Copycat Ruth’s Chris Steak House Creamed Spinach Recipe
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| Bring steakhouse comfort home with this copycat Ruth’s Chris creamed spinach, rich with butter, cream, and melty cheese in every savory bite. |
If you love rich, velvety steakhouse side dishes, this copycat Ruth’s Chris Steak House creamed spinach recipe is one to keep on repeat. It’s creamy, cozy, full of savory flavor, and surprisingly easy to make at home. That means you can bring that steakhouse feel to your own dinner table without the high price tag.
This dish is one of those sides that people remember. It’s smooth, cheesy, buttery, and packed with tender spinach in every bite. Serve it with steak, chicken, pork chops, or even a holiday meal, and it fits right in.
If you’ve ever wondered how to make Ruth’s Chris style creamed spinach at home, you’re in the right place.
The Story Behind Ruth’s Chris Steak House and Its Famous Creamed Spinach
Ruth’s Chris Steak House is known across the USA for sizzling steaks, white tablecloth dining, and those classic steakhouse sides that somehow steal part of the spotlight. The restaurant built its reputation on simple food done really well. Think hot plates, rich flavors, and generous portions.
And then there’s the creamed spinach. It may sound like a humble side dish, but at Ruth’s Chris, it has become downright iconic. It’s not just spinach with cream tossed in. It’s thick, lush, cheesy, and deeply comforting. The texture is soft and spoonable, almost like a savory casserole filling, with a buttery aroma and a mellow spinach flavor that even some veggie skeptics enjoy.
That’s what makes this dish so special. It takes an everyday vegetable and turns it into something that feels indulgent. It’s like the little black dress of steakhouse sides: classic, dependable, and always welcome.
Important note: This is a copycat recipe inspired by Ruth’s Chris Steak House creamed spinach. It is not the restaurant’s actual recipe, and we are not affiliated with or endorsed by Ruth’s Chris.
Why You’ll Love This Copycat Creamed Spinach
- Steakhouse flavor at home without needing fancy equipment
- Easy to make with simple grocery store ingredients
- Great for holidays, Sunday dinners, or date night at home
- Make-ahead friendly for less stress
- A great way to serve spinach in a rich and comforting way
This recipe is especially nice when you want a side that feels special but doesn’t require constant attention. Once the sauce comes together, the rest is very simple.
Ingredients for Copycat Ruth’s Chris Creamed Spinach
Servings: 6
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- 2 boxes frozen chopped spinach, 10 ounces each
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 small onion, very finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups half-and-half
- 4 ounces cream cheese, softened and cut into pieces
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon ground nutmeg
- Pinch of cayenne pepper, optional
Optional topping for serving:
- Extra Parmesan cheese
- A small pat of butter
Kitchen Tools You’ll Need
- Medium saucepan or deep skillet
- Wooden spoon or silicone spatula
- Fine mesh strainer or colander
- Knife and cutting board
- Measuring cups and spoons
No blender. No stand mixer. No special restaurant gear. Just basic kitchen tools.
How to Make Ruth’s Chris Style Creamed Spinach
Let’s break it down step by step so it feels easy from start to finish.
Step 1: Thaw and drain the spinach well.
If you’re using frozen chopped spinach, thaw it first according to the package directions or let it sit in the fridge overnight. Then place it in a strainer and press out as much liquid as possible. You can also wrap it in clean paper towels or a clean kitchen towel and squeeze it dry.
This step matters more than people think. Wet spinach can water down the sauce fast. You want the spinach damp, not dripping. Think of it like wringing out a sponge before wiping a counter. Too much water will keep the sauce from turning silky and thick.
Step 2: Chop the spinach a little more if needed.
Frozen chopped spinach is usually fine as is, but if the pieces seem long or stringy, give them a few quick chops on the cutting board. This helps the final dish feel smoother and more steakhouse-like.
Step 3: Cook the onion in butter.
In a medium saucepan or deep skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, stirring often, until soft and translucent. You don’t want deep browning here. Just soften the onion so it melts into the sauce.
Step 4: Add the garlic.
