House of Prime Rib Creamed Spinach
The reader-favorite side from San Francisco’s legendary carving-cart steakhouse — rebuilt at home from the restaurant’s own menu description.
If you’ve ever eaten at House of Prime Rib in San Francisco, you know the creamed spinach is almost as famous as the meat itself. In fact, Bay Area diners voted it their favorite side at the restaurant, ahead of the popovers and baked potato.
“A light dish of garden spinach whipped with fresh cream and pieces of bacon.”
— House of Prime Rib, official menu descriptionNo cheese, nothing fancy — just good spinach, good cream, and smoky bacon. That’s the version we’re recreating here.
A quick note before you start: this is a copycat recipe built from the restaurant’s public menu description and classic steakhouse technique, not their actual proprietary recipe. House of Prime Rib has never published exact quantities or steps. Adjust the bacon or cream to match your own memory of it — that’s part of making a copycat your own.
Watch It Made
Quick Recipe Facts
Equipment
- Large pot (for wilting the spinach)
- Colander
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Kitchen towel or cheesecloth (for squeezing spinach dry)
Ingredients
- 2 lbs (900g)Fresh spinach, stems trimmed
- 4 slicesBacon, diced
- 1 smallYellow onion, finely diced
- 2 clovesGarlic, minced
- 2 tbspUnsalted butter
- 2 tbspAll-purpose flour
- 1 cupHeavy cream
- 1/2 cupWhole milk
- 1/4 tspGround nutmeg
- To tasteSalt (go easy — the bacon adds saltiness)
- To tasteFreshly ground black pepper
If fresh spinach isn’t available, frozen chopped spinach works — see substitutions below. Nutmeg is optional but is a classic addition that complements the cream nicely.
Step-by-Step Instructions
Wilt the spinach
Bring a large pot of lightly salted water to a boil. Add the spinach in batches and cook for about 1 minute, just until it wilts and turns bright green. Drain immediately in a colander and rinse briefly with cold water to stop the cooking.
Squeeze it dry
This step matters more than it seems. Once the spinach is cool enough to handle, gather it in a clean kitchen towel or cheesecloth and squeeze out as much water as you can. Wet spinach will thin out your sauce. Roughly chop and set aside.
Cook the bacon
In a large skillet over medium heat, cook the diced bacon until crisp and it has released its fat, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Sauté the aromatics
Add the butter to the bacon fat. Once melted, add the onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds, just until fragrant — don’t let it brown.
Build the sauce
Sprinkle the flour over the onion mixture and stir constantly for about 1 minute. Slowly whisk in the heavy cream and milk. Keep whisking until it thickens slightly and coats the back of a spoon, about 3–4 minutes.
Season
Stir in the nutmeg, a pinch of salt, and black pepper. Taste before adding more salt — the bacon already brings plenty.
Bring it together
Add the chopped spinach and crispy bacon back into the skillet. Stir well so every leaf is coated. Cook gently 2–3 minutes, just until heated through and creamy, not soupy.
Serve
Taste once more and adjust salt or pepper if needed. Serve hot, ideally alongside a good cut of roast beef or prime rib.
Recipe Notes
Watery sauce?
This almost always comes from spinach that wasn’t squeezed dry enough. Press harder — you’ll be surprised how much water comes out.
Sauce too thick?
Loosen it with a splash of milk, added a tablespoon at a time.
Sauce broke or looks grainy?
The cream likely got too hot too fast. Lower the heat and whisk gently until it comes back together.
No cheese, on purpose
Unlike some other steakhouse recipes, House of Prime Rib’s own description doesn’t mention cheese — just cream and bacon. A handful of Parmesan works if you want it, but it moves away from the original.
Substitutions
Bacon
Pancetta works well. For a vegetarian version, use 2 tbsp olive oil plus a pinch of smoked paprika for a similar smoky note (won’t be identical).
Fresh spinach → frozen
Use about 20 oz frozen chopped spinach, thawed and squeezed very dry, and skip the blanching step.
Heavy cream
Half-and-half makes a lighter sauce, though less rich — may need a touch more flour to thicken.
Dairy-free
Full-fat coconut milk or a dairy-free cream alternative can work, though the flavor shifts noticeably.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat, stirring often, adding a splash of milk if the sauce has thickened in the fridge. Microwaving works too — short bursts, stirring between each.
Freezing is not recommended — cream-based sauces tend to separate and turn grainy once thawed.
What to Serve With It
This creamed spinach is built to sit next to a big cut of roast beef or prime rib, but it also pairs well with roast chicken, grilled steak, or a simple baked potato if you want a full steakhouse-style plate at home.
Nutrition (estimated, per serving)
Based on 6 servings — not laboratory-tested. Actual values vary with exact brands and quantities used.
Frequently Asked Questions
Is this the exact House of Prime Rib recipe?
No. House of Prime Rib has never published its recipe. This version is built from the restaurant’s own menu description (“garden spinach whipped with fresh cream and pieces of bacon”) and standard creamed spinach technique.
Why doesn’t this recipe have cheese?
Because the restaurant’s own description doesn’t mention cheese — only spinach, cream, and bacon. Some copycat recipes online add cheese, which may come from confusion with other steakhouse versions.
Can I make this ahead of time?
Yes. You can make the cream sauce up to 2 days ahead and refrigerate it separately from the spinach. Reheat the sauce gently, then stir in freshly cooked spinach before serving for the best texture.
Can I use frozen spinach instead of fresh?
Yes. Thaw it fully and squeeze out as much water as possible before adding it to the sauce — this is the most important step for avoiding a watery result.
Why did my sauce turn out watery?
Almost always because the spinach wasn’t squeezed dry enough before adding it. Fresh spinach holds a surprising amount of water even after blanching.
Can I make it without bacon?
Yes, though it will lose the smoky depth the restaurant’s own description specifically calls out. Olive oil with a pinch of smoked paprika is a reasonable, if imperfect, substitute.
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A Final Note
This is a home cook’s take on a restaurant classic, built to be honest about what it is: a well-researched copycat, not the real secret recipe. Adjust the bacon, cream, and seasoning to match your own taste — that’s really the best way to make it yours.