Begin by cooking your steak if it's not pre-cooked, slicing it thinly once done. Dice your bell peppers and onions and shred your cheese.

In a medium bowl, crack the eggs and season them with salt and pepper. Whisk until well-combined and slightly frothy.

Set a non-stick skillet over medium heat and add either butter or oil, allowing it to melt.

Once the skillet is hot, add the diced bell peppers and onions, sautéing them for about 3-4 minutes.

Stir in the sliced steak with the sautéed vegetables, mixing everything thoroughly to warm the steak.

Evenly pour the whisked eggs over the steak and vegetable mixture in the skillet. Gently lift the edges to allow uncooked egg to flow.

When the edges begin to firm up, sprinkle shredded cheese over one half of the omelette.

Carefully fold the half of the omelette without cheese over the cheesy side.

Gently slide the folded omelette onto a plate and garnish with fresh herbs or additional cheese if desired.