We used to love steakhouses. It was fun, especially when we lived in Chicago, to go out for a perfectly cooked steak, mashed potatoes, wedge salads, and creamed spinach. The more we learned to cook and the more our taste in wine has evolved, we’ve found that we prefer making steak at home, where we can control how it’s cooked and what wines we pair with it. We’ve perfected the recipe for a steakhouse-style creamed spinach that is really simple and comes together quickly.
Clayton probably likes creamed spinach more than he likes steak, so he’s usually in charge of the prep for this part of dinner. He uses either a shallot or half a small onion, and finely dices it. If we have an onion on hand, he’ll use this knife, otherwise, his go-to for shallots is this one. We have a Boos Block cutting board in walnut that Sarah’s aunt gave us for Christmas and we think is really luxurious to use. It stays in place on the counter perfectly, but honestly we find ourselves mostly using these for everyday use because you can just throw them in the dishwasher.
We’ve found it’s most efficient to make the creamed spinach in this size pan, then transfer it into a serving pan later. It just feels so much more put together to serve the spinach out of a small copper pot tableside than out of a more utilitarian skillet.
To make the spinach, just cook the onions in butter, then add a bag of frozen spinach. Once it’s softened, you can shortcut making a roux by sprinkling a few tablespoons of flour over the top of the spinach and incorporating it well.
Do yourself a favor and buy a set of these measuring spoons. They are practically indestructible. We’ve dropped one down the garbage disposal before (yes, with it on) and it’s still perfectly usable. If you’re looking for something prettier and more modern, check out these.
After the flour is incorporated, add your cream cheese, parmesan, and cream. Stir until it’s all combined, simmer a few minutes, and be sure to taste for seasoning. You can find recipes for the other things you’ll need for your perfect steakhouse dinner here, here, and here. Just add steak and a bottle of great red wine. For red wine glasses, check out these, which are our all-time favorite, and these we just found and may have to buy.
- 3 tablespoons butter
- ½ onion, diced
- 1 – 16 oz bag of frozen chopped spinach (you can also used fresh chopped and would need more)
- 2 ounces cream cheese
- 1 tablespoon all purpose flour
- 1 cup grated Parmesan cheese (more if you prefer)
- ¼ cup heavy cream
- In a skillet, melt 2 tablespoons of butter and sautée the onions until soft and starting to color.
- Add the spinach and cook until the moisture is evaporated off (almost dry).
- Add cream cheese and combine.
- Move spinach to the side of the pan (or remove it if you like), tilt the pan slightly so you can make a quick roux on the other side of the pan (add flour and 1 tablespoon of butter to melt and mix).
- Mix the the roux into the spinach.
- Add Parmesan cheese, salt, and pepper to taste.
- Add cream and simmer until you reach your desired consistency.