Combine the ingredients for the Creole rub and Creole sauce in separate bowls. Set both aside.

Use the rub to season the steak and shrimp, and reserve the sauce for filling and dipping.

Toss the cubed ribeye and quartered shrimp with avocado oil and Creole rub. Refrigerate for 20 minutes to marinate.

Chop the poblano, red bell peppers, and yellow bell pepper. Slice the yellow onion. Keep them aside until ready to cook.

Heat a griddle or large skillet over medium heat. Add avocado oil, then cook the prepared vegetables with a light sprinkle of Creole rub for 6–8 minutes until tender and translucent. Remove and keep warm.

In the same griddle or skillet, cook the marinated steak for 6–8 minutes over medium heat, turning frequently until evenly browned. Set aside.

Add the shrimp to the griddle and cook for 4–5 minutes, tossing every minute until pink and opaque. Mix with steak and vegetables.

Blend the cooked steak, shrimp, and vegetables on the griddle for 2 minutes to combine flavors.

Place a 14-inch tortilla on the griddle. Toast for 1 minute, then flip it over. Sprinkle with cheese, layer with filling, drizzle with Creole sauce, and fold into a half-moon shape.

Toast the folded quesadilla for about 2 minutes per side until golden and cheese is melted. Repeat with remaining tortillas and filling.

Slice quesadillas into wedges and serve hot with extra Creole sauce for dipping.