There is just something about sitting down to a perfectly grilled steak accompanied by that side dish you dream about all week: the impossibly rich, velvety green spinach. I still remember the first time I tasted proper Creamed Spinach (Steakhouse Style) on a special night out. It was absolutely divine, and years later, when I switched to a keto lifestyle, I thought that level of creamy indulgence was totally off-limits.
But trust me, we don’t do without around here! After some serious testing, I nailed it down. This recipe is designed to give you that exact depth of flavor and decadent texture without any sneaky starches or flours. It’s keto-friendly, uses simple fresh ingredients, and honestly, it tastes even better than what I remember from the restaurant!
I’m Sarah Johnson—The Keto Performance Chef—and I promise this will become your go-to creamy side dish for every holiday menu or special meat night coming up. If you want to see more incredible low-carb creations like this one, check out my whole recipe collection here: my recipe collection. We’re bringing the fancy steakhouse magic right to your kitchen!
Why This Creamed Spinach (Steakhouse Style) Recipe Works for You
You might think that an authentic, rich Creamed Spinach (Steakhouse Style) takes hours of complicated work, but trust me—it doesn’t! That’s the beauty of this version. It delivers that deep, satisfying creaminess you love without the carbs or the fuss.
Here’s why I know you’ll love making this for your next big dinner. For more ways to make your dinner ideas shine, take a peek over at my collection of perfect dinner ideas:
- It’s perfectly keto-friendly—thickened naturally by reducing the cream, not flour!
- The total time hits under 30 minutes. Seriously!
- It tastes exactly like that fancy side you splurge on at dinner because we use real butter and good Parmesan.
Quick Prep for a Classic Steakhouse Side Dish
This is truly an Easy Side Dish. We only need about 10 minutes of actual hands-on prep. Then, 15 minutes on the stovetop and we are golden. That means less time hovering over the stove and more time enjoying your perfectly cooked steak. It’s my secret weapon for busy weeknights *and* major holiday menus!
Essential Ingredients for Authentic Creamed Spinach (Steakhouse Style)
Okay, this is where we build the foundation. If you invest in getting these ingredients right, you’ve already won half the battle for the best Creamed Spinach (Steakhouse Style). Forget pre-bagged mixes; we’re going for that ultra-rich, restaurant-quality depth. I always check my pantry against my shopping list before starting any dinner project, just like I talked about in my guide to ingredient temps and tips.
You need both the greens and the magic sauce components. Don’t skimp on the fats here; that’s what makes it luxurious!
For the Spinach Base
You need a huge amount of raw spinach because it shrinks down to almost nothing! If you put in a standard bag, you’ll end up with a tiny side dish. We are making enough to feel generous.
- Three full pounds of fresh spinach is the number. And listen, make sure you discard those big, thick stems off the bottom—they just get stringy when cooked.
Crafting the Creamy Garlic Sauce for Creamed Spinach (Steakhouse Style)
This sauce is why people pay extra at the restaurant! We are keeping it low-carb by omitting flour, which means the cream has to do all the heavy lifting. For the absolute best melting and flavor, make sure you grate your Parmesan cheese yourself. The pre-shredded bags have additives that keep them from dissolving smoothly.
- Four tablespoons of unsalted butter—real butter is non-negotiable for flavor!
- One cup of heavy cream. Say it with me: *heavy*.
- A quarter cup of water to help thin it before the cheese goes in.
- A quarter cup of freshly grated Parmesan cheese.
Step-by-Step Instructions for Perfect Creamed Spinach (Steakhouse Style)
Okay, time to put on our chef hats! Since this dish relies on technique more than fancy ingredients, following these steps ensures you get that restaurant-quality result in your large skillet. We are using both a skillet and an optional immersion blender to make this happen. If you ever get stuck on timing or temperature during your dinner prep, I put together this foolproof guide which helps me stay on track! For even more ideas, I always peek at trusted sources like Food & Wine when I need a cooking refresher, check out their classic take here: Food & Wine Creamed Spinach recipe.
Preparing the Spinach and Aromatics
First things first: Wash that spinach like your life depends on it! Then, get your large skillet over medium heat and add just a teaspoon of oil. Toss in your minced shallot—remember, we want that nice sweet flavor, not burnt bitterness—and let it soften up for just about 2 to 3 minutes. It should look translucent.
