Steakhouse Creamed Spinach with Parmigiano
This Spinach Cream Steakhouse is the real deal! Smooth, succulent, rich and creamy - just like they do in restaurants. You'll love the speed and simplicity of this vegetarian side dish. it's perfect for the holidays or to cook a steak at home! Growing up, I didn't really eat a lot of meat. That didn't […]

This Spinach Cream Steakhouse is the real deal! Smooth, succulent, rich and creamy - just like they do in restaurants. You'll love the speed and simplicity of this vegetarian side dish. it's perfect for the holidays or to cook a steak at home!

steakhouse creamed spinach

Growing up, I didn't really eat a lot of meat. That didn't mean I wasn't obsessed with houses!

To be honest, I would always ask to go because I knew I could stock up on amazing side dishes.

I always ordered creamed spinach, a loaded baked potato, stewed potatoes, and the crunchy onion straws.

steakhouse creamed spinach

It was my favorite meal !!

So this year, when I was making my Thanksgiving menu, I knew I wanted creamed spinach.

Our local New Smyrna Beach Steakhouse had the best creamed spinach ever.

steakhouse creamed spinach

It was cooked with loads of cheese and was served boiling hot.

Gahhh, my mouth watering just thinking about it!

Sometimes if I was feeling really wild I would pour the creamed spinach into my baked potato for a cheesy spinach potato treat!

steakhouse creamed spinach

And now that the steakhouse is closed, I had to redo this recipe from memory!

It's loaded with tons of Parmesan cheese, Gruyere (or you can use another cheese like Swiss, Gouda, or White Cheddar) and heavy cream!

You will love how decadent it is while also being so easy to make! Let's go!

steakhouse creamed spinach


(scroll down to see full recipe and printed card)

  • frozen chopped spinach, thawed
  • salted butter
  • yellow onion
  • Garlic
  • heavy cream
  • Nutmeg
  • Cream cheese
  • Gruyere
  • Parmesan cheese
  • salt and pepper to taste

steakhouse creamed spinach

How to do it

Making these steakhouse-style creamed spinach is super easy!

To get started, start by preheating your oven to 375F degrees.

While the oven is heating, strain the excess water from the thawed chopped spinach and set aside.

Now melt the butter in a cast iron skillet (or something similar) over medium heat and add the diced yellow onion and a pinch of salt.

how to do it

Cook onions until lightly caramelized - about 7 minutes.

Now add the minced garlic and cook for another minute. You don't want the garlic to burn - you just want it to cook lightly so that it releases its flavors and aromas.

Once the garlic has warmed, add the heavy cream, cream cheese, salt, pepper and nutmeg and stir. Simmer this mixture for a few minutes to thicken.

Then stir in 3/4 cup of Parmesan, little by little until smooth. You'll want to save the remaining quarter cup for last.

how to do it

Now add the Gruyere and let it melt. Give the mixture a taste and season with more salt and pepper if necessary.

Finally, add the drained spinach and stir. Taste once more and season with salt and pepper if it needs a little more oomph. .

Now top with the rest of the Parmigiano and bake for 10 minutes until bubbly.

After that, take out of the oven and serve!

do it in advance

How to prepare it in advance

Making this dish ahead of time is a great way to save time.

You can freeze it or store it in the refrigerator, depending on when you are going to eat it.

To prepare it a few days in advance, prepare the recipe as it is but do not garnish it with the rest of the Parmigiano and do not cook it. Just place it in the fridge at this point.

If you are doing this a month in advance or trying to have some on hand for meal prep, it is best to prepare the recipe as is, but do not cover with the remaining Parmigiano and do not cook it. . Simply place in a freezer bag or container and freeze it.

It will keep perfectly for 3 months in the freezer. In the refrigerator, it will last 3-4 days without becoming disgusting.

steakhouse creamed spinach

How to warm it up

If you are warm it up from the Frozen, preheat your oven to 375 ° C and cook the spinach in an ovenproof container for 20 minutes - stirring occasionally.

Top with 1/4 cup of Parmesan and either broil for 3-4 minutes or bake for 10 more.

If you are warm it up from the fridge, simply pour it into a baking dish such as a cast iron skillet or the like, and preheat your oven to 375.

Sprinkle 1/4 cup Parmesan cheese on top and bake for 10 to 15 minutes - stirring often so the sides don't burn.

leftover spinach dip

What to do with leftovers

I love turning leftover steakhouse creamed spinach into spinach artichoke dip!

To do this, add a handful of chopped pickled artichoke hearts, mozzarella, and chopped water chestnuts.

Stir and cook until bubbly and delicious!

Dip your favorite crackers or bread and enjoy!

steakhouse creamed spinach

What to associate it with

I love pairing these steakhouse creamed spinach with a bit of steakhouse style potato wedges for air fryer or a cauliflower with honey and garlic. or even a big one strawberry goat cheese salad!

