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Steakhouse Creamed Spinach

Steakhouse Creamed Spinach

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Why You’ll Love This Recipe

Steakhouse Creamed Spinach is a rich and velvety side dish that brings restaurant-quality flavor to your home table. With a buttery base, a touch of garlic, and smooth creaminess from cheese and dairy, it’s the perfect accompaniment to grilled meats or a holiday spread. This classic comfort food is simple to make yet feels indulgent and elegant.

ingredients

Steakhouse Creamed Spinach this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh spinach (or frozen spinach, thawed and drained)unsalted butteryellow onionsgarlic clovesall-purpose flourwhole milkheavy creamcream cheeseParmesan cheeseground nutmegsalt and black pepper

directions

Melt butter in a large skillet over medium heat.

Add diced onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for another 30 seconds.

Sprinkle in flour and stir to form a roux; cook for 1-2 minutes until lightly golden.

Slowly whisk in milk and cream, cooking until the mixture thickens.

Add cream cheese and Parmesan, stirring until fully melted and incorporated.

Stir in the chopped spinach and season with salt, pepper, and a pinch of nutmeg.

Simmer for 3-5 minutes, allowing the spinach to soak in the creamy sauce.

Adjust seasoning to taste and serve hot.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use Gruyère or mozzarella for a different cheesy flavor.

Add crispy bacon or pancetta for a smoky touch.

Swap cream cheese with mascarpone for extra richness.

Top with breadcrumbs and broil for a crunchy finish.

Use kale or Swiss chard for a twist on greens.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove over low heat, stirring occasionally.Add a splash of milk or cream if needed to loosen the consistency.

Steakhouse Creamed Spinach

FAQs

Can I use frozen spinach?

Yes, just make sure it’s thawed and well-drained to avoid excess water in the dish.

Is it gluten-free?

Not as written due to the flour, but you can use a gluten-free flour substitute.

Can I make this ahead?

Yes, prepare it up to 2 days in advance and reheat before serving.

Can I freeze creamed spinach?

It’s best enjoyed fresh, but it can be frozen. Note that the texture may change slightly when thawed.

What can I serve it with?

It pairs well with steak, roast chicken, pork chops, or even as a holiday side.

Why is my sauce too thick?

Add a bit more milk or cream to loosen the sauce to your desired consistency.

Can I omit the cheese?

Yes, but the cheese adds flavor and body—consider using a non-dairy alternative if avoiding cheese.

What if I don’t have cream cheese?

Use more heavy cream and add extra Parmesan or a similar soft cheese.

Is this dish keto-friendly?

It can be made keto by skipping the flour and thickening with extra cheese or xanthan gum.

Can I use a food processor for the spinach?

Yes, pulse cooked spinach for a finer texture if preferred.

Conclusion

Steakhouse Creamed Spinach is a timeless and luxurious side that complements any hearty meal. With its silky texture and deep savory flavor, it’s a crowd-pleaser that transforms simple greens into something special. Whether for a family dinner or a festive gathering, this dish adds elegance and warmth to any plate.

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Steakhouse Creamed Spinach

Steakhouse Creamed Spinach

  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy side dish made with spinach, butter, cream, and cheese, just like the classic version served at high-end steakhouses.

Ingredients

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 10 oz fresh spinach or 1 package (10 oz) frozen chopped spinach, thawed and drained
  • 2 oz cream cheese

Instructions

  1. In a large skillet, melt butter over medium heat.
  2. Add the chopped onion and cook until softened, about 3-4 minutes.
  3. Add the garlic and cook for another 30 seconds until fragrant.
  4. Stir in the flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
  6. Season with nutmeg, salt, and pepper.
  7. Simmer the mixture until thickened, about 3-5 minutes.
  8. Add the Parmesan cheese and cream cheese, stirring until melted and smooth.
  9. Add the spinach and cook until heated through and well combined with the cream sauce.
  10. Adjust seasoning if needed and serve warm.

Notes

  • For a richer flavor, substitute some Parmesan with Gruyère or Asiago cheese.
  • You can use fresh or frozen spinach depending on availability.
  • Leftovers can be stored in the fridge for up to 3 days.