Go Back
A close-up shot of a golden-brown toasted Creole quesadilla, showing the crispy texture of the tortilla.

Creole Steak and Shrimp Quesadillas: The Ultimate Surf and Turf Recipe

Discover the ultimate surf and turf experience with these Creole Steak and Shrimp Quesadillas. Packed with spicy shrimp, tender steak, and gooey melted cheese for an easy, flavor-packed weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch, Main Course
Cuisine: American, Creole
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Creole Steak & Shrimp
  • 1 lb sirloin steak thinly sliced against the grain
  • 1/2 lb large shrimp peeled and deveined
  • 2 tbsp Creole seasoning
  • 2 tbsp olive oil divided
  • 1 bell pepper chopped (any color)
  • 1/2 onion chopped
  • 2 cloves garlic minced
For the Quesadillas
  • 4 large flour tortillas burrito size
  • 2 cups shredded cheese blend Monterey Jack and cheddar
  • 2 tbsp butter

Equipment

  • 1 Large Skillet
  • 1 Mixing bowls

Method
 

  1. In a medium bowl, toss the sliced steak and shrimp with the Creole seasoning until evenly coated.
  2. 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.
  3. 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.
  4. In the same skillet, cook the shrimp for 1-2 minutes per side until pink and opaque. Remove from skillet.
  5. 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.
  6. 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.
  7. Repeat for the remaining tortillas and fillings. Slice into wedges and serve immediately with your favorite toppings.

Notes

Tip 1: Shred your own cheese for the best, smoothest melt.
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.