Get ready to transform your weeknight dinner routine with these incredible Creole Steak and Shrimp Quesadillas. This recipe is the ultimate fusion of smoky, spicy, and savory, packing the bold flavors of Louisiana into every single bite. We combine tender, juicy steak and plump shrimp, all seasoned with a zesty homemade Creole spice blend, then melt it between two crispy tortillas with gooey cheese. It’s a true surf and turf celebration that is surprisingly easy to make and guaranteed to impress.
If you’re searching for a meal that feels special but comes together quickly, this is it. It’s perfect for a satisfying lunch, a fast dinner, or even a crowd-pleasing appetizer. Let’s dive in and make the best quesadillas of your life!
Why You’ll Love This Creole Steak and Shrimp Quesadilla Recipe
This isn’t just another quesadilla recipe; it’s an experience. The vibrant Creole seasoning brings a depth of flavor that sets it apart, creating a perfect balance of heat and savory spices that coat every piece of steak and shrimp. Plus, who can resist the classic combination of surf and turf? It feels indulgent and special, making it perfect for date night in or a fun family meal.
Best of all, this recipe is incredibly versatile. You can adjust the spice level to your liking and use your favorite cut of steak. It’s a fantastic way to use up leftover steak and turn it into something completely new and exciting. For another cheesy favorite, check out this amazing Bacon Wrapped Grilled Cheese.
What is Creole Seasoning?
Creole seasoning is the heart and soul of this dish. It’s a vibrant spice blend originating from Louisiana, reflecting the multicultural heritage of Creole cuisine. Unlike its cousin, Cajun seasoning, Creole blends often include a wider variety of European and African herbs like paprika, oregano, and thyme, in addition to garlic powder, onion powder, and cayenne pepper. This gives it a slightly more complex, layered flavor profile that is aromatic and savory with a gentle, warming heat rather than just pure spice.
Ingredients You’ll Need
We’re using simple, fresh ingredients to let the Creole spices shine. Here’s what you’ll need to gather.
For the Creole Steak & Shrimp
- Sirloin Steak: Thinly sliced against the grain for maximum tenderness.
- Large Shrimp: Peeled and deveined. Fresh or frozen both work well.
- Creole Seasoning: Use your favorite store-bought brand or make your own for the best flavor.
- Olive Oil: For cooking the protein and vegetables.
- Bell Pepper: We use a mix of red and green for color and sweetness.
- Onion: A yellow or white onion, finely chopped.
- Garlic: Freshly minced for the best aroma.
For the Quesadillas
- Flour Tortillas: Large, burrito-sized tortillas are perfect for holding all the delicious fillings.
- Shredded Cheese: A blend of Monterey Jack and cheddar provides the best melt and flavor.
- Butter: For pan-frying the quesadillas to golden-brown perfection.
- Optional Garnishes: Sour cream, guacamole, fresh cilantro, and a squeeze of lime.
How to Make Creole Steak and Shrimp Quesadillas Step-by-Step
Follow these simple steps for a flawless quesadilla every time. We’ll cook the components separately before bringing them all together for a cheesy, crispy finish.
- Season the Proteins: In a medium bowl, toss the sliced steak and shrimp with the Creole seasoning until they are evenly coated. Set aside.
- Sauté the Vegetables: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped bell peppers and onion and cook until they begin to soften, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set aside.
- Cook the Steak: Add another tablespoon of olive oil to the same skillet. Place the steak in a single layer and cook for 2-3 minutes per side, until browned and cooked to your desired doneness. Avoid overcrowding the pan; cook in batches if necessary. Remove the steak from the skillet. For another great steak recipe, give our Blackstone Steak Quesadillas a try.
- Cook the Shrimp: In the same skillet, cook the shrimp for 1-2 minutes per side, just until they are pink and opaque. Be careful not to overcook them.
- Assemble the Quesadillas: Wipe the skillet clean. Reduce the heat to medium and melt a teaspoon of butter. Place a tortilla in the skillet. Sprinkle a layer of shredded cheese on one half of the tortilla. Top with a portion of the cooked steak, shrimp, and sautéed vegetables. Add another layer of cheese on top.
- Fold and Cook: Fold the other half of the tortilla over the fillings. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is completely melted. Repeat with the remaining ingredients.
