Pepper jack adds an extra kick if you like spice.

Try a cast‑iron skillet for an extra‑crispy finish.

This recipe is tried-and-true from Grill Nation and Tony Chachere’s—packing amazing creole flavor in every bite
. Let me know if you want a video walkthrough or tips for scaling!
Instructions
1. Make the Rub & Sauce
Mix rub seasonings in a bowl. In another bowl, whisk mayo, Worcestershire, lemon juice, smoked paprika, garlic powder, and Creole seasoning to create a creamy sauce. Set aside
.

2. Season Proteins
Toss steak cubes in oil and the rub; refrigerate 30 min. Do the same with shrimp

3. Sauté Veggies
Heat a skillet or griddle with oil. Add peppers & onion, season lightly with rub, and cook until soft (6–8 min). Transfer to a plate

4. Cook Steak
In the same pan, cook marinated steak cubes over medium heat ~6–8 min until browned. Set aside

5. Cook Shrimp
Cook shrimp 4–5 min until pink. Then, mix steak, shrimp, and veggies together briefly so flavors meld
.

6. Assemble Quesadillas
Toast one tortilla on the pan until slightly crisp (~1 min).

Flip, sprinkle cheese on half, add protein-veg mix, drizzle Creole sauce, top with more cheese.

Fold into a half-moon shape .

7. Cook Until Golden
Press gently and cook 2 min per side until golden and cheese is melted. Repeat for remaining tortillas

8. Serve
Slice and serve hot with extra Creole sauce. Add sides like sour cream, guac, or salsa.

💡 Tips & Variations:
Substitute ribeye with sirloin or flank steak if preferred
.

Pepper jack adds an extra kick if you like spice.

Try a cast‑iron skillet for an extra‑crispy finish.

This recipe is tried-and-true from Grill Nation and Tony Chachere’s—packing amazing creole flavor in every bite
. Let me know if you want a video walkthrough or tips for scaling!