Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
Using a sharp knife and cutting board, slice the round steak (or venison) into thin bite-size strips. Slice the chicken into bite-size pieces or strips. Place in a bowl(s) until ready to use. (Either one large bowl for both meats, or in separate bowls.)
Using a second cutting board, slice the bell peppers into small strips. Do the same with the onion or coarsely chop, whichever you prefer. Set aside until ready to use.
Mix Together the Spices
In a small bowl, combine the cornstarch, chili powder, ground cumin, seasoned salt, smoked paprika, granulated sugar, onion powder, garlic powder, and cayenne pepper. Whisk together to mix well. Set aside until ready to use.
Prepare the Flour Tortillas
Sometimes, I like to char the floured tortillas, which gives them a nice color and taste. To do this, place one flour tortilla on each burner (on lowest setting) and cook for 30-45 seconds. Using a pair of long-handled tongs, turn the tortillas to the other side and cook for another 30-40 seconds. When done, place tortillas on a large piece of aluminum foil and wrap to seal. Repeat until you have the desired amount of tortillas charred. Keep warm in the oven while you make the fajitas.As an alternative you may warm flour tortillas in a 350 degree oven. I like to wrap the tortillas in aluminum foil to keep them soft and tender. Allow to warm for 8-10 minutes.
Prepare the Meat
Sprinkle the spice mix over the prepared beef and chicken. Stir to mix well. Allow the meat and spices to set for 5-10 minutes for the flavors to come together.
Heat a large skillet with olive oil on medium high heat. Add the prepared strips of beef and chicken to the skillet and cook until browned. Stir often to brown on all sides, approximately 8-12 minutes.
Place meat in a clean bowl or on a plate. Cover to keep warm.
Cooking the Vegetables
Place the prepared bell peppers and onion in the same skillet, adding more olive oil if necessary. Saute until lightly golden and tender, approximately 4-7 minutes.
Add the prepared beef and chicken to the pepper mixture, stirring to combine.
Allow to simmer for another 6-8 minutes, for the spices to meld together with the vegetables.
Squeeze lime juice over the meat just before serving.
Assembling the Fajitas
While the meat mixture finishes cooking, warm flour tortillas in a 350 degree oven. I like to wrap the tortillas in aluminum foil to keep them soft and tender. Allow to warm for 8-10 minutes.
To assemble, place beef and chicken mixture on a warmed tortilla. Top with guacamole dip, salsa, and sour cream as desired.