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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.
Creamed spinach has to be one of my top favorite sides ever. If you don’t want to have it with steak, Roasted Boneless Leg of Lamb or Baked Chicken Leg Quarters are great too!
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.
For another delicious veggie side, check out my Gochujang Roasted Brussel Sprouts.
Ingredients needed for creamed spinach
- Butter
- Olive oil
- Shallot
- Garlic
- Red pepper chili flakes
- Fresh spinach
- Salt
- Pepper
- Heavy cream
- Cream cheese
- Parmesan cheese
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, so I like to do this in batches.
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.
Commonly Asked Questions
You can definitely use frozen spinach to make creamed spinach. 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.
I highly suggest shredding 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.
The steakhouse creamed spinach will last for 3 days in the fridge.
Steakhouse Creamed Spinach
Ingredients
- 4 tbsp butter
- 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
Instructions
- Melt the butter with olive oil in a skillet over medium heat. Once the butter is melted and skillet is hot, reduce heat to medium low, sauté the garlic & shallots for 30 seconds, constantly stirring.
- Add in the red pepper flakes 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. Add the rest of the spinach, close the lid and let cook down for a few minutes too.
- Add in the salt, pepper, heavy cream and creamed cheese. I like to break up the cream cheese into smaller chunks. 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is one of my favs! It tastes good paired with any meat. I love creamed spinach but not everyone makes it well but now I can make it myself ! Ayeeee…… thanks August =)
Haha so glad you like it!