Steakhouse creamed spinach is the rich, velvety side that turns a plain steak dinner into a restaurant plate. This version uses fresh spinach wilted down and bound with a béchamel-style cream sauce so it stays smooth instead of watery. You get a side that holds its shape on the plate and tastes like the classic steakhouse creamed spinach you order with a ribeye.
The method here cuts the bitterness that fresh spinach can bring and keeps the cream from breaking. It scales easily for two or eight and pairs with any grilled meat. Below you’ll find the exact ingredients, substitutions, and step order that make the texture right the first time. If you enjoyed this, our spinach artichoke dip is worth trying next. Making this steakhouse creamed spinach at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Steakhouse Creamed Spinach
- Thick sauce that clings to the spinach instead of pooling on the plate
- Uses one skillet so cleanup stays short after a big dinner
- Balanced salt and cream levels that don’t mask the greens
- Ready in about 25 minutes from raw ingredients to serving
Ingredients You’ll Need
- 1 lb fresh spinach, stems removed and rough chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
Ingredient Substitutions
Whole milk: Replace with an equal volume of half-and-half for a slightly richer base. Half-and-half thickens faster than milk, so whisk the roux a minute longer before adding liquid to avoid lumps. The finished steakhouse creamed spinach will taste heavier and coat the spoon more firmly.
Fresh spinach: Use 10 oz frozen chopped spinach, thawed and squeezed dry, in place of the fresh bunch. Frozen greens skip the wilt step but carry more moisture, so cook the sauce a few minutes longer to reach the right consistency. You lose the brighter color but keep the same cream-bound texture.
Parmesan cheese: Swap for an equal weight of aged gouda to add a deeper, nutty note. Gouda melts slower than parmesan, so stir over medium-low heat and give it extra time to dissolve. The dish turns a shade darker and reads more like a smoked-cheese side.
All-purpose flour: Use 1 tbsp cornstarch mixed with 2 tbsp cold milk instead of the flour roux. Cornstarch sets up clearer and slipperier than flour, giving a glossy sauce rather than a matte one. Don’t boil hard after adding it or the cream can thin out.
Step-by-Step Instructions
- Wilt the spinach in a large skillet over medium-low heat with no added fat, stirring until it collapses and releases liquid, about 5 minutes. Transfer to a colander and press out as much water as possible with a spoon.
- Melt the butter in the same skillet over medium-low heat. Add the flour and whisk constantly until the mix turns pale gold and smells toasty, around 2 minutes.
- Pour in the warm milk slowly while whisking to prevent clumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3 minutes.
- Stir in the heavy cream, parmesan, garlic, nutmeg, salt, and pepper. Cook over medium-low heat until the cheese melts and the sauce is steamy, about 2 minutes.
- Add the pressed spinach and fold it through the sauce until every leaf is coated and the mix is uniform, about 1 minute. The pan should show no free liquid at the edges.
- Take the skillet off the heat and let it stand 2 minutes before serving so the sauce settles and thickens to a scoopable texture.
Pro Tips
Squeeze the wilted spinach harder than you think you need to. Extra water is the main reason a cream sauce goes thin and slips off the greens.
Warm the milk before it hits the roux so the starch doesn’t seize and form lumps that are hard to beat out later.
Grate the parmesan yourself instead of using pre-shredded. Coated cheese melts into a slack sauce, while fresh grate binds tight for the right cream sauce body.
Add the nutmeg last and taste before more salt. A little goes a long way and too much reads like dessert spice rather than steakhouse side.
Common Mistakes to Avoid
Skipping the spin-dry step leaves the pan watery. Press the greens in a colander and then pat with paper towels if they still drip.
Boiling the cream sauce after the cheese goes in can split it into oil and solids. Keep the heat at medium-low heat and move the spoon the whole time.
Using unseasoned frozen spinach without adjusting salt leads to a flat taste. Taste at the end and add salt by the pinch since brands vary.