Stir in the minced garlic and cook for about 30 seconds. Garlic burns quickly, so keep an eye on it. Once it smells fragrant, move on to the next step.
Step 5: Make the roux.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 to 2 minutes. The flour should absorb the butter and form a thick paste. Cooking the flour briefly helps remove that raw flour taste and gives your sauce a smooth base.
Step 6: Slowly add the half-and-half.
Pour in the half-and-half a little at a time while whisking or stirring well. This helps prevent lumps. Keep stirring as the mixture warms. After a few minutes, it will begin to thicken into a creamy sauce.
Step 7: Add the cream cheese and seasonings.
Add the cream cheese pieces, black pepper, salt, nutmeg, and cayenne if using. Stir until the cream cheese melts fully into the sauce. The mixture should look smooth, rich, and a little thick.
Step 8: Stir in the Parmesan and mozzarella.
Add both cheeses and stir until melted. The Parmesan brings a salty, nutty flavor, while the mozzarella adds that soft, stretchy creaminess. The sauce should now look glossy and spoon-coating.
Step 9: Fold in the spinach.
Add the drained spinach and stir well so every bit gets coated in the sauce. Keep cooking over low to medium-low heat for 4 to 5 minutes, stirring often, until the spinach is heated through and the mixture thickens a little more.
Step 10: Taste and adjust.
Give it a taste and add a little more salt or pepper if needed. If the mixture feels too thick, add a splash of half-and-half. If it seems too loose, let it cook another minute or two over low heat.
Step 11: Serve hot.
Spoon into a serving dish and top with a little extra Parmesan if you like. Serve warm for the best texture.
Food Safety Tips
Even simple side dishes deserve good kitchen safety habits.
- Keep frozen spinach refrigerated while thawing, not on the counter for hours.
- Wash your hands, cutting board, and knife after handling fresh onion and garlic and before touching ready-to-eat foods.
- Heat the finished creamed spinach until it is steaming hot throughout. For best food safety, leftovers should be reheated to 165°F.
- Do not leave creamed spinach sitting out at room temperature for more than 2 hours, or 1 hour if it is very hot in your kitchen or during outdoor serving.
- Store leftovers in an airtight container in the fridge and eat within 3 to 4 days.
Tips for the Best Steakhouse Creamed Spinach
- Drain the spinach very well. This is the biggest secret to thick, creamy results.
- Use medium or medium-low heat once the dairy goes in so the sauce stays smooth.
- Cut cream cheese into smaller pieces so it melts faster.
- Finely chop the onion for a smoother texture.
- Don’t skip the nutmeg. You won’t taste “nutmeg” exactly, but it gives the dish that classic steakhouse warmth.
If your family says they don’t like spinach, this is the recipe to test that theory. Cream, butter, and cheese can work a little magic.
Easy Shortcuts and Home Kitchen Options
Want to make this even easier? Here are a few simple ways.
Use pre-minced garlic.
Not exactly fancy, but very helpful on a busy night.
Use frozen spinach instead of fresh.
This recipe is built for convenience. Frozen spinach saves washing, cooking, and chopping time.
Make it a casserole.
Pour the finished creamed spinach into a buttered baking dish, top with a little extra cheese, and bake at 375°F for 10 to 15 minutes until bubbly around the edges.
Make ahead.
Prepare the dish up to 2 days in advance. Store in the fridge, then reheat slowly on the stove or in the oven, adding a splash of half-and-half if needed.
Microwave shortcut.
You can thaw the spinach in the microwave and even soften the cream cheese there for a few seconds to speed things up.
Allergy-Friendly and Diet Preference Modifications
This is where a good recipe can become a flexible recipe. If you or someone at your table has dietary needs, here are some practical ways to adjust this copycat creamed spinach recipe.
Gluten-free:
- Swap the all-purpose flour for 2 tablespoons of a gluten-free flour blend or 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
- If using cornstarch, add it after the dairy is warm instead of cooking it in the butter like flour.
- Always check your cheese labels to confirm they are gluten-free.
Dairy-free:
- Use plant-based butter.
