Morton’s Steakhouse Creamed Spinach

If you’ve ever gone to a steakhouse and thought, “Honestly, I might come back just for the sides,” then Morton’s Steakhouse Creamed Spinach is about to become your new kitchen flex.

This is the kind of rich, cozy, creamy spinach that makes a plain Tuesday feel like a white-tablecloth night out—without the bill that makes you question your life choices. And yes, it’s totally doable at home, even if you’re juggling work, kids, laundry, or all three while someone asks, “What’s for dinner?” every seven minutes.

Let’s make Morton’s Steakhouse Creamed Spinach happen in your own kitchen—no reservation required.

Why You’ll Love This Morton’s Steakhouse Creamed Spinach

• Steakhouse vibes at home. It’s indulgent, creamy, and tastes like it belongs next to a big juicy steak (or, let’s be real, chicken—because I’m Aneta and chicken is my love language).
• It’s surprisingly simple. A few smart steps, one skillet, and you’re golden.
• It makes veggies feel like a treat. Even picky eaters sometimes fall for this one… because it’s basically spinach in a cozy cheese blanket.

Ingredients You’ll Need

Here’s what goes into this dreamy, restaurant-style side:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 4 teaspoons kosher salt, divided
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup flour
• 3 1/2 cups half and half
• 2 1/4 pounds fresh spinach (or 1 pound frozen)
• 1 cup mozzarella cheese, shredded
• 4 ounces cream cheese
• 1/2 cup Parmesan cheese, grated

Quick note from my kitchen: Fresh spinach looks like a mountain at first. Don’t panic. It wilts down faster than my willpower around warm bread.

How to Make Morton’s Steakhouse Creamed Spinach Step-by-Step

1) Blanch the spinach

Bring a large pot of water to a boil and add 2 teaspoons of kosher salt.

Add the spinach and cook just until wilted—about 1 minute.

Drain it in a strainer or colander, then rinse with cold water until it’s cool enough to handle.

Now squeeze out the water. Really squeeze it. Pretend the spinach owes you money.

Chop your squeezed spinach into bundles about ¾-inch wide.

2) Cook the onion and garlic in butter

In a large skillet, melt the butter with the minced onion and garlic.

Cook on medium-low for 8–10 minutes, until the onions are soft and translucent. Don’t rush this part—this is where the flavor starts.

3) Season it like a steakhouse

Stir in the remaining 2 teaspoons kosher salt, black pepper, and nutmeg.

That little bit of nutmeg is the “wait, what IS that amazing flavor?” moment. Don’t skip it.

4) Make the roux

Sprinkle in the flour. Stir with a wooden spoon over low heat and cook for 2–3 minutes.

You’re looking for a lightly nutty smell—like “I’m doing something fancy” energy.

5) Add the half and half and thicken

Slowly pour in the half and half, stirring as you go.

Bring it to a boil, then reduce the heat and let it cook until it starts to thicken.

6) Add cheeses for maximum creaminess

Add the mozzarella and cream cheese. Stir until smooth and melty.

Cook for 6–8 minutes, until the sauce is thick and creamy.

7) Finish with spinach + Parmesan

Stir in the chopped spinach and Parmesan cheese.

Mix until everything is combined and the spinach is coated in that rich, cheesy sauce.

And that’s it—you just made Morton’s Steakhouse Creamed Spinach at home like an absolute pro.

My Best Tips for Creamy, Dreamy Results

• Squeeze the spinach well. If you leave too much water in, your sauce can get thin and a little… sad.
• Use low heat for the roux. Flour burns fast if you walk away. (Ask me how I know. Actually don’t.)
• Thicken to your liking. If you want it extra thick like a true steakhouse side, let it simmer a minute or two longer before adding the spinach.
• Taste at the end. Parmesan adds saltiness, so always do your final seasoning check after the cheese goes in.

A Little Personal Kitchen Story

The first time I made a copycat Morton’s Steakhouse Creamed Spinach, I served it alongside chicken (because obviously). My family took one bite and suddenly acted like I’d been hiding a culinary degree in the pantry.

Now it’s my “company’s coming” side dish. It’s also my “I had a long day and need comfort food that includes a vegetable” side dish. Very versatile emotional support spinach.

FAQs About Morton’s Steakhouse Creamed Spinach

Bring the Steakhouse Home Tonight

If you want a side dish that feels fancy but doesn’t demand fancy effort, Morton’s Steakhouse Creamed Spinach is it. It’s creamy, comforting, and just the right kind of “extra”—like wearing lipstick to the grocery store because you deserve joy.

Make it once, and I promise you’ll start finding excuses to cook it again. And when you do, your kitchen will smell like a little steakhouse miracle—thanks to Morton’s Steakhouse Creamed Spinach.

Keep the Steakhouse Vibes Going

If Morton’s Steakhouse Creamed Spinach just made dinner feel a little more “special occasion” (without the special occasion stress), don’t stop now—here are a few cozy, crowd-pleasing favorites that pair perfectly with those creamy, savory steakhouse flavors:

• Steakhouse Parmesan Chicken (crispy, cheesy, and dinner-party worthy)
• Steakhouse Potato Salad that tastes like your favorite restaurant side
• Garlic Parmesan Smashed Potatoes with golden edges and big comfort energy
• Cowboy Butter Steak Pasta for a rich, buttery “wow” main dish

If you try this recipe (or any of these), I’d love to hear what you think—scroll down and leave a ⭐⭐⭐⭐⭐ review. Your stars and comments help other home cooks find their next favorite meal!

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