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Cheesy Beef & Broccoli Skillet - A Cozy, One-Pan Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen, bite-size)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste (optional, for depth)
  • 1/2 cup low-sodium beef broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella (optional, for extra melt)
  • 1 tablespoon olive oil or butter, if needed
  • Red pepper flakes, to taste (optional)
  • Chopped fresh parsley or green onions, for garnish (optional)

Method
 

  1. Brown the beef: Set a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. If there’s more than a tablespoon of fat, drain the excess.
  2. Sauté aromatics: Add the diced onion to the skillet. Cook until softened, 3–4 minutes. Stir in the minced garlic and cook 30 seconds, until fragrant. If the pan looks dry, add a splash of olive oil or a pat of butter.
  3. Season well: Sprinkle in the salt, pepper, onion powder, smoked paprika, and thyme. Stir to coat the beef and onions evenly.
  4. Add broccoli: Stir in the broccoli florets. For fresh broccoli, add 2–3 tablespoons of water, cover, and steam for 3–4 minutes until crisp-tender. For frozen broccoli, add directly to the pan and cook uncovered, stirring often, until heated through and bright green.
  5. Build the sauce: Stir in the tomato paste (if using) and cook 1 minute. Add the Worcestershire sauce and beef broth. Scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
  6. Make it creamy: Reduce heat to medium-low. Pour in the heavy cream and stir until the sauce looks cohesive and lightly thickened, about 1–2 minutes. Taste and adjust salt and pepper.
  7. Add the cheese: Sprinkle in the cheddar and mozzarella in small handfuls, stirring between each addition until melted and smooth. If you like a stretchier finish, save a little mozzarella for topping.
  8. Finish and serve: If using red pepper flakes, add a pinch for gentle heat. Let the skillet rest for 1–2 minutes to thicken slightly. Garnish with parsley or green onions. Serve hot as-is, or spoon over rice, cauliflower rice, or buttered noodles.