Creole Steak Shrimp Quesadillas

This hearty Creole Steak and Shrimp Quesadilla recipe combines the rich flavors of the Gulf Coast with Mexican-inspired comfort food. The combination of tender steak, succulent shrimp, and colorful peppers wrapped in a crispy cheese-filled tortilla creates an irresistible meal that's perfect for casual entertaining or a special weeknight dinner.

I first created these quesadillas when hosting friends who couldn't decide between seafood and steak for dinner. The combination was such a hit that it's now requested at nearly every gathering I host, especially during football season when we're looking for substantial finger foods.

Ingredients

• Ribeye steaks: cubed into ¼ inch pieces provide rich flavor and tender texture making them ideal for quick cooking methods
• Shrimp: delivers a sweet seafood contrast to the beef use medium or large size for best texture
• Poblano pepper: adds a mild earthy heat that complements the Creole seasoning without overwhelming
• Colorful bell peppers: bring sweetness vibrant color and essential vitamins to balance the richness
• Yellow onion: provides aromatic foundation and natural sweetness when caramelized
• Avocado oil: has a high smoke point perfect for the high heat needed for proper searing
• 14 inch tortillas: offer the ideal surface area for generous filling without becoming unwieldy
• Mexican cheese blend: melts beautifully creating the essential gooey texture every great quesadilla needs
• Creole seasoning blend: brings authentic Louisiana flavor profile look for Tonys brand for best results
• Mayonnaise: creates a rich creamy base for the signature sauce that ties everything together

Step-by-Step Instructions

Prepare Seasonings:

Combine the Creole rub ingredients in one bowl and the Creole sauce ingredients in another. The rub will create a flavorful crust on the proteins while the sauce adds moisture and tanginess. Make sure to mix the sauce thoroughly until completely smooth for even flavor distribution.

Marinate Proteins:

Cut ribeye into precise ¼-inch cubes rather than larger pieces to ensure quick cooking and tender texture. Quarter the shrimp for consistent bite sizes that match the steak. Coat both proteins generously with the Creole rub ensuring every piece is covered. Allow to marinate in the refrigerator for at least 15 minutes but ideally up to an hour for maximum flavor penetration.

Prepare Vegetables:

Chop peppers into uniform ½-inch pieces for even cooking and balanced distribution in the quesadilla. Slice onions thinly to promote caramelization. Keeping the vegetables similar in size ensures they'll cook at the same rate and create a consistent texture throughout the filling.

Cook Vegetables:

Heat your griddle or skillet until it's properly hot before adding oil. Add vegetables and season lightly with additional Creole rub to build flavor layers. Cook until just softened but still maintaining some structure about 6-8 minutes. The slight crunch provides textural contrast to the proteins. Remove and set aside.

Cook Steak:

Using the same cooking surface preserves flavors and reduces cleanup. Cook steak in a single layer without overcrowding which would cause steaming rather than browning. Turn pieces frequently to develop caramelization on all sides. The goal is medium doneness for maximum tenderness.

Cook Shrimp:

Add shrimp to the hot surface and toss frequently. The quick cooking time of 4-5 minutes prevents overcooking which would make them rubbery. Look for pink color and slight opacity to indicate doneness. Remove promptly when cooked.

Combine Filling Components:

Return all cooked ingredients to the griddle and gently combine. This brief cooking together allows flavors to meld while maintaining the distinct textures of each component. The mixture should be cohesive but not mushy.

Assemble Quesadillas:

Toast one side of the tortilla first to create structural integrity. After flipping create layers starting with cheese as a base to act as glue. Distribute filling evenly then drizzle with Creole sauce before folding. The halfmoon shape makes flipping easier than full circles.

Toast Quesadillas:

Maintain medium heat to allow cheese to melt completely while achieving golden brown exterior. Press gently with spatula to ensure good contact with cooking surface. About 2 minutes per side creates the perfect balance of crispy exterior and molten interior.

Serve Fresh:

Cut into manageable wedges using a pizza cutter for clean slices. Serve immediately while cheese is still stretchy and filling is hot. Accompany with extra Creole sauce for dipping.

Save This

The Creole sauce is truly the heart of this recipe. I discovered its magic when experimenting with different dipping options for a seafood boil. My daughter who normally avoids spicy foods couldn't stop dipping her quesadilla wedges into this sauce, proving that the balance of creamy, tangy and spicy elements makes it irresistible even to sensitive palates.

Make Ahead Options

Preparing components in advance makes assembly quick and stress-free when entertaining. The Creole sauce actually improves after resting in the refrigerator for 24 hours as the flavors meld and intensify. Store in an airtight container for up to 3 days. The protein and vegetable filling can be cooked up to a day ahead and refrigerated separately. Gently reheat before assembling quesadillas. This preparation strategy means you can have fresh hot quesadillas ready in minutes when guests arrive.

Dietary Adaptations

This versatile recipe accommodates various dietary needs without sacrificing flavor. For gluten-free diners, simply substitute corn tortillas or certified gluten-free flour tortillas. Check that your Worcestershire sauce is gluten-free as some brands contain wheat. For a lighter version, use leaner cuts like sirloin instead of ribeye and reduce cheese by half. The recipe works beautifully with plant-based proteins as well. Try seasoned tempeh or firm tofu in place of steak and hearts of palm instead of shrimp for a vegan variation that still delivers big Creole flavor.

Serving Suggestions

Create a complete Creole fusion experience by serving these quesadillas with complementary sides. A simple slaw dressed with lime juice and a touch of the Creole seasoning provides refreshing contrast to the rich filling. For a more substantial spread, offer black beans simmered with bell peppers and a hint of cumin. A fresh pico de gallo featuring diced mango brings brightness that balances the savory quesadillas beautifully. For beverages, these pair wonderfully with cold Mexican beer, margaritas, or for non-alcoholic options, a tart limeade with fresh mint.

Common Queries

→ What type of steak works best for this dish?

Ribeye steak is ideal for its marbling and tenderness, delivering rich flavor in every bite.

→ Can I substitute the shrimp with another protein?

Chicken or even mushrooms make great alternatives if you prefer a different filling or want to go meatless.

→ How do I keep the tortillas crispy?

Cook over medium heat and avoid overfilling. Use fresh tortillas and don't overcrowd the pan.

→ Is the Creole sauce spicy?

The Creole sauce carries gentle heat from the seasoning, but you can adjust the spice level to your liking.

→ What cheese blends best with the other flavors?

Shredded Mexican cheese melts smoothly and complements the bold Creole seasoning beautifully.

→ Can I make these ahead of time?

You can prep the filling and sauce ahead, but assemble and toast tortillas just before serving for best results.