Step-by-Step Instructions
Prepare the Rub and Sauce:
Mix garlic powder onion powder smoked paprika and Tonys seasoning in one bowl for the Creole rub In another bowl combine mayo Worcestershire lemon smoked paprika garlic powder and Tonys seasoning for the sauce Set aside both
Season Steak and Shrimp:
Cube ribeye steak into quarterinch pieces and drizzle with avocado oil Liberally coat with Creole rub tossing well so every piece is seasoned Refrigerate to marinate Quarter shrimp then toss with the same rub and chill
Prep Vegetables:
Chop poblano red bell and yellow bell peppers into bite size pieces Slice the onion evenly These vegetables form the colorful heart of the filling
Cook Vegetables:
Heat a large griddle or skillet over medium and add a bit of avocado oil Toss in the chopped vegetables sprinkled with a bit of rub Stir and cook until soft and just starting to take on color about six to eight minutes Remove to a plate
Cook Steak:
Using the same pan add marinated steak Cook over medium for five to eight minutes stirring halfway through When the steak is browned and cooked through slide the pieces to the side to keep warm
Cook Shrimp:
Add the shrimp to the griddle tossing every minute Cook until they are opaque and curled about four to five minutes Mix with the steak and vegetables on the pan
Combine Filling:
Stir cooked steak shrimp and veggies together on the hot griddle Let them mingle for a few minutes This ensures every bite is balanced
Assemble Quesadillas:
Place a tortilla on the griddle and toast briefly Sprinkle cheese on half then pile on the steak shrimp and veggie mixture Drizzle with Creole sauce top with more cheese and fold into a half moon
Cook Quesadillas:
Toast the folded quesadilla for about two minutes per side pressing gently Flip carefully You want a deep golden color and cheese that is totally melted
Serve:
Cut into wedges and serve hot with extra Creole sauce on the side
You Must Know
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