Chicken + Steak Combo Recipe

Prepare proteins

Trim any excess fat from the steak and cut into 1/4–1/2-inch thick strips against the grain. Slice the chicken breasts into similar-sized strips so they cook evenly.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, minced garlic, 2 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined.

Marinate proteins

Place chicken and steak strips in a large zip-top bag or shallow dish. Pour marinade over the meat, massage to coat evenly, remove excess air or cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature while preparing vegetables.

Prepare vegetables

While the proteins marinate, slice the onion and bell peppers into thin, similar-sized strips so they cook evenly.

Cook vegetables

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs butter. When the butter foams, add the sliced onion and peppers in an even layer. Let them sit undisturbed 2 minutes to develop color, then stir or toss occasionally for 6–8 minutes until softened and slightly charred. Season with a pinch of salt and pepper. Transfer vegetables to a plate and keep warm.

Cook steak

Return the skillet to high heat and add 1 tbs olive oil. Shake excess marinade from the steak (discard marinade) and add steak strips in a single layer. Sear without moving for 1–2 minutes to get a crust, then stir and cook another 1–2 minutes until medium-rare to medium depending on thickness. Remove steak to the plate with vegetables.

Cook chicken

Add another small drizzle of oil if needed, then add the marinated chicken strips in a single layer. Cook 3–5 minutes, stirring occasionally, until cooked through and browned (internal temp 165°F / 74°C). Return steak and vegetables to the pan and toss to combine, heat through for 1 minute. Taste and adjust seasoning with salt, pepper, and a squeeze of lime.

Finish

Sprinkle chopped cilantro over the combined fajita mix and give one final toss. Keep the skillet sizzling and serve immediately so the dish remains hot.

Warm the tortillas in a dry skillet for 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Place warm tortillas on a platter and let diners assemble: spoon chicken and steak mixture into tortillas, top with shredded cheese, sour cream, salsa or pico de gallo, pickled jalapeños if using, and a squeeze of lime wedge.

Serve sizzling directly from the skillet if desired, accompanied by extra lime wedges and chopped cilantro. Leftovers keep well refrigerated up to 3 days — reheat in a skillet over medium heat to retain texture.