Creole Steak and Shrimp Quesadillas: The Ultimate Recipe

Get ready for a flavor explosion! These Creole Steak and Shrimp Quesadillas pack a serious punch of savory, spicy, and cheesy goodness. Forget boring weeknight dinners; this recipe transforms simple ingredients into a restaurant-quality meal that’s surprisingly easy to make. We’re talking perfectly seasoned steak, plump and juicy shrimp, and a blend of gooey cheeses all melted together inside a crispy, golden-brown tortilla. It’s the perfect fusion of classic Southern flavor and Tex-Mex comfort food.

Why You’ll Love This Creole Steak and Shrimp Quesadilla Recipe

This isn’t just another quesadilla recipe; it’s an experience. The homemade Creole seasoning brings an authentic depth of flavor that you just can’t get from a store-bought packet. Every bite is loaded with tender steak, succulent shrimp, and perfectly melted cheese. It’s a versatile dish perfect for a quick weeknight dinner (coming soon), a satisfying lunch, or even as a crowd-pleasing appetizer for game day. Plus, it’s completely customizable to your spice preference!

What Makes a Quesadilla ‘Creole’?

The secret is all in the seasoning. While often used interchangeably, Creole and Cajun cuisines have distinct roots. Creole cuisine originated in New Orleans and is a melting pot of European, African, and Native American influences. It’s often considered more “city food” and typically features a tomato base in many dishes. Our recipe leans on a classic Creole seasoning blend—a rich and aromatic mix of paprika, garlic powder, onion powder, cayenne, oregano, and thyme—to give the steak and shrimp their signature warm, spicy flavor.

Ingredients You’ll Need

We’re using simple, high-quality ingredients to create maximum flavor. Here’s what you’ll need to grab from the store.

For the Steak and Shrimp:

• Sirloin Steak: A lean cut that cooks quickly and remains tender.
• Large Shrimp: Peeled and deveined for convenience.
• Bell Peppers: A mix of red and green for color and sweetness.
• Yellow Onion: Adds a foundational savory flavor.
• Olive Oil: For cooking the steak, shrimp, and veggies.

For the Homemade Creole Seasoning:

• Smoked Paprika: For color and smoky depth.
• Garlic Powder & Onion Powder: The savory backbone of the blend.
• Cayenne Pepper: Bring the heat! Adjust to your liking.
• Dried Oregano & Thyme: For a touch of earthy, herbal notes.
• Salt & Black Pepper: To enhance all the other flavors.

For Assembling the Quesadillas:

• Flour Tortillas: Large, 10-inch tortillas work best.
• Cheese Blend: A mix of Monterey Jack and sharp cheddar for the perfect melt and flavor.
• Butter: For pan-frying the quesadillas to golden-brown perfection.
• Optional Garnishes: Sour cream, guacamole, cilantro, and fresh lime wedges.

How to Make Creole Steak and Shrimp Quesadillas Step-by-Step

Follow these simple steps for a flawless quesadilla every time. We’ll start by making the seasoning, then cook the fillings, and finally, assemble and grill.

Step 1: Prepare the Creole Seasoning

In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Mix well until everything is evenly distributed. This blend is the heart of our Creole Steak and Shrimp Quesadillas, so don’t be shy with it!

Step 2: Cook the Steak and Veggies

Pat the steak dry and season generously on both sides with your homemade Creole seasoning. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare, or until your desired doneness. Remove the steak from the skillet and let it rest for 10 minutes before thinly slicing against the grain. In the same skillet, add the sliced bell peppers and onion. Sauté for 5-7 minutes until softened and slightly caramelized.

Step 3: Cook the Shrimp

Pat the shrimp dry and toss them in a bowl with a tablespoon of the Creole seasoning. Add the shrimp to the skillet with the veggies and cook for 2-3 minutes, flipping once, until they are pink and opaque. Don’t overcook them! Remove the shrimp and veggies from the skillet.

Step 4: Assemble Your Quesadillas

Wipe the skillet clean. Lay a tortilla flat and sprinkle a layer of the cheese blend over one half. Top the cheese with a portion of the sliced steak, cooked shrimp, and sautéed vegetables. Sprinkle another layer of cheese on top. Fold the other half of the tortilla over the filling.

Step 5: Cook to Golden Perfection

Melt a tablespoon of butter in the skillet over medium heat. Carefully place the assembled quesadilla in the skillet. Cook for 3-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted. Repeat with the remaining ingredients. Slice into wedges and serve immediately with your favorite toppings.

