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Steakhouse creamed spinach is a creamy spinach dish that’s an absolute knockout alongside your favorite steak or any main course! I leave out the all-purpose flour as a thickener and thicken it with cream and cheeses instead to make a decadent side dish. This creamy, cheesy spinach delight is ready in 20 minutes!
This is the perfect easy side dish for hearty mains like Beef Tenderloin or T-Bone Steak.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4-6 people
- Dietary Info: Vegetarian, Gluten Free
- Method: Stovetop
- Technique: Blanch the spinach, then sauté the aromatics and melt the cheese and cream. Season and add the spinach, then heat through.
- Flavor & Texture: This creamed spinach has an incredible flavor from the aromatics and spices and a wonderfully creamy texture from butter, cream, and two cheeses!
Why You’ll Love This Recipe!
Creamed spinach is one of my steakhouse favorites. It’s a classic dish you can easily make at home with fresh ingredients. Ruth Chris Steakhouse or Morton’s Steakhouse are some popular restaurants offering this creamy spinach. I’ll tell you a secret: I like this homemade version of the classic steakhouse dish way better!
This easy steakhouse creamed spinach is a classic dish and a decadent side to any meal. It’s fancy enough for a grilled filet mignon or prime rib Christmas dinner, or simple enough for a weeknight meal with thick pork chops or crispy fried pork chops!
You will also love my spinach artichoke dip, spinach quiche, and mashed potatoes!
Made With Amore,
“This was hands down the best creamed spinach recipe I have ever made. Husband and kid approved.”
– Kayla
Table of Contents
Ingredients for Steakhouse Creamed Spinach
The cream sauce is made with quality ingredients, which makes all the difference in this delicious steakhouse style creamed spinach recipe.
- Fresh Spinach: Feel free to use either baby spinach or regular spinach. If you use frozen spinach, be sure to thaw it completely and drain off as much water from it as you can.
- Heavy Cream: Combined with the butter and cheese in this dish, the cream brings an amazing texture to this creamed spinach. You can substitute with half-and-half, but it won’t taste as good.
- Cheese: I like to use a mixture of Parmigiano or Parmesan cheese along with cream cheese (optional). This gives the best creamy texture! (Make sure to grate your own cheese though! Here’s why it’s better to grate your own cheese.)
- Spices: You’ll use salt, pepper, and Italian seasoning, but the real secret ingredient is a pinch of nutmeg just like we use in my Nonna’s bechamel sauce to make lasagna bolognese!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Dairy Free Version: For a dairy-free option, use coconut cream in place of the heavy cream, vegan cream cheese instead of regular, and a vegan Parmesan alternative.
- Bacon and Onion: Add crispy bacon bits and caramelized onions for a savory and smoky flavor.
- Mushroom: Add sliced mushrooms that have been sautéed in butter until they are golden brown.
- Spinach and Artichoke Dip Style: Add chopped marinated artichoke hearts and extra minced garlic for a flavor reminiscent of spinach and artichoke dip. (If you love artichokes, don’t miss my popular Italian stuffed artichokes!)
How to Make Steakhouse Creamed Spinach
This steakhouse creamed spinach couldn’t be easier to make! In 20 minutes, you’ll be enjoying this amazing side dish. Scroll down to the recipe card for the full ingredients and instructions.
- Bring a large pot of salted water to a boil. Prepare a large bowl with ice water. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes, or until wilted.
- Immediately transfer the spinach to the ice water to stop the cooking process. Drain and squeeze out as much water as possible, then finely chop it and set it aside.
- Melt the butter over medium heat in a large skillet. Add the diced onion, and minced garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
- Stir in the softened cream cheese and heavy cream. Cook, stirring constantly, until the cream cheese is fully incorporated and the mixture becomes creamy.
- Bring to a soft boil on low heat and let thicken for about 8-10 minutes. Then season with grated Parmigiano cheese, ground nutmeg, Italian seasoning, salt and pepper to taste.
- Add the chopped spinach to the creamy mixture and stir well to combine.
- Cook for an additional 5 minutes, allowing the mixture to heat through and absorb the flavors of the sauce.
- Serve and enjoy. This creamy side dish is a delightful accompaniment to your steak or any other main course!
Recipe FAQs
Ultimately, the choice between fresh and frozen spinach depends on your preference and what’s available to you. Fresh baby spinach is often favored for its mild flavor and ease of use, while frozen spinach can be a practical choice for busy cooks. Both options can result in a creamy and delicious steakhouse style creamed spinach dish.
To use frozen spinach, thaw it completely and drain it thoroughly to remove excess moisture. Squeeze out any excess water to prevent the creamed spinach from becoming too watery.
Regular or mature spinach can also be used. If using mature spinach, make sure to remove the tough stems before cooking. This type of spinach may have a slightly stronger flavor and can require a bit more chopping.
