Steakhouse Creamed Spinach Recipe

5 from 4 votes

Steakhouse Creamed Spinach Recipe

This Steakhouse Creamed Spinach comes together in one skillet in about 30 minutes. A simple roux gives it real body, cream cheese adds richness, and freshly shredded parmesan finishes it off. Pull the cream cheese from the fridge at least an hour ahead so it softens easily, and make sure your frozen spinach is well-drained before it goes in. From there, it's just a matter of adding the parmesan slowly over low heat and letting everything come together into a thick, velvety sauce.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings, about ½ cup

Calories: 239kcal

Author: Briana

Equipment

large skillet
cheese grater (or microplane)

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion diced
¼ - ½ teaspoon kosher salt to taste
3 tablespoons all purpose flour 23g
8-10 cloves garlic minced
½ teaspoon red pepper flakes optional and to taste
4 ounces cream cheese softened
1 cup half and half
¼ teaspoon black pepper to taste
2 tablespoons fresh thyme optional, 6-8 sprigs
20 ounces frozen spinach thawed and well-drained, 2 packages
1 cup parmesan cheese freshly shredded, about 4 ounces

Instructions

Melt the butter in a large skillet over medium heat. Add the onion with a pinch of salt and sauté, stirring occasionally, until softened, about 3-4 minutes.
4 tablespoons unsalted butter, 1 medium yellow onion, ¼ - ½ teaspoon kosher salt
Stir in the flour and cook for 2-3 minutes until the raw flour smell cooks off. Add the garlic and red pepper flakes and stir until fragrant, about 30 seconds to 1 minute.
3 tablespoons all purpose flour, 8-10 cloves garlic, ½ teaspoon red pepper flakes
Reduce the heat to medium-low. Add the cream cheese in small chunks and stir until softened and combined with the onion mixture.
4 ounces cream cheese
Stream in the half and half gradually, stirring until everything comes together into a thick, creamy sauce. Add the fresh thyme and black pepper to taste.
1 cup half and half, ¼ teaspoon black pepper, 2 tablespoons fresh thyme
Reduce the heat to low. Add the drained spinach, then add the parmesan in small handfuls, stirring to melt each addition completely before adding more.
20 ounces frozen spinach, 1 cup parmesan cheese
Once all the parmesan is melted in, taste and adjust salt carefully. Serve with additional shaved parmesan on top.

Notes

Salt: Parmesan is naturally salty, so add salt gradually at the end and keep tasting as you go. We use Diamond Crystal kosher salt. If you're using Morton's or a fine sea salt, start with less — those run saltier by volume.
Cream cheese: Pull it from the fridge at least an hour before cooking. Room temperature cream cheese softens faster and blends more smoothly into the sauce.
Spinach: Squeeze out as much water as possible before adding to the skillet. Frozen spinach holds a surprising amount of liquid, and too much will thin out the sauce.
Parmesan: Shred it yourself. Pre-shredded cheese has anti-caking agents that prevent it from melting properly. Add it in small handfuls over low heat, waiting for each addition to melt fully before adding more.
Fresh spinach: To use fresh spinach instead of frozen, you'll need about 3 pounds. Blanch or sauté until wilted, then squeeze out as much liquid as possible before adding to the sauce.
Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of half and half if the sauce has thickened too much.
To freeze: Allow to cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently. Texture may change slightly after freezing.
Serve with: This is the perfect side for our Slow Cooker Prime Rib for a holiday dinner.

Nutrition