Make the Seasoning: In a small bowl, combine all ingredients for the Creole seasoning. Mix well to combine.

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.

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.

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.

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.

Serve: Slice into wedges and serve immediately with sour cream, guacamole, or salsa.