Steak Shrimp Fajita Bowl

Instructions

Step 1 Cook the rice according to package instructions and set aside.
/n Step 2 In a bowl combine chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
/n Step 3 Toss the sliced steak with half of the seasoning mixture, olive oil, and lime juice.
/n Step 4 Season the shrimp with the remaining spice mixture and set aside.
/n Step 5 Heat a large skillet over medium-high heat and add a little olive oil.
/n Step 6 Sear the steak strips for 3–4 minutes until browned and cooked to your preferred doneness, then remove from the pan.
/n Step 7 In the same skillet add butter, sliced onions, and bell peppers and sauté until tender and slightly charred.
/n Step 8 Add the shrimp to the skillet and cook for 2–3 minutes per side until pink and fully cooked.
/n Step 9 Return the steak to the skillet and toss everything together.
/n Step 10 Sprinkle Monterey Jack and cheddar cheese over the mixture and let it melt.
/n Step 11 Place cooked rice into serving bowls and top with the steak, shrimp, and fajita mixture.
/n Step 12 Garnish with fresh cilantro and add optional toppings like sour cream, avocado, or salsa before serving.

Storage and Reheating Tips

Store leftover steak and shrimp fajita mixture in an airtight container in the refrigerator for up to 3 days. Store rice separately if possible to maintain texture. Reheat the mixture in a skillet over medium heat or in the microwave until warmed through. If reheating in a skillet, add a small splash of water or broth to keep the ingredients from drying out.