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Steakhouse Creamed Spinach
February 1, 2026
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This Steakhouse Creamed Spinach shows up with confidence. It’s creamy without being heavy, deeply flavorful without shouting, and built so the sauce hugs every strand of spinach just right. The balance is the magic here, and once you taste it, you’ll understand why this version earns repeat status.
Ingredient Notes + Variations
Creamed spinach should feel indulgent but still clean on the palate, and that comes down to smart ingredient choices and how they’re layered together. Each component here pulls its weight, creating a sauce that’s smooth, savory, and perfectly seasoned from start to finish.
- Frozen spinach: Convenient and consistent. Thaw completely and squeeze it well so the sauce stays creamy instead of watery.
- Salted butter: Adds richness right from the start and builds the base flavor.
- Yellow onion: Soft and slightly sweet once sautéed, it gives depth without stealing attention.
- Garlic: Just enough to add warmth and aroma.
- Nutmeg: A small amount goes a long way and gives that classic steakhouse flavor.
- Heavy cream: Creates the luxurious sauce that clings to every bite.
- Cream cheese: Makes the sauce extra smooth and velvety. Softened is key.
- Parmesan cheese: Salty, nutty, and bold. Freshly grated melts best.
- Mozzarella cheese: Adds stretch and softness without overpowering the other flavors.
How to Make Creamed Spinach
This creamed spinach comes together in one skillet and moves fast once it gets going. You’ll build flavor in layers, then let the sauce thicken naturally before folding everything together. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Prep the Spinach
Squeeze the thawed spinach until most of the moisture is gone, then set it aside.
Pro Tip: If you want to use fresh spinach you will need 2 pounds. Add the spinach to a boiling pot of water and cook for 1 minute. Drain and squeeze out the spinach well.
Step 2: Build the Flavor Base
Melt the butter in a large skillet over medium heat. Cook the onion until soft, then stir in the garlic, salt, black pepper, and nutmeg.
Step 3: Create the Cream Sauce
Lower the heat and add the heavy cream and softened cream cheese. Stir until smooth and creamy.
Pro Tip: Your cream cheese will not melt nicely if it’s added cold. To avoid any clumps, make sure to add it in softened. If you forget to pull it out of the fridge early enough you can microwave it for about 10-15 seconds.
Step 4: Finish the Creamed Spinach
Stir in the spinach and let it heat through until the sauce thickens slightly. Add the cheeses in small handfuls, stirring until melted and glossy.
Pro Tip: If you don’t squeeze enough water out of the spinach then you will have to sauté longer to let more water evaporate or your sauce will be too runny. If it gets too thick you can add a few tablespoons of water or cream to thin it out.
Tips for Success
- Squeeze the spinach thoroughly to avoid a thin sauce.
- Add the cream cheese softened so it melts smoothly without clumps.
- Stir the cheese in gradually to keep the sauce silky.
- Taste at the end and adjust salt and pepper as needed.
What to Serve with Creamed Spinach
- Air Fryer Ribeye Steak or Steak on the Stove – The rich sauce pairs beautifully with a well-seasoned steak.
- Roast Chicken – Juicy and savory with just enough crispness.
- Garlic Mashed Potatoes – A creamy-on-creamy situation that works.
- Honey Glazed Sesame Salmon – The contrast keeps things interesting.
This steakhouse creamed spinach brings bold flavor, smooth texture, and serious comfort to the table. It’s confident, reliable, and exactly what a classic side dish should be. The printable recipe card is below! Have a great day, friends!
Steak House Creamed Spinach Recipe
Steakhouse Creamed Spinach is rich, smooth, and layered with savory flavor thanks to a creamy cheese sauce that coats every bite. This classic side comes together in one skillet and delivers that bold, restaurant-style finish right at home.
Ingredients
- 1 lb frozen spinach thawed*
- 3 tablespoons salted butter
- 3/4 cup yellow onion diced
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/8 teaspoon nutmeg
- 1 cup heavy cream
- 4 oz cream cheese softened to room temperature and cut into cubes
- 3/4 cup parmesan cheese freshly grated
- 1/4 cup mozzarella cheese freshly grated
Instructions
- Squeeze out thawed spinach to get as much water out as you can. Set aside.
- In a large skillet over medium heat, melt the butter and sauté the onion until soft, about 5 minutes.
- Add the garlic, salt, black pepper, and nutmeg and sauté an additional minute.
- Reduce the heat to medium low and stir in the heavy cream and cream cheese. Heat until the mixture is creamy and well combined.
- Stir in the spinach and heat until the sauce is to your desired thickness, about 5 minutes.
- Stir in the parmesan cheese and mozzarella cheese, a small handful at a time until fully melted.
- Taste and add additional salt or pepper if needed. Serve and enjoy!
Notes
*If you want to use fresh spinach you will need 2 pounds. Add the spinach to a boiling pot of water and cook for 1 minute. Drain and squeeze out the spinach well.
Storage Instructions:
Store leftover creamed spinach in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring often. Freezing is not recommended, since the sauce can separate and turn runny.Nutrition
Calories: 347kcalCarbohydrates: 8gProtein: 11gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 91mgSodium: 595mgPotassium: 377mgFiber: 3gSugar: 3gVitamin A: 10007IUVitamin C: 6mgCalcium: 323mgIron: 2mg
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Variations
- Swap mozzarella for gruyere for a deeper, nuttier flavor.
- Add a pinch of crushed red pepper for gentle heat.
- Use fresh spinach by blanching 2 pounds briefly, then squeezing it very dry before using.
More Side Dishes to Try
- Garlic Parmesan Shoestring Fries
- Funeral Potatoes
- Kale Salad with White Balsamic Dressing
- Colorful Carrot Salad
- Doctored Up Baked Beans
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
