Ingredients
Equipment
Method
- Sear the Steak: Season steak strips with chili powder, salt, pepper, and garlic powder. Heat a cast iron skillet over medium-high heat with a drizzle of olive oil until you see a little smoke. Add the steak in a single layer — do it in two batches if needed. Sear for about 1 minute per side until browned on the outside but still juicy inside. Remove and set aside.
- Cook the Shrimp: Keep the skillet on the heat. Add a little more oil if it looks dry. Toss shrimp in olive oil and Cajun seasoning, then lay them flat in the pan. Cook for 2–3 minutes per side until they curl into a C shape and turn pink-orange all the way through. Remove and set aside with the steak.
- Sauté the Vegetables: Add 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onion, season with garlic powder, salt, and pepper. Cook for 6–7 minutes, stirring occasionally, until they soften and pick up a little char on the edges. They should be tender with some bite — not mushy.
- Make the Cheese Sauce: In a small saucepan over medium heat, warm the heavy cream until it just starts to gently bubble — don't let it boil hard. Add the freshly grated Parmesan, garlic powder, Cajun seasoning, Italian seasoning, salt, and pepper. Stir for 2–3 minutes until the sauce is smooth and creamy. Taste and adjust seasoning before pouring.
- Assemble: In a serving bowl or tray, layer the sautéed vegetables first, then top with the steak strips and shrimp. Pour the cheese sauce generously over everything and serve immediately.
- Optional Potato Base: Bake large russet potatoes at 450°F (230°C) for 1 hour and 15 minutes, seasoned with oil, salt, and pepper. Cut open and gently fluff the inside with a fork. Layer the steak, shrimp, vegetables, and cheese sauce directly on top.
Notes
Use freshly grated Parmesan — pre-shredded bags contain anti-caking powder that prevents the cheese from melting smoothly into the sauce.
Don't overcrowd the pan when searing the steak. Work in two batches if needed so the meat browns properly instead of steaming.
Watch the shrimp closely — the moment they curl into a C shape, they're done. Another 30 seconds and they'll go rubbery.
If the cheese sauce breaks or turns greasy, take it off the heat, add a small splash of cream, and stir slowly. It usually comes back together. Do not increase the heat.
Store leftovers in separate containers — steak, shrimp, vegetables, and sauce each on their own. They keep well in the fridge for up to 3 days. Reheat the shrimp last and only for 60–90 seconds to avoid toughening.
To lighten the meal, skip the baked potato and serve the bowl on its own or over cauliflower rice. It's already low-carb without the base.