Steakhouse Creamed Spinach


Steakhouse Creamed Spinach

Mike Nadelman
Creamy, rich Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Steakhouse
Servings 8 Servings


  • 4 tablespoons unsalted butter
  • 1 medium yellow onion minced
  • 3 cloves garlic minced
  • 4 teaspoons Kosher salt divided
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup all-purpose flour
  • 3 1/2 cups half-and-half
  • 2 1/4 pounds fresh leaf spinach or one pound frozen
  • 1 cup mozzarella cheese
  • 4 ounces cream cheese
  • 1/2 cup grated Parmesan cheese


  • Bring a large pot of water to a boil with two teaspoons of salt.
  • Add the spinach and cook just until wilted, about 1 minute.
  • Drain the spinach in a strainer or colander.
  • Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
  • Chop the spinach bundles into a 3/4 inch width.
  • In a large skillet melt the butter with the garlic and onions.
  • Cook on medium-low for 8-10 minutes or until the onions are translucent.
  • Add in the remaining kosher salt, black pepper, and nutmeg.
  • Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
  • Add the half and half and cook until boiling.
  • Add in the mozzarella cheese and cream cheese
  • Cook for 6-8 minutes or until the mixture has thickened.
  • Add in the spinach and the Parmesan cheese and stir to combine.


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