the same steak seasoning, and cook until tender and lightly charred. Remove and set aside.
Cook the seasoned steak on the griddle until done to your liking. Chop into small, bite-size pieces directly on the griddle and set aside.
Beat the eggs (about 2 per omelette) and season with salt and black pepper.
Add a little oil or butter to the griddle and pour the eggs onto the hot surface. Let them set, then carefully flip once the bottom is firm.
Add steak, sautéed veggies, and shredded cheese to one side of each omelette. Fold over to close.
For a crispy cheese crust, sprinkle a small pile of cheese on the side of the griddle and let it melt and crisp. Place the omelette on top so it sticks to the cheese crust.
Transfer to a plate and top with sour cream, crumbled queso fresco, and your favorite salsa. Serve hot.
2 lbs steak (asada-style, sirloin, ribeye, or ranchera)
1 green bell pepper, chopped
1 red bell pepper, chopped
½ onion, chopped
2 tomatoes, chopped
½ tbsp onion powder
½ tbsp garlic powder
Crushed red pepper, to taste
2 tsp black pepper
Salt, to taste
8–10 eggs (about 2 per omelette)
Salt and black pepper, to taste
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Sour cream
Queso fresco, crumbled
Salsa of choice
Oil or butter, for the griddle
Directions
Season the steak generously with onion powder, garlic powder, crushed red pepper, black pepper, and salt. Set aside while you prep the vegetables.
Preheat the Blackstone griddle to medium-high heat. Add a drizzle of oil and cook the bell peppers first until they begin to soften. Add the onion and tomato, season with the same steak seasoning, and cook until tender and lightly charred. Remove and set aside.
Cook the seasoned steak on the griddle until done to your liking. Chop into small, bite-size pieces directly on the griddle and set aside.
Beat the eggs (about 2 per omelette) and season with salt and black pepper.
Add a little oil or butter to the griddle and pour the eggs onto the hot surface. Let them set, then carefully flip once the bottom is firm.
Add steak, sautéed veggies, and shredded cheese to one side of each omelette. Fold over to close.
For a crispy cheese crust, sprinkle a small pile of cheese on the side of the griddle and let it melt and crisp. Place the omelette on top so it sticks to the cheese crust.
Transfer to a plate and top with sour cream, crumbled queso fresco, and your favorite salsa. Serve hot.
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