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
Ingredients
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Instructions
Pro Tips
What to Serve with Surf and Turf Quesadillas
Storage
Final Bite.
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Surf & Turf Quesadillas

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.

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