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RITZ Steakhouse Bites

RITZ Steakhouse Bites

Doug Matthews

"New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites."
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30 m servings 301 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
  2. Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
  3. Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
  4. To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

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Read all reviews 9
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Wow! These are amazing. I prepared these for a wedding shower I was hosting -- they guys went crazy for these appetizers. I was looking to save money (and time) so I used rare roast beef sliced ...

I ate an entire sleeve of Ritz Crackers watching the 'Hawks win yesterday. I'm buying another box and a 7lb tenderloin for the Superbowl. GO HAWKS!

My hubby grunted and moaned over these little but yet hearty morsels. There was noting but nothing wrong or disliked about these. The creamed spinach was delish and I think I could make myself a...

I will be completely honest. I love my recipe concept. Personally I like a thicker chunk of steak on the cracker than what was approved for my recipe but that is really up to you. You can also u...

I was hungry for lunch today. I had leftover steak. I had leftover Ritz crackers. I had all the other ingredients listed. I don't do cooked spinach, so I made a substitution of just using ar...

This recipe is the greatest idea since Ritz Crackers! It was a little too hoity-toity for me but the recipe and idea is brilliant. I decided to use the it in a different way. I kept the steak bu...

My family liked these a lot. The sauce complimented the beef and the spinach mix well. We did find that our Ritz crackers got slightly soggy so I might try a more sturdy cracker next time.

Good job, Doug! I followed your recipe exactly but I used sliced Porterhouse steak. The Bearnaise sauce is perfect. I did sort of gild the lily as it were, by using Ritz garlic butter flavor ...

What is better than Ritz Crackers, Steak, Creamed Spinach and Bearnaise Sauce, not much! Great recipe.