When it comes to pasta, it would be delicious with some ravioli with saffron cream sauce, some smoked cheddar cheese macaroni, or even some Guinness Corned Beef,

steakhouse creamed spinach

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Print the recipe

Creamed Spinach at the Steakhouse

These steakhouse-inspired creamed spinach are the real deal! Smooth, succulent, rich and creamy - it's just like they do in restaurants! You'll love the speed and simplicity of this vegetarian side dish! it's perfect for the holidays or to cook a steak at home!

Preparation timeten minutes

Cooking time20 minutes

Classes: Aperitif, side dish

Cooked: American, French

Keyword: caramelized onions, cheese, garlic, parmesan, side dish, spinach, vegetarian

Portions: 4 people


  • 3 10 oz bags frozen chopped spinach
  • 2 tablespoon salted butter
  • 1 way yellow onion diced
  • 4 cloves Garlic chopped
  • 2 cups heavy cream
  • 1 pinch Nutmeg
  • 4 oz Cream cheese
  • 1/2 Chopped off grated cheese shredded
  • 1 Chopped off Parmesan cheese grated, divided
  • * salt and pepper to taste


  • Preheat the oven to 375 ° F and strain the excess water from the chopped spinach and set aside.

  • Melt the butter in a cast iron skillet (or something similar) over medium heat and add the yellow onion and a pinch of salt. Cook until lightly caramelized - about 7 minutes.

  • Add the garlic and cook for another minute.

  • Now add the heavy cream, cream cheese, salt, pepper and nutmeg and simmer and thicken slightly.

  • Stir in 3/4 cup of Parmesan, little by little until smooth.

  • Then add the Gruyere and let it melt.

  • Now add the drained spinach and mix. Taste and season with salt and pepper if necessary.

  • Now top with the rest of the Parmigiano and bake for 10 minutes until bubbly.


Make sure to strain the thawed spinach! If you don't, it will be watery and lose. If you don't have Gruyere, you can use Gouda, White Cheddar or something similar! I would recommend mozzarella as a last resort as it doesn't have a lot of flavor!

Whether it’s your first time with a pack, or your hundredth all-grain brew, you need to ferment it in something suitable. Most of the time your alternatives are between a bucket and a carboy. Carboys or demijohns look nicer, especially if they’re glass, but can be a pain to clean. Food-grade plastic buckets lack glamour, but are practical – just make sure you get one with a close-fitting lid that’s suitable for an airlock. As with most things there are more expensive alternatives, but while they’re good, they’re not necessary. You can find buckets and demijohns at Brew Store or The Malt Miller.

If you’re making beer, then you need to be rigorous about cleanliness during the brew. VWP is an absolutely no-nonsense cleaner and steriliser for getting everything ready beforehand. During the brew, a no-rinse sanitiser is invaluable. Between the two, spoilt and infected beer shouldn’t be a problem. You can buy cleaning products online from Brew Store and The Malt Miller.

Invest in some airtight plastic containers. Malt, kept dry and cool, should be fine for six months, but get rid of it after that – you’re only going to get stale flavours if you use stale malt. Likewise, dried yeast will keep, if sealed and chilled, but it will lose potency and reliability. Hops do not improve with age. Be doubtful of any before last year’s harvest, however cheap.

While a good book is an invaluable reference, there will be a time you come across something that flummoxes you. It’s very unlikely you will be the first, and just as unlikely someone else hasn’t discussed it. From the magisterial, if abondant, How to Brew by John Palmer to the uncountable cercles d'entraides and blogs discussing minutiae, such as Brewer’s Friend, there’ll be something to help.

Avoid large amounts of table sugar, cane sugar or dextrose as fermentable sugars in your homebrew. They will ferment out completely and leave a very dry, almost ‘cidery’ flavour to your beer. This is what is recognized by many as the ‘homebrew’ taste. If you are looking for an easy way to improve this, swap these sugars with dry malt extract.

Most coffret beers are designed to appeal to a wide range of people and therefore have a fairly simple flavour that it not very bitter. They are also generally bittered by using hop extract that adds bitterness but little hop flavour or aroma. Boil some water and add ½ an ounce ( 14 grams ) of any hop variety known for their flavour and aroma characteristics for 20 minutes. This will add a much improved change to the flavour of the beer. Add another ½ ounce ( 14g ) for the last 5 minutes of the boil to add a pleasant hoppy aroma. Simply strain the ‘hop soup’ into your fermenter with the rest of the top-up water. These simple hops additions will make a remarkable difference to your pack beers.

tera wake a packet of dry yeast up and ensure that it is ready to start work as soon as it is pitched, try rehydrating it. Boil a cup ( 250mls ) of water for 5 minutes and then pour it into a sterilized conteneur. Wait for the water to cool down to at least 80°F/27°C and sprinkle your packet of yeast over the top. Leave this for about 15-30 minutes, when you should start to see it get nice and foamy. Once your wort has cooled enough, pitch this and it will start fermentation much earlier.

