This is the best copycat Steakhouse Creamed Spinach recipe. This classic dish is made using fresh or frozen spinach and parmesan. Serve this creamy cheesy dish alongside any of your favorite main dish meals.
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I love a good steakhouse meal! I’m also a huge fan of the chain restaurants like Morton’s, Ruth Chris, and Capital Grille. I will almost always order this copycat recipe as one of my side dishes!
If you’re a fan of Outback you will love this version even more!
What Type of Spinach to Use: Frozen vs Fresh
You can use either fresh or frozen spinach for this recipe. I have made the dish using both! I prefer to use fresh spinach because it’s faster. If you use frozen spinach you will have to thaw it first. You will also need to drain out all of the water. There will be a lot!
If you skip this step, the dish won’t be as creamy and it will likely turn out a little watery. This is why I prefer to use fresh because you can skip those steps. Frozen spinach is super convenient, though! If using frozen spinach you will only need 15-16 oz.
How it Tastes
Steakhouse creamed spinach usually has rich garlic flavor, along with a hint of nutmeg. I can always taste that small hint every time I order this dish at a restaurant.
Yup, nutmeg! It isn’t just for Southern Candied Sweet Potatoes. Nutmeg has a nutty and slightly sweet taste that pairs wonderfully to complement the taste of the garlic and spinach.
You can substitute nutmeg for allspice or omit it completely if you want.
How to Get it Creamy
Cream cheese and sour cream (or plain Greek yogurt) does a great job to get this dish creamy. You can use all cream cheese or all sour cream (instead of using both) and the dish will still get pretty creamy, but the flavor will be different. Cream cheese has great flavor, if you omit it, plan for the dish to not taste the same.
Note the measurements and ingredients in this dish will result in really creamy spinach. You can always use less cream cheese or Greek yogurt if you don’t want a creamy dish. You can also add more spinach to the dish if you wish.
If you need to make it creamier, add more Greek yogurt or cream cheese. This is an easy dish to make to fit your needs.
How to Make Steakhouse Creamed Spinach
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add olive oil, garlic, and onions to a pan or skillet.
- Cook for 2-3 minutes.
- Add spinach to the pan.
- Add in cream cheese, sour cream (or Greek yogurt), and Parmesan cheese to the pan. Stir and cook for a few minutes until the ingredients are incorporated and the dish is creamy.
- Season with nutmeg, salt, and pepper to taste.
I use a block of Parmesan Reggiano cheese in this recipe. Parmesan Reggiano (the real name is Parmigiano Reggiano) is high-quality cheese. It’s REAL Parmesan and is always made in Italy. Cheese labeled “Parmesan Cheese” can be made anywhere and is an imitation. Parmigiano Reggiano is more expensive and has a noticeable difference in quality and taste.
You can use whatever you wish in this recipe.
Additional Ways to Flavor and Season
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat the dish in the microwave or on the stove on medium heat.
This dish is made with dairy. If you freeze it, upon thaw you will notice separation. Keep this in mind if you plan to freeze the dish.
Pair With These Main Dish Recipes
More Vegetable Recipes
Steakhouse Creamed Spinach
- Add the olive oil, garlic, and onions to a pan or skillet. I use a 10 inch cast iron.
- Cook for 2-3 minutes until the onions and garlic become fragrant and translucent.
- Add the spinach to the pan. Spinach wilts down a ton. Initially, the pan will look as though it may not fit all of the spinach. Cook for 3-4 minutes or until the spinach shrinks in size.
- Add in the cream cheese, sour cream (or Greek yogurt), and Parmesan cheese to the pan. Stir and cook for a few minutes until the ingredients are incorporated and the dish is creamy.
- Season with nutmeg, salt, and pepper to taste. Start with a small serving of nutmeg and taste and adjust repeatedly. See notes.
- Cool before serving.