Warm a medium nonstick skillet over medium heat. Add the olive oil, then toss in the sliced onion and green bell pepper. Sauté for about 5 minutes until softened.

Add the sliced steak to the skillet and cook for just 1 minute to warm through. Transfer the steak and veggie mixture to a plate and set aside.

In a mixing bowl, beat the eggs until just combined.

Pour about 1/4 of the beaten eggs into the skillet, tilting to cover the bottom evenly.

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

Fold the empty half of the omelette over the filling, then carefully flip it over. Cook for 1 to 2 minutes until the cheese melts and the eggs are set. Slide onto a plate.

Repeat with the remaining egg mixture to make 4 omelettes total.

Season each omelette with a pinch of salt and pepper, and garnish with diced tomato.