Get ready for a flavor explosion that brings the heart of Louisiana right to your kitchen. These Creole Steak and Shrimp Quesadillas are the ultimate comfort food, packed with juicy steak, plump shrimp, vibrant veggies, and mountains of melted cheese, all seasoned with a bold Creole kick. It’s a simple recipe that delivers a truly unforgettable meal.
Whether you need a fast weeknight dinner or a crowd-pleasing appetizer for game day, this dish is a guaranteed winner. We’re combining the best of surf and turf with that signature spicy, savory Creole taste for a quesadilla that’s anything but ordinary. Forget boring cheese and tortillas; this is an upgrade you’ll make again and again.
What Makes These Creole Steak and Shrimp Quesadillas So Good?
The magic is in the layers of flavor and texture. First, you have the robust, earthy notes from the steak perfectly complemented by the sweet, delicate shrimp. Then comes the Creole seasoning—a complex blend of paprika, garlic, onion, and cayenne—that infuses every single bite with warmth and spice. Sautéed bell peppers and onions add a touch of sweetness and crunch, all held together by a gooey blend of Monterey Jack and cheddar cheeses inside a perfectly crispy, golden-brown tortilla.
The Key Ingredients for Your Quesadillas
To create this masterpiece, you’ll need a few key components. The quality of your ingredients will shine through, so choose the best you can.
For the Steak and Shrimp
We recommend using sirloin or flank steak for its great flavor and tenderness when sliced thin. For the shrimp, choose large, peeled, and deveined shrimp to ensure they stay plump and juicy after cooking.
The Perfect Creole Seasoning
While you can use your favorite store-bought brand, making your own Creole seasoning is incredibly easy and allows you to control the spice level. Simply mix paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, and thyme. It’s a game-changer!
Veggies & Cheese
A colorful mix of red bell pepper and yellow onion adds essential sweetness and texture. When it comes to cheese, a combination of Monterey Jack for its superior melting quality and sharp cheddar for its tangy flavor is the perfect pairing.
How to Make Creole Steak and Shrimp Quesadillas Step-by-Step
Follow these simple steps for a flawless quesadilla feast. We’ll break it down so you can nail each component before bringing it all together.
Step 1: Prepare and Season the Steak and Shrimp
Begin by slicing your steak thinly against the grain. This is crucial for tenderness. Pat both the steak and shrimp dry with paper towels to ensure a perfect sear. In a bowl, toss them with a generous amount of your Creole seasoning until everything is evenly coated.
Step 2: Cook the Vegetables
In a large skillet over medium-high heat, add a touch of olive oil. Sauté your sliced onions and bell peppers until they are soft and slightly caramelized, which should take about 5-7 minutes. Once cooked, remove them from the skillet and set them aside.
Step 3: Sear the Steak and Shrimp
Using the same skillet, add the seasoned steak and cook for 2-3 minutes per side until browned but still slightly pink inside. Don’t overcrowd the pan; cook in batches if needed. Remove the steak and set it aside. Next, add the shrimp to the skillet and cook for 1-2 minutes per side until they are pink and opaque. Remove them from the pan immediately to prevent overcooking.
Step 4: Assemble Your Quesadillas
Lay a large flour tortilla flat. Sprinkle a layer of your cheese blend over one half of the tortilla. Top the cheese with a portion of the cooked steak, shrimp, and sautéed vegetables. Sprinkle another layer of cheese on top—this acts as the glue that holds everything together.
Step 5: Cook to Golden Perfection
Fold the empty half of the tortilla over the fillings. Carefully place the assembled quesadilla in a clean, dry skillet over medium heat. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. Repeat with the remaining ingredients.
Tips for the Best Quesadillas Every Time
Unlock the secrets to restaurant-quality quesadillas right at home with these simple but effective tips.
- Don’t Overcook the Protein: The steak and shrimp will cook a little more inside the quesadilla, so pull them from the skillet when they’re just slightly underdone to keep them tender and juicy.
- Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For the best cheese pull, buy a block and shred it yourself.
- Keep the Heat at Medium: High heat will burn the tortilla before the cheese has a chance to melt. Medium heat ensures a crispy exterior and a perfectly melted interior.
What to Serve with Your Quesadillas
These Creole Steak and Shrimp Quesadillas are a meal in themselves, but they’re even better with the right accompaniments. A dollop of sour cream or a zesty avocado crema provides a cool contrast to the spice. For a fuller meal, serve them alongside a fresh and cool cucumber ranch salad.
Frequently Asked Questions
You can prepare the filling (cooked steak, shrimp, and veggies) up to 2 days in advance and store it in the refrigerator. We recommend assembling and cooking the quesadillas fresh for the best crispy texture.
To prevent soggy quesadillas, make sure your filling isn’t too wet. Also, cook them in a dry skillet (or with very little butter/oil) over medium heat. This allows the tortilla to crisp up perfectly without absorbing excess moisture.
The best cheese for quesadillas is one that melts well, like Monterey Jack, Oaxaca, or low-moisture mozzarella. We love mixing it with a flavorful cheese like sharp cheddar or Colby for the perfect combination of meltiness and taste.
While similar, the main difference is that Creole seasoning typically includes paprika, oregano, and thyme, giving it a more layered, herbal flavor. Cajun seasoning is often a simpler blend focused more on cayenne and black pepper for a spicier kick.
The best steak for quesadillas is one that is tender and flavorful when cooked quickly and sliced thin. We highly recommend sirloin, flank steak, or skirt steak for their excellent texture and taste.
Storing and Reheating Leftovers
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which will make them soggy. Instead, place them in a dry skillet over medium-low heat or in an air fryer for a few minutes until they are warmed through and crispy again.
Try These Other Delicious Recipes
If you loved the bold flavors in this dish, you’ll want to explore some of our other popular recipes. For another taste of Louisiana, try our Cajun Steak Rigatoni or the fan-favorite Classic Shrimp and Grits. And if you’re a fan of spicy seafood, our Baked Cajun Salmon is a must-try.
The Ultimate Creole Steak and Shrimp Quesadillas Recipe
Creole Steak and Shrimp Quesadillas: A Flavor-Packed Recipe
Ingredients
Equipment
Method
- Pat the steak and shrimp dry. In a large bowl, toss the sliced steak and shrimp with the Creole seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced bell pepper and onion and sauté for 5-7 minutes, until softened. Remove from the skillet and set aside.
- In the same skillet, add the steak and cook for 2-3 minutes per side until browned. Remove and set aside. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Do not overcook.
- Lay a tortilla flat. Cover one half with a mix of Monterey Jack and cheddar cheese. Top with a portion of the cooked steak, shrimp, and vegetables. Add another sprinkle of cheese on top.
- Fold the empty side of the tortilla over the filling. Place in a clean, non-stick skillet over medium heat. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted.
- Remove from the skillet, let rest for a minute, then slice into wedges. Serve immediately with your favorite toppings like sour cream or salsa.
Notes
Tip 2: Shred your own cheese from a block for the best, smoothest melt.
Tip 3: Don't overcrowd the pan when cooking the steak to ensure you get a good sear rather than steaming the meat.
Share Your Creations!
We are thrilled for you to try this Creole Steak and Shrimp Quesadillas recipe! We know it will become a new favorite. If you make it, don’t forget to leave a comment below and share your masterpiece on Pinterest. We can’t wait to see your delicious creations!
