Shallots Web

Break into roughly one-inch pieces and place in a colander:
One half box of unsalted matzoh (about 8-10)
Rinse matzoh with cold water until wet, but still holding their shape. Set aside to drain. In a large skillet over medium-high, heat:
2 tablespoons of olive oil
When the oil is hot and shimmering, add:
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
Sauté vegetables until they begin to soften slightly, and add:
7-10 sliced Crimini mushrooms
Add salt to taste and sauté vegetables until the mushrooms begin to change color, about three minutes. Remove the mixture from the heat, pour into a bowl, and set aside. Return pan to the heat, and add olive oil, if needed, to equal about 2 tablespoons. When the pan is hot again, add:
1-2 leftover beef steaks, sliced thinly
Brown the steaks slices on both sides, being careful not to crowd the pan. Season to taste with:
Coarse salt and black pepper
Remove steak to a separate plate and set aside. In a large bowl, beat together:
5-6 whole eggs
Salt and pepper to taste
Add drained matzoh to the eggs and mix well. Heat pan again over medium heat and add:
1-2 tablespoons of unsalted butter
Once the foam on the butter subsides, add the egg-matzoh mixture and stir occasionally until it comes together like runny scrambled eggs. Once you reach this point, add all of the reserved ingredients and cover, stirring occasionally, until the entire mixture is heated through. Serve hot with fresh arugula or parsley over the top.