Pat the steak dry with paper towels and slice it into thick strips against the grain. Pat the shrimp dry and set aside.

In a small bowl, combine smoked paprika, Cajun seasoning, Italian seasoning, salt, and black pepper. Season the steak and shrimp evenly with the mixture.

Heat 30 ml of olive oil and 28 g of butter in a large skillet over medium-high heat. Add the steak strips in a single layer and sear for approximately 2–3 minutes per side until a golden-brown crust forms.

Add the remaining 30 ml of olive oil and 28 g of butter to the skillet. Add the shrimp and cook for approximately 2 minutes per side until pink, opaque, and cooked through.

Reduce heat to medium. Add the remaining 28 g of butter, sliced onions, and bell peppers. Sauté for 4–5 minutes until slightly softened but still colorful.

Add minced garlic to the vegetables and stir for about 30 seconds. Then add butter and beef broth, scraping the bottom of the skillet for flavor.

Pour in the heavy cream, Dijon mustard, and Italian seasoning. Stir and simmer for 3–4 minutes until the sauce thickens.

Return the sautéed vegetables, steak, and shrimp to the skillet. Toss together gently and serve immediately.