Creole Steak Shrimp Quesadillas

Creole steak shrimp quesadillas bring together bold seasonings melty cheese and two decadent proteins for the kind of weeknight meal that feels like a special treat. They are hearty with a smoky tangy sauce and just enough charred pepper sweetness to balance the richness. Whenever friends are over I rely on these to impress without fuss and they always disappear fast.

The first time I made these was for a family birthday and by the end no one was shy about licking their fingers The creamy sauce and tender fillings make them truly memorable more festive than your usual quesadilla

Ingredients

• Ribeye steak: Cubed in quarter inch pieces delivers a juicy flavor choose well marbled cuts for tenderness
• Shrimp: Peeled and quartered gives a sweet briny kick opt for wild caught if possible for best taste
• Poblano pepper: Adds a mellow heat if you crave more spice seek out poblanos with glossy firm skin
• Red and yellow bell peppers: Offer sweetness and color look for peppers that feel heavy and smooth
• Yellow onion: Sliced rounds out the flavor choose onions that are firm and streaked with golden color
• Avocado oil: Handles high heat cooking with a clean flavor use fresh oil for best results
• Large flour tortillas: Give structure without cracking the bigger the better for extra filling
• Shredded Mexican cheese: Provides perfect meltability pre shredded works but freshly grated melts smoother
• Garlic powder onion powder smoked paprika Tony’s Creole Seasoning: Come together for the rub and sauce go for good brands with bright scent for maximum punch
• Mayonnaise Worcestershire sauce and fresh lemon juice: In the sauce create a creamy spicy dip

Instructions

Prep the Creole Rub and Sauce:

Combine all the spices for the rub in a bowl whisk well for even distribution. Separately mix the sauce mayonnaise Worcestershire lemon smoked paprika garlic powder and creole seasoning until completely smooth and set aside.

Marinate the Proteins:

Cut steak into quarter inch cubes. Toss steak and shrimp with a drizzle of avocado oil then rub each generously with the creole mix. Place in the refrigerator for at least fifteen minutes so the flavors can infuse deeply.

Prep and Sauté the Vegetables:

Chop the peppers and slice the onion. Heat a large griddle over medium heat with a touch of avocado oil. Cook the vegetables in a single layer for six to eight minutes stirring from time to time until soft translucent and lightly caramelized. Sprinkle a little creole rub as they cook then transfer them to a side dish.

Cook the Steak:

Add another splash of oil if needed and lay the steak cubes onto the hot surface. Cook for six to eight minutes turning every minute or so for a deep brown crust on all sides but still juicy in the center. Keep warm.

Sauté the Shrimp:

Add shrimp to the same pan cooking for four to five minutes tossing every minute so they turn pink and firm but not rubbery.

Combine Everything:

Return the vegetables and steak to the griddle toss all together with shrimp and let them sizzle for a couple of minutes to bring all the flavors together.

Assemble the Quesadillas:

Place a tortilla on the hot griddle. Toast for about a minute flip over then quickly sprinkle with cheese. Top with a generous scoop of the steak shrimp vegetable mixture and drizzle with a little creole sauce. Fold into a half moon.

Toast to Perfection:

Continue to toast each side for about two minutes adjusting the heat to avoid burning. Watch the cheese to ensure it melts and the outside turns perfectly golden.

Serve:

Slice the quesadillas into wedges and serve right away with bowls of extra creole sauce for dipping.

For me Tony’s Creole Seasoning is non negotiable in this recipe It ties everything together and gives a real southern soul to the whole dish My dad once accidentally grabbed a different blend and the quesadillas just did not have that same authentic kick

Storage Tips

Leftovers will keep in the fridge for up to three days in a sealed container. To reheat use a skillet over gentle heat so the outside crisps and the filling warms without becoming soggy. If you want to freeze assemble the tortillas with filling only and wrap tightly in foil then thaw before toasting and adding cheese.

Ingredient Substitutions

Flank steak or sirloin works if ribeye is unavailable though you lose a bit of richness. Monterey Jack or sharp cheddar can work if you lack Mexican cheese. For a lighter twist swap in Greek yogurt for part of the mayonnaise in the sauce.

Serving Suggestions

Pile up the quesadilla wedges on a platter alongside bowls of diced avocado extra sauce and maybe a tangle of fresh cilantro. I love them with a crisp slaw or roasted corn on the side since it picks up the creole notes. As an appetizer they are unbeatable for game day gatherings.

Cultural Notes

Creole cooking is about that lively mingling of French African Caribbean and southern US flavors where bold seasoning and spirited sauces turn simple meals into celebration food. Quesadillas might hail from Mexico but this mashup is the best of both worlds and reminds me how recipes transform as families mix and travel.

Seasonal Adaptations

Swap in roasted corn kernels during summer for extra sweetness In cooler months stir in a handful of sautéed mushrooms with the peppers If poblanos are scarce use a mix of Anaheim and bell peppers for color and heat

Success Stories

These quesadillas turned my picky niece into a shrimp fan after her first cheesy bite. At parties there is always someone who asks for the recipe scribbled on a napkin. My son once requested them for his birthday instead of a cake.

Freezer Meal Conversion

Assemble the filling of steak shrimp and veggies then cool and portion into freezer bags. On a busy night defrost on the counter assemble the quesadillas with cheese and sauce then toast for a dinner that feels fresh. Never add the creamy sauce before freezing or you risk sogginess.

I still catch myself sneaking extra spoonfuls of the creole sauce whenever I make these and every bite feels both comforting and exciting. Try a batch next time you want your kitchen to smell irresistible and to create the kind of food memory that lingers long after the plates are empty.

Common Recipe Questions

→ What cut of steak works best for these quesadillas?

Ribeye steak is ideal for its tenderness and rich marbling, ensuring juicy, flavorful bites after marinating and searing.

→ How do you prevent the quesadilla from getting soggy?

Assemble and toast each quesadilla just before serving and avoid overfilling with sauce. Toast until golden and crisp on both sides.

→ Can the Creole sauce be made ahead of time?

Yes, the Creole sauce can be prepared in advance and stored in the fridge for up to three days. It enhances flavor when chilled.

→ What’s the best cheese for these quesadillas?

Shredded Mexican cheese blend melts smoothly and complements the bold Creole flavors and tender meat and vegetables.

→ Are there alternatives to shrimp or steak?

Chicken, mushrooms, or tofu can be substituted for shrimp or steak, adjusting seasoning and cooking time as needed.