Steakhouse Creamed Spinach

It’s actually very simple to make your favorite restaurant dishes at home, and this creamed spinach recipe is a perfect example.

To make this Ruth Chris Steakhouse copycat, all you need to do is make a bechamel sauce, add a bit of cheese, and stir in the cooked greens.

Plus, it’s easy to double the amount to feed a crowd or just have extra for leftovers.

Serve this decadent side with other steakhouse favorites like baked potatoes, macaroni and cheese, and warm honey wheat rolls. 

And don’t forget the main course! Serve a perfect grilled ribeye topped with delicious homemade compound butter.

What’s in the steakhouse creamed spinach?

Blanched and wilted spinach leaves added to a flavorful sauce.

INGREDIENT NOTES AND SUBSTITUTIONS

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Spinach – You can use either fresh or frozen, whichever is easiest. Using a bagged variety as opposed to a bunch will save you from extra washing and chopping.
  
  Meanwhile, frozen spinach is already blanched so you’ll be able to skip that step entirely. Just be sure to thaw the frozen greens first to remove excess liquid.
  
• Heavy Cream – For a thinner sauce, you can use half and half.
  
• Parmesan cheese – Buy a wedge and grate it yourself. As a result, you’ll have better flavor and a smoother sauce.
  
  Pre-bagged shreds contain a preservative that gives them a waxy texture to prevent clumping, but it also prevents the cheese from melting well.

How to make creamed spinach

Be sure to still squeeze out any excess liquid from the thawed spinach so it doesn’t make the sauce too watery.

1. On the stove, melt butter. Add garlic, onion powder, salt and pepper. Stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
   
2. Whisk in the flour and cook for 1 minute.Add heavy cream and let it simmer for 3 minutes, or until it thickens.
   
3. Add the parmesan and stir to melt, then add the spinach and stir to combine.
4. Taste for flavor, adding more salt and pepper as needed. Serve warm.

Recipe notes

• Make ahead of time – If you’ll be serving this with a holiday meal, you can make the sauce a day in advance and refrigerate in a sealed container.
  
  Then, warm on the stove and add in the spinach and cheese just before serving.
  
• Storage – Keep in an airtight container in the refrigerator for up to 3 days. Or, transfer to storage bags and freeze for several months.
  
  Thaw in the refrigerator before reheating with an extra splash of half and half.
  
• Reheating – It’s easiest to heat this creamed spinach recipe on the stove. Just add a serving to a wide skillet and stir occasionally until warmed through.
  
  Keep it on low heat so the dairy doesn’t separate or curdle.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Side Dish Recipes

Steakhouse Creamed Spinach

Donna Elick

Steakhouse creamed spinach has loads of flavor from a rich cream sauce. Make this recipe for a hearty side dish for beef, chicken, or pork!

5 stars from 3 reviews

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Side Dish

Cuisine American

Method Stovetop

Servings 4

Equipment

• skillet
• whisk

Ingredients

 

1x2x3x

• ▢ 2 tablespoons butter
• ▢ 3 cloves garlic, finely minced
• ▢ 1 teaspoon onion powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/4 teaspoon cayenne pepper, optional
• ▢ 1 tablespoon all-purpose flour
• ▢ 1 1/2 cup heavy cream
• ▢ 1/3 cup parmesan cheese, freshly grated
• ▢ 24 ounces frozen spinach, thawed, and liquid pressed out

Instructions

 

• Melt the butter in a skillet over medium heat. Add the garlic, onion powder, salt, pepper and cayenne pepper, and stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
• Whisk in the flour and cook for 1 minute. Add heavy cream and let it simmer for 3 minutes, or until it thickens.
• Add the parmesan and stir to melt, then add the spinach and stir to combine.
• Taste for flavor, adding more salt and pepper as needed. Serve warm.

Donna’s Notes

Store creamed spinach in an airtight container in the fridge for up to 3 days. I do not recommend freezing creamed spinach, as the texture and consistency become grainy when thawed.

Nutrition

Serving: 1 | Calories: 449cal | Carbohydrates: 13g | Protein: 12g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 122mg | Sodium: 620mg | Sugar: 4g | Fiber: 5g | Calcium: 386mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published October 2022

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