Name: Creole Steak and Shrimp Quesadillas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Creole
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; 2 tablespoons garlic powder (for rub and sauce combined); 2 tablespoons onion powder (for rub); 1 tablespoon smoked paprika (for rub); 2 teaspoons smoked paprika (for sauce); 2 tablespoons Tony’s Creole Seasoning (for rub); 1 tablespoon Tony’s Creole Seasoning (for sauce); 1-2 tablespoons avocado oil; 2 tablespoons Worcestershire sauce; 1 cup mayonnaise; ½ lemon, juiced; 14-inch tortillas; Shredded Mexican cheese (quantity as desired)

Jump to Recipe

Introduction

Creole Steak and Shrimp Quesadillas bring bold, spicy flavors together in a perfectly toasted tortilla. With tender marinated ribeye, juicy shrimp, and sautéed peppers, these quesadillas are a delicious twist on a classic favorite. Ideal for sharing at casual dinners or game day gatherings.

Two folded quesadillas stacked on top of each other rest on a white marbled surface. Each quesadilla has a golden-brown, crispy outer layer with spots of darker browning and fresh green herbs sprinkled on top. Inside, the first layer shows juicy cooked shrimp that are pale pink with orange highlights, paired with red bell pepper pieces and chunks of tender, browned beef. The filling is moist with a slight glistening from the juices, and chopped green herbs are mixed throughout, adding a fresh touch. The quesadilla wrapper is thin and slightly charred, wrapped tightly around the colorful, rich filling. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In separate bowls, combine the ingredients for the Creole rub (garlic powder, onion powder, smoked paprika, and Tony’s Creole Seasoning) and the Creole sauce (mayonnaise, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Tony’s Creole seasoning). Set both bowls aside.
Step 2: Season the cubed ribeye steak and quartered shrimp with the Creole rub, coating evenly. Drizzle avocado oil over the steak before adding the rub. Refrigerate both to marinate while preparing the vegetables.
Step 3: Chop the poblano, red bell peppers, and yellow bell pepper, then slice the yellow onion.
Step 4: Heat a large griddle or skillet over medium heat with avocado oil. Add the chopped vegetables and season lightly with Creole rub. Cook for 6-8 minutes until they are soft and translucent, then set aside.
Step 5: On the same griddle, cook the marinated steak over medium heat for 6-8 minutes, turning frequently to brown evenly on all sides.
Step 6: Add the seasoned shrimp to the griddle and cook for 4-5 minutes until the shrimp turn pink and opaque. Combine the shrimp with the cooked steak and vegetables on the griddle, stirring for a couple of minutes to meld the flavors.
Step 7: Place a 14-inch tortilla on the griddle and toast for 1 minute on one side. Flip the tortilla, then sprinkle shredded Mexican cheese over the toasted side. Add the steak and shrimp filling, drizzle with Creole sauce, and fold the tortilla into a half-moon shape.
Step 8: Toast the quesadilla for about 2 minutes on each side until golden brown and the cheese has melted completely.
Step 9: Slice the quesadillas into wedges and serve hot with extra Creole sauce for dipping.

Tips & Variations

For an extra kick, add diced jalapeños to the vegetable mix or sprinkle some cayenne pepper in the Creole rub.
Use a cast-iron skillet or heavy griddle for even cooking and a crispy quesadilla crust.
Substitute chicken or firm tofu for a different protein option while keeping the Creole flavors.
If you prefer a milder sauce, reduce the amount of Tony’s Creole seasoning in the Creole sauce mixture.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or use a toaster oven. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

The image shows three stacked burritos on each other, cut in half to reveal their fillings. Each burrito has soft, light beige tortilla wraps with visible creases. Inside, there are layers of cooked ground meat that is brown with red sauce mixed in, giving a moist look. There are also slices of tomatoes adding a hint of bright red color. The burritos are placed on a white plate against a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Be sure to fully thaw and pat them dry before marinating and cooking to avoid excess moisture.

What can I use if I don’t have Tony’s Creole Seasoning?

You can substitute with a blend of paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper to replicate a similar Creole flavor.