House of Prime Rib Creamed Spinach Recipe

If you’ve ever visited a classic American steakhouse, you’ve probably seen creamed spinach as a staple side dish. One of the most iconic versions comes from the House of Prime Rib, where this rich, cheesy, and velvety side perfectly balances a hearty prime rib dinner. What makes this recipe so special is the combination of fresh spinach, a luscious béchamel base, and just the right touch of cheese to create a decadent, unforgettable bite.

Unlike plain sautéed greens, this creamed spinach transforms humble leaves into a creamy, luxurious dish that feels indulgent yet comforting. It’s not just a side it’s part of the full steakhouse experience.

Today, I’m sharing a homemade version of the House of Prime Rib Creamed Spinach Recipe that captures all the flavor and warmth of the original, but with a touch of home-cooked love. Whether you’re hosting a dinner party, a holiday feast, or simply want to elevate your weeknight meal, this recipe is sure to impress.

My Personal Experience With This House of Prime Rib Creamed Spinach Recipe

Creamed spinach was one of the very first vegetable dishes I fell in love with. Growing up, my mother would prepare her own version with what we had available, and it became a comfort food that I still crave today. Later, when I tried the steakhouse version at House of Prime Rib, I was amazed at how creamy and luxurious spinach could taste.

This dish always takes me back to my childhood. I remember how my mom improvised by using lettuce leaves instead of spinach when money was tight, yet still made it taste delicious. Today, I recreate it with fresh spinach, butter, and cheese, honoring her creativity while embracing the richness of the steakhouse tradition.

Every time I serve this recipe, I see the same reaction silence at the table, followed by smiles. It’s a dish that truly transforms spinach into something decadent, and it’s now one of my go-to sides whenever we’re enjoying a roast or grilled steak at home.

Ingredients Required for House of Prime Rib Creamed Spinach Recipe

Gather all the following ingredients, before you start making this House of Prime Rib Creamed Spinach

• 1 lb fresh spinach (stems removed) – or 2 packs frozen spinach (thawed & drained well)
• 4 oz butter (unsalted, quarter pound)
• 1 small red onion, finely diced
• 4 tbsp all-purpose flour
• 4 cups whole milk (warmed)
• 4 oz cheddar cheese, shredded (reserve some for topping)
• 4 oz Gruyère cheese, shredded (reserve some for topping)
• 2 tbsp grated Parmesan cheese (for topping)
• 1 clove garlic (optional, minced)
• 1 tbsp lemon juice + zest (to brighten flavor)
• 1 dash hot sauce (optional, for subtle heat)
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

Kitchen Utensils Required

1. Large pot or pasta cooker
2. Strainer or potato ricer (for squeezing spinach)
3. Large skillet or saucepan
4. Whisk
5. Baking dish or individual ramekins

Preparation & Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6 people

Copycat House of Prime Rib Creamed Spinach Recipe

Just follow this simple step by step guideline to make your homemade version of House of Prime Rib Creamed Spinach in a delicious way.

1. Blanch the Spinach: Bring a large pot of salted water to a boil. Add fresh spinach leaves and cook for 1–2 minutes until wilted. Immediately transfer to ice water to stop cooking and preserve color. Drain well and squeeze out excess moisture using a potato ricer, towel, or your hands.

2. Prepare the Roux: In a large skillet, melt butter over medium heat. Add finely diced red onion and sauté until soft and fragrant. Stir in the flour to form a roux, cooking for about 2 minutes while stirring constantly to avoid burning.

3. Make the Cream Sauce: Gradually whisk in warm whole milk, one cup at a time, to create a smooth béchamel. Continue whisking until the sauce thickens slightly. Add a pinch of salt, pepper, optional hot sauce, and garlic if desired. Reduce heat to low.

4. Incorporate Spinach: Fold the drained spinach into the cream sauce. Mix thoroughly until the spinach is evenly coated and the sauce has a creamy consistency.

5. Add Cheese and Lemon: Stir in cheddar and Gruyère cheese, reserving a little for topping. Mix until fully melted, then add lemon juice and zest for a bright finish. Adjust seasoning to taste.

6. Bake and Serve: Transfer to a buttered baking dish or ramekins. Sprinkle with remaining cheeses and Parmesan. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden brown. Garnish with fresh parsley and serve warm.

Delicious Ways to Customize and Serve This House of Prime Rib Creamed Spinach

Here are some Variations and Customizations ideas you can try to enjoy this House of Prime Rib Creamed Spinach deliciously

1. With Prime Rib or Ribeye Steak
Nothing beats the classic steakhouse pairing. A juicy prime rib with creamy spinach on the side feels indulgent every single time.

2. Alongside Roast Chicken
We often serve this when we roast a whole chicken on Sunday. The richness of the spinach balances beautifully with the crispy, golden chicken skin.

