These Steak and Shrimp Quesadillas are the ultimate surf-and-turf comfort food, packing juicy ribeye steak and tender shrimp into a crispy, golden tortilla. Seasoned with a homemade Cajun rub and drizzled with a zesty, creamy sauce, every bite creates an explosion of savory and spicy flavors.
Loaded with melted cheese and sautéed peppers, this hearty meal is perfect for game days, family dinners, or whenever you crave a restaurant-quality quesadilla at home.
Recipe Details
- Flavor Profile: This dish is bold and savory, featuring the smoky heat of Cajun spices, the richness of ribeye steak, and a tangy kick from the creamy dipping sauce.
- Texture: You get a satisfying crunch from the toasted tortilla that gives way to gooey melted cheese, tender steak cubes, and succulent shrimp pieces.
- Time: 20 minutes prep, 25 minutes cook time.
- Difficulty: Intermediate. While the steps are simple, it involves managing a few different components on the griddle.
What You’ll Need
To make this recipe, you will need a large griddle or skillet to cook the proteins and vegetables separately before combining them. You will also need two small bowls to mix the custom rub and sauce. The ingredients rely on premium proteins like ribeye and shrimp, fresh bell peppers, and large tortillas to hold the generous filling.
Ingredient Notes
- Ribeye Steaks – You need 2 ribeye steaks, cubed into small pieces. Ribeye is chosen for its marbling, which keeps the meat tender and juicy even after searing.
- Shrimp – Use 1½ pounds of peeled, deveined shrimp. Quartering them ensures they are the same size as the steak bites, making the quesadilla easier to eat.
- Peppers and Onion – A mix of poblano, red, and yellow bell peppers alongside yellow onion creates a colorful, sweet, and slightly smoky vegetable base.
- Cajun Rub – A homemade blend of garlic powder, onion powder, smoked paprika, and Tony Chachere’s Creole seasoning provides the signature heat.
- Cajun Sauce – This creamy sauce uses mayonnaise, Worcestershire, lemon juice, and spices to tie the filling together and serves as a delicious dip.
- Tortillas – The recipe calls for 14-inch tortillas. These large flour tortillas are essential to hold the substantial amount of filling without tearing.
- Mexican Cheese – Shredded Mexican cheese melts beautifully and adds a mild, milky balance to the spicy Cajun rub.
Add-ins and Substitutions
- Protein Swap – You can substitute the steak for chicken thighs or the shrimp for crawfish tails if you want to switch up the surf-and-turf combination.
- Spice Level – If you are sensitive to salt or heat, you can adjust the amount of Tony Chachere’s seasoning in the rub.
- Vegetables – Mushrooms or corn would be great additions to the vegetable mixture for extra texture.
How to Make Steak and Shrimp Quesadillas
- Prepare the Rub and Sauce: In two separate bowls, mix together the ingredients for the Cajun rub and Cajun sauce. Set them aside. The rub will season the meat, and the sauce will go inside the quesadilla and on the side.
- Season Proteins: Cut the ribeye steak into ¼-inch cubes. Place the steak in a bowl, drizzle with avocado oil, and generously coat it with the Cajun rub. Mix thoroughly. Place in the refrigerator to marinate. Quarter the shrimp and coat them generously with the Cajun rub as well. Refrigerate them alongside the steak.
- Prep Vegetables: While the meat marinates, chop the poblano, red bell peppers, and yellow bell pepper into small pieces. Slice the onion.
- Cook Vegetables: Heat a large griddle or skillet over medium heat and drizzle with avocado oil. Add the chopped vegetables and season with a pinch of the Cajun rub. Cook for 6-8 minutes, stirring occasionally, until soft and translucent. Set aside.
- Cook Steak: On the same griddle, add the marinated steak. Cook over medium heat for 6-8 minutes, turning the pieces after the first 3-4 minutes to brown evenly. Move to the side of the griddle to keep warm.
- Cook Shrimp: Add the seasoned shrimp to the griddle and cook for about 4-5 minutes, tossing every minute or so, until pink and opaque.
- Combine Filling: Combine the cooked shrimp with the steak and vegetables on the griddle. Toss everything together for a couple of minutes to allow the flavors to meld.
- Assemble: Place a 14-inch tortilla on the griddle and toast for about 1 minute on one side. Flip it and sprinkle shredded Mexican cheese over half. Add a generous portion of the steak, shrimp, and vegetable mixture, then drizzle with Cajun sauce. Sprinkle a bit more cheese on top, then fold the tortilla in half.
- Cook Quesadillas: Toast the quesadilla for about 2 minutes on each side, flipping carefully. Ensure both sides are golden brown and the cheese is fully melted. Repeat with remaining tortillas.
- Serve: Slice into wedges and serve hot with extra Cajun sauce for dipping.
Pro Tip: Cutting the steak and shrimp into small, uniform pieces is crucial. It ensures that every bite contains a perfect mix of meat, seafood, and cheese, rather than pulling out a whole shrimp or strip of steak with your teeth.
Recipe Tips
- Don’t Overcook the Shrimp: Shrimp cooks much faster than steak. Watch them closely; as soon as they turn pink and opaque, mix them in. Rubber shrimp can ruin the texture.
