Quick Intro
This Creole Steak and Shrimp Quesadillas recipe brings bold Louisiana flavors into a handheld, weeknight-friendly meal. I’ve made these dozens of times for family dinners and small gatherings — they’re fast, forgiving, and wildly satisfying. For a simple steak-quesadilla baseline I often reference an easy steak version for technique and timing: easy steak and cheese quesadillas recipe.
Why Make This Recipe
- Big flavor: Creole seasoning gives smoky, spicy depth that pairs perfectly with tender steak and sweet shrimp.
- High-protein, balanced meal: You get surf-and-turf protein with peppers and onions for veggies.
- Fast and versatile: From prep to plate in about 30–40 minutes, ideal for busy weeknights or casual entertaining.
- Crowd-pleaser: Easy to scale and serves well as party finger food or a hearty dinner.
- Personal insight: I love this recipe because the Creole spice mix lifts simple ingredients into something restaurant-quality without extra fuss. For more shrimp-driven inspiration, I sometimes riff off my creamy Cajun pasta approach: creamy Cajun shrimp and chicken pasta.
Recipe Overview
- Prep time: 15–20 minutes (including quick marinade)
- Cook time: 10–15 minutes
- Total time: 25–35 minutes
- Servings: 4 large quesadillas (serves 4)
- Difficulty: Easy–Medium
- Method: Sear steak and shrimp in a hot skillet, sauté peppers and onions, assemble with cheese in tortillas, then crisp in a skillet or on a griddle until golden and melted.
My Experience Making This Recipe
I tested this recipe across a gas range, cast-iron griddle, and outdoor grill to dial in timing and heat. The biggest discovery: thin-slicing the rested steak and cooking shrimp just until opaque keeps textures perfect. I also learned that pressing the quesadilla lightly while it cooks gives the best exterior crisp.
How to Make Creole Steak and Shrimp Quesadillas
Start by seasoning 12 oz flank or skirt steak and 12 oz peeled, deveined shrimp with 1½–2 tablespoons Creole seasoning and a drizzle of olive oil. Sear steak in a hot (medium-high) cast-iron skillet for 2–3 minutes per side for medium-rare (internal temp 130–135°F), then rest 5–7 minutes before slicing thinly against the grain. Sauté shrimp in the same skillet for 1–2 minutes per side until opaque and firm (120–135°F). Sauté 1 sliced red bell pepper and 1 medium onion for 4–6 minutes until softened and slightly caramelized. To assemble, layer shredded Mexican blend cheese (about 2 cups total), steak slices, shrimp, and peppers between 8-inch flour tortillas. Cook each quesadilla in a nonstick or cast-iron skillet over medium heat (about 325–350°F surface) 2–3 minutes per side, pressing gently and flipping once, until cheese melts and the tortilla is golden.
Expert Tips for Success
- Use a meat thermometer: Sear to 130–135°F for medium-rare steak and 120–135°F for shrimp to avoid overcooking.
- Rest the steak: Always rest 5–10 minutes after searing so juices redistribute; thin slices will be tender and moist.
- Dry your shrimp: Pat shrimp dry before cooking so they brown quickly instead of steaming.
- Cast-iron preferred: A heavy skillet or griddle gives consistent surface heat and a crisp tortilla edge.
- Control moisture: Squeeze excess liquid from peppers or gently pat fillings before assembling to prevent soggy quesadillas. For flavor variations that use crisped shrimp, try riffing with this crispy coconut shrimp idea: crispy coconut shrimp and sweet chili mayo.
How to Serve Creole Steak and Shrimp Quesadillas
- Serve with lime crema (sour cream mixed with lime zest and juice) and chopped cilantro for brightness.
- Offer sides like black beans, cilantro-lime rice, or a simple green salad to round out the plate.
- For parties, cut each quesadilla into wedges and arrange on a platter with small bowls of salsa, guacamole, and pickled jalapeños.
- Presentation tip: garnish with extra Creole seasoning or chopped scallions for color contrast.
Storage and Reheating Guide
- Refrigerate: Store cooled quesadillas in an airtight container for up to 3–4 days.
- Freeze: Wrap individual quesadillas tightly in foil or plastic and freeze up to 2 months; thaw overnight in fridge before reheating.
- Reheat stovetop: Reheat in a skillet over medium-low heat, flipping so both sides crisp and cheese remelts — about 3–5 minutes.