Tips for the BEST Steak and Shrimp Quesadillas

• Don’t Crowd the Pan: Cook the steak, shrimp, and veggies in batches if necessary to ensure they sear rather than steam.
• Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For the best cheese pull, buy a block and shred it yourself.
• Let the Steak Rest: This is a crucial step! Resting the steak allows the juices to redistribute, ensuring every bite is tender and flavorful.
• Medium Heat is Key: When cooking the quesadilla, using medium heat allows the cheese to melt completely by the time the tortilla is perfectly crispy. Too high, and the tortilla will burn before the inside is hot.

Serving Suggestions

These quesadillas are a meal in themselves, but they’re even better with the right sides. Serve them hot with a dollop of sour cream, fresh guacamole, or your favorite salsa. For a refreshing contrast to the spice, a cool and creamy cucumber ranch salad is the perfect partner.

Variations and Substitutions

Want to mix things up? This recipe is incredibly versatile. You can swap the steak for chicken, or use all shrimp if you prefer. For a different but equally delicious flavor profile, check out our Hot Honey BBQ Chicken Quesadillas. For a vegetarian option, substitute the meat with black beans and corn. You can also add other veggies like mushrooms or zucchini.

Storing and Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place them in a dry skillet over medium heat for a few minutes per side. You can also reheat them in an air fryer at 350°F (175°C) for 3-5 minutes.

Frequently Asked Questions (FAQs)

More Recipes You’ll Love

If you enjoyed the bold flavors in this dish, you’ll love exploring some of our other popular recipes. For another Creole-inspired favorite, try our Cajun Steak Pasta. And for a simple, comforting meal, you can’t go wrong with this American Goulash Recipe.

The Ultimate Creole Steak and Shrimp Quesadilla Recipe

FL Recipes

Creole Steak and Shrimp Quesadillas: The Ultimate Recipe

Discover the ultimate Creole Steak and Shrimp Quesadillas! This easy recipe features juicy steak, plump shrimp, and a spicy homemade Creole seasoning, all melted together with gooey cheese in a crispy tortilla. Perfect for a quick weeknight dinner.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 quesadillas

Course: Dinner, Lunch, Main Course

Cuisine: American, Creole, Tex-Mex

Calories: 850

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Creole Seasoning

• 2 tbsp smoked paprika
• 1.5 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper or more, to taste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper freshly ground

For the Quesadillas

• 1 lb sirloin steak about 1-inch thick
• 1/2 lb large shrimp peeled and deveined
• 1 tbsp olive oil
• 1 red bell pepper thinly sliced
• 1/2 yellow onion thinly sliced
• 4 large flour tortillas 10-inch
• 3 cups shredded cheese blend Monterey Jack and cheddar
• 4 tbsp butter for frying

Equipment

• 1 Large Skillet
• 2 Mixing Bowls
• 1 Cutting Board

Method

 

1. Make the Seasoning: In a small bowl, combine all ingredients for the Creole seasoning. Mix well to combine.
2. Cook Steak & Veggies: Pat steak dry and season generously with 2 tablespoons of the Creole mix. Heat olive oil in a large skillet over medium-high heat. Cook steak for 3-4 minutes per side for medium-rare. Remove from skillet and let rest for 10 minutes, then slice thinly. In the same skillet, sauté the bell peppers and onion for 5-7 minutes until soft.
3. Cook Shrimp: Pat shrimp dry and toss with 1 tablespoon of Creole seasoning. Add to the skillet with the veggies and cook for 2-3 minutes until pink and opaque. Remove shrimp and veggies from the pan.
4. Assemble: Lay a tortilla flat. Sprinkle cheese over one half. Top with a portion of the steak, shrimp, and vegetables, then add another layer of cheese. Fold the empty half of the tortilla over the filling.
5. Grill: Melt 1 tablespoon of butter in the skillet over medium heat. Place the quesadilla in the pan and cook for 3-4 minutes per side, until the tortilla is golden brown and the cheese is fully melted.
6. Serve: Slice into wedges and serve immediately with sour cream, guacamole, or salsa.

Nutrition

Calories: 850kcalProtein: 48gFat: 55gFiber: 4g

Notes

Shred Your Own Cheese: For the best, smoothest melt, buy blocks of Monterey Jack and cheddar and shred them yourself.
Don't Overcook: Keep a close eye on the shrimp; they cook very quickly! Remove them from the heat as soon as they turn pink and opaque.
Rest the Steak: Allowing the steak to rest before slicing is essential for keeping it juicy and tender.

Keyword Creole quesadillas,spicy quesadilla,steak and shrimp

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