From Fresh or Frozen – Steakhouse Style
Creamed Spinach
Equipment
- Normal Kitchen Utensils
Ingredients
- 16-20 Oz. Frozen Chopped Spinach, Thawed Or roughly 2 Lb. Fresh Baby Spinach
- 1/2 Medium Yellow or White Onion, Diced
- 3/4 C Half n Half
- 4 Oz. Cream Cheese
- 1/4 C Grated Parmesan Cheese Plus a little more for garnish if you like
- 2 Tbsp Butter
- 2-3 Cloves Garlic, Minced
- 1 Pinch Cayenne Powder (Optional)
- Salt and Pepper to Taste
Instructions
- If using fresh spinach, bring a pot of water to a boil. Salt it like you would for pasta and then blanch the spinach in the boiling water for 30 seconds. Strain the spinach out and add it to a bowl of ice water to stop the cooking.16-20 Oz. Frozen Chopped Spinach, Thawed
- Drain and squeeze off as much excess water from the spinach as possible (for both frozen and fresh spinach). You can place it inside a clean tea towel to squeeze the moisture out, or use your *clean* hands to squeeze the water out one handful at a time.
- In a large pan, melt the butter over medium heat.2 Tbsp Butter
- Add the onion, along with a pinch of salt and pepper, and cook 3-5 minutes to soften. Stir occasionally.1/2 Medium Yellow or White Onion, Diced, Salt and Pepper to Taste
- Add the garlic and cook another minute.2-3 Cloves Garlic, Minced
- Stir in the half n half and cream cheese. Stir until completely mixed.3/4 C Half n Half, 4 Oz. Cream Cheese
- Add the spinach and parmesan cheese. Cook another minute or two, stirring often, until the spinach is hot and the parmesan is melted throughout.1/4 C Grated Parmesan Cheese, 16-20 Oz. Frozen Chopped Spinach, Thawed
- Add the (optional) pinch of cayenne powder and season with salt and pepper.1 Pinch Cayenne Powder
- Serve Hot. This is a classic steakhouse-style side, great with steak, a nice pork chop or even salmon.
A Steakhouse Staple
Creamed spinach has long been a signature side at steakhouses. Its rich, creamy texture pairs perfectly with a juicy rib eye or filet. This classic creamed spinach recipe is surprisingly simple, yet it carries a fancy air, making it ideal for weeknight dinners or special occasions. Traditionally, creamed spinach is made with fresh spinach, butter, cream, and a touch of nutmeg. Some classic recipes even used béchamel sauce to thicken it. My version keeps the cream and cheese front and center, so it’s indulgent enough to fool even picky eaters.
One of the best things about this recipe is its flexibility. You can use fresh baby spinach, which cooks quickly and maintains a bright green color. Or, for convenience and cost savings, frozen spinach works beautifully. Just thaw and drain it, then let it shine in the cream cheese and half-and-half base. Garlic and onion provide a simple flavor backbone, while a pinch of cayenne adds a subtle warmth without overpowering the dish.
A Brief History
Creamed spinach has roots in European cuisine, with versions appearing in French and English cookbooks as early as the 19th century. Classic recipes often used fresh spinach, butter, and a béchamel sauce to create a rich, creamy side. The dish gained popularity in American steakhouses in the mid-20th century, becoming a signature accompaniment to prime cuts of beef. While early versions relied on simple cream and seasoning, modern recipes—like this one—add cream cheese, garlic, and onion to achieve a velvety texture and bold flavor that feels both indulgent and approachable.
Why This Classic Creamed Spinach Recipe Works
With this creamed spinach recipe, you can enjoy a classic side dish anytime, impressing family and friends without complicated steps.
- Uses fresh or frozen spinach, making it flexible and accessible.
- Cream cheese and half-and-half create a rich, creamy texture.
- Garlic, onion, and optional cayenne give layered flavor without fuss.
- Quick and simple, yet it tastes like a restaurant-worthy dish.
- Pairs with a wide variety of proteins, not just steak.
Comfort Meets Elegance
While creamed spinach originated as a classic steakhouse side, it’s versatile enough to accompany salmon, pork chops, or roasted chicken. The creamy, cheesy sauce makes vegetables more approachable for everyone at the table. Unlike some complicated recipes, this one comes together quickly, yet it tastes luxurious. Adding cream cheese gives the dish a velvety texture, and the half-and-half ensures it’s not too heavy. You could even sneak in a little Gruyère for a nutty flavor twist, which aligns with rising trends in cheese pairings.
If you’re planning a steak night, try pairing this with my horseradish sauce, which complements a rib eye perfectly. And of course, no steakhouse meal feels complete without potatoes—my crack mashed potatoes are the ultimate sidekick. Even with frozen spinach, this recipe feels indulgent, fancy, and satisfying, proving that classic steakhouse flavors are easy to achieve at home.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.