Now for the mountain of spinach! You have to add it in batches. Don’t try to cram it all in at once, or it won’t wilt properly. Cook it down until everything is wilted, which takes about 5 to 7 minutes total. Once it’s shrunk down, scoop it out into a colander. Give it a good squeeze to get rid of any excess water—watery spinach is the enemy of creamy spinach!
Building the Rich Creamy Garlic Sauce
Wipe out that skillet (or just leave the shallot bits in, I won’t tell!). Melt your four tablespoons of butter over medium heat. As soon as it’s melted, pour in that whole cup of heavy cream and the quarter cup of water. We are going to let this mixture gently simmer. Stir it here and there, letting it cook for about 3 to 5 minutes. You want it to reduce just a little bit so the sauce starts clinging to the back of your spoon. This reduction step is key for thickness!
Combining and Finishing Your Creamed Spinach (Steakhouse Style)
Once the sauce has thickened to your liking, stir in that fresh Parmesan cheese until it’s fully incorporated and smooth. Next, return your well-drained spinach back into the pan with the sauce. Stir everything together gently and let it heat through for 2 or 3 minutes. Taste it now and add salt and pepper until it sings!
If you like that ultra-silky, no-lump texture you find at high-end spots, grab your immersion blender and pulse it right in the pan until it’s perfectly smooth. Otherwise, skip the blender! Finally, let the whole dish rest off the heat for about 5 minutes. This allows the sauce to settle around the spinach beautifully before you serve up your decadent Creamed Spinach (Steakhouse Style).
Expert Tips for Next-Level Creamed Spinach (Steakhouse Style)
You’ve mastered the steps, but if you want your Creamed Spinach (Steakhouse Style) to truly stand out, you need to know the little tricks the pros use. The biggest issues I see people run into are watery greens or a sauce that tastes a little flat. We want deep, savory goodness!
When you are looking for ways to speed up your weeknight routine without sacrificing flavor, check out my meal prep-friendly dinner ideas for inspiration.
Ingredient Substitutions and Flavor Boosts
The recipe calls for shallots, which are great, but if you want that big, bold steakhouse garlic punch? Add one clove of minced garlic right in with the shallots! Cook it for just 30 seconds until you can smell it—don’t let it brown, or it gets bitter!
For the cheese, while Parmesan melts beautifully for thickness, sometimes I swap out half for a tiny bit of Gruyère if I want a really nutty background note. Also, a tiny dash of Worcestershire sauce (if you aren’t watching carbs strictly, or use a keto version) adds incredible umami complexity that just screams “steakhouse.” Believe me, the depth is worth the extra second of thought!
Serving Suggestions for Your Steakhouse Sides
Now that you have this incredibly rich and dreamy creamed spinach ready to go, you have to figure out what superstar main course deserves to share the plate with it! This isn’t just a vegetable side; it’s a luxurious accompaniment that demands something equally satisfying.
When I serve this dish, I always think about putting it next to something perfectly cooked. If you’re looking to build a whole restaurant-style meal at home, check out my guide to restaurant-style dinner ideas—you might find the perfect partner for this creamed spinach!
Honestly, it shines brightest next to red meat. Think thick-cut ribeyes cooked medium-rare with a bit of crust. But don’t feel locked in! This creamy texture cuts through richness beautifully, so it’s also fantastic alongside roasted chicken or pork chops. If you’re feeling fancy, serve it right alongside baked salmon—the cool, creamy sauce balances the slightly oily fish perfectly.
Because this dish is so rich and low-carb, you don’t need heavy starch sides. Keep the rest of the plate simple: maybe a crisp green salad with a bright vinaigrette, or some perfectly grilled asparagus on the side. You’ve got the decadence covered right here!
Storing and Reheating Creamed Spinach (Steakhouse Style)
Good news! This luxurious Creamed Spinach (Steakhouse Style) keeps really well, which makes it amazing for meal prep during the week. You can definitely make a big batch for later.
Once cooled slightly, pop any leftovers into an airtight container. It stays fantastic in the fridge for about three to four days. When you want to reheat it, you have to be gentle!
I always reheat it slowly over low heat on the stovetop. If you rush it or blast it in the microwave, the cream sauce can sometimes separate and get grainy, which is heartbreaking after making it so perfectly rich. Stir frequently until it’s hot all the way through. This ensures every bite of your reheated side dish is just as creamy as the first time!
Frequently Asked Questions About Creamed Spinach
I get so many questions about tweaks and texture when people make this, and honestly, I love hearing them! It means you’re excited to bring this restaurant-quality side into your kitchen. If you are ever looking for super fast meals, I’ve got some quick 5-ingredient dinner ideas that are low-fuss!
