Creamed spinach has been a steakhouse classic since there have been steakhouses. The creamy, spinachy flavour pairs so perfectly with a nice steak or pork chop that they are a match made in heaven. However, just because something is a classic doesn't mean we shouldn't try and do better. So, this post starts with a question. Could the classic steakhouse creamed spinach be any better? I think yes. So, I've taken the classic steakhouse creamed spinach and married it with my favourite spinach dip recipe to create something even more special. This is my Best Ever Steakhouse Creamed Spinach recipe. Enjoy.
Steakhouse Creamed Spinach
If you have never had the pleasure of digging into a thick, juicy steak and taking that first big bite with a small scoop of creamed spinach, you are missing out on one of the true joys of life. The combination of the creamy spinach and the meaty, fatty steak is such a perfect marriage. Pair that with a nice glass of merlot or cab sav, and you will be in for a meal you will dream about for a long time. Now, with this recipe, you can have that experience at home and for much less money than going to a nice steakhouse. If you make one recipe from this blog, make it this one. You won't regret it.
Steakhouse Creamed Spinach Ingredients
The ingredients for my Best Ever Steakhouse Creamed Spinach are baby spinach, cream, milk, onion, garlic, dried basil, grated nutmeg, salt, pepper, parmesan cheese, swiss cheese, olive oil, and butter. If you don't want to use cream, you can make a bechamel with milk instead. In that case, double up on the milk, and after the onions and garlic are sautéd, add 2 tablespoon of flour to the pan. Stir in the flour, and make sure it is well and truly mixed. Then add the spinach and follow the recipe as it is. You can also substitute the swiss cheese for a sharp cheddar if you'd like.
To learn more about making bechamel, check out this post I did way back in 2018 called How To Make Bechamel And Its Derivative Sauces.
How To Make The Best Ever Steakhouse Creamed Spinach
Getting Started
Heat a large skillet on medium-high. Add olive oil and butter to the pan. Once the butter melts and foams, add in the onions and sauté for about three minutes, or until the onions soften. Then, add the garlic and sauté for one more minute.
The Next Step
Once the garlic becomes aromatic, add the spinach and cook until it is all wilted, about three to four minutes. Seasoning the spinach with a pinch of salt will help it wilt a little faster. If there is a lot of liquid in the bottom of the pan from the spinach, keep cooking until that has mostly all evaporated.
Moving On
Once the spinach is wilted and most of the liquid from the spinach has evaporated, add the nutmeg, basil, milk, and cream to the pan. Bring the pan to a boil, then reduce the heat to medium-low and simmer for about eight to ten minutes, or until the dairy thickens.
Finishing The Steakhouse Creamed Spinach
The final step is to add the parmesan and swiss cheese. Keep cooking until the cheese has melted and is mixed into the spinach. Taste the spinach and season with salt and pepper as needed. The reason we wait until now to fully season the dish is twofold. First, if we season in the beginning, that salt flavour will become stronger as the milk and cream reduce. Number two, the cheese will add a bit of saltiness to the dish, so until that's added, we don't know how much salt is needed. When finished, the creamed spinach should be thick enough that a line drawn down the middle of the pan with a spoon stays for at least two seconds.
Conclusion
Creamed Spinach might not be a dish that you often think about, but the next time you're having a nice steak, or a really good pork chop, it should come to your mind. It makes such a great side dish and elevates the whole meal. It is such a classic steakhouse dish for a reason. It's really good, and it's worth a try.
That does it for today. Thanks for reading. I hope you've enjoyed the post. Remember to share this on Facebook or Pinterest and leave a comment below. I love to hear from you.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion, minced
- 1 tablespoon garlic, minced
- 312 g baby spinach 11 oz
- ¼ teaspoon grated nutmeg
- ½ teaspoon dried basil
- ½ cup whipping cream
- ½ cup milk
- ¼ cup parmesan cheese
- ½ cup grated swiss cheese
- salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter melts and starts to foam, add the onions and sauté them for about 3 minutes or until they begin to soften.
- Add the garlic to the onions and sauté for another minute.
- Add all of the spinach to the pan and cook until it is all wilted. This will take 2 to 3 minutes.
- Pour the cream and milk into the pan, followed by the nutmeg, dried basil, and a pinch of salt and pepper. Bring to a boil, then turn the heat down to medium-low and simmer for 8 to 10 minutes or until it thickens.
- Stir the parmesan and swiss cheese into the spinach until it melts and is fully incorporated. Taste the spinach and season with salt and pepper as needed.
- Serve with your favourite steak or pork chop recipe.
Helen Thompson says
This was delicious! I halved the recipe and it turned out great!
Chef Ben Kelly says
Great! I'm so happy you enjoyed it!