Creole Steak and Shrimp Quesadillas bring together the bold, spicy flavors of Creole seasoning with the satisfying richness of ribeye steak and succulent shrimp. Each bite marries tender, juicy meat and crustacean with vibrant sautéed bell peppers and onions, all enveloped in melted Mexican cheese for that perfect gooey finish.
Whether grilling for a flavorful weeknight dinner or impressing guests with an easy yet impressive dish, these quesadillas offer a delightful sensory experience that’s both spicy and comforting, with a touch of Louisiana flair that makes every meal memorable.
- Combines protein-packed ribeye steak and shrimp for a hearty filling.
- Bold Creole seasoning delivers distinctive spicy and smoky flavors.
- Colorful peppers and onions add sweetness and texture balance.
- Crispy, cheesy tortillas create a satisfying contrast in every bite.
Ingredients
- Ribeye Steaks (2, cubed into ¼-inch pieces): Tender cuts that offer juicy, rich flavor, ideal for quick grilling in bite-sized pieces.
- Shrimp (1.5 pounds, peeled, deveined, quartered): Sweet and firm, carefully prepped for even cooking and integration with steak.
- Poblano Pepper (1, chopped): Mild heat and smoky flavor add depth without overwhelming the dish.
- Red Bell Peppers (2, chopped): Bright sweetness and crisp texture provide color and freshness.
- Yellow Bell Pepper (1, chopped): Adds a subtle sweetness and vibrant contrast to the vegetables.
- Yellow Onion (1, sliced): Caramelizes beautifully for a sweet and pungent base flavor.
- Avocado Oil (1–2 tablespoons): A healthy high-smoke-point oil for grilling and sautéing ingredients evenly.
- 14-inch Tortillas: Large and sturdy, perfect for holding generous fillings and crisping up nicely on the griddle.
- Shredded Mexican Cheese: Melts smoothly to bind the filling and add creamy, savory richness.
- Creole Rub Ingredients: Garlic powder (2 tablespoons), onion powder (2 tablespoons), smoked paprika (1 tablespoon), Tony’s Creole Seasoning (2 tablespoons) blended to season meats with bold spice and smokiness.
- Creole Sauce Ingredients: Mayonnaise (1 cup), Worcestershire sauce (2 tablespoons), lemon juice (½ lemon), smoked paprika (2 teaspoons), garlic powder (2 teaspoons), and Tony’s Creole seasoning (1 tablespoon) mix into a creamy, tangy dipping companion.
Instructions
- Combine Creole Rub and Sauce Ingredients
In separate bowls, thoroughly mix spices for the rub and whisk together the creamy sauce ingredients. Preparing these in advance ensures the meats are well-seasoned and the final dish is complemented by a tangy, flavorful dip.
- Season and Marinate Steak and Shrimp
Coat cubed ribeye and quartered shrimp with avocado oil, then generously sprinkle the Creole rub over each. Refrigerate to allow flavors to infuse and tenderize, resulting in a well-seasoned, juicy filling.
- Prepare and Sauté Vegetables
Chop the poblano, red, and yellow bell peppers, and slice the onion into rings. Heat avocado oil on a griddle or skillet and cook vegetables with a light sprinkle of Creole rub for 6-8 minutes until soft and translucent, developing sweetness that balances the spice.
- Grill the Steak
On the same hot griddle, cook marinated ribeye cubes over medium heat for 6-8 minutes. Turn frequently to brown evenly while locking in moisture and flavor. Keep warm to assemble the quesadillas later.
- Cook the Shrimp
Add shrimp to the griddle, tossing every minute for 4-5 minutes until they turn pink and opaque. Cooking shrimp last prevents overcooking and maintains a tender texture that pairs perfectly with steak and vegetables.
- Combine Steak, Shrimp, and Vegetables
Mix all cooked ingredients directly on the griddle for a couple of minutes to let the flavors meld, ensuring that every bite delivers a harmonious blend of spicy, smoky, and savory notes.
- Assemble the Quesadillas
Toast one side of a tortilla for 1 minute on the griddle until lightly golden, then flip. Quickly sprinkle a generous amount of shredded cheese on the toasted side, add the filling mixture, drizzle with Creole sauce, and fold the tortilla into a half-moon shape.
