If you're looking for the perfect combination of land and sea, these Surf and Turf Quesadillas deliver big flavor in every bite. Tender ribeye steak, juicy shrimp, sautéed peppers and onions, freshly shredded cheddar jack cheese, and a drizzle of ranch all come together inside a crispy golden tortilla.

This recipe is simple enough for a weeknight dinner but impressive enough for game day, backyard cookouts, or weekend griddle sessions.
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Why I Love This Recipe
- Loaded with ribeye steak and shrimp
- Freshly shredded cheese melts perfectly
- Great for weeknight dinners or entertaining
Ingredients

- Ribeye Steak
- Peeled and Deveined Shrimp
- Salt Pepper Garlic Seasoning (or All Day Seasoning)
- Taco Seasoning
- Onion
- Bell Peppers
- Cheddar Jack Cheese
- Ranch Dressing
- Hot Sauce
- Tortillas
See recipe card for quantities.

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Instructions

Step 1: Prep the Ingredients
Dice the ribeye steak into cubes.
Roughly chop the shrimp into bite-sized pieces.
Slice the onions and bell peppers into thin strips.

Step 2: Season the protein
Season the steak and shrimp with salt, pepper, and garlic seasoning and taco seasoning.

Step 3: Season the veggies
Season the sliced onion and bell peppers with salt, pepper, garlic seasoning and taco seasoning.

Step 4: Cook the Surf and Turf
Preheat your griddle to medium-high heat.
Add the seasoned steak to one side of the griddle and cook until browned and cooked through.
Add the shrimp to another section of the griddle and cook until pink and opaque.

Step 5: sauté THE VEGGIES
Place the onions and bell peppers on the griddle and sauté until softened and lightly caramelized.

Step 6: COMBINE INGREDIENTS
Combine the steak, shrimp, onions, and peppers together on the griddle.
Add a splash of hot sauce and mix everything thoroughly.

Step 7: Build the quesadilla
Place a tortilla directly onto the griddle.
Cover one half of the tortilla with freshly shredded cheddar jack cheese.
Top with the steak, shrimp, sautéed onions, peppers, and ranch drizzle.

Step 8: Crisp and Finish
Cook each quesadilla for 2-3 minutes per side or until the tortilla becomes golden brown and crispy.
Remove from the griddle and allow to rest for 1 minute before slicing.
Pro Tips

- Freshly shredded cheese melts better than pre-shredded varieties.
- Cook the quesadillas over medium heat to achieve a crispy exterior without burning the tortilla.
- Add jalapeños for extra heat.
- Ribeye provides excellent marbling and flavor, but sirloin can be substituted.
What to Serve with Surf and Turf Quesadillas
These quesadillas pair perfectly with:
- Mexican rice
- Street corn
- Refried beans
- Guacamole
- Pico de gallo
- Chips and queso
Storage

Storage:
Store leftover Surf and Turf Quesadillas in an airtight container in the refrigerator for up to 3 days. For best results, allow the quesadillas to cool completely before storing to prevent excess moisture from making the tortillas soggy.
Reheating:
Reheat over medium heat for 2-3 minutes per side until the tortilla becomes crispy and the filling is heated through.
Final Bite.
These Surf and Turf Quesadillas bring together the best of both worlds-tender ribeye steak, juicy shrimp, melty cheddar jack cheese, and perfectly sautéed vegetables-all wrapped inside a crispy golden tortilla.
Whether you're cooking on a griddle for a family dinner, game day gathering, or backyard feast, this recipe delivers restaurant-quality flavor with simple ingredients and easy preparation.
One bite is all it takes to see why this surf and turf combination is guaranteed to become a regular part of your griddle rotation.
Related
Looking for other recipes like this? Try these:
Surf & Turf Quesadillas
If you're looking for the perfect combination of land and sea, these Surf and Turf Quesadillas deliver big flavor in every bite. Tender ribeye steak, juicy shrimp, sautéed peppers and onions, freshly shredded cheddar jack cheese, and a drizzle of ranch all come together inside a crispy golden tortilla.
- Total Time: 35
- Yield: 6
Ingredients
- 1 lb ribeye steak, sliced
- 1 lb peeled and deveined shrimp, chopped
- 1 medium onion, sliced
- 3 bell peppers, sliced
- 1 tablespoon salt pepper and garlic (or Ninjacue All Day Seasoning)
- 1 tablespoon taco seasoning
- 2 cups freshly shredded cheddar jack cheese
- ½ cup ranch dressing
- Hot sauce to taste
- 6 large flour tortillas
Instructions
- Slice steak, shrimp, onions, and peppers.
- Season steak and shrimp with salt pepper and garlic Seasoning and taco seasoning.
- Preheat griddle to medium-high heat. Cook steak until browned.
- Cook shrimp until pink and opaque.
- Sauté onions and peppers until softened.
- Combine steak, shrimp, and vegetables with hot sauce.
- Place tortilla on griddle. Add cheese to one half of tortilla. Layer steak, shrimp, vegetables, and ranch.
- Add more cheese and fold tortilla over. Cook until golden brown and crispy on both sides.
- Slice and serve immediately.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Grilling, Sautéing
- Cuisine: Mexican









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