Creole Steak Shrimp Quesadillas

Creole Steak Shrimp Quesadillas are what I reach for when I want a dinner that feels like a true celebration. Packed with melt-in-your-mouth ribeye, succulent shrimp, and smoky peppers, every crispy bite delivers spicy flavor and creamy cheese melt. This is a quesadilla recipe that makes weeknights or game day gatherings unforgettable.

After my first batch I could not stop thinking about how the Creole seasoning played with the cheese and steak. Now these quesadillas are my go-to for impressing friends and family whenever I want to serve true comfort food with a twist.

Ingredients

• Ribeye steak: Look for thick cuts with visible marbling for extra tenderness this will stay juicy even after searing and dicing
• Shrimp: Choose large raw shrimp so they do not overcook check for clear shells and a fresh scent
• Poblano pepper: Fresh poblanos add mild heat and a rich flavor look for smooth skin with no wrinkling
• Red bell pepper: Use vibrant red for natural sweetness and crunch
• Yellow bell pepper: Balances the color and adds another layer of sweetness
• Yellow onion: Go for firm onions with shiny skin for reliable flavor and texture
• Avocado oil: This high smoke point oil is neutral and lets the spices shine
• Fourteen inch tortillas: Seek flour tortillas that are soft but sturdy enough to hold fillings without tearing
• Shredded Mexican cheese: Grab a blend with Monterey Jack and cheddar for melt and mild bite
• Garlic powder: Essential for a robust Creole rub
• Onion powder: Adds a subtle sweetness to the seasoning
• Smoked paprika: Spanish smoked paprika deepens flavor and gives a gentle smokiness
• Tony’s Creole Seasoning: A pantry staple for that classic Louisiana spice profile try to find a fresh new can for peak flavor
• Mayonnaise: The base for the sauce look for a creamy rich variety
• Worcestershire sauce: Adds tang and savory umami
• Lemon: Fresh lemon juice brightens every component of the sauce

Instructions

Mix the Rub and Sauce:

Combine all ingredients for the Creole rub in a bowl to ensure an even color and aroma. Stir together the mayonnaise Worcestershire lemon smoked paprika garlic powder and Tony’s Creole seasoning for the sauce until smooth. Set both aside.

Marinate the Steak and Shrimp:

Cube the ribeye steak to about a quarter inch for even searing. Toss it and the quartered shrimp with avocado oil and all the Creole rub. Cover and refrigerate for at least twenty minutes this gives the seasoning time to penetrate and makes each bite pop.

Prep the Vegetables:

Chop the poblano red and yellow bell peppers and slice the onion thinly for a quick even cook. Keep pieces about half an inch wide so they do not go mushy but get just soft enough inside the quesadilla.

Sauté the Vegetables:

Heat a large griddle or heavy skillet over medium. Add a drizzle of avocado oil toss in peppers and onion and sprinkle a little Creole rub on top. Cook for six to eight minutes stirring regularly until the veggies are soft and glossy. Set aside they should be fragrant not charred.

Cook the Steak:

On the same pan keeping the heat at medium add the marinated steak cubes in a single layer. Sear for six to eight minutes using tongs to flip pieces so surfaces caramelize and lock in juices. Keep steak warm on a plate.

Sear the Shrimp:

Add shrimp to the hot griddle. Stir for four to five minutes until the pieces are pink and opaque with a golden crust. Mix shrimp back with the steak when done.

Combine the Filling:

Return all cooked vegetables steak and shrimp to the griddle. Stir together for two to three minutes over low heat. This infuses every ingredient with the sweet smoky juices from the pan.

Prepare the Quesadillas:

Lay a tortilla flat on the hot griddle and let it toast for one minute to firm up. Flip sprinkle generously with cheese add a scoop of filling and drizzle with the Creole sauce. Fold into a half moon and press lightly.

Melt and Crisp:

Let the quesadilla cook undisturbed for two minutes per side until the outside is golden and the cheese is bubbling inside. Move to a board let cool slightly and repeat with remaining tortillas.

Slice and Serve:

Using a sharp knife cut quesadillas into wedges. Serve hot with extra Creole sauce for dipping.

I never get tired of the first bite where the tangy Creole sauce cuts through the gooey cheese and juicy steak. It always reminds me how sharing a plate of these quesadillas brings everyone to the table even teens who normally pick at their food.

Storage Tips

Let leftover quesadillas cool fully before wrapping each portion in foil or airtight containers. They store well in the fridge for up to three days though for best texture reheat on a dry skillet so the tortilla stays crisp. The Creole sauce can be stored in the fridge separately for up to a week.

Ingredient Substitutions

Sirloin steak works in place of ribeye for a more budget friendly version just be sure to cook quickly so it stays tender. If shrimp are not available use cubed chicken breast or even mushrooms for a vegetarian twist. For tortillas corn or whole wheat can be swapped but the structure will be a bit different.

Serving Suggestions

Pair these quesadillas with a simple salad of crisp greens and citrus for fresh balance. They are also fantastic with a cold beer or classic sweet tea. My family loves dipping the wedges into extra Creole sauce or a dollop of sour cream.

Cultural Context

Creole cuisine blends French Spanish and West African influences which is what makes these quesadillas a fusion feast. The bold and smoky flavors recall New Orleans dishes but laid inside a Mexican-inspired tortilla with all the cheesiness you want.

Seasonal Adaptations

Use roasted hatch chiles instead of poblano for a summer version Add roasted corn or sliced jalapeños for a late summer kick Swap in roasted fall squash for bell peppers if making these when the weather cools

Success Stories

Last New Year’s Eve I made double the recipe and every wedge disappeared before midnight. Friends kept asking for the dipping sauce recipe and could not believe how much flavor fit in one hand held meal. These quesadillas earn repeat requests at every big gathering.

Freezer Meal Conversion

Assemble quesadillas up to the toasting stage and freeze flat separated by parchment. When ready to serve reheat in a skillet from frozen on low until the center is hot and the cheese is melty. The filling can also be portioned out and frozen for up to one month.

Bring your crowd together with this incredible Creole-fusion feast. Every bite is full of bold flavor and comfort — enjoy.

Recipe FAQs

→ What type of cheese is best for this dish?

Shredded Mexican cheese melts beautifully and balances the spice, but Monterey Jack or cheddar also work well.

→ How spicy are these quesadillas?

The level of heat depends on the Creole seasoning used; adjust the rub to your preference for milder or bolder flavor.

→ Can the steak and shrimp be cooked together?

It's best to cook the steak and shrimp separately to avoid overcooking the shrimp, then combine before assembling.

→ Which tortillas are ideal for holding the filling?

Large, sturdy flour tortillas provide the best structure and hold the steak, shrimp, and vegetables successfully.

→ Is the Creole sauce only for inside the quesadillas?

The sauce adds great flavor inside and outside; serve extra on the side for dipping each slice.

→ What vegetables complement the savory filling?

Poblano, red bell pepper, yellow bell pepper, and onion offer sweetness, color, and balance to the rich meats.