Heat the oil over medium-high heat in a large skillet.

When the oil is hot, add the chopped onions and bell peppers.

Cook until the onions are translucent.

Add the sliced steak to the skillet.

Stir occasionally until the steak is warmed through.

Remove the mixture from the skillet and set aside.

In a mixing bowl, combine the eggs, sour cream, pancake batter, salt, and pepper.

Whisk until the mixture is well blended and slightly frothy.

Pour the egg mixture into a clean, hot skillet.

Cook without stirring until the eggs begin to set around the edges.

Sprinkle the steak mixture and shredded cheese over one half of the omelette.

Fold the omelette in half and cook for another couple of minutes until the cheese has melted.