Yes, you can use frozen spinach as a convenient alternative to fresh spinach. Be sure to thaw and drain it thoroughly before using. Squeeze out excess moisture to prevent it from becoming too watery.
You can prepare steakhouse creamed spinach a day in advance. After making it, let it cool to room temperature, then refrigerate it in an airtight container. When you’re ready to serve, reheat it gently on the stovetop or in the microwave.
If the sauce is too thick, you can thin it out by adding a bit more cream or milk. Conversely, if it’s too thin, you can thicken it by simmering it for a few extra minutes or adding a small amount of grated Parmesan cheese.
Storage: Allow the creamed spinach to cool to room temperature, then transfer it to an airtight container or a plastic bag.
Refrigerate: Place the container in the refrigerator for 3-4 days.
Reheating: When ready to enjoy the leftover creamed spinach, reheat it on the stovetop or microwave until heated. Be sure to stir it occasionally to ensure even heating.
I don’t recommend freezing this recipe, as the high quantity of fat in this dish means it will turn grainy or greasy when thawed.
Serving Suggestions
This easy steakhouse creamed spinach goes well with almost any dinner, whether it’s fancy or simple! I highly recommend pairing it with hearty main courses, like pan grilled steak, baked chicken thighs, or stuffed pork chops with apple. Make sure to pair this with easy homemade dinner rolls and twice baked potatoes if you’re serving this with steak.
Enjoy with other healthy and colorful side dishes like my Italian chopped salad, stuffed acorn squash, or roasted rainbow carrots. Finish off your meal with a scoop of Italian pistachio gelato!
My Pro Tips
Expert Tips
- Use fresh spinach instead of frozen whenever possible, as it has a better texture and flavor. However, frozen spinach can be a convenient substitute if you’re short on time.
- Adjust the creaminess and texture by adding more or less cream to achieve your desired consistency.
- Ensure that your cheese is fully melted into the cream sauce to avoid a grainy texture in your creamed spinach. Also, avoid overheating the cream sauce, or it may turn greasy.
- Season generously with salt and black pepper; it’s a crucial step to enhance the flavors.
- Experiment with different cheeses and herbs. Try other cheeses like Gruyère, Asiago, or Pecorino Romano for unique flavor profiles, or sprinkle fresh herbs like thyme, chives, or rosemary on top before serving.
Other Spinach Dishes You’ll Love
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Steakhouse Creamed Spinach
Ingredients
- 2 pounds fresh spinach, washed and stemmed (or frozen spinach, thawed and drained)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup diced onion
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 cup grated Parmigiano cheese, or Parmesan cheese
- ¼ teaspoon ground nutmeg
- 1 teaspoon Italian seasoning
- salt and black pepper, to taste
Instructions
- Blanch Spinach: Bring a large pot of salted water to a boil. Prepare a large bowl with ice water. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes, or until wilted. Immediately transfer the spinach to the ice water to stop the cooking process. Drain the spinach and squeeze out as much water as possible. Chop the spinach finely and set aside.
- Sauté Onion and Garlic: Melt the butter over medium heat in a large skillet. Add the diced onion, and minced garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
- Add Cream Cheese and Cream: Stir in the softened cream cheese and heavy cream. Cook, stirring constantly, until the cream cheese is fully incorporated and the mixture becomes creamy. Bring to a soft boil on low heat and let thicken for about 8-10 minutes.
- Season and Add Spinach: Season the mixture with grated Parmigiano cheese, ground nutmeg, Italian seasoning, salt, and black pepper to taste. Add the chopped spinach to the creamy mixture and stir well to combine.
- Heat: Cook for an additional 5 minutes, allowing the spinach to heat through and absorb the flavors of the sauce.
- Serve: Transfer the creamy spinach to a serving dish and serve hot.
- This creamy spinach is a delightful accompaniment to your steak or any other main course. Enjoy!
Notes
- Use fresh spinach instead of frozen whenever possible, as it has a better texture and flavor. However, frozen spinach works well if you’re short on time. Just be sure to thaw it and squeeze out as much liquid as possible before using!
- Adjust the creaminess and texture by adding more or less cream to achieve your desired consistency.
- Ensure that your cheese is fully melted into the cream sauce to avoid a grainy texture in your creamed spinach. Also, avoid overheating the cream sauce, or it may turn greasy.
- Season generously with salt and black pepper; it’s a crucial step to enhance the flavors.
- Experiment with different cheeses and herbs. Try other cheeses like Gruyère, Asiago, or Pecorino Romano for unique flavor profiles, or sprinkle fresh herbs like thyme, chives, or rosemary on top before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was hands down the best creamed spinach recipe I have ever made. Husband and kid approved.
Yes! My kids love this one too and it is so easy to make ๐
The best! I love that it is made without flour or cornstarch!