Get ready to transform your weeknight dinner routine with these incredible Creole Steak and Shrimp Quesadillas. This recipe is an absolute flavor explosion, packing zesty, savory, and spicy notes into every single bite. If you’re searching for a meal that feels indulgent but comes together in under an hour, you’ve found it. We’re combining tender, juicy steak and plump shrimp with a bold homemade Creole seasoning and melty cheese, all toasted between two golden-brown tortillas. It’s the ultimate surf-and-turf experience you can make right at home.
This isn’t just another quesadilla recipe; it’s a culinary adventure. The vibrant Creole spices bring a touch of New Orleans magic to your kitchen, creating a dish that’s both comforting and exciting. Let’s dive in and make something truly delicious.
Why You’ll Love This Creole Steak and Shrimp Quesadillas Recipe
This recipe is a guaranteed crowd-pleaser for a reason. It masterfully blends robust flavors and satisfying textures into one easy-to-handle meal. Perfect for a quick dinner or a hearty lunch, it delivers a restaurant-quality experience with minimal fuss.
- Unforgettable Flavor: The combination of savory steak, sweet shrimp, and our spicy Creole seasoning creates a complex and addictive taste.
- Quick and Easy: From prep to plate in about 40 minutes, making it ideal for busy weeknights.
- Perfectly Customizable: Easily adjust the spice level, swap the cheese, or add your favorite veggies to make it your own.
- Surf and Turf Perfection: It’s the best of both worlds, combining beef and seafood in a cheesy, crispy package.
Key Ingredients for Your Quesadillas
The magic of this dish comes from a handful of high-quality ingredients. Here’s what you’ll need to bring these Creole Steak and Shrimp Quesadillas to life.
For the Surf & Turf Filling
- Sirloin Steak: A lean yet flavorful cut that cooks quickly. You’ll want about 8 ounces, thinly sliced against the grain.
- Large Shrimp: 8 ounces of peeled and deveined shrimp are perfect. Their natural sweetness balances the spice.
- Olive Oil: Just a tablespoon for cooking the protein and vegetables.
- Bell Pepper & Onion: We’ll use half a green bell pepper and half a yellow onion, both thinly sliced, to build a savory base.
For the Creole Seasoning
While you can use a store-bought blend, making your own is simple and allows you to control the flavor. Mix these spices in a small bowl:
- 1 tbsp Smoked Paprika
- 2 tsp Salt
- 2 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper (adjust to your heat preference)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
For Assembly
- Flour Tortillas: You’ll need 8 medium (8-inch) tortillas.
- Shredded Cheese: A blend of 2 cups of Monterey Jack and Cheddar provides the perfect melt and flavor.
- Butter or Oil: For getting that perfectly crispy, golden-brown exterior on your quesadillas.
How to Make Creole Steak and Shrimp Quesadillas Step-by-Step
Follow these simple steps for flawless quesadillas every time. We’ll start by preparing the filling and then assemble everything into cheesy perfection.
- Prepare the Seasoning: In a small bowl, whisk together the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme.
- Season the Steak and Shrimp: Place the sliced steak and shrimp in a medium bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the Creole seasoning blend. Toss until everything is evenly coated.
- Cook the Steak: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Remove the steak from the skillet and set it aside.
- Cook the Vegetables and Shrimp: In the same skillet, add the sliced onion and bell pepper. Sauté for 3-4 minutes until they begin to soften. Push the vegetables to one side of the pan and add the shrimp. Cook the shrimp for 1-2 minutes per side, until pink and opaque. Return the steak to the skillet and stir everything together. Remove the filling from the heat. For another fantastic cajun-inspired meal, check out this deliciously spiced salmon recipe.
Assembling and Cooking the Quesadillas
Now for the fun part! Let’s bring it all together.
- Heat Your Pan: Wipe the skillet clean and reduce the heat to medium. Lightly butter or oil the pan.
- Layer the Ingredients: Place one tortilla in the pan. Sprinkle about ¼ cup of the cheese blend over the entire surface. Arrange about ¼ of the steak and shrimp mixture over one half of the tortilla. Sprinkle another ¼ cup of cheese over the filling.