Is this Creamed Spinach recipe truly Keto-friendly?
Absolutely, yes! That was the whole point when I started developing this recipe after I switched my diet. The true steakhouse style is built on heavy cream and Parmesan—both naturally low-carb. We skip the sneaky additions like flour or cornstarch that are often used as thickeners in other recipes. So long as you stick to the heavy cream measurements, this is a fantastic way to enjoy a rich side dish while staying completely keto.
How can I make this an Easy Side Dish if I am short on time?
I totally get it; sometimes you need to shortcut without sacrificing flavor! If you are truly desperate for time, you can use high-quality frozen spinach instead of fresh. The catch is, you must thaw it *completely* and then squeeze out every last drop of water—we are talking aggressively squeezing it dry. If you skip that, you end up with soup instead of a rich side dish. Fresh is always best for texture, but frozen works in a pinch to make it an Easy Side Dish!
What makes this taste like the classic Steakhouse Sides?
It all comes down to two things: the fat content and the cheese blend. We use a full cup of heavy cream and four tablespoons of butter—that richness is essential for that mouthfeel you expect. But the real secret is using *freshly grated* Parmesan cheese, not the pre-shredded stuff. When the fresh Parmesan melts into that reduced heavy cream, it emulsifies perfectly, giving you that signature savory depth that screams classic Steakhouse Sides!
Nutritional Estimates for Creamed Spinach (Steakhouse Style)
Who doesn’t love a side dish that tastes completely indulgent but still fits nicely into your macros? Since this recipe is focused on heavy cream and good cheeses, it is naturally lower in carbs than your average side dish, making it perfect for our keto friends! I always try to highlight my favorite healthy swaps in my roundup of calorie-smart recipes.
Now, I have to be upfront: I’m a cook, not a nutritionist! These numbers are rough estimates based only on the core ingredients listed above, assuming we’re divvying this up evenly for the 4 servings specified. Your actual counts will depend on exactly how much you use of the cheese and cream, but this should give you a great baseline for tracking.
Here’s what you can generally expect per serving of this rich Creamed Spinach (Steakhouse Style):
- Estimated Calories: 350 – 400 kcal
- Total Fat: 35g – 40g
- Protein: 10g – 12g
- Net Carbs: Roughly 4g – 5g (Spinach has fiber, which we subtract!)
See? That low net carb count means this luxurious side can easily fit into your daily goals. It’s proof that comfort food doesn’t have to mean carb-loading!
Share Your Experience Making Creamed Spinach (Steakhouse Style)
Wow, I hope you are as excited to dig into this creamy masterpiece as I am to have shared it with you! This recipe is definitely one of my proudest achievements when translating a classic indulgence into a low-carb favorite. It’s just so perfect for that splurge moment!
I put so much heart into creating a version of Creamed Spinach (Steakhouse Style) that hits all the right nostalgic notes. Now it’s your turn to try it out and see why my family requests this for every special occasion!
When you bake it for your next gathering, please come back and let me know how it went! Did you add extra garlic? Did you pair it with prime rib or maybe a slow-roasted chicken? Leave me a rating below—a five-star rating really helps other chefs find this recipe so they can enjoy that taste too!
If you want to see what other tried-and-true recipes are making waves in my kitchen, especially those that everyone asks for, you have to check out this collection of my most requested recipes. Happy cooking, and enjoy serving up your incredible homemade Creamed Spinach (Steakhouse Style)!
Creamed Spinach (Steakhouse Style)
Ingredients
Equipment
Method
- Wash the spinach thoroughly. In a large skillet, heat the vegetable oil over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
- Add the spinach to the skillet in batches, allowing it to wilt before adding more. Cook until all spinach is wilted, about 5-7 minutes. Remove the spinach from the skillet and set aside. You can roughly chop it if desired.
- In the same skillet, melt the butter over medium heat. Pour in the heavy cream and water. Bring to a gentle simmer, stirring occasionally.
- Stir in the grated Parmesan cheese. Continue to simmer for about 3-5 minutes, or until the sauce slightly thickens. Season with salt and pepper to taste.
- Return the wilted spinach to the skillet with the cream sauce. Stir to combine and heat through, about 2-3 minutes. If you prefer a smoother consistency, you can use an immersion blender or transfer the mixture to a regular blender and blend until smooth.
- Let the creamed spinach rest for about 5 minutes before serving. This allows the flavors to meld.
