Pat shrimp dry with paper towels. Trim any fat from the steak and slice into 1/2-inch strips. Slice chicken breast into 1/2-inch strips or bite-size pieces.

In a large bowl combine olive oil, lime juice, smoked paprika, ground cumin, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Toss shrimp, chicken and steak in the marinade, coating evenly. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Cook proteins

Heat a grill pan or skillet over medium-high heat until hot. Add 1/2 tbs olive oil and sear steak strips 1–2 minutes per side until browned and medium-rare to medium. Remove to a plate and let rest 5 minutes, then slice across the grain into bite-size pieces if needed.

In the same pan add a little more oil if needed and cook chicken pieces over medium-high heat until cooked through, 4–6 minutes, turning so they brown. Remove and keep warm.

Quickly sear shrimp 1–2 minutes per side until pink and opaque. Do not overcook. Remove and set aside with the other proteins.

Make dip base

Preheat oven to 375°F (190°C). Reduce oven rack to center.

In a large mixing bowl, beat softened cream cheese until smooth. Stir in sour cream and mayonnaise until completely combined and creamy.

Fold in cream of mushroom soup, 1 cup monterey jack, 1 cup cheddar (reserve 1/2 cup cheddar for topping), chopped green onions (reserve 1 tbsp for garnish), chopped cilantro, minced jalapeño, lemon zest, remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined.

Assemble and bake

Lightly butter a 9-inch cast-iron skillet or an ovenproof baking dish. Spoon half of the dip base into the dish, spreading to an even layer.

Evenly distribute half of the cooked steak, chicken, and shrimp over the base. Scatter about half of the flour chips over the proteins (these will soften underneath and add crispness on top).

Top with remaining dip base and press gently. Sprinkle reserved 1/2 cup cheddar and remaining 1/2 cup monterey jack evenly over the top.

Bake in preheated oven for 18–22 minutes until the dip is bubbling and cheese on top is melted and lightly golden. For a browned crust, broil 1–2 minutes watching carefully to avoid burning.

Finish & serve

Remove from oven and let rest 5 minutes. Scatter reserved green onion and chopped parsley/cilantro over the top and squeeze lime wedges if using.

Serve warm straight from the skillet with remaining flour chips on the side for scooping. Ensure each scoop picks up both surf (shrimp) and turf (chicken/steak) for the intended experience.