Pat steak and shrimp dry. Toss steak slices with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Let marinate 10–15 minutes while you prep veggies.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sauté sliced onion and bell pepper for 4–5 minutes until softened and slightly caramelized. Add garlic and cook 30 seconds more. Remove veggies to a plate.

In the same hot skillet, cook steak slices for 2–3 minutes per side (depending on thickness) for medium-rare to medium. Remove and let rest 5 minutes, then slice thinner if needed.

Quickly cook shrimp in the skillet for 2–3 minutes, turning once, until pink and opaque. Squeeze lime over shrimp and season with a little salt. Remove shrimp. (Do not overcook — shrimp cook very fast.)

Combine steak, shrimp, and sautéed veggies in a bowl. Stir in chopped cilantro and adjust seasoning. Taste and add more lime, salt, or spice if needed.

Wipe skillet clean and lower heat to medium. Place one tortilla in skillet. Sprinkle a thin layer of cheese over half the tortilla, add a generous portion of the steak & shrimp mixture, then top with more cheese. Fold the tortilla over to close.

Cook quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Repeat with remaining tortillas and filling.

Let each quesadilla rest 1–2 minutes after cooking, then slice into wedges. Serve warm with sour cream, salsa, and guacamole.