Heat a large nonstick skillet over medium heat. Add the olive oil, then once shimmering, toss in the sliced onion and green bell pepper.

Saute until soft, about 5 minutes. Add the sliced steak and cook for just 1 minute to warm through. Remove the mixture from the skillet and set aside.

In a mixing bowl, beat the eggs until smooth.

Pour about 1/4 of the beaten eggs (about 1/2 cup) into the skillet, tilting to coat the bottom evenly.

Spread some of the steak and veggie mixture over one half of the omelette, then top with a slice of provolone.

Fold the empty half over the filling, then carefully flip the omelette. Cook for 1-2 minutes until the cheese is melted and the eggs are set. Slide onto a plate.

Repeat with the remaining egg mixture, steak and veggies, and cheese to make 4 omelettes total.

Season each omelette with salt and pepper, and top with diced tomato before serving.