- Serve and Enjoy: Slice the quesadillas into wedges and serve immediately with your favorite toppings like sour cream, guacamole, and fresh cilantro.
Expert Tips for the Best Quesadillas
A few simple tricks can take your Creole Steak and Shrimp Quesadillas from good to absolutely unforgettable.
- Don’t Overstuff: It’s tempting to load up your quesadilla, but overfilling can make it difficult to flip and can lead to a soggy tortilla. A balanced filling-to-tortilla ratio is key.
- Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For the best gooey cheese pull, buy a block of cheese and shred it yourself.
- Use Medium Heat: Cooking your quesadilla on medium heat allows the cheese to melt completely while the tortilla gets perfectly golden brown and crisp. High heat can burn the outside before the inside is ready.
- Slice Steak Thinly: Cutting the steak very thinly against the grain ensures it stays tender and is easy to eat within the quesadilla.
What to Serve with Your Quesadillas
These quesadillas are a meal in themselves, but they also pair wonderfully with a variety of sides. A light and refreshing Pineapple Cucumber Salad (coming soon) can cut through the richness of the cheese and steak. Classic accompaniments like Spanish rice, black beans, or a simple corn salsa also work beautifully. And don’t forget the dips! A side of sour cream, fresh pico de gallo, or creamy guacamole is a must.
Variations and Substitutions
This recipe is a great starting point for creativity. Feel free to mix things up based on what you have on hand.
- Different Protein: You can easily substitute the steak or shrimp with chicken breast or andouille sausage for a different Creole-inspired flavor.
- Add Beans: For extra fiber and flavor, add a spoonful of black beans to the filling.
- Spice it Up: If you love heat, add some sliced jalapeños or a dash of your favorite hot sauce to the vegetable mix.
- Cheese Varieties: While Monterey Jack and cheddar are classics, feel free to experiment with pepper jack for a spicy kick or Oaxaca cheese for an authentic, melty texture.
Frequently Asked Questions
Absolutely! You can cook the steak, shrimp, and vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator. When you’re ready to eat, simply assemble the quesadillas and cook them until warm and crispy.
To prevent soggy quesadillas, ensure your cooked fillings are not overly wet. Also, don’t overstuff the tortilla and cook it on medium heat with butter or oil to create a crispy, sealed exterior.
A good melting cheese is crucial. We recommend a blend of Monterey Jack for its creamy, smooth melt and a medium cheddar for flavor. Oaxaca or Asadero cheese are also excellent, authentic options.
Sirloin steak is a great choice as it’s flavorful, tender, and relatively lean. Skirt steak or flank steak also work very well. The key is to slice it thinly against the grain to ensure it’s not chewy.
While similar, Creole seasoning often includes a wider variety of herbs like oregano and thyme, making it slightly more complex and less reliant on pure heat than Cajun seasoning, which is typically a more rustic blend focused on pepper and garlic.
The Perfect Creole Dinner Awaits
This Creole Steak and Shrimp Quesadilla recipe delivers a delicious, restaurant-quality meal with minimal fuss. The bold, spicy flavors of the Creole seasoning combined with tender steak, juicy shrimp, and melted cheese create a truly memorable dish. It’s a versatile recipe perfect for any night of the week. We hope you love it! If you make this recipe, be sure to leave a comment below and share your creation on Pinterest!
Creole Steak and Shrimp Quesadillas
Creole Steak and Shrimp Quesadillas: The Ultimate Surf and Turf Recipe
Ingredients
Equipment
Method
- In a medium bowl, toss the sliced steak and shrimp with the Creole seasoning until evenly coated.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for one more minute. Remove from skillet.
- Add another tablespoon of olive oil to the skillet. Cook the steak in a single layer for 2-3 minutes per side until browned. Remove from skillet.
- In the same skillet, cook the shrimp for 1-2 minutes per side until pink and opaque. Remove from skillet.
- Wipe the skillet clean and reduce heat to medium. Melt a teaspoon of butter. Place a tortilla in the skillet and cover one half with cheese, steak, shrimp, and vegetables. Top with more cheese.
- Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.
- Repeat for the remaining tortillas and fillings. Slice into wedges and serve immediately with your favorite toppings.
Notes
Tip 2: Don't overcrowd the pan when cooking the steak to ensure a good sear.
Tip 3: Cook on medium heat to prevent the tortillas from burning before the cheese melts.
