Name: Keto Hamburger Broccoli Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef; 3 cups broccoli florets (Rinsed); 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil (For cooking); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 cup shredded cheddar cheese; 1/4 cup heavy cream; 1 tablespoon Worcestershire sauce (Optional); 1/4 teaspoon red pepper flakes (Optional, for a spicy kick)

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How I Discovered This Recipe

The first time I made what I now call Keto Hamburger Broccoli Skillet, I was trying to make dinner fast, low-carb, and something my picky husband would actually eat. I wandered into the kitchen with a 1 pound ground beef thawing in the fridge and a bag of broccoli florets that needed to be used. Somehow the humble combination of 3 cups broccoli florets and beef turned into this cozy, cheesy one-pan meal that I keep returning to. If you like the idea of a skillet dinner that warms the whole house and is done in under 30 minutes, you will understand why this stuck.

I should say up front that I sometimes pair it with a creamy chicken dish when I want more variety; my favorite when I am feeling indulgent is a creamy spinach artichoke chicken skillet that complements the beef’s savory notes.

The Secret Behind the Sizzle

What makes this simple dinner sing is the balance of ingredients I always keep on hand: 1 pound ground beef, 3 cups broccoli florets, 1 medium onion, diced, 2 cloves garlic, minced, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 cup shredded cheddar cheese, 1/4 cup heavy cream, 1 tablespoon Worcestershire sauce (optional), and 1/4 teaspoon red pepper flakes (optional, for a spicy kick). Those pantry basics mean you can pull this together in a flash, and the cheddar plus heavy cream makes it feel almost decadent while staying keto friendly.

I like to start the pan while I get the onion diced and the broccoli rinsed. The smell of olive oil heating and garlic ready to hit the skillet is one of my favorite kitchen moments.

In a large skillet, heat olive oil over medium heat until shimmering. Add the ground beef, breaking it apart with a spatula into small crumbles. Cook, stirring occasionally, until the beef is deeply browned and no longer pink, about 6–8 minutes. Once the beef has developed a golden crust, push it to one side of the skillet. Add the diced onion and minced garlic to the empty space. Cook for about 3 minutes, stirring occasionally, until the onion becomes translucent and the garlic turns fragrant. Stir in the broccoli florets, tossing them gently with the beef mixture so they’re evenly distributed. Let them sauté for a minute to pick up those beefy juices. Season everything with salt, black pepper, garlic powder, and onion powder. Use a wooden spoon to stir thoroughly, ensuring every piece is evenly coated in seasoning. Cover the skillet with a tight-fitting lid and allow the mixture to cook for 5–7 minutes, or until the broccoli is tender yet still crisp. Check halfway through and stir gently to maintain even cooking. Reduce the heat to low. Pour in the heavy cream and stir gently to combine, scraping up any browned bits from the bottom of the pan. The cream should thicken slightly as it warms. Sprinkle the shredded cheddar cheese evenly over the top of the beef and broccoli. Cover the skillet again and let it cook for 2–3 minutes, until the cheese is fully melted and gooey. If you’re using Worcestershire sauce and red pepper flakes, drizzle and sprinkle them over the melted cheese. Give everything one final gentle stir to incorporate that extra layer of flavor. Remove the skillet from heat and serve hot, straight from the pan.

Getting the Texture Just Right

There is a moment when the dish says it is ready. The beef should be nicely browned and have little caramelized bits at the bottom of the pan. The broccoli will be bright green and tender but still have a little bite. I test a floret: if it’s mushy the lid was on too long; if it’s too firm, give it another minute under the lid. The heavy cream loosens those browned bits and picks up flavor, and when the cheddar melts into glossy ribbons you know you nailed it.

A few tricks I have learned: start with a hot pan so the beef caramelizes rather than stews, and don’t overcrowd the skillet or you will steam the beef and broccoli instead of browning them. If you love a crispier finish, remove the lid for the last minute and let a little steam escape. If you find after serving that the mixture is a tiny bit dry the next day, a splash of extra cream when reheating brings it back to life.

I sometimes reach for different sides depending on how lazy or ambitious I feel. When I want something crunchy and simple, I make 1-ingredient keto cottage cheese chips to scoop up the cheesy beef. On busier nights, I pair it with a batch of roasted vegetables and call it a day.

Ways I Make It My Own

This is where the recipe becomes yours. I add a tablespoon of Worcestershire sauce if I am in the mood for that extra umami depth, and a pinch of red pepper flakes when I want some warmth. If cheddar is not your thing swap in Monterey Jack or a blend for a milder, creamier finish. For a slightly different texture, I have tried thinly slicing the broccoli stalks so nothing goes to waste.

If you want to stretch it into more of a meal for company, stir in a little cauliflower rice at the end for extra bulk without many carbs. Or lean into a different profile and make it more Asian inspired by finishing with a splash of sesame oil and a sprinkle of green onions. When I serve this to guests I sometimes make a cheesy broccoli casserole companion dish from my slow cooker, like this indulgent keto cheesy crockpot chicken and broccoli casserole, and everyone leaves full and happy.

A variation I love to tinker with is swapping the beef for ground turkey when I want something lighter, or even mixing in ground pork for a juicier bite. If you are curious about a similar beef-and-broccoli flavor done differently, try my adaptation of a stir fry in this quinoa beef and broccoli skillet for inspiration.

A Few Things I’ve Learned (and How to Save Leftovers)

I love this recipe because it is forgiving. You can scale it up or down, play with cheeses, and it still comes out tasty. When I make a double batch for the week, I cool leftovers quickly and store them in an airtight container in the fridge. They keep well for 3 to 4 days. To reheat, I warm the skillet gently on medium-low and add a splash of heavy cream or a little water to loosen things up. If freezing, portion into meal-sized containers and thaw overnight before reheating; texture is best when eaten within a month.

A few personal tips you will probably appreciate: always salt as you go to build layers of flavor, brown the beef in batches if your pan is small, and resist the urge to stir constantly while it browns. Let those browned bits form. If you like a little herb brightness at the end, a sprinkle of chopped parsley or chives wakes the dish up.

Conclusion

If you want a quick reference for an alternative beef and broccoli take that cooks insanely fast, this Keto Beef and Broccoli (only 10 minutes!) version is a great companion to the flavors here and can help inspire a speedier weeknight swap. I hope you try this Keto Hamburger Broccoli Skillet soon; it has become one of those meals I reach for when I want something both comforting and simple, and it always seems to bring everyone to the table.