Steakhouse Creamed Spinach

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This steakhouse creamed spinach is so rich and creamy. Serve on the side with a juicy steak and you’ll feel like you’re at Ruth Chris or Morton’s.

Creamy steakhouse creamed spinach close up.

Creamed spinach has to be one of my top favorite sides ever.

My grandfather used to take me to Peter Luger steakhouse all the time and I loved getting the creamed spinach. It was love at first bite.

What is creamed spinach made of?

Creamed spinach is a very decent dish filled with dairy. You will need butter, heavy cream, cream cheese and parmesan to make the delicious creamy sauce.

To enhance the flavor you’ll need salt, pepper, red pepper flakes, garlic, and shallots. I love to use shallots as opposed to onions because it’s less punchy than a regular onion.

Of course you will need spinach as well. This recipe calls for two pounds of spinach.

How to make steakhouse creamed spinach

Making this steakhouse creamed cheese recipe is pretty simple. First you sauté the shallots and garlic in butter with the red pepper flakes.

Add the spinach in with a lid and let it cook down some. We all know spinach shrinks tremendously. Add in the heavy cream and cream cheese, keep stirring until the cream cheese has melted.

Once nice and creamy, add the parmesan cheese and stir.

Faqs & Tips for this recipe

  • Shred your own parmesan cheese. Pre shredded cheese has extra additives that don’t melt the same. So shredding your own cheese will elevate the dish.
  • If you want to use frozen spinach, you can, just make sure to squeeze out any extra moisture. If you use frozen spinach cook the spinach first then make the creamy sauce.
  • It’s not listed in the recipe but a pinch of nutmeg will add a touch of warmth, spice and depth.
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steakhouse creamed spinach

Steakhouse Creamed Spinach

By August DeWindt
This creamy, garlicky steakhouse style creamed spinach is the perfect side dish.
Prep: 5 minutes
Cook: 15 minutes
Servings: 4


  • 6 tbsp butter , divided
  • Olive oil
  • 1 large shallot , sliced
  • 2 cloves garlic , minced
  • 1/2 tsp red pepper chili flakes
  • 2 lbs fresh spinach
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 c heavy cream
  • 4 oz cream cheese, softened to room temp
  • 1/2 cup parmesan cheese, shredded


  • Melt 3tbs of butter with olive oil in a skillet over medium heat. Once butter is melted and skillet is hot, reduce heat to medium low, sauté the garlic & shallots for 30 seconds, constantly stirring.
  • Add in as much red pepper flakes to your liking and sauté for a few more seconds.
  • Return the heat to medium and add as much spinach to the skillet as possible, then cover with a lid, let cook down for a few minutes. Remove the lid, toss the spinach around and add the rest of the spinach.
  • Add in remaining butter, salt, pepper, heavy cream and creamed cheese. I like to break up the cream cheese into bits. Keep stirring until all the cream cheese has melted and theres a thick creamy liquid.
  • Remove from the heat and stir in the parmesan cheese.
  • Serve with your fave protein, eat and enjoy!



Calories: 409kcal | Carbohydrates: 12g | Protein: 14g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 903mg | Potassium: 1365mg | Fiber: 5g | Sugar: 3g | Vitamin A: 22563IU | Vitamin C: 65mg | Calcium: 421mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Side Dishes
Cuisine: American
Servings: 4
Calories: 409
Keyword: Comfort food
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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