Serving Suggestions
Spoon the steakhouse creamed spinach next to a seared strip steak or roast beef where the cream cuts the char. A side of creamed potatoes makes the plate feel like a full steakhouse spread. For a lighter counterpoint, add greek salad with a sharp vinegar dressing. The greens also sit well under a soft fried egg at brunch.
Storage and Reheating
Cool the pan to room temperature and pack the spinach in an airtight container. It keeps refrigerated for up to 3 days and should not sit out longer than 2 hours. Reheat in a small skillet over medium-low heat with a splash of milk, stirring until steaming hot throughout. This side does not freeze well because the cream separates when thawed.
Recipe Variations
Cheesy Bake
Spread the finished skillet mix in a baking dish and top with 1/4 cup shredded mozzarella. Bake at 180°C / 350°F for 12 minutes until the top bubbles. You get a browned crust over the same creamy base.
Artichoke Version
Stir in 1/2 cup drained chopped artichoke with the spinach for a spinach artichoke lean. The artichoke adds a tangy bite and firmer pieces against the soft leaves. Bake as above or serve straight from the skillet.
Bacon Spinach
Cook 3 strips bacon until crisp, crumble, and fold through at the end. The salt and smoke change the side into a breakfast-style spinach burger match. Use the bacon fat in place of butter for the roux if you want a deeper pork note.
Lighter Milk Version
Cut the heavy cream to 2 tbsp and raise milk to 1 1/4 cups for a thinner but still smooth result. The baked spinach style works if you then brown the top. Expect less cling and a more soup-like edge.
Steakhouse Creamed Spinach
Description
Steakhouse creamed spinach is a rich, velvety side made with fresh spinach wilted down and bound with a béchamel-style cream sauce so it stays smooth instead of watery. It pairs perfectly with any grilled meat and is ready in about 25 minutes from raw ingredients to serving.
Ingredients
Instructions
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Wilt the spinach
Place the chopped fresh spinach in a large skillet over medium-low heat with no added fat. Stir until it collapses and releases liquid, about 5 minutes, then transfer to a colander and press out as much water as possible with a spoon so the leaves are tightly packed and no free liquid remains.
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Make the roux
Melt the 2 tbsp unsalted butter in the same skillet over medium-low heat. Add the 2 tbsp all-purpose flour and whisk constantly until the mix turns pale gold and smells toasty, around 2 minutes, forming a smooth paste with no raw flour scent.
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Add warm milk
Pour in the 1 cup warm whole milk slowly while whisking to prevent clumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3 minutes, showing a silky texture that leaves a clear trail when you drag the spoon.
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Stir in cream and cheese
Stir in the 1/2 cup heavy cream, 1/4 cup grated parmesan, 2 cloves minced garlic, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Cook over medium-low heat until the cheese melts and the sauce is steamy, about 2 minutes, with no visible cheese shreds remaining.
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Fold in spinach
Add the pressed spinach and fold it through the sauce until every leaf is coated and the mix is uniform, about 1 minute. The pan should show no free liquid at the edges and the greens should be fully bound by the cream.
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Rest before serving
Take the skillet off the heat and let it stand 2 minutes before serving so the sauce settles and thickens to a scoopable texture. The creamed spinach should hold its shape when lifted with a spoon and feel warm throughout.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 10g50%
- Cholesterol 55mg19%
- Sodium 420mg18%
- Total Carbohydrate 9g3%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool to room temperature and pack in an airtight container; refrigerate within 2 hours and keep up to 3 days, do not reheat the same portion more than once.
- Make ahead: Prep and cook up to 2 days early, then reheat with a splash of milk over medium-low heat until steaming.
- Pro tip: Squeeze the wilted spinach harder than you think needed; extra water is the main reason the sauce goes thin, and our creamed potatoes pair well as a side.
- Safety: Do not leave the finished dish out longer than 2 hours before refrigerating to prevent bacterial growth.