- Fold and Toast: Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes, until the bottom is golden brown and crispy.
- Flip and Finish: Carefully flip the quesadilla and cook for another 2-3 minutes, until the other side is golden and the cheese is completely melted.
- Repeat: Remove the finished quesadilla from the pan and place it on a cutting board. Repeat the process with the remaining tortillas and filling. Let them rest for a minute before slicing into wedges.
Pro-Tips for the Best Quesadillas
Want to elevate your quesadilla game? Keep these simple tips in mind.
- Don’t Overcrowd the Pan: Cook the steak and shrimp in batches if necessary to ensure they get a good sear rather than steaming.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best cheese pull, buy a block and shred it yourself. Speaking of cheesy goodness, this white cheddar beer cheese dip is a must-try.
- Use Medium Heat: Cooking quesadillas on high heat will burn the tortilla before the cheese has a chance to melt. Medium heat is your best friend for a crispy exterior and gooey interior.
- Thinly Slice Ingredients: Slicing the steak, peppers, and onions thinly ensures they cook quickly and distribute evenly within the quesadilla.
Serving and Storage Suggestions
These Creole Steak and Shrimp Quesadillas are fantastic on their own, but a few simple sides can turn them into a full-blown feast. Serve them hot with sour cream, salsa, guacamole, or a drizzle of your favorite hot sauce. For a more complete meal, a side of easy Spanish rice or a simple garden salad works wonderfully.
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a dry skillet over medium-low heat or in an air fryer for a few minutes until warmed through and re-crisped.
Frequently Asked Questions
You can prepare the steak, shrimp, and vegetable filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and cook the quesadillas fresh for the best crispy texture.
For an extra crispy tortilla, cook on medium heat to avoid burning it before the cheese melts. Use a thin layer of butter or oil in the pan, and don’t be afraid to press the quesadilla down gently with a spatula as it cooks.
Creole seasoning is a vibrant spice blend typically made from paprika (often smoked), garlic powder, onion powder, black pepper, cayenne pepper, and dried herbs like oregano and thyme. It provides a savory, spicy, and aromatic flavor profile.
Sirloin steak is an excellent choice for quesadillas because it’s lean, flavorful, and tenderizes well when sliced thinly against the grain. Flank steak or skirt steak are also great alternatives that cook quickly and offer a robust beefy flavor.
These quesadillas are delicious with classic toppings like sour cream, guacamole, and salsa. For side dishes, consider serving them with Spanish rice, black beans, or a simple cilantro-lime slaw.
The Ultimate Creole Steak and Shrimp Quesadillas
Creole Steak and Shrimp Quesadillas: A Flavor-Packed Recipe
Ingredients
Equipment
Instructions
- In a small bowl, whisk together all ingredients for the Creole seasoning. In a separate medium bowl, toss the sliced steak and shrimp with 1 tbsp olive oil and half of the seasoning blend until evenly coated.
- Heat a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes per side until browned. Remove and set aside. In the same skillet, sauté the onion and bell pepper for 3-4 minutes until softened. Add the shrimp and cook for 1-2 minutes per side until pink. Return the steak to the pan, stir to combine, and remove from heat.
- Wipe the skillet clean and reduce heat to medium. Lightly butter the pan. Place a tortilla in the skillet. Sprinkle about 1/4 cup of cheese over the tortilla, top one half with 1/4 of the steak and shrimp filling, and add another 1/4 cup of cheese on top.
- Fold the empty half of the tortilla over the filling. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip and cook for another 2-3 minutes until the cheese is fully melted and the second side is golden. Repeat for the remaining quesadillas.
Notes
Tip 2: Don't overcrowd your pan when cooking the steak and shrimp to ensure a perfect sear.
Share Your Creations!
I hope you love this recipe for Creole Steak and Shrimp Quesadillas as much as I do! It’s a true celebration of bold flavors and simple cooking. If you make it, I’d love to see it! Leave a comment below or share a photo on Pinterest. Your feedback helps our community of home cooks grow!
