Creole Steak and Shrimp Quesadillas Recipe

This Creole Steak and Shrimp Quesadilla offers an irresistible blend of surf and turf, wrapped up in a perfectly golden, crispy tortilla. Loaded with smoky, spicy Creole-seasoned sirloin steak and succulent shrimp, mixed with sweet, sautéed peppers and onions, and glued together with a generous amount of melted Monterey Jack and Cheddar cheese, this dish is pure comfort food with a fantastic kick. It’s quick, customizable, and guaranteed to become a new favorite for weeknight dinners or fun weekend gatherings.

Why You’ll Love This Recipe

• Bold Surf-and-Turf Flavor: It’s the best of both worlds! The tender sirloin steak and succulent shrimp are a match made in flavor heaven, elevated by that signature Creole spice.
• Ready in a Flash: From start to finish, you can have these flavor bombs on your table in about 35 minutes, making them perfect for a fast, but impressive, dinner.
• Perfect Texture: We’re aiming for maximum crunch! The combination of a crispy, golden tortilla exterior and the gooey, cheesy, flavorful filling is UNREAL.

Ingredients

All you need for this incredible Creole Steak and Shrimp Quesadillas Recipe is a quick trip to the store and a little bit of excitement! But first, gather up these essential ingredients:

• Sirloin Steak (thinly sliced): The star of our surf-and-turf show; slicing it thin ensures quick searing and tender bites.
• Medium Shrimp (peeled and deveined): These cook in a flash and add a wonderful, juicy texture contrast to the steak.
• Olive Oil & Butter: The oil is for searing at high heat, and the butter adds richness and depth of flavor to our filling and helps crisp up the tortillas.
• Creole Seasoning: The key flavor profile! This blend of spices brings the required heat and soul to the entire dish.
• Smoked Paprika & Garlic Powder: These amplify the savory flavor—the paprika adds a deep, smoky undertone that complements the steak beautifully.
• Red & Green Bell Pepper (diced): Sautéing these adds a welcome sweetness and crunch, and their colors make the filling pop!
• Small Onion (sliced): Sautéing the onion creates an aromatic, savory base for the entire filling.
• Salt and Pepper: Standard seasoning to make sure our proteins and veggies are perfectly balanced.
• Large Flour Tortillas: The vehicle for all this deliciousness; choose large, pliable ones that are easy to fold and griddle.
• Shredded Monterey Jack Cheese: Melts beautifully and adds a creamy, mild base for the stronger flavors.
• Shredded Cheddar Cheese: This brings a sharper, tangier note and contributes to that perfect, golden melt.
• Fresh Parsley or Green Onions: Essential for a pop of freshness and color for the garnish.
• Sour Cream or Creole Dipping Sauce: Optional, but highly recommended for a cool, tangy contrast!

Note: You can find the full list of ingredients with precise measurements right under this article in the printable recipe card.

How to Make the Creole Steak and Shrimp Quesadillas

It may look fancy, but making these flavorful quesadillas is surprisingly easy! You’ll be a Creole quesadilla pro in no time.

Step 1: Sear the Steak

In a large skillet, get 1 tablespoon of olive oil nice and hot over medium-high heat. Season your thinly sliced sirloin steak with half of the Creole seasoning, garlic powder, and smoked paprika. Sear the steak for just 2–3 minutes per side until it’s browned and cooked to your liking. Don’t overdo it! Remove the steak and set it aside.

Step 2: Cook the Shrimp

Use the same pan—we want all those steak bits and spices! Add another tablespoon of olive oil and the butter. Add your shrimp and the remaining Creole seasoning. Cook them for only 2–3 minutes, until they turn perfectly pink and opaque. Remove the shrimp and set them aside with the steak.

Step 3: Sauté the Veggies

Again, using the same flavorful pan (told you this was easy cleanup!), toss in your diced bell peppers and sliced onion. Sauté them for about 3–4 minutes until they are nice and soft, but still have a little bite.

Step 4: Combine the Filling

Bring the cooked steak and shrimp back into the skillet with the sautéed veggies. Give everything a quick toss for about a minute to let all those amazing Creole flavors combine and cling to the proteins. Remove the pan from the heat—your filling is ready!

