Start by placing your steak on a cutting board and patting it completely dry using paper towels—this step is important because it helps create a beautiful sear. Using a sharp knife, cut the steak into evenly sized, bite-sized cubes so they cook uniformly. Transfer the pieces to a bowl and season generously with salt, black pepper, and paprika. Toss everything well so each piece is evenly coated, and let it sit for a few minutes while you prepare the pan.

Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot and slightly shimmering, carefully place the steak pieces in a single layer. Avoid overcrowding the pan—cook in batches if needed—so the steak sears instead of steaming. Let the steak cook undisturbed for about 2–3 minutes to develop a rich, golden crust, then flip and cook the other side for another 2–3 minutes until browned but still juicy inside. Remove the steak from the pan and set it aside on a plate.

In the same skillet, reduce the heat slightly and add the butter. Once melted, add the minced garlic and stir gently for about 30 seconds until fragrant (be careful not to burn it). Add the shrimp in a single layer and cook for 2–3 minutes, flipping once, until they turn pink, opaque, and slightly curled. As soon as they’re cooked, remove them from the pan to avoid overcooking, which can make them rubbery.

Lower the heat to medium-low and pour in the heavy cream. Add your Italian seasoning, chili flakes (if using), and a pinch of salt and pepper. Stir gently to combine and allow the mixture to simmer for 2–3 minutes. You’ll notice it starting to thicken slightly and absorb all the flavors left in the pan—this is where the richness builds.

Return the cooked steak and shrimp back into the skillet, including any juices that may have collected on the plate. Gently stir everything together so the meat and shrimp are fully coated in the creamy sauce. Let it cook together for another minute so the flavors meld beautifully.

Sprinkle the shredded mozzarella and cheddar cheese evenly over the top. Reduce the heat to low, cover the skillet with a lid, and let the cheese melt slowly for about 2–3 minutes. The goal is a smooth, gooey, perfectly melted layer—not browned or overcooked—so keep the heat gentle.

Once the cheese is fully melted and everything looks rich and glossy, turn off the heat and let the skillet rest for a minute. This helps the sauce settle slightly. Serve immediately while hot, with all that cheesy goodness stretching over the steak and shrimp, and enjoy every bite.