Creole Steak Shrimp Quesadillas

Name: Creole Steak Shrimp Quesadillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Fusion
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

Recipe by Jordan Avery · Updated July 2025

Beef Seafood & Fish Taco & Mexican-Style

There's something magical about the first bite of a Creole Steak Shrimp Quesadilla-crispy tortillas give way to tender ribeye, succulent shrimp, and a medley of charred peppers, all blanketed in melted cheese. This dish brings the bold flavors of Louisiana straight to your dinner table, making it perfect for game nights, family dinners, or a date-night-in that feels like a getaway. The irresistible combination of smoky, spicy, and creamy elements keeps everyone reaching for seconds (and thirds).

What Makes This Recipe Special

The dual-protein filling-ribeye cubes for hearty texture and shrimp for delicate sweetness-creates a luxurious contrast in every bite.
Tony's Creole Seasoning infuses the dish with a signature Louisiana kick, while smoked paprika and garlic powder add layers of depth.
The Creole sauce, made with mayo and Worcestershire, bridges the gap between smoky, spicy, and creamy, elevating the quesadilla's richness.
Charring the peppers and onions on the griddle before adding the proteins ensures they caramelize just enough to intensify the dish's natural sweetness.

⏱ 50 mins

Fusion

Servings 4

Ingredients

2 ribeyesteaks, cubed into ¼-inch pieces

1.5 poundsshrimp, peeled, deveined, and quartered

1 poblanopepper, chopped

2 redbell peppers, chopped

1 yellowbell pepper, chopped

1 yellowonion, sliced

1-2 tablespoons avocado oil

14-inch tortillas

Shredded Mexican cheese

2 tablespoonsgarlic powder

2 tablespoonsonion powder

1 tablespoonsmoked paprika

2 tablespoonsTony's Creole Seasoning

1 cupmayonnaise

2 tablespoonsWorcestershire sauce

½ lemon, juiced

2 teaspoonssmoked paprika

2 teaspoonsgarlic powder

1 tablespoonTony’s Creole seasoning

Nutrition

570 caloriesCalories

Per serving · Values are estimates

Instructions

In separate bowls, combine the ingredients for the Creole rub and Creole sauce. Set them aside. Use the rub to season the steak and shrimp and use the sauce for the filling and as a dipping sauce.

Cut the ribeye steak into ¼-inch cubes and coat with avocado oil and the Creole rub. Quarter the shrimp and coat them with the rub. Refrigerate both to marinate.

Chop the poblano, red bell peppers, and yellow bell pepper. Slice the onion. These will be cooked to enhance the quesadilla's flavor.

Heat a large griddle or skillet over medium heat with avocado oil. Add the vegetables and season lightly with Creole rub. Cook for 6-8 minutes, stirring until they are soft and translucent. Set aside.

Using the same griddle or skillet, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly. Keep warm on the side.

Add the seasoned shrimp to the griddle and cook for 4-5 minutes, tossing every minute until pink and opaque. Combine with the cooked steak and vegetables.

Mix the cooked steak, shrimp, and vegetables together on the griddle for a couple of minutes to meld the flavors.

Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip, sprinkle with cheese, add filling, drizzle with Creole sauce, and fold into a half-moon shape.

Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese melts. Adjust heat to prevent burning. Repeat with remaining tortillas.

Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.

Essential Tips

Use room-temp proteins

Take the steak and shrimp out of the fridge 20 minutes before cooking. This prevents the proteins from seizing up when they hit the hot griddle, ensuring even cooking and a more tender texture.

High heat for char

Preheat your griddle or skillet over medium-high heat for at least 5 minutes before adding the peppers or proteins. A hot surface is key to achieving that perfect char without steaming the vegetables or overcooking the shrimp.

Layer cheese strategically

Sprinkle cheese directly on the tortilla before adding the filling, then top with a second layer of cheese after the filling. This sandwich-style approach ensures every bite is gooey and cohesive, not just a cheesy crust.

Don't overcrowd the quesadilla

Resist the urge to pack the tortilla too tightly with filling. Overfilling can cause the quesadilla to burst open when flipped, leaving you with a messy, uneven mess. Aim for a balanced, even layer.

Keep sauce on the side

While the Creole sauce is delicious, drizzle it over the quesadilla just before serving to prevent sogginess. If you're prepping ahead, store the sauce separately and assemble it fresh for the best texture.

