Steakhouse style creamed spinach is a rich, delicious side dish. This indulgent accompaniment tastes just like the creamed spinach you can get at Morton’s and is the perfect recipe for your holiday table!
If there’s one way to make everyone in my house eat their veggies, it’s to dress them up with creamy, cheesy goodness.
That’s exactly what this creamed spinach is.
The spinach makes the perfect vehicle for the luscious cheesy sauce and I swear it tastes exactly like the amazing dish from Morton’s, one of our favorite special occasion places.
To make this velvety creamed spinach recipe you need:
- spices- nutmeg, salt and pepper
- half and half
- cheese- cream cheese, mozzarella and Parmesan
How to Make
While this recipe might seem intimidating and fancy, making it is very easy.
To make it, bring a large pot of salted water to a boil.
Add the spinach and stir the water just until the spinach slightly wilts. This happens really fast.
As soon as the spinach wilts and turns bright green, strain it and rinse the spinach with cold water to stop the cooking process.
Squeeze the spinach leaves out by hand to remove the excess moisture.
Make sure you get as much moisture out as possible now so the cream sauce doesn’t get watery.
Once you’ve removed as much extra moisture as possible, rough chop the spinach leaves and set them aside.
Then, add butter in a large skillet over medium heat and saute the onions and garlic.
When the butter is melted, reduce the heat to low.
Then cook them until the onions are soft and translucent, about 5 minutes.
Stir often so the onions cook evenly and don’t burn.
Once the onions are soft, whisk the salt, pepper, nutmeg and flour into the skillet.
Let the mixture cook until the flour is golden, about a minute.
At this point, whisk in the half and half and then let the mixture come to a simmer.
Stir in the mozzarella and cream cheese until the mixture is smooth.
the mixture keep cooking for about 6 minutes or until it thickens.
Once the cheese sauce is thick, stir in the spinach and Parmesan cheese.
Then remove from the heat, serve and enjoy!
Creamed spinach stores easily.
Just scoop any leftovers into an airtight container and refrigerate it for up to a week.
The leftovers reheat well in the microwave and also hold up well in the freezer if you scoop it into an airtight freezer bag.
What to Serve with Creamed Spinach
This dish makes an excellent side dish for steak, pork chops and any roast poultry.
It is delicious with ham and really does deserve a place on your holiday table.
If you have leftover creamed spinach, you could spoon it onto a fluffy baked potato or even make it into a meal and serve it over pasta.
Tips and Tricks
- Make sure you don’t overcook the spinach. You want the spinach to just wilt slightly. The spinach is done when it is very vibrant green. Trust me on this, as residual heat will keep it cooking far longer.
- Don’t skip squeezing the water out. There will be a lot of excess moisture and this can make your cream sauce watery. Nobody wants watery cheese sauce!
- When you fold the spinach back in at the end of the cooking process, make sure you don’t let the spinach cook past just warming it through.
Other Delicious Steakhouse Style Sides
This steakhouse style creamed spinach is a treat that will make even veggie haters love eating spinach.
Make it to round out a holiday meal or pair with a nice steak for date night at home.
Looking for other steakhouse style sides? Try these:
If you’ve tried this STEAKHOUSE STYLE CREAMED SPINACH, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Steakhouse Style Creamed Spinach
- 4 tbsp salted butter
- 1 white onion diced
- 1 tsp salt divided
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/4 cup flour
- 3 1/2 cups half & half
- 2 1/2 lbs fresh baby leaf spinach
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese softened
- 1/2 cup shredded Parmesan cheese
- Bring a large pot of salted water to a rolling boil. Add the spinach. Stirring, just until slightly wilted.
- Pour the mixture into a strainer, and then rinse the lightly cooked leaves with cold water. Squeeze them out, by hand, to remove excess moisture. There will be A LOT.
- Grab a fistful at a time, and chop it on a cutting board. Continue until all the spinach leaves are roughly chopped.
- To a large skillet, set over medium heat, add the butter, onions, and garlic. Reduce the heat to low, and cook until the onions are softened and translucent- roughly 5 minutes.
- Add the salt, pepper, nutmeg, and flour to the skillet- whisking to evenly combine. Let the mixture cook for 60 seconds to cook off any residual floury taste.
- Whisk in the half & half, until evenly incorporated and then bring the mixture to a simmer.
- Stir in the mozzarella and cream cheeses, continue stirring until they're both incorporated and the mixture's smooth. Continue cooking for roughly 6 minutes, or until the mixture's thickened.
- Stir in the spinach and the Parmesan cheese until evenly combined.
- Serve & enjoy!