Step 5: Assemble and Cook the Quesadillas

Heat up a clean skillet or griddle over medium heat. Now for the secret to that crispy crust: lightly butter one side of each tortilla. Place a tortilla butter-side down on the hot surface. Sprinkle a layer of the mixed Monterey Jack and cheddar cheese, followed by a generous scoop of your incredible steak and shrimp filling. Add a little more cheese on top (because why not?), and cover with a second tortilla, butter-side up. Cook for 2–3 minutes per side until it’s beautifully golden, crispy, and the cheese is totally gooey and melted.

Step 6: Slice and Serve

Remove the quesadilla, slice it into perfect wedges, and get ready to enjoy! Garnish with a sprinkle of chopped fresh parsley or green onions for color, and serve hot with sour cream or a zesty Creole dipping sauce.

Pro Tips for Making the Recipe

• Get a Great Sear: Make sure your skillet is hot before adding the steak and shrimp. This ensures a beautiful, caramelized crust and prevents the meat from stewing.
• Slice Steak Thinly: Thinly sliced steak cooks faster and makes the quesadilla much easier to bite into without everything falling out. If your butcher can’t do it, freeze the steak for 15 minutes before slicing it yourself!
• Cheese is Your Glue: Always layer the cheese below and above the filling. This acts as a delicious, cheesy glue that holds the entire quesadilla together when it melts.
• Don’t Overcook the Shrimp: Shrimp cooks incredibly fast. The minute they turn pink and curl slightly, they’re done! Overcooked shrimp will be tough.

How to Serve

This Creole Steak and Shrimp Quesadilla is a meal in itself, but you can turn it into an absolute feast with a few fun pairings:

• The Classic Dip: Serve with a side of sour cream to cool the spice, or step it up with a zingy Creole remoulade or ranch dipping sauce.
• A Quick Side Salad: A simple, crisp side salad dressed with a light vinaigrette cuts through the richness and adds freshness.
• Something Crunchy: Pair it with some crispy tortilla chips and your favorite chunky salsa or a bowl of creamy guacamole.
• Make it a Platter: Slice into smaller, appetizer-sized wedges and arrange them on a platter for a fun, casual gathering.

Make Ahead and Storage

Storing Leftovers

Place any leftover wedges in an airtight container and store them in the fridge for up to 3 days.

Freezing

While the flavor will be okay, the texture of quesadillas can suffer when frozen and thawed. If you must, wrap cooled, individual wedges tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 1 month. Thaw overnight in the refrigerator.

Reheating

The best way to reheat quesadillas and retain that lovely crispness is in a dry skillet over medium heat for a few minutes per side, or in a toaster oven. Avoid the microwave if you can, as it will make them soft and soggy!

FAQs

1. Can I use a different cut of steak for this recipe? Yes, absolutely! While sirloin is great for its quick-cooking nature and flavor, you can certainly use other tender cuts like flank steak or skirt steak. Just make sure to slice it thinly against the grain, and adjust your cooking time as necessary to ensure it’s cooked to your preferred level of doneness without becoming tough.

2. I don’t have Creole seasoning. What can I use instead? You can make a quick homemade version by mixing common spices! A great substitute involves combining equal parts paprika, onion powder, garlic powder, dried oregano, dried thyme, and then adding some cayenne pepper and salt to taste for that essential Creole heat. It won’t be exactly the same, but it will deliver a fantastic, savory flavor profile.

3. How can I make these quesadillas spicier? For an extra kick, you have a few fun options. You can simply add a pinch more cayenne pepper directly to the Creole seasoning mix, or you can toss in a finely diced jalapeño or serrano pepper when you sauté the bell peppers and onions. Serving it with a fiery hot sauce on the side is also always a great choice!

4. Can I prepare the filling ahead of time for easier assembly later? Yes, that’s a brilliant idea for meal prepping! You can prepare the entire steak, shrimp, and veggie filling mixture (Steps 1–4) up to a day in advance. Store the filling in an airtight container in the refrigerator. When you’re ready to eat, just reheat the filling slightly in a pan to warm it up, then proceed directly to Step 5 (Assembly and Cooking).