Name: Creole Steak & Shrimp Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Cajun/Creole
Ingredients: 8 oz cooked steak (sirloin or flank), thinly sliced; 8 oz cooked shrimp, peeled and deveined; 1–2 tbsp Creole or Cajun seasoning; 1 tbsp olive oil or butter; 1 bell pepper, sliced; 1 small onion, sliced; 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack); 4 large flour tortillas; Optional: sliced jalapeños, chopped green onions, sour cream, salsa

Jump to Recipe·Leave a Review

These Creole steak and shrimp quesadillas are packed with bold Cajun flavors, melty cheese, and a satisfying combo of tender beef and juicy shrimp. I love how they come together quickly and bring restaurant-style flair right to my kitchen. It’s the kind of meal I make when I want something hearty, spicy, and downright delicious.

Why You’ll Love This Recipe

I love this recipe because it delivers serious flavor with very little effort. The Creole seasoning gives both the steak and shrimp a rich, smoky, slightly spicy kick that’s perfectly balanced by gooey melted cheese and crisp tortillas. It’s a great way to use up leftover steak or shrimp, and I can easily customize it with the fillings I like most. Plus, it’s ideal for a fun dinner or even a game day appetizer. Creole Steak & Shrimp Quesadillas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (sirloin or flank, thinly sliced and cooked)
Shrimp (peeled, deveined, and cooked)
Creole or Cajun seasoning
Olive oil or butter
Bell peppers (sliced)
Onion (sliced)
Shredded cheese (cheddar, Monterey Jack, or pepper jack)
Large flour tortillas
Optional: jalapeños, green onions, sour cream, salsa

Directions

I season the steak and shrimp with Creole seasoning and set them aside.
In a skillet, I heat a bit of oil and sauté the bell peppers and onions until they’re tender and slightly charred.
I remove the veggies and in the same skillet, I quickly warm the shrimp and steak just until heated through (if already cooked).
I lay out a tortilla, sprinkle a generous layer of cheese, add some steak, shrimp, and sautéed veggies, then top with more cheese and another tortilla.
I cook the quesadilla in a lightly greased skillet over medium heat for about 2–3 minutes per side, until the tortillas are golden and the cheese is melted.
I transfer to a cutting board, let it rest for a minute, then slice into wedges and serve hot.

Servings and timing

This recipe makes about 4 large quesadillas, enough to serve 4 to 6 people depending on appetite. It takes me about 20 minutes total — 10 minutes to prep and 10 minutes to cook.

Variations

I sometimes add jalapeños or green chilies for extra heat, or swap in blackened chicken instead of steak or shrimp. For a smoky twist, I use smoked gouda in place of the usual cheese. If I want it a bit lighter, I load up on veggies and use just a sprinkle of cheese.

storage/reheating

I store any leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or air fryer to keep them crisp — microwaving works too, but I lose a bit of that crunch. I don’t recommend freezing them, as the texture of the tortillas changes. Creole Steak & Shrimp Quesadillas

FAQs

Can I use pre-cooked steak and shrimp?

Yes, I do this often to save time. I just warm them briefly in a skillet with seasoning before assembling the quesadillas.

What cheese melts best for quesadillas?

I like using a combo of Monterey Jack and cheddar — they melt well and add great flavor. Pepper jack is great too if I want some heat.

Can I make these ahead of time?

Yes, I assemble them and keep them in the fridge, then cook them fresh when I’m ready to eat. That way they stay crispy and melty.

What’s the best way to flip the quesadillas without making a mess?

I use a large spatula and flip them carefully once the cheese starts to melt and hold everything together. Pressing them gently with a spatula while cooking helps too.

Can I bake the quesadillas instead of pan-frying?

Yes, I’ve baked them at 400°F (200°C) for about 8–10 minutes, flipping once. They come out golden and crispy with less oil.

Conclusion

Creole steak and shrimp quesadillas are one of my go-to meals when I want bold flavor in a fun, handheld form. I love the spicy kick of the Creole seasoning, the gooey cheese, and the satisfying combo of tender steak and shrimp. Whether I’m feeding a crowd or making a quick dinner for myself, these always hit the spot.