Creamed Spinach Recipe – Easy Homemade Steakhouse Style Side

Posted on November 20, 2025

Introduction

The aroma of sizzling butter and garlic filling the kitchen—it’s one of those smells that instantly makes you feel cozy and a little fancy at the same time. That’s exactly how it felt the first time I made this Creamy Steakhouse-Style Creamed Spinach. The creamy richness mingling with the earthy spinach created a moment that stopped me right in my tracks. It was the kind of moment where you take a deep breath, smile, and think, “Oh yeah, this is going to be good.”

When I was younger, my family would pile into our favorite local steakhouse on Fridays, and while everyone else went straight for the ribeye or filet, I always looked forward to that velvety creamed spinach side. It was comforting, savory, and so indulgent. Years later, I tried to recreate that same flavor at home. After a few attempts (and some spilled cream along the way), I finally nailed it—the texture, the flavor, everything.

My husband couldn’t stop sneaking spoonfuls from the pan before dinner was even served, and honestly, I couldn’t blame him. There’s something about this dish that feels timeless, like it belongs on every holiday table or next to a sizzling steak on date night. It’s dangerously easy to make, pure nostalgic comfort, and honestly, I wish I’d figured it out years ago. After testing this recipe more times than I’d like to admit (in the name of research, of course), it’s become a staple whenever we want something special but simple. You’re going to want to bookmark this one—it feels like a warm hug on a plate.

Why You’ll Love This Creamed Spinach Recipe

This Creamed Spinach Recipe isn’t just another side dish—it’s the kind that makes you close your eyes after the first bite. Creamy, savory, and perfectly balanced, it brings steakhouse luxury right to your kitchen without any fuss. Over the years, I’ve tested countless variations, and this version hits that sweet spot of flavor and texture every single time.

Quick & Easy: Comes together in under 25 minutes, making it ideal for busy weeknights or last-minute dinner plans.
Simple Ingredients: You probably already have everything—fresh spinach, butter, cream, garlic, and cheese.
Perfect for Any Occasion: Great for holiday dinners, Sunday roasts, or cozy nights when you’re craving something rich.
Crowd-Pleaser: Even spinach skeptics love it! It’s a hit with both adults and kids.
Unbelievably Delicious: The texture is silky smooth, and the flavor is that buttery-garlic dream you get at the best steakhouses.

What makes this version special is the simple trick of using a mix of cream cheese and heavy cream—it gives it that luscious thickness without being too heavy. Plus, a touch of nutmeg adds warmth without overpowering the dish. This recipe is comfort food at its finest—easy, elegant, and downright satisfying. Whether you’re serving it next to a juicy steak or spooning it over mashed potatoes, it’s guaranteed to steal the show.

What Ingredients You Will Need

This homemade creamed spinach uses simple, wholesome ingredients that deliver bold flavor and that signature steakhouse creaminess. Most of these are pantry staples, and there’s plenty of room for substitutions if needed.

Fresh spinach – 1 pound (450 g), washed and stems removed. Baby spinach works perfectly here for a softer texture.
Unsalted butter – 2 tablespoons (30 g). Adds richness and helps sauté the garlic.
Garlic – 3 cloves, minced. Fresh garlic gives the dish its signature savory aroma.
Shallot – 1 small, finely diced (optional but adds depth).
Cream cheese – 4 ounces (115 g), softened. This helps thicken the sauce and gives that creamy body.
Heavy cream – ¾ cup (180 ml). Makes the sauce smooth and luscious.
Grated Parmesan cheese – ½ cup (50 g). Gives a salty, nutty finish.
Nutmeg – ⅛ teaspoon. Adds a subtle warmth that complements the creamy sauce.
Salt and pepper – to taste. Adjust based on your preference.
Optional: A pinch of crushed red pepper for a little heat, or a sprinkle of mozzarella for extra cheese pull.

Ingredient Tips: If fresh spinach isn’t available, you can use frozen spinach—just make sure it’s thawed and squeezed dry to avoid a watery sauce. For a lighter version, swap heavy cream for half-and-half. And if you’re dairy-free, try coconut cream and vegan Parmesan; it works surprisingly well!

Equipment Needed

Large skillet or sauté pan – a heavy-bottom pan helps prevent scorching.
Medium saucepan – for making the creamy sauce separately if preferred.
Wooden spoon or silicone spatula – for stirring and folding the spinach gently.
Colander – to drain any excess liquid from the spinach.
Chef’s knife – for chopping spinach or shallots.
Measuring cups and spoons – for accuracy (trust me, creaminess depends on balance!).

If you don’t have a skillet, a large nonstick frying pan works fine. I’ve used cast iron, stainless steel, and even a ceramic pan—all work well as long as you keep the heat moderate. Just remember to clean and dry your pan thoroughly afterward; spinach can leave a bit of residue if overcooked.

Preparation Method

Prep the spinach: Wash the spinach thoroughly and remove any tough stems. If using frozen spinach, thaw completely and squeeze out all moisture.
Sauté aromatics: In a large skillet, melt butter over medium heat. Add minced garlic and shallot. Cook for 1–2 minutes, just until fragrant (don’t let it brown or it’ll turn bitter).
Wilt the spinach: Add spinach in batches, stirring gently as it wilts. This should take 3–4 minutes. Once all the spinach is wilted, transfer it to a colander and drain any excess liquid.
Make the creamy base: In the same skillet, reduce heat to low. Add cream cheese and heavy cream, stirring until smooth and creamy. It should look glossy and thick—similar to Alfredo sauce.
Mix in cheese and seasoning: Stir in Parmesan cheese, nutmeg, salt, and pepper. Taste and adjust seasoning as needed. The sauce should be rich but well-balanced.
Combine everything: Return the drained spinach to the skillet and fold it into the sauce. Let it simmer gently for 2–3 minutes until everything melds together.
Final touch: If you want, sprinkle a bit more Parmesan on top and let it melt before serving. The dish should be creamy, thick, and cling beautifully to the spoon.

Troubleshooting: If the sauce feels too thick, add a splash of milk or cream. Too thin? Stir in a bit more cream cheese or Parmesan. The key is to cook it slowly so the cream thickens naturally.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks for getting creamed spinach just right. For starters, always dry your spinach well—extra water will dilute the sauce and ruin that silky texture. I sometimes press the spinach between paper towels for good measure.

Don’t rush the cream base. Low and slow heat keeps the cream from separating or curdling. Stir constantly in gentle motions, and you’ll get that smooth consistency every time. If you’re making a big batch, transfer the mixture to a baking dish and keep it warm in the oven at 200°F (93°C).

One more thing: nutmeg might seem optional, but it’s actually the secret flavor. It adds that subtle “something” that makes people wonder what’s making it taste so good. And if you want a restaurant-style finish, broil the top for a minute or two until golden and bubbly.

Variations & Adaptations

What’s fun about Creamy Steakhouse-Style Creamed Spinach is how adaptable it is. Here are a few favorite twists:

Low-carb version: Use full-fat cream and extra Parmesan for added richness without flour or thickening agents.
Vegan option: Swap butter for olive oil, cream cheese for cashew cream, and Parmesan for nutritional yeast. It’s surprisingly creamy!
Seasonal twist: Add sautéed mushrooms or caramelized onions during fall for more depth and texture.
Spicy version: Stir in chopped jalapeños or red pepper flakes for a kick.
My personal favorite: Top it with crispy bacon bits before serving—because everything’s better with bacon.

This recipe also works wonderfully as a base for spinach dip—just add a handful of mozzarella and bake until bubbly.

Serving & Storage Suggestions

Serve your Creamed Spinach hot, right out of the skillet or in a warm serving dish. It pairs beautifully with grilled steak, roast chicken, or even baked salmon. For presentation, sprinkle a bit of Parmesan or cracked pepper on top—it gives that gourmet look.

Leftovers keep well for up to 3 days in the refrigerator. Store in an airtight container and reheat gently on the stove or in the microwave with a splash of cream to loosen it up. You can also freeze it for up to 2 months, though fresh is always best for texture.

As it sits, the flavors deepen, and the sauce thickens even more—it’s almost better the next day!

Nutritional Information & Benefits

Each serving (about ½ cup) of this creamed spinach contains roughly 220 calories, 18g fat, 6g protein, and 5g carbs. Spinach is loaded with iron, vitamin K, and antioxidants, making this indulgent side surprisingly nutritious. The healthy fats from cream and cheese help with satiety, while spinach brings fiber and minerals to the table.

It’s naturally low-carb and gluten-free, making it suitable for keto-friendly diets. Just keep an eye on portion sizes if you’re watching calories—it’s so good that seconds are hard to resist!

Conclusion

Rich, creamy, and full of flavor, this Creamy Steakhouse-Style Creamed Spinach is everything you love about the classic restaurant version but made easily at home. It’s the perfect side dish for when you want something comforting yet sophisticated.

I love how this recipe brings back those steakhouse memories while fitting perfectly into a weeknight dinner routine. Customize it with your favorite add-ins and make it your own. Give it a try, and I promise—it’ll earn a permanent spot on your recipe rotation. Drop a comment below if you try it, or share your own spin on it!

Here’s to creamy comfort and home-cooked goodness—it’s one of those dishes that just never gets old.

FAQs

Can I use frozen spinach for creamed spinach?

Absolutely! Just make sure to thaw and squeeze out all excess water to prevent a watery sauce.

Can I make creamed spinach ahead of time?

Yes, you can prepare it up to a day in advance. Reheat gently on the stove with a splash of cream before serving.

What can I serve with creamed spinach?

It pairs beautifully with steak, roasted chicken, pork chops, or grilled fish. It’s also great on baked potatoes!

How do I make creamed spinach thicker?

Add extra cream cheese or let it simmer a few minutes longer to reduce the liquid naturally.

Can I freeze creamed spinach?

Yes! Cool it completely, store in an airtight container, and freeze for up to 2 months. Thaw overnight and reheat gently.