Ingredients
Proteins:
2 ribeye steaks, cubed into ¼‑inch pieces
1½ lb shrimp, peeled, deveined, and quartered
Allrecipes
Veggies:
1 poblano pepper, chopped
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 yellow onion, sliced
Seasonings & Sauce:
Creole/Cajun rub: garlic powder, onion powder, smoked paprika, Tony’s (or similar) Creole seasoning
Creole sauce: mayo, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, Creole seasoning
14″ tortillas
Shredded Mexican-style melting cheese
Avocado (or olive) oil for cooking
Ingredients
Proteins:
2 ribeye steaks, cubed into ¼‑inch pieces
1½ lb shrimp, peeled, deveined, and quartered
Allrecipes
Veggies:
1 poblano pepper, chopped
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 yellow onion, sliced
Seasonings & Sauce:
Creole/Cajun rub: garlic powder, onion powder, smoked paprika, Tony’s (or similar) Creole seasoning
Creole sauce: mayo, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, Creole seasoning
Other:
14″ tortillas
Shredded Mexican-style melting cheese
Avocado (or olive) oil for cooking
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
