Steakhouse Creamed Spinach

There’s something irresistible about steakhouse creamed spinach—the kind of side dish that’s as luxurious as the main course itself. Rich, velvety, and packed with layers of flavor, it has a way of stealing the show, even alongside the most perfectly cooked steak.

The balance of tender spinach coated in a creamy, savory sauce is a comforting classic that feels indulgent yet familiar. 

What makes it so special? It’s all in the technique—using simple, quality ingredients to create something extraordinary. You can make this easy creamed spinach recipe in just a few easy steps – you’ll have one of your steakhouse favorites  (hello Ruth’s Chris and Morton’s Steakhouse) at home in just 30 minutes! 

Perfect for everything from date nights to christmas dinner, this is the perfect example of restaurant-style elegance – the at home edition. With a few tricks up your sleeve, you’ll master the art of creamy, flavorful spinach that melts in your mouth.

Key Ingredients

(full list of ingredients can be found in the recipe card at the bottom of this post)

Fresh Baby Spinach – I love that this recipe uses fresh spinach. It makes this recipe, quick and simple and prevents the creamed spinach from becoming watery. We wilt the spinach in the microwave and squeeze out any excess water to make for a creamy and rich cream sauce.

Aromatics – no bland food on my blog! Onion, garlic, garlic powder, and onion powder all take a classic side dish and turn it into thee perfect side dish. 

Nutmeg – you’re probably thinking apple pie or spice cake when you think of nutmeg, but just the tiniest touch of nutmeg in savory dishes adds a ton of flavor. Don’t skip this, trust me! 

All Purpose Flour – this is used to thicken that delicious creamy sauce that coats those baby spinach leaves like a warm hug.

Salted Butter – I use salted butter is majority of my recipes because I like how it tastes, however, if you prefer unsalted butter to manage your salt, feel free to use that instead. 

Cream Cheese – this is my secret ingredient! It provides an unbelievably silky creamy texture to the already creamy bechamel sauce.

Lemon Juice – lemon juice helps to balance out all of the richness and adds a nice, bright flavor to the sauce. 

Parmesan – freshly grated parmesan cheese is SO good in this recipe! It adds a nutty flavor that pairs perfectly with the nutmeg. For a sharper flavor, Gruyere or pecorino romano is a great option. 

Substitutions and Variations 

• Use boursin cheese ​instead of cream cheese to add more flavor to the sauce! 
• Frozen Spinach Option – Thaw and drain well by squeezing out excess liquid with a clean kitchen towel.
• Make it spicy by adding a little cayenne pepper. Just with a tiny pinch and taste as you go to adjust to your personal preference. A little bit goes a long way. 
• Dairy free option  – use your favorite nondairy milk (such as unsweetened coconut milk or almond milk), heavy cream, and butter. Also, you can substitute parmesan cheese for nutritional yeast! 

How to make Creamed Spinach

Step 1: Place spinach in a large bowl. Soak a paper towel with water and place on top of the spinach. Microwave for 1-2 minutes, until the spinach is wilted and becomes a bright green color.

Step 2: Remove from the bowl and place onto a cutting board. Roughly chop, the squeeze the spinach to remove any excess moisture.

Step 3: Drizzle olive oil into a large skillet or saute pan over medium heat. Saute onion for about 5 minutes, until slightly browned and translucent. Add garlic and continue to cook for 2 minutes, stirring constantly to ensure that the garlic doesn’t burn. Add garlic powder, onion, kosher salt, and black pepper. Stir to combine, then add butter. Once the butter is melted, add the flour and continue to stir. Continue to cook for 3-5 minutes, until the flour is fully absorbed. 

Step 4: Slowly begin to pour in the heavy cream and whole milk, stirring constantly. Add in the cream cheese, red pepper flakes, and nutmeg. Once the cream cheese has melted into the sauce, reduce the heat to low, and cook until the sauce begins to thicken, about 3-5 minutes.

Step 5: Add 1/2 cup of parmesan and chopped spinach. Remove from heat and stir until the spinach is fully incorporated into the sauce. 

Step 6: Place creamed spinach into an oven safe serving dish/or keep in the pan if that’s how you’re serving it. Sprinkle remaining parmesan cheese on top and broil in the oven for 2-3 minutes, until the top is golden brown and slightly crisp.

Pro Tips

Make Ahead Tips: Prepare up to a day ahead and reheat gently on the stove over low heat. If reheating, add a splash of cream or milk to loosen the consistency.

Gradually Add Liquid: Slowly whisk in whole milk and heavy cream. This prevents lumps in the sauce.

Don’t skip draining the spinach: Excess water dilutes the sauce.