Steakhouse Creamed Spinach

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

creamed spinach recipe.

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.

steakhouse creamed spinach ingredients.

What’s in the steakhouse creamed spinach?

Blanched and wilted spinach leaves added to a flavorful sauce.

spices, butter and flour in skillet.

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.
adding parmesan cheese to skillet.

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.
adding spinach to cream in skillet

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.
spoon of steakhouse creamed spinach.

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

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creamed spinach from frozen.

creamed spinach in glass bowl.

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
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Method Stovetop
Servings 4

Equipment

Ingredients
 

  • 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!
steakhouse creamed spinach.

Originally published October 2022

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10 Comments

  1. 5 stars
    So quick and easy to make! I will be putting this on the table for Thanksgiving this year. Had to test it out today, YUM!

  2. I compared this recipe to several others and yours just sounded so much richer and creamier. Wow! I did change it up a little. I added diced shrimp and a little salsa and made a little extra sauce and made it into a soup! I bet this would be great served on noodles, too. So in love with all your recipes!

  3. 5 stars
    my favorite vegie-just another yummy way to serve it-I have made a rue before to cream my spinach but yours has more different flavors-will try it next-bags of frozen spinach are a staple in my house–have u ever made spinach pie??..awesome treat….

    1. Hi Michelle,
      You can use either fresh or frozen, whichever is easiest. Using frozen will save you from extra washing and chopping and it is already blanched so you’ll be able to skip that step entirely. Hope this helps. Have a great day!
      TSRI Team Member,
      Holli

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