- Toast Until Golden and Melted
Cook each quesadilla for about 2 minutes per side, pressing lightly, until the exterior is crispy and golden brown and the cheese inside is melted and gooey, binding the filling with a satisfying texture.
- Slice and Serve
Cut quesadillas into wedges and serve immediately with extra Creole sauce on the side for dipping. This guarantees the best texture and delivers that warm, melty, and spicy experience right to your plate.
- Adjust the Creole rub quantity to your preferred spice level for mild to fiery heat.
- Ensure shrimp is fully cooked to opaque to avoid rubbery texture and for food safety.
- Serve quesadillas hot to enjoy the contrast between crispy tortillas and melted cheese.
Storage Tips
Store leftover quesadillas in an airtight container for up to 2 days in the refrigerator. Reheat gently on a skillet to restore crispiness and prevent sogginess from microwaving.
Serving Suggestions
Pair these quesadillas with a fresh green salad or tangy coleslaw to cut through the richness. A cold beer or a crisp white wine complements the spicy and smoky flavors beautifully.
- Use high-quality ribeye for tender, flavorful meat that grills quickly and remains juicy.
- Quadrant-cut shrimp helps smaller pieces cook evenly and blend seamlessly in the filling.
- Warming tortillas before assembling prevents cracking and helps achieve a crispy exterior.
FAQs
- Can I use other cuts of steak?
Yes, but choose tender cuts like sirloin or strip steak for the best texture. Avoid tougher cuts that require longer cooking times.
- How can I make this recipe dairy-free?
Simply substitute the Mexican cheese with a dairy-free cheese alternative and use a vegan mayonnaise for the Creole sauce.
- Is this recipe gluten free?
Yes, as long as you use gluten-free tortillas. Double-check that all spice blends and Worcestershire sauce don’t contain gluten.
- Can I prepare the filling ahead of time?
Yes, you can marinate and cook the filling up to one day ahead, then assemble and toast quesadillas just before serving.
- What other dipping sauces work with this dish?
Try a spicy salsa, guacamole, or a tangy sour cream dip for tasty alternatives or accompaniments.
- How spicy are these quesadillas?
The spiciness level depends on the amount of Creole seasoning used. Adjust it to your liking for mild to medium heat.
- Can I make these on a grill instead of a skillet?
Absolutely! A grill adds a smoky flavor and wonderful char marks. Use a grill-safe pan or basket for the quesadillas.
Creole Steak Shrimp Quesadillas
Equipment
- 1 griddle or skillet
Ingredients
- 2 ribeye steaks cubed into ¼-inch pieces
- 1.5 pounds shrimp peeled, deveined, and quartered
- 1 poblano pepper chopped
- 2 red bell peppers chopped
- 1 yellow bell pepper chopped
- 1 yellow onion sliced
- 1 –2 tablespoons avocado oil
- 14- inch tortillas
- Shredded Mexican cheese
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony’s Creole Seasoning
- 1 cup mayonnaise
- 2 tablespoons Worcestershire sauce
- ½ lemon juiced
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon Tony’s Creole seasoning
Instructions
- Combine ingredients for the Creole rub and sauce in separate bowls and set aside.
- Season the steak and shrimp with the Creole rub and use the sauce for filling and dipping.
- Coat cubed ribeye steak and quartered shrimp with avocado oil and Creole rub, then refrigerate to marinate.
- Chop poblano, red bell peppers, yellow bell pepper, and slice onion.
- Heat avocado oil on a griddle or skillet over medium heat and cook vegetables with light Creole rub seasoning for 6 to 8 minutes until soft and translucent, then set aside.
- Cook marinated steak on the griddle over medium heat for 6 to 8 minutes, turning frequently to brown evenly, then keep warm.
- Cook seasoned shrimp on the griddle for 4 to 5 minutes, tossing every minute until pink and opaque, then combine with steak and vegetables.
- Mix steak, shrimp, and vegetables together on the griddle for a few minutes to meld flavors.
- Toast one side of a 14-inch tortilla on the griddle for 1 minute, then flip, add cheese, filling, drizzle Creole sauce, and fold into a half-moon shape.
- Toast the quesadilla 2 minutes on each side until golden brown and cheese is melted.
- Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.
Notes
- Adjust Creole rub amount to your taste preference.
- Ensure shrimp is fully cooked and opaque before serving.
- Serve immediately for best texture and flavor.
