This is the kind of dinner I make when I want something that feels a little elevated, but still cooks like a weeknight meal. The orzo turns creamy and savory with sun-dried tomatoes and Parmesan, the steak gets a hard sear and a proper rest, and a bright chimichurri cuts through everything with herbs and vinegar.

Imagine a hot skillet of juicy ribeye, sautéed peppers, sweet onions, and melty provolone all wrapped in a fluffy omelet.