Using a large sauté pan, add 1 tablespoon of oil and place over medium-high heat. Once hot, add sliced onions and peppers. Sauté, stirring occasionally, for 8-10 minutes, or until vegetables have softened.
Add garlic and vegetable spices, continue sautéing, stirring occasionally, for 1-2 more minutes.
Transfer cooked vegetables into a separate mixing bowl and set aside.
Add the remaining 1 tablespoon of oil, spread steak slices into an even layer in the pan. Sprinkle salt and pepper on top of the steak and let cook for 3-4 minutes. Flip steak and continue sautéing until fully cooked.
Transfer cooked steak into the bowl with cooked vegetables. Add shredded cheese and stir until well combined. Keep warm
Omelette
Using a medium mixing bowl, add eggs, salt, pepper, Parmesan cheese, and green onions; whisk until well combined. Spray a large sauté pan with nonstick cooking spray. Add half of the mixture and place the pan over medium heat.
Cook for 3 minutes, or until edges of the omelette begin to set.
Using a spatula, lift one edge and tilt the pan to allow the uncooked mixture to run beneath.
Continue cooking for 1-2 more minutes, or until set.
Divide the cheesesteak mixture into two equal portions, set one portion aside.Spread most of the first portion of the cheesesteak mixture in a row down the center of the omelet. Fold the omelet into thirds (like an envelope). Garnish the top of the omelet with the remaining cheesesteak mixture.
Repeat process with the remaining egg mixture and remaining cheesesteak portion.
*Garnish both omelets with additional sliced green onions before serving.