- Replace half-and-half with unsweetened plain oat cream, unsweetened cashew cream, or full-fat unsweetened coconut milk.
- Use dairy-free cream cheese and dairy-free mozzarella-style and Parmesan-style shreds.
- Choose a neutral, unsweetened option so the spinach does not taste sweet.
Vegan:
- Follow the dairy-free swaps above.
- Make sure your Parmesan substitute is vegan.
- Add 1 to 2 teaspoons nutritional yeast for a deeper savory flavor if desired.
Low-carb or keto:
- Use 1 tablespoon almond flour or a small amount of cream cheese plus extra Parmesan to thicken instead of flour.
- Choose heavy cream thinned with a splash of water instead of half-and-half if you prefer.
Vegetarian:
- This recipe is already vegetarian as written.
- Just be sure the cheeses you use are vegetarian-friendly if that matters to you.
Nut-free:
- The standard recipe is usually nut-free, but always check packaged cheeses and dairy-free alternatives carefully.
- If making dairy-free, choose oat-based products instead of cashew-based ones.
Soy-free:
- Use soy-free dairy-free butter and cheese alternatives if needed.
- Many coconut- or oat-based options work nicely here.
Paleo-inspired:
- Use ghee instead of butter.
- Replace flour with arrowroot slurry added near the end.
- Use full-fat coconut cream or cashew cream.
- Skip the cheese or use a compliant creamy substitute if that fits your approach.
Lighter version:
- Use reduced-fat cream cheese.
- Use 2% milk mixed with a little cornstarch instead of half-and-half.
- Reduce the mozzarella slightly and keep the Parmesan for flavor.
The nice thing about creamed spinach is that the base idea stays the same: tender spinach in a smooth, rich sauce. Once you understand that, it’s easier to tweak it to fit your table.
What to Serve with Creamed Spinach
This Ruth’s Chris creamed spinach copycat shines next to hearty mains and simple sides.
- Steak or filet mignon
- Grilled chicken breast
- Pork chops
- Roast turkey or ham
- Mashed potatoes
- Baked potatoes
- Dinner rolls
- Mac and cheese for an extra steakhouse spread
If you want a full steakhouse-at-home dinner, pair this with a seared steak, a potato side, and a simple salad. Light some candles if you want. No one is stopping you.
Approximate Nutrition Per Serving
These numbers are estimates and can vary based on brands and substitutions.
- Calories: 260
- Protein: 10g
- Carbohydrates: 11g
- Fat: 20g
- Fiber: 3g
- Sugar: 3g
- Sodium: 430mg
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. You’ll need about 2 to 2 1/2 pounds of fresh spinach because it cooks down a lot. Sauté it first until wilted, then cool slightly, squeeze out excess moisture, and chop before adding.
Can I freeze creamed spinach?
Yes, but the texture may change a little after thawing because dairy sauces can separate. If you freeze it, thaw in the fridge and reheat slowly while stirring well.
Why is my creamed spinach watery?
Usually because the spinach was not drained enough. Next time, squeeze it very well before adding it to the sauce.
Can I make this ahead for a holiday meal?
Absolutely. It reheats well, which makes it a great Thanksgiving, Christmas, or Easter side dish.
Final Thoughts
This copycat Ruth’s Chris Steak House Creamed Spinach recipe is one of those dishes that feels restaurant-worthy without being hard to make. It’s rich, creamy, cheesy, and full of classic steakhouse comfort. Best of all, it turns a basic bag of spinach into something people actually get excited about.
If you make it, I’d love to hear how it turned out for you. Did you serve it with steak? Did you add your own little twist? Leave a comment and share your version. And if you know someone who loves steakhouse recipes, send this their way.
Good food is even better when it’s shared.
Disclaimer
This recipe is a copycat recipe inspired by Ruth’s Chris Steak House Creamed Spinach. It is not the original recipe, and no knowledge of the restaurant’s actual proprietary recipe is implied. We are not affiliated with, endorsed by, or sponsored by Ruth’s Chris Steak House.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn from qualifying purchases made through links, at
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