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Mixed meat skillet with beef, chorizo, peppers, and melted cheese combines the best of everything. This high protein, carnivore dish is a fresh, family-friendly taquería favorite.
Cut the flank steak into small, bite-sized strips against the grain for tenderness.
Heat a large cast-iron skillet over medium-high heat and add the olive oil.
Add chopped bacon and cook until just crisp. Stir in crumbled chorizo; sauté for 3–4 minutes until fat renders and meat is browned. Remove both, leaving extra fat in skillet.
Increase the heat to high. Add bell peppers and onion; sauté, stirring frequently, until vegetables are softened but still slightly crisp, about 5 minutes.
Push vegetables to the skillet edges and add steak strips in a single layer. Sear undisturbed 2–3 minutes for caramelization, then stir with vegetables. Return chorizo and bacon to pan.
Season mixture with kosher salt, black pepper, cumin, and paprika. Toss well to combine and heat through for 2 more minutes.
Top evenly with shredded Monterey Jack cheese. Reduce heat to low, cover briefly, and let cheese melt fully—about 2 minutes. Serve hot straight from skillet.
