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 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 and cook for about 3 minutes until the onion is translucent and the garlic is fragrant.

Stir in the broccoli florets, tossing them gently with the beef mixture so they’re evenly distributed. Let sauté for a minute.

Season with salt, black pepper, garlic powder, and onion powder. Stir thoroughly to coat evenly.

Cover the skillet and cook for 5–7 minutes, or until the broccoli is tender yet still crisp, stirring halfway through.

Reduce heat to low. Pour in the heavy cream and stir gently, scraping up any browned bits. The cream should thicken as it warms.

Sprinkle the shredded cheddar cheese