Ruth’s Chris Steak House Creamed Spinach Recipe

Ruth’s Chris Steak House Creamed Spinach is made with mounds of fresh baby spinach leaves, sweet sliced shallots, and a luxurious double-dairy sauce of heavy cream and cream cheese. The result is a thick, velvety side dish where the greens retain their texture rather than becoming mushy, finished with a sharp bite of Parmesan cheese. It is the ultimate indulgent accompaniment to a sizzling steak dinner that brings the fine dining experience home in under 20 minutes.

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Ruth’s Chris Steak House Creamed Spinach Ingredients

4 tablespoons Butter: Salted or unsalted. Provides the rich base for sautéing.
Drizzle of Olive Oil: Prevents the butter from burning.
1 large Shallot: Thinly sliced. Shallots offer a milder, sweeter flavor than onions, perfect for this quick cook time.
2 Garlic Cloves: Minced.
1/2 teaspoon Red Pepper Flakes: Adds a subtle background heat that cuts through the rich dairy.
2 lbs Fresh Spinach: It looks like a huge amount, but it wilts down significantly. Fresh spinach provides a superior texture to frozen.
1/4 teaspoon Salt: Plus extra to taste.
1/4 teaspoon Black Pepper: Freshly ground.
1/4 cup Heavy Cream: For liquid richness.
4 oz Cream Cheese: Softened and chopped into cubes. This is the secret thickener that makes the sauce cling to the leaves.
1/2 cup Shredded Parmesan: Adds a salty, savory finish.
Chopped Parsley: Optional, for a fresh garnish.

Ruth’s Chris Steak House Creamed Spinach Recipe

How To Make Ruth’s Chris Steak House Creamed Spinach

Sauté the aromatics: Heat the butter and a splash of olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced shallots, minced garlic, and red pepper flakes. Sauté for just 30 seconds to 1 minute until fragrant. Do not walk away; garlic burns instantly and will turn the whole dish bitter.
Wilt the spinach: Add the fresh spinach to the pan in batches. Toss in a large handful, cover the pan for a minute to let it steam and wilt, stir it down, and then add the next handful. Repeat until all 2 pounds of spinach are in the pan and wilted but still bright green.
Cream the mixture: Reduce the heat to medium-low. Stir in the salt, black pepper, heavy cream, and the cubed cream cheese. Stir continuously and vigorously until the cream cheese melts completely and emulsifies with the heavy cream and spinach juices to form a thick, uniform sauce.
Finish the dish: Turn off the heat. Sprinkle in the shredded Parmesan cheese and stir until melted and glossy. Let the spinach rest in the pan for a minute to thicken slightly. Garnish with chopped parsley and serve hot.

Recipe Tips

Room Temperature Cream Cheese: Ensure your cream cheese is soft before adding it to the pan. If it is cold, it will break into tiny lumps that are difficult to whisk smooth without overcooking the spinach.
Spinach Volume: Two pounds of spinach takes up a lot of room initially. Use your largest pot or Dutch oven. If you don’t have a lid, use a baking sheet to cover the pan briefly to help the steam wilt the greens.
Moisture Control: Fresh spinach releases water. If there is a large pool of liquid in the pan after wilting, drain a little bit of it off before adding the cream and cream cheese, otherwise, the sauce may be too thin.
Nutmeg Addition: While not in the base recipe, a tiny grating of fresh nutmeg is a classic addition to creamed spinach that pairs beautifully with the dairy.

What To Serve With Creamed Spinach?

This dish is the quintessential steakhouse side. It belongs next to a seared ribeye or filet mignon and a baked potato. However, it is also a fantastic way to dress up a simple roast chicken or pork chop. For a vegetarian feast, pile it onto thick slices of sourdough toast topped with a poached egg for a twist on Eggs Florentine.

How To Store Leftovers Creamed Spinach?

Refrigerate: Allow to cool completely. Store in an airtight container in the refrigerator for up to 3 days. The sauce will solidify when cold.
Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce. You can also microwave it in 30-second bursts.
Freeze: Freezing is not recommended. The cream cheese sauce tends to separate and become grainy, and the spinach will lose its texture.

Creamed Spinach Nutrition Facts

Calories: ~320 kcal
Fat: 28g
Carbohydrates: 8g
Protein: 10g
Nutrition information is estimated per serving based on 6 servings.

FAQs

Can I use frozen spinach?

Yes, but the texture will be different (mushier). If using frozen, thaw 20 oz of spinach and squeeze it bone dry before adding it to the pan. Skip the wilting step and go straight to adding the dairy.

Is this gluten-free?

Yes, this recipe uses cream cheese for thickening rather than a flour roux (béchamel), making it naturally gluten-free and keto-friendly.

Can I use milk instead of heavy cream?

The cream cheese does most of the heavy lifting, so you can use whole milk instead of heavy cream if you want to lighten it slightly, though it won’t be quite as luxurious.