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This Loaded Steak and Shrimp Quesadilla brings together bold Creole flavors with tender ribeye steak and juicy shrimp nestled inside a crispy, cheesy tortilla. It’s a perfect combination when you want something hearty and satisfying but still packed with vibrant spices and fresh vegetables. The mix of grilled steak, shrimp, peppers, and a creamy Creole sauce creates a layered taste experience that’s both comforting and exciting.
I first made this for a casual weekend dinner, and it quickly became a favorite in my house. My kids especially love dipping the crispy quesadillas into the creamy Creole sauce.
Ingredients
- Ribeye steaks: cubed into bite-sized pieces the right cut for tenderness and rich beef flavor
- Shrimp: peeled, deveined, and quartered balances the steak with a slightly sweet seafood touch
- Poblano and bell peppers: chopped add mild heat and a colorful crunch
- Yellow onion: sliced brings sweetness and depth when caramelized
- Avocado oil: has a high smoke point, perfect for grilling and adds a subtle nuttiness
- Fourteen-inch tortillas: large enough to hold all the filling and crisp nicely on the griddle
- Shredded Mexican cheese: melts beautifully, providing a creamy texture and savory flavor
- Tony’s Creole Seasoning: this blend is the heart of the dish, delivering authentic Creole spice and aroma
- Garlic powder, onion powder, and smoked paprika: layers the rub with smoky, savory notes
- Mayonnaise and Worcestershire sauce: combine into a tangy Creole sauce that complements the filling
- Fresh lemon juice: cuts through richness with a bright citrus punch
Step-by-Step Instructions
- Savor the Creole Rub and Sauce:
- In separate bowls, mix the Creole rub ingredients including garlic powder, onion powder, smoked paprika, and Tony’s Creole Seasoning. In another bowl, blend the mayonnaise with Worcestershire sauce, lemon juice, smoked paprika, garlic powder, and Creole seasoning to make the sauce. Set both aside to allow flavors to meld.
- Prepare Steak and Shrimp:
- Cut the ribeye into quarter-inch cubes, coat with avocado oil, and then thoroughly rub with the Creole seasoning. Quarter the shrimp and toss in the rub as well. Refrigerate both so they marinate and soak up the seasoning.
- Cook the Vegetables:
- Heat avocado oil in a large skillet or griddle over medium heat. Add poblano, red and yellow bell peppers, and sliced onions. Lightly dust the vegetables with Creole seasoning, cooking for 6 to 8 minutes while stirring until soft and translucent. Remove and keep warm.
- Grill the Steak:
- Using the same skillet, cook the seasoned steak cubes over medium heat. Turn frequently to ensure all sides brown evenly, about 6 to 8 minutes. Transfer steak to a warm plate.
- Cook the Shrimp:
- In the skillet again, add the marinated shrimp and cook for 4 to 5 minutes. Toss every minute so shrimp become evenly pink and opaque. Combine shrimp with the warm steak and vegetables on the griddle, allowing them to mingle for a couple of minutes.
- Assemble the Quesadillas:
- Place a tortilla on the griddle and toast for about 1 minute. Flip it, then sprinkle a generous amount of shredded cheese, add the steak, shrimp, and vegetable mixture, and drizzle with the Creole sauce. Fold the tortilla over into a half-moon shape.
- Toast to Perfection:
- Cook the folded quesadilla for 2 minutes on each side until golden brown and the cheese is melted inside. Remove and slice into wedges for serving.
- Serve Immediately:
- Plate the wedges and add extra Creole sauce on the side for dipping. Enjoy while hot for the best textures and flavors.
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My favorite ingredient here is the Creole seasoning. It brings a warm, smoky heat that turns simple grilled meat into a feast. One memorable time my whole family gathered around the griddle on a Saturday night, and we couldn’t stop passing quesadilla wedges back and forth with laughter and stories.
Storage Tips
Cool quesadillas completely before wrapping tightly in foil or an airtight container. Store in the refrigerator for up to two days. Reheat under a broiler or in a hot skillet to keep the outside crisp. Avoid microwaving if you want to keep that crunch.
Ingredient Substitutions
Swap ribeye for sirloin or flank steak if you prefer a leaner but still flavorful cut. You can use any large flour tortillas, though corn tortillas will add a different texture. For the Creole seasoning, use Cajun seasoning if you want a slightly different spice profile, just reduce salt accordingly. If you don’t have Worcestershire sauce, soy sauce mixed with a dash of vinegar works as an alternative in the sauce.
Serving Suggestions
Pair quesadillas with a fresh green salad tossed with lime and cilantro or Spanish rice to soak up any extra sauce. A side of black beans seasoned simply with garlic and onion complements the bold flavors nicely. For a festive touch, serve margaritas or a light beer.
Cultural Context
Creole cuisine originated in Louisiana blending French, Spanish, African, and Caribbean influences. It is known for bold spices, rich sauces, and using fresh local ingredients. This dish pays homage by combining that famous Creole seasoning with a fusion of seafood and beef, turning a simple quesadilla into a celebration of Southern flavor.
Recipe FAQs
- → What cut of steak works best for this dish?
Ribeye cubed into small pieces works great due to its marbling and tenderness, which hold up well to grilling.
- → How can I tell when the shrimp is perfectly cooked?
Shrimp is done when it turns opaque and pink, curling slightly without becoming rubbery or translucent.
- → What vegetables complement the meat in this preparation?
Poblano, red and yellow bell peppers, and yellow onions add sweetness and a subtle crunch, balancing the spice.
- → Can I prepare the Creole seasoning and sauce ahead of time?
Yes, making the rub and sauce in advance allows flavors to deepen and saves time during cooking.
- → What is the best way to get the tortillas crisp and golden?
Toast them on a hot griddle briefly before assembling, then cook the filled quesadilla over medium heat to melt the cheese and create a crispy exterior.