Using a large sauté pan, add 1 Tbsp 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 continue sautéing, stirring occasionally, for 1-2 more minutes.

Transfer cooked vegetables into a separate mixing bowl; set aside.

Add remaining 1 Tbsp of oil; spread shaved steak out into an even layer in the pan. Sprinkle salt and pepper on top of steak and let cook for 3-4 minutes. Flip steak and continue sautéing until fully cooked.

Transfer cooked steak into bowl with cooked vegetables. Add shredded cheese and stir until well combined.

Using a medium mixing bowl, add Egg Beaters, 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 pan over medium heat.

Cook for 3 minutes, or until edges of omelet begin to set. Using a spatula, lift one edge and tilt pan in that direction to allow 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 first portion of cheesesteak mixture in a row down center of omelet. Fold the omelet into thirds (like an envelope). Garnish top of the omelet with the remaining cheesesteak mixture.

Repeat process with the remaining Egg Beaters mixture and remaining cheesesteak portion.

Garnish both omelets with additional sliced green onions before serving.