- Griddle Management: If using a smaller skillet instead of a large griddle, you will need to remove each component to a plate after cooking before combining them at the end.
- Cheese as Glue: Adding a layer of cheese on the bottom and the top of the filling acts as a glue, holding the heavy meat and veggies inside the tortilla when you flip it.
FAQs
- Can I use pre-cooked shrimp? It is highly recommended to use raw shrimp so they can absorb the Cajun rub while cooking. Pre-cooked shrimp may become tough and rubbery.
- Is this spicy? The Cajun rub and Tony Chachere’s seasoning have a kick. You can reduce the amount of seasoning if you prefer a milder flavor.
- How do I reheat leftovers? Reheat slices in a skillet or air fryer to keep the tortilla crispy. Microwaving will make the tortilla soggy.
Serving Suggestions
- Dips: Serve with the extra Cajun sauce, sour cream, or guacamole.
- Sides: A side of Spanish rice or a crisp cucumber salad pairs perfectly.
- Drinks: An ice-cold lemonade or iced tea balances the spicy Cajun flavors.
Make This Recipe in Advance
- Prep: You can chop all the vegetables and cube the steak a day in advance. Store them in the fridge.
- Sauce: The Cajun sauce tastes even better after sitting, so feel free to make it a day or two ahead.
Steak and Shrimp Quesadillas
- Total Time: 45 minutes
- Yield: 4-6 Large Quesadillas 1x
Description
These Steak and Shrimp Quesadillas are the ultimate surf-and-turf comfort food, packing juicy ribeye steak and tender shrimp into a crispy, golden tortilla. Seasoned with a homemade Cajun rub and drizzled with a zesty, creamy sauce, every bite creates an explosion of bold savory and spicy flavors. Loaded with melted cheese and sautéed peppers, this hearty meal is perfect for game days or whenever you crave a restaurant-quality quesadilla at home.
Ingredients
Main Ingredients
- 2 ribeye steaks, cubed into 1/4-inch pieces
- 1 1/2 pounds shrimp, peeled, deveined, and quartered
- 1 poblano pepper, chopped
- 2 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, sliced or chopped
- 1–2 tablespoons avocado oil (for cooking)
- 14-inch large flour tortillas
- Shredded Mexican cheese blend
Homemade Cajun Rub
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons Tony Chachere’s Creole seasoning
Creamy Cajun Sauce
- 1 cup mayonnaise
- 2 tablespoons Worcestershire sauce
- Juice of 1/2 lemon
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon Tony Chachere’s Creole seasoning
Instructions
Prepare Rub and Sauce
In a small bowl, mix all the Cajun Rub ingredients. In a second bowl, whisk together all the Cajun Sauce ingredients. Set both aside.
Season Proteins
Place the cubed ribeye in a bowl, drizzle with a little avocado oil, and coat generously with the Cajun rub. Repeat this process with the quartered shrimp in a separate bowl. Refrigerate both while you prep the veggies.
Cook Vegetables
Heat a large griddle or skillet over medium heat with avocado oil. Add the chopped poblano, bell peppers, and onion. Season with a pinch of the rub. Cook for 6-8 minutes until soft and slightly charred. Set aside (or move to the cool side of the griddle).
Cook Steak
On the same hot griddle, add the seasoned steak. Cook for 6-8 minutes, tossing occasionally, until browned and cooked to your liking. Move aside.
Cook Shrimp
Add the seasoned shrimp to the griddle. Cook for 4-5 minutes, tossing often, until pink and opaque. Do not overcook.
Combine Filling
Mix the cooked shrimp, steak, and vegetables together on the griddle to meld the flavors.
Assemble
Place a large tortilla on the griddle. Toast for 1 minute, then flip. Sprinkle cheese over one half. Pile on the steak-shrimp-veggie mixture. Drizzle generously with the Cajun Sauce. Top with a little more cheese (to act as glue).
Toast
Fold the tortilla in half over the filling. Cook for about 2 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.
Serve
Slice into wedges and serve hot with extra Cajun Sauce for dipping.
Notes
Size Matters: Cutting the ribeye and shrimp into small, uniform 1/4-inch pieces is crucial. This ensures you get a perfect mix of meat, seafood, and cheese in every bite without dragging out whole pieces of meat when you take a bite.
Cheese as Glue: Adding cheese to both the bottom and the top of the filling inside the tortilla helps hold the heavy ingredients together when you flip the quesadilla.
Sauce on the Side: The sauce is flavorful and spicy. Drizzling some inside adds moisture, but save plenty for dipping!
Cookware: A large flat-top griddle is easiest for managing the different components, but a large cast-iron skillet works well too you just may need to cook in batches.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner / Appetizer
- Method: Griddle / Pan-Fry
- Cuisine: Cajun-Mexican Fusion
Nutrition
- Serving Size: 1 Quesadilla Wedge
- Calories: 640
- Sugar: 4g
- Sodium: 1450mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 185mg
Keywords: steak and shrimp quesadilla, surf and turf recipe, cajun steak quesadilla, ribeye recipes, creamy cajun sauce, game day food, spicy quesadilla recipe
