Easy Creamed Spinach (Best Steakhouse Recipe)

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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. This easy creamed spinach recipe is a classic side dish for Thanksgiving dinner or a fun option for any meal. It’s literally a great side dish! 

creamed spinach recipe.


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 potatoesmacaroni 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.

Homemade Creamed Spinach Recipe

There really are a lot of reasons that I love this easy recipe. Not only can it be a great option for a weeknight meal, but pair it with tortilla chips or crackers, and you have an awesome spinach dip that even picky eaters will love. 

While it is possible to use fresh spinach for the spinach mixture, I find that the frozen stuff is way quicker and has the same flavor.

Why work harder when you don’t have to? 

Just be sure that you get rid of any excess moisture because a good creamed spinach side dish shouldn’t have liquid in it or on top. 

spices, butter and flour in skillet.

What’s in the steakhouse creamed spinach?

Blanched and wilted spinach leaves are added to a flavorful sauce. I love using basic ingredients that create a simple and perfect side dish. 

Minimal effort and time really will create an end result that is loaded with flavor. 

Most people associate this creamy dish as a classic Steakhouse side dish recipe because it pairs really well with the texture of cooked meats. 

adding parmesan cheese to skillet.


NoteThis 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 spinach to cream in 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.

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.

Creamed Spinach FAQ

Do you eat this easy spinach recipe hot or cold?

For the best flavor and taste, this creamy spinach recipe needs to be eaten warm. This keeps the creamy sauce creamy and the cooked spinach firm and delicious.

If it gets cold, just pop it in the microwave to heat for a few seconds.  

What pairs well with cooked spinach? 

Did I fail to mention that this is the best creamed spinach recipe because the flavor goes so well with other dishes?! I love pairing this with pork chops, roast chicken, and even cooked steak.

If you plan on making this for your holiday table, pairing this with a side dish of cranberry sauce gives you a sweet and savory option for the guests. It’s a great option for a special occasion. 

Can I add other simple ingredients to cooked spinach?

Even though this recipe is pretty straightforward, you could add red pepper flakes, black pepper, and cayenne pepper to the dish. The good news is that if you don’t want to add any spice to the dish as a whole, any of those options could be added to each person’s individual serving as well.

If I’m ever looking at adding spice or heat to a recipe, I tend to try and do that individually because most people don’t care for foods that are overly hot and spicy.

Are there any toppings that can be added? 

You can add some freshly shredded mozzarella cheese to the top of this beloved side dish or even a few crushed crackers if you want to add a bit of texture and crunch. 

While I don’t like to add toppings, that doesn’t mean that you can’t! Create and serve this dish in the best way that serves you and your taste buds.

spoon of steakhouse creamed spinach.

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



  • 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


  • 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.


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, updated and republished December 2023

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  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,

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