3. With Grilled Salmon
If you’ve never paired creamed spinach with salmon, try it once. The buttery fish combined with the creamy greens is a match made in heaven.

4. Tucked Into Baked Potatoes
Sometimes, we load baked potatoes with creamed spinach and a sprinkle of extra cheese. It’s hearty, cozy, and feels like comfort food at its best.

5. With Pork Chops
Creamed spinach has enough richness to stand up to thick, pan-seared pork chops. Add a squeeze of lemon over the chops, and the flavors sing together.

6. As a Pasta Sauce
Yes. we’ve actually stirred leftovers into cooked pasta, and it turned into a silky spinach-and-cheese sauce. A quick fix on busy nights!

7. Beside Roast Turkey
During the holidays, we serve this next to turkey and gravy. It adds a creamy contrast that’s always a hit at the table.

8. With Garlic Bread
We’ve been guilty of just scooping creamed spinach onto slices of toasted garlic bread. It’s dangerously good.

9. In a Breakfast Skillet
One morning, we folded it into scrambled eggs with a little bacon. Instant luxury breakfast!

10. As a Dip
When warm, thick, and cheesy, this dish doubles as a dip. We’ve served it with pita chips or crusty bread at parties people devour it.

Some Notable Tips and Tricks on This House of Prime Rib Creamed Spinach Recipe

Here are some tips and tricks you should follow when trying this recipe.

1. Use fresh spinach if you can.
It tastes brighter, but frozen spinach works fine too just squeeze out all the water.

2. Salt your water.
When you boil the spinach, add a little salt. It makes the spinach taste better.

3. Don’t cook the spinach too long.
One or two minutes is enough. You want it green and pretty.

4. Cool spinach in ice water.
This keeps the color bright and stops it from cooking too much.

5. Squeeze out the water.
Wet spinach will make the sauce runny. Press it well with your hands or a towel.

6. Stir your sauce a lot.
When you make the butter, flour, and milk base, keep stirring so it doesn’t burn.

7. Add cheese slowly.
Put a little at a time so it melts smooth and creamy.

8. Taste before baking.
Add more salt, pepper, or lemon if you need to. Everyone’s taste is different.

9. Save some cheese for the top.
A little cheddar or Parmesan makes the top golden and yummy.

10. Bake until bubbly.
Don’t rush it wait for the nice brown top. That’s when you know it’s ready.

How to Store and Reheat Leftover House of Prime Rib Creamed Spinach Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, bake at 275°F (135°C) until warmed through (about 20–30 minutes). Avoid microwaving, as it may separate the sauce. This dish can also be frozen for up to 2 months and reheated gently in the oven.

FAQs on this Copycat House of Prime Rib Creamed Spinach Recipe

When you give this House of Prime Rib Creamed Spinach Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Can I use frozen spinach instead of fresh?

Yes! We’ve tried both, and frozen works well. Just make sure you squeeze out all the water, or your sauce will be thin.

2. Do I really need to blanch the spinach first?

We always do because it keeps the spinach bright green. Plus, it softens the leaves so they mix easily into the sauce.

3. What’s the best cheese to use?

We love cheddar and Gruyère for the classic steakhouse flavor. But honestly, we’ve also tried Parmesan, brie, and even goat cheese each gives its own twist.

4. Can I make this ahead of time?

Absolutely. We often prepare it a day before, cover it, and refrigerate. When ready, just bake until hot and bubbly.

5. How do I keep the sauce from being lumpy?

The trick is adding warm milk slowly while whisking. If it looks lumpy at first, don’t panic it smooths out as you whisk.

6. What if I don’t have a potato ricer?

No problem! We’ve used our hands and even a clean kitchen towel to squeeze out spinach water. Works just fine.

7. Can I make it lighter or healthier?

We sometimes swap whole milk for 2% and use a little less cheese. It’s not as rich, but still creamy and tasty.

8. Why do you add lemon juice?

From experience, the lemon really brightens the flavor. Without it, the dish can feel heavy.

9. Can this dish be frozen?

Yes, and we’ve done it many times. Freeze before baking, then reheat slowly in the oven for the best texture.

10. What can I serve with creamed spinach?

Our favorite is prime rib, of course, but it’s also amazing with roast chicken, pork chops, or even spooned over baked potatoes.

The House of Prime Rib Creamed Spinach Recipe is a timeless side dish that transforms simple spinach into something truly indulgent. With its creamy béchamel base, rich blend of cheeses, and fresh brightness from lemon, it pairs beautifully with prime rib, steak, or roasted chicken.

If you love recreating classic steakhouse recipes at home, give this creamed spinach a try you won’t be disappointed. Happy cooking! We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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