It’s 6pm and you need a bold dinner fast. If you are craving something spicy and cheesy, look no further. These Steak and Shrimp Quesadillas deliver a huge flavor punch. They are the perfect way to upgrade your standard taco night.
Why You’ll Make This Again
You will love how fast these come together. They are perfect for a hearty winter meal when it is cold. The mix of steak and shrimp is pure comfort food.
You get restaurant-quality results in your own kitchen. It is a quick weeknight dinner that feels like a treat. Your family will ask for these every single week.
How This Comes Together
This recipe uses a simple one-pan approach for the fillings. You sear the proteins first to lock in the spice. Then, you soften the peppers and onions in the same skillet. Everything gets tucked into a tortilla with melty cheese. It is a straightforward process for any home cook.
What You’ll Need
These ingredients are easy to find at any local grocery store. Use fresh shrimp for the best texture and flavor.
- 8 oz flank steak, thinly sliced against the grain
- 8 oz medium shrimp, peeled and deveined
- 2 tablespoons Creole seasoning
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream for serving
- 1/2 cup salsa for serving
Step-By-Step Directions
- In a medium bowl, toss sliced steak and shrimp with Creole seasoning.
- Heat 1 tablespoon of olive oil in a large skillet.
- Add steak slices and sear for 3-4 minutes until browned.
- Remove steak from skillet and set it aside for later.
- Add shrimp to the same skillet and cook for 2-3 minutes.
- Remove shrimp once they are pink and opaque.
- Add remaining oil and sauté peppers and onions for 5-7 minutes.
- Wipe the skillet clean and return to medium heat.
- Place one tortilla in the skillet and add 1/4 cup of cheese.
- Layer steak, shrimp, and vegetables over the cheese.
- Top with more cheese and fold the tortilla in half.
- Cook for 2-3 minutes per side until golden and melty.
- Slice into wedges and serve with cilantro, sour cream, and salsa.
How to Serve It
Serve these wedges while the cheese is still hot and stretchy. Top them with fresh cilantro for a pop of color. I love pairing these with a side of cool sour cream. A zesty salsa also helps balance the spicy Creole seasoning. They are great for casual hosting or a family meal.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a skillet to keep the tortilla crispy. Avoid the microwave if you want to keep that crunch. You can also prep the filling ahead of time for faster assembly.
Make It Even Better (Pro Tips)
- Don’t skip the sear on the steak for maximum flavor.
- Pat your shrimp dry before seasoning to get a better crust.
- Use a heavy skillet like cast iron for the best char.
- Wait for the cheese to melt fully before flipping the tortilla.
- Slice your steak against the grain so it stays tender.
- Use room temperature tortillas to prevent them from cracking.
- Add a squeeze of lime at the end for extra brightness.
Easy Ways to Change It Up
- Swap the steak for chicken breast if you prefer poultry.
- Add pickled jalapeños for an extra spicy kick.
- Use corn tortillas for a gluten-free version of this dish.
- Try adding black beans to bulk up the filling.
Quick Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp for this recipe. Just make sure they are fully thawed and dried before cooking. This ensures they sear properly instead of steaming.
What is the best cheese to use?
Monterey Jack is my top choice because it melts so smoothly. If you want more heat, try using Pepper Jack instead. Sharp cheddar also works but won’t be as creamy.
These quesadillas are a total game-changer for your dinner routine. Give them a try tonight and see for yourself. You won’t regret it!
— Ethan
Creole Steak & Shrimp Quesadillas
Ingredients
Method
- In a medium bowl, toss sliced steak and shrimp with Creole seasoning until evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add steak slices to the skillet and sear for 3-4 minutes until browned; remove steak from skillet and set aside.
- Add shrimp to the same skillet and cook for 2-3 minutes until pink and opaque; remove shrimp and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet and sauté peppers and onions for 5-7 minutes until softened and slightly charred.
- Wipe the skillet clean and return to medium heat.
- Place one flour tortilla in the skillet and sprinkle 1/4 cup of cheese over one half.
- Layer a portion of steak, shrimp, and sautéed vegetables over the cheese and top with an additional 1/4 cup of cheese.
- Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is completely melted.
- Repeat the process for the remaining tortillas.
- Slice each quesadilla into three wedges and serve immediately with cilantro, sour cream, and salsa.
