Melt 1 tablespoon of butter over medium heat in a skillet. Add 1 cup of chopped onions and bell peppers, sauté for 5–7 minutes until tender.

Push the veggies to one side, add ½ pound of sliced beef and cook for 4–5 minutes, flipping occasionally until browned. Sprinkle with salt and pepper.

In a bowl, crack 4 eggs and add a splash of milk. Whisk until pale and frothy, then pour over beef and veggies in the skillet.

Reduce heat to medium-low, cook undisturbed for about 5–7 minutes, gently lifting edges to let uncooked egg flow underneath.

Once slightly soft, sprinkle ½ cup of shredded provolone cheese over one half, fold over the cheese, and let it cook until melted.

Slide the finished omelet onto a plate, optionally garnish with fresh herbs. Serve hot with toast or hash browns.