Smart Swaps & Variations

Spicy Kick Add 1-2 teaspoons of cayenne pepper or a diced jalapeño to the filling for an extra fiery punch. Adjust to taste and consider serving with cooling sour cream or avocado crema.

Seafood Swap Replace the steak with cubed chicken thighs for a lighter option, or swap the shrimp for scallops for a decadent twist. The cooking times will vary slightly, so keep an eye on the proteins.

Vegetarian Version Omit the steak and shrimp entirely and double the peppers and onions. Add 1 cup of sautéed mushrooms or black beans for protein and a satisfying, hearty filling.

Gluten-Free Use large gluten-free tortillas made with corn or cassava flour. Ensure all spices and sauces are certified gluten-free to avoid cross-contamination.

What to Serve With This

Pickled red onions and sliced avocado for a bright, tangy contrast to the rich filling.
Chilled beer or a citrusy margarita to cut through the smoky, spicy flavors.
Corn on the cob brushed with garlic butter, grilled alongside the quesadillas.
A simple green salad with a creamy ranch dressing for a lighter side.

Storage & Reheating

Storage

Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat within 2 days for the best texture.

Reheating

Reheat in a skillet over medium heat for 2-3 minutes per side until crispy and heated through. Avoid microwaving, as it will make the tortillas soggy.

Expert Chef Tips

Use a mix of ribeye fat and avocado oil for searing the steak. The ribeye fat adds unparalleled flavor, while avocado oil has a higher smoke point for a cleaner sear.
Toast the tortillas lightly before adding the filling to prevent them from becoming soggy during the second cook. This step is crucial for texture.
Let the cooked filling rest for 2-3 minutes off the heat before assembling the quesadillas. This allows the flavors to meld and the proteins to relax, ensuring a more cohesive bite.

Equipment You’ll Need

Large griddle or cast-iron skillet
Chef's knife and cutting board
Mixing bowls for marinades and sauce
Tongs for flipping proteins and quesadillas
Serrated knife for slicing quesadillas

Nutritional Benefits

High in protein (32g per serving) from ribeye and shrimp, making it a satisfying and muscle-friendly meal.
Contains heart-healthy fats from avocado oil and ribeye, which can help reduce inflammation when consumed in moderation.
Provides a good amount of vitamin C (from bell peppers) and vitamin A (from poblano peppers), supporting immune function and skin health.
Moderate in sodium due to the Creole seasoning and Worcestershire sauce, so those watching their salt intake may want to use low-sodium versions.

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Frequently Asked Questions

Can I substitute the Tony's Creole Seasoning?

Yes! Use a blend of 1 teaspoon each of smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and oregano. Adjust the salt to taste, as many Creole seasonings are salt-heavy.

How do I prevent the shrimp from overcooking?

Shrimp cook quickly, so add them to the griddle only after the steak is almost done. Cook them in batches if necessary, and remove them as soon as they turn pink and opaque to avoid rubbery texture.

Can I make the filling ahead of time?

Absolutely! Cook the filling up to the point of combining the steak, shrimp, and vegetables. Store it in an airtight container in the fridge for up to 2 days. Reheat gently on the griddle before assembling the quesadillas.

What's the best way to slice the quesadilla?

Use a serrated knife and cut the quesadilla while it's still warm but not scorching hot. Start by slicing it into quarters, then adjust to smaller wedges if needed. A hot knife dipped in water can also help prevent sticking.

How do I adjust the recipe for a crowd?

Double or triple the recipe, but cook in batches to avoid overcrowding the griddle. Keep cooked fillings warm in a low oven (200°F) while you assemble and cook the quesadillas. Prep all fillings ahead to streamline the process.

Can I bake the quesadillas instead of grilling?

Yes! Preheat your oven to 425°F and bake the quesadillas on a lined baking sheet for 8-10 minutes, flipping halfway. This method is less hands-on but won't give you the same char as grilling.

Is the Creole sauce spicy?

The sauce itself isn't inherently spicy, but it carries the bold flavors of Tony's Creole Seasoning. If you're sensitive to heat, reduce the amount of seasoning in the rub or serve the sauce on the side for dipping.

What's the best cheese to use?

A blend of shredded Monterey Jack and cheddar works best for melty, gooey texture. Avoid pre-shredded cheese with anti-caking agents, as they can make the quesadilla greasy rather than creamy.