If you would really like to get things started, follow the process above but add a tablespoon of dry malt extract to the water before boiling it. After pouring the water to a jar, add your yeast when cool enough and place cling wrap over the top to protect from the environment. Leave for at least 45 minutes at room temperature and you should start to see fermentation activity.

The length of time for fermentation on the side of your kit beer can is almost definitely not long enough. The manufacturers are in the business of selling product and these informations will make beer, but it won’t be great beer. This should be extended out to 10-14 days.

Although your beer will be carbonated after about a week in the bottle, leave it for a few more to allow for the flavors to settle. This is especially relevant for beer made from packs as it will help remove some of the bite found in young/’green’ beer.

In order to efficiently multiply and get to the of converting sugar to alcohol, yeast needs a sufficient amount of oxygen in your wort. If brewing using malt extract this can be reached a few ways including by shaking the water you are using to top up your wort, or by pouring it from a great height into your fermenter.

Don’t be too worried about removing your beer from the primary fermenter as soon as fermentation has finished. The Autolysis that you are seeking to avoid will take well over a month and in most cases a solo stage fermentation is fine.

If you are looking to control fermentation temperature, place the fermenter in a grande container of water to cool it and prevent temperature fluctuations. Wrapping a wet towel around it and pointing a passioné at it cools it even more through evaporative cooling. A few frozen plastic bottles of water are also perfect for cooling the water and your fermenting beer.

If you insist on using a two stage fermentation, use a bottling bucket ( or something else with a spigot ) for a primary. That way you only need a length of hose to rack into the secondary. The spigot will also be far enough off the bottom that the trub will get left in the primary with little extra effort – just tilt the fermenter forward at the end.

The activity of your airlock should only be seen as one indication that something is happening. There are many others indications and a faulty seal on your fermenter could stop anything from happening in the airlock.

The starting cell count is usually quite low with liquid yeast cultures. If you make a yeast starter about a day before brewing, you can avoid some potential issues from under-pitching the yeast.

If you are trying to cool a partial boil, place the whole brew récipient into a sink or tub of cold water. You may need to change this water a few times but it is far easier to cool a small pot of wort in a temperature conductive container ( i. e. your brew pot ) than a large amount of liquid in a fermenter. Adding your cooled wort to even colder water ( or ice ) in the fermenter will serve to cool it even further and should hopefully get you close to yeast pitching temperatures.

Dry yeast packets are perfect for new homebrewers. They have a nice high cell count and are very easy to use. Hydrating these takes very little time and will help get fermentation sérieux earlier.

Get into the habit of sanitizing everything that will come in contact with your wort or beer after the boil.

Extract kits have come a long way from the dusty back shelves of Boots of yesteryear, and give you a simple, affordable way to try out the hobby with very acceptable results. Established breweries like St. Peters and Woodfordes have decent packs in shops and online at about £20, for example from Wilko or Brew.

Use a no-rinse sanitiser… This shouldn’t need an explanation and I am yet to hear of a real reason not to

Following on from above – Don’t use bleach as a sanitizer…ever. It is to rinse out and if any comes in contact with the maltose in your wort it has the potential to completely ruin your batch. There are so many better products available that this shouldn’t even be a consideration

Whatever sanitizer you use, put some of it in a spray bottle for quick sanitation during brew time.

Make sure you read and understand the recipe before you start brewing. Also make sure that you have all the ingredients handy before you start. These seem like simple things but the last 15 minutes can get a little crazy… especially if you started drinking while sanitizing

Beer is very resilient so don’t be too worried if you make a mistake while brewing. Although it may not be exactly the beer you were after, you will probably still have something tasty and worth drinking.

Leave the lid off your brew bocal while it is boiling. The process of boiling actually vaporises chemicals that are not wanted in the beer and they evaporate out. The lid doesn’t need to be completely off if you are having trouble maintaining a rolling boil but should at least be enough for the steam to escape.

Keep a record of every beer that you make, no matter how simple the recipe. This record will allow you to recall and tweak your brews when all that remains in the future is a couple of stray bottles and a desire for more

Especially when starting out, keep your ingredients and brews as simple as possible. It is much easier to add to a simple recipe that is missing something than it is to remove from something complex

Start by getting a solid grasp of the sanitization, fermentation and bottling processes and work from there.

If you have a choice, choose a fermenter or bottling bucket with a spigot/tap over one without. The siphoning required otherwise isn’t hard but it is still one more unnecessary step.

Bulk priming your beer is a simple addition to your bottling process that will add much greater control and consistency in the amount of priming sugar in your bottles.

The quality of your beer will be to the quality of the ingredients used. Always go for the freshest and best quality possible. Always make sure that extract is within any specified dates, yeast is fresh and that hops are nice and green

But most importantly… just relax and remember that you probably aren’t going to ruin your beer – It isn’t as delicate as you think


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