- Reheat oven: Bake at 350°F on a baking sheet for 8–12 minutes. Avoid microwaving when possible; if necessary, microwave 60–90 seconds and then crisp in a skillet for texture recovery.
Recipe Variations
- Gluten-free: Use large corn or gluten-free flour tortillas and confirm seasoning blends are gluten-free.
- Dairy-free: Substitute with dairy-free shredded cheese and a touch of nutritional yeast for savory flavor.
- Vegetarian: Replace steak and shrimp with blackened portobello strips and roasted chickpeas for a hearty plant-based option.
- Extra Creole heat: Add sliced andouille sausage or mix a pinch of cayenne into the Creole rub for more kick. For a seafood-forward baked dish that inspired some texture ideas here, see this seafood lasagna riff: delectable seafood lasagna with shrimp and crab delight.
Nutritional Highlights
- High in protein from steak and shrimp, supporting satiety and muscle repair.
- Contains vegetables (peppers, onion) that contribute vitamin C and fiber.
- Allergen note: contains shellfish (shrimp), dairy (cheese), and gluten (if using flour tortillas). Adjust as noted for dietary needs.
- Portion guidance: one large quesadilla per person is typical; hungry eaters may want 1.5–2.
Troubleshooting Common Issues
- Soggy quesadillas: Too much filling or wet ingredients cause sogginess. Solution: drain sautéed peppers, pat fillings dry, and use a light hand with sauces.
- Overcooked steak or rubbery shrimp: Cook to internal temps (steak 130–135°F, shrimp 120–135°F) and remove from heat promptly; carryover cooking will be minimal if sliced quickly.
- Cheese won’t melt: Make sure your skillet is hot enough and cover the quesadilla for 30–45 seconds while cooking to trap heat and encourage melting.
Frequently Asked Questions
Q: Can I prep fillings ahead of time?
A: Yes — cook and cool the steak, shrimp, and veggies, then store separately in airtight containers in the fridge up to 2 days. Assemble and crisp just before serving for best texture.
Q: What’s the best cut of steak for quesadillas?
A: Flank, skirt, or hanger steak are ideal because they’re flavorful and slice thinly across the grain. If using a thicker cut (ribeye, sirloin), adjust searing time and rest before slicing.
Q: Can I make these on a grill?
A: Absolutely. Sear the steak over direct high heat for 2–3 minutes per side, move to indirect heat to finish if needed, and cook shrimp in a grill basket or skewers. Use a cast-iron griddle on the grill to toast tortillas for an extra-smoky finish.
Q: How do I keep quesadillas from falling apart when flipping?
A: Use a wide spatula, cook until the first side is golden and set (about 2–3 minutes), then flip quickly in one motion. You can also assemble with a slightly thinner layer of filling so edges seal better.
Conclusion
For a ready-to-grill or stovetop reference and slight variations on this idea, check out this Creole Steak and Shrimp Quesadillas – Grill Nation – Recipes, Grills … for extra grilling inspiration: Creole Steak and Shrimp Quesadillas – Grill Nation – Recipes, Grills ….
Creole Steak and Shrimp Quesadillas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: High in Protein
Description
This Creole Steak and Shrimp Quesadillas recipe combines bold Louisiana flavors into a fast and satisfying meal, ideal for busy weeknights.
Ingredients
- 12 oz flank or skirt steak
- 12 oz peeled, deveined shrimp
- 1½–2 tablespoons Creole seasoning
- Olive oil
- 1 sliced red bell pepper
- 1 medium onion
- 2 cups shredded Mexican blend cheese
- 4 8-inch flour tortillas
Instructions
- Season the steak and shrimp with Creole seasoning and a drizzle of olive oil.
- Sear the steak in a hot cast-iron skillet for 2–3 minutes per side for medium-rare, then rest for 5–7 minutes before slicing.
- Sauté the shrimp in the same skillet for 1–2 minutes per side until opaque.
- Sauté the sliced bell pepper and onion for 4–6 minutes until softened and slightly caramelized.
- Assemble the quesadillas by layering cheese, steak slices, shrimp, and sautéed vegetables between tortillas.
- Cook each quesadilla in a skillet over medium heat for 2–3 minutes per side until golden and cheese melts.
Notes
For optimal flavor, serve with lime crema and sides like black beans or cilantro-lime rice. Adjust ingredients for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Creole
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg