Creole Steak and Shrimp Quesadillas

This bold and satisfying Creole Steak and Shrimp Quesadilla recipe is the perfect fusion of Louisiana flavor and Mexican comfort food. It’s packed with tender ribeye steak, juicy shrimp, colorful sautéed peppers and onions, and melty cheese all folded into crispy golden tortillas. The final touch? A zesty Creole sauce that ties it all together with creamy, smoky heat. I serve these hot and sliced into wedges, always with extra sauce on the side.

Why You’ll Love This Recipe

These quesadillas are a flavor bomb and a showstopper in equal measure. I love how they strike a balance between rich steak, delicate shrimp, and punchy vegetables, all tied together with gooey cheese and smoky Creole flair. Whether I’m making them for a game day crowd or a casual family dinner, they never fail to impress.

• The combo of steak and shrimp is a savory dream team
• The Creole seasoning brings big, bold Southern flavor
• The cheese melts perfectly into the filling, creating delicious pockets of goo
• They’re easy to prep ahead for entertaining or meal planning
• That Creole sauce is addictive—I always make extra

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ribeye steaks, cubed into ¼-inch pieces
shrimp, peeled, deveined, and quartered
poblano pepper, chopped
red and yellow bell peppers, chopped
yellow onion, sliced
avocado oil
14-inch tortillas
shredded Mexican cheese

Creole Rub:
garlic powder
onion powder
smoked paprika
Tony’s Creole Seasoning

Creole Sauce:
mayonnaise
Worcestershire sauce
lemon juice
smoked paprika
garlic powder
Tony’s Creole seasoning

Directions

1. Mix the Creole rub ingredients in one bowl and the sauce ingredients in another. I make sure the sauce is fully blended for even flavor.
2. Cube the ribeye and quarter the shrimp. I coat both with the rub and let them marinate in the fridge for at least 15 minutes.
3. Chop the peppers and slice the onion. Keeping the sizes uniform helps them cook evenly.
4. Heat a griddle or skillet with oil and sauté the vegetables for 6–8 minutes until they’re tender but still have a slight crunch. I remove them and set aside.
5. Cook the steak on the same surface, stirring frequently for even browning—about 6–8 minutes.
6. Add shrimp and cook for 4–5 minutes until pink and just cooked through.
7. Combine the steak, shrimp, and veggies back on the griddle for a couple minutes to let the flavors meld.
8. Toast one side of each tortilla first. Then flip and layer cheese, filling, and a drizzle of Creole sauce. Fold in half.
9. Toast each side of the folded quesadilla for about 2 minutes, pressing gently to get that golden crisp.
10. Slice into wedges and serve hot with more sauce on the side.

Servings and timing

Yield: 6 quesadillas
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Meatless: I sometimes use sautéed mushrooms or seasoned tofu instead of meat.
• Gluten-Free: Corn tortillas work great; I also check that the Worcestershire is gluten-free.
• Spicy Kick: I add diced jalapeño to the vegetable mix or a splash of hot sauce to the Creole sauce.
• Cheese Options: Pepper Jack or Monterey Jack add extra depth and spice.

Storage/Reheating

Leftovers go in an airtight container and keep well in the fridge for up to 3 days. When reheating, I always use a dry skillet instead of the microwave to bring back the crispiness. The sauce stores in the fridge for up to 3 days and actually tastes better the next day.

FAQs

What kind of steak works best for quesadillas?

I use ribeye because it’s juicy and flavorful, but sirloin is a good leaner alternative.

Can I prep these in advance?

Yes. I often make the filling and sauce ahead, then assemble and cook the quesadillas fresh for best texture.

Is the Creole sauce really spicy?

Not overly. It’s more smoky and tangy, but I can always dial down the seasoning if I want less heat.

Can I substitute the shrimp?

Absolutely. Chicken, crab, or even roasted vegetables all work nicely depending on what I have on hand.

What’s the best way to keep the tortillas crispy?

I toast the tortillas before filling and avoid overloading them. A hot skillet and pressing gently with a spatula help them crisp up just right.

Conclusion

These Creole Steak and Shrimp Quesadillas are more than just a meal—they’re a crave-worthy experience that combines the comfort of cheesy, crispy quesadillas with the bold vibrancy of Southern flavors. Whether I’m feeding a hungry crowd or just treating myself, this recipe delivers every time with richness, texture, and unforgettable taste.

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