Ruth’s Chris Steak House Creamed Spinach  – Easy Fine Dining Copycat

This Ruth’s Chris Steak House Creamed Spinach copycat is a rich, creamy side with fresh spinach, garlic, and just enough heat to make it interesting. It’s quick to make, only takes one pan, and pairs well with whatever protein’s hanging out in your fridge — steak, chicken, even leftover meatballs.

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Quick Summary

• Prep time: 5 mins
• Cook time: 20 mins
• Flavor: creamy, garlicky, slightly spicy
• Great for: steak night, holidays, cozy dinners when you want to feel fancy-ish

Why I Like This Recipe

Wasn’t planning to cook much. Had a bag of spinach that needed saving and like… three kinds of cheese in the fridge. This came together fast, didn’t need anything weird, and somehow made everything on the plate feel more intentional. It’s now one of those “default side dish” recipes I go back to on autopilot.

Ingredients

• 4 tbsp butter
• Drizzle of olive oil
• 1 large shallot, thinly sliced
• 2 garlic cloves, minced
• ½ tsp red pepper flakes
• 2 lbs fresh spinach
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup heavy cream
• 4 oz cream cheese, softened
• ½ cup shredded parmesan
• Chopped parsley (optional)

How To Make Ruth’s Chris Steak House Creamed Spinach

1. Start the base: Melt butter and a splash of oil in a skillet over medium. Sauté garlic + shallots for 30 seconds — don’t walk away here, it cooks fast.
2. Add the spinach: Toss in a bunch, cover, let it wilt. Stir it around, add the rest, repeat. It shrinks down quick.
3. Cream it up: Add salt, pepper, cream, and chopped cream cheese. Stir until everything melts into a thick sauce.
4. Finish it off: Turn off the heat, mix in the parmesan. Let it rest for a minute before serving.

Tips for Success

• Use fresh spinach — frozen makes it kinda watery.
• Break up the cream cheese first so it melts evenly.
• Don’t skimp on the red pepper flakes unless you’re spice-sensitive.
• If you want it thicker, simmer a few minutes longer. If too thick, splash in more cream.

Storage and Reheating

• Fridge: Stays good for 2–3 days in a sealed container. Reheat low and slow.
• Freezer: Meh. It can freeze, but it gets a little grainy. Better fresh.
• Reheat: Stovetop is best. Microwave works too, but go in short bursts and stir.

Frequently Asked Questions

• Can I use frozen spinach?
  Yeah, but squeeze out as much liquid as possible or the texture gets weird.
• What can I serve this with?
  Steak, obviously. But also roast chicken, baked potatoes, or on toast with a fried egg (trust me).
• Is this spicy?
  Not really — just a tiny kick. Leave out the pepper flakes if you want.
• Can I make it dairy-free?
  You could try subbing with plant-based cream cheese and coconut cream, but I haven’t tested it.
• Do I need a shallot?
  You can use onion — just go light so it doesn’t overpower the spinach.

Common Mistakes and How to Dodge Them

• Dumping all the spinach in at once: You’ll end up steaming it instead of sautéing. Do it in batches so it cooks evenly.
• Not chopping the cream cheese first: Larger chunks melt slower and make the sauce uneven. Cube it up before tossing it in.
• Cooking on high heat the whole time: Burns the garlic and shallots. Start medium, then go low when the cream cheese hits the pan.
• Skipping the salt: Spinach needs salt. Like, it really does. Taste before serving and don’t be shy.
• Letting it sit too long before serving: Sauce thickens fast. If it tightens up too much, just stir in a splash of cream or broth.

Nutrition Facts (Per Serving)

• Calories: 359 kcal
• Total Fat: 31g
• Saturated Fat: 19g
• Cholesterol: 84mg
• Sodium: 858mg
• Potassium: 1364mg
• Total Carbohydrate: 12g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 14g