Place chicken and steak onto a cutting board or plate.

Sprinkle with fajita seasoning to cover. Rub in. Turn and coat other side.

Place chicken and steak in a sealable container or plastic bag (the same container or bag is fine, as these will be cooked, or use separate ones, if you prefer.)

Place in the refrigerator to marinate for at least 4 hours or overnight, preferably.

Remove marinated chicken and steak from container and place on clean, lightly oiled broiler.

Place in the oven set to broil and cook chicken until it reaches minimum internal temperature of 165°F and steak until it reaches your desired doneness (See Steak Degrees of Doneness Box below for Cooking Temperatures).

Place chicken and steak on a cutting board and slice into thin strips. Set aside.

Place a sauté pan over medium heat. Add onion and peppers. Add salt and pepper, to taste. Sauté until soft and fragrant.

When onion and peppers are done or nearly done, add chicken and steak slices. Stir to mix and heat.

Remove from pan to a serving plate.

Place tortillas in the microwave for 14 seconds.

Serve chicken/steak fajitas hot on a serving plate or divided equally between 2 plates with 4 tortillas each.

Serve chopped tomatoes, sour cream, pico de gallo or salsa, cheese jalapeños and lime wedges on the side to share.