This steakhouse creamed spinach is the real deal! Smooth, luscious, rich and creamy — it’s just like they make at the restaurant. You’ll love how quick and easy this vegetarian side dish comes together. it’s perfect for the holidays or when you cook steak at home!
Table of Contents
Growing up, I didn't really eat a lot of meat. That didn't mean that I wasn't obsessed with steak houses though!
To be honest, I would always ask to go there because I knew I could load up on amazing side dishes.
I'd always order creamed spinach, a loaded baked potato, stewed apples and the crunchy onion straws.
It was my favorite meal!!
So this year when I was coming up with my Thanksgiving menu, I knew I wanted creamed spinach to be on there.
Our local New Smyrna Beach Steakhouse had THE BEST creamed spinach of all time.
It was baked with tons of cheese and was served bubbling hot.
Gahhh, my mouth waters just thinking about it!
Sometimes if I was feeling real wild, I'd pour the creamed spinach into my baked potato for a cheesy spinach potato treat!
And now that the steakhouse is closed, I had to remake this recipe from memory!
It's loaded with tons of parmigiano cheese, gruyere (or you could use another cheese like swiss, gouda, or white cheddar), and heavy cream!
You're going to love how decadent it is while being so so so SO easy to make! Let's get to it!
Ingredients
(scroll all the way down to see the full recipe and printout card)
- frozen chopped spinach, thawed
- salted butter
- yellow onion
- garlic
- heavy cream
- nutmeg
- cream cheese
- gruyere
- parmigiano
- salt and pepper, to taste
How to make it
Making this steakhouse style creamed spinach is super easy!
To begin, start by preheating your oven to 375F degrees.
While the oven is heating up, strain excess water from the thawed chopped spinach and set aside.
Now melt butter in a cast iron skillet (or something similar) over medium heat and add the diced yellow onion and a sprinkle of salt.
Cook the onions down until slightly caramelized - about 7 minutes.
Now add in the minced garlic and cook for another minute. You don't want the garlic to burn -- you just want it to cook slightly so it releases its flavors and aromas.
Once the garlic is heated up, add the heavy cream, cream cheese, salt, pepper, and nutmeg and stir. Let this mixture simmer for a few minutes to thicken.
Then stir in ¾ cup of the parmigiano, a little bit at a time until smooth. You'll want to save the remaining ¼ cup for the end.
Now stir in the gruyere and let it melt. Give the mixture a taste and season with more salt and pepper if necessary.
Lastly, add the strained spinach and stir. Taste one more time and season with salt and pepper if it needs some more oomph. .
Now top with remaining parmigiano and bake for 10 minutes until bubbly.
After that, remove from the oven and serve!
How to make it ahead of time
Making this dish ahead of time is a great way to save some time.
You can either freeze it or keep it in the fridge -- depending on when you're going to eat it.
To make it a few days ahead of time, prepare the recipe as is but do not top with remaining parmigiano and do not bake it. SImply place it in the fridge at this point.
If you're making this a month in advance or trying to have some on hand for meal prep, it's best to prepare the recipe as is but do not top with remaining parmigiano and do not bake it. Simply place in a freezer safe bag or container and freeze it.
This will keep for 3 months in the freezer perfectly. In the fridge, it'll last 3-4 days without getting gross.
How to reheat it
If you're reheating it from frozen, preheat your oven to 375 and bake the spinach in an oven safe container for 20 minutes -- stirring every so often.
Top with ¼ cup parmigiano and either broil it for 3-4 minutes or bake for another 10.
If you're reheating it from the fridge, simply pour it in an oven safe baking dish such as a cast iron skillet or the like, and preheat your oven to 375.
Sprinkle ¼ cup parmigiano on top and bake for 10-15 minutes -- stirring often so the sides don't burn.
What to do with leftovers
I love turning leftover steakhouse creamed spinach into spinach artichoke dip!
To do so, add a handful of chopped marinated artichoke hearts, some mozzarella, and chopped water chestnuts.
Stir and bake until bubbly and delicious!
Dip your favorite crackers or bread in and enjoy!
What to pair it with
I love pairing this steakhouse creamed spinach with some steakhouse style air fryer potato wedges or some honey garlic cauliflower. or even a big strawberry goat cheese salad.
Or try some old fashioned candied sweet potatoes or some honey garlic cauliflower!
Save for later
I created these pretty pinterest images so you can save this recipe for later!
If you don't already, please follow me on pinterest for daily inspiration related to food, home, and family!
Recipe
Steakhouse Creamed Spinach
Ingredients
- 3 10 oz bags frozen chopped spinach
- 2 tablespoon salted butter
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 pinch nutmeg
- 4 oz cream cheese
- ½ cup shredded gruyere shredded
- 1 cup parmigiano grated, divided
- * salt and pepper to taste
Instructions
- Preheat oven to 375F degrees and strain excess water from chopped spinach and set aside.
- Melt butter in a cast iron skillet (or something similar) over medium heat and add yellow onion and a pinch of salt. Cook down until slightly caramelized - about 7 minutes.
- Add garlic and cook for another minute.
- Now add the heavy cream, cream cheese, salt, pepper, and nutmeg and let it simmer and thicken slightly.
- Stir in ¾ cup of the parmigiano, a little bit at a time until smooth.
- Then stir in the gruyere and let it melt.
- Now add the strained spinach and stir. Taste and season with salt and pepper if necessary.
- Now top with remaining parmigiano and bake for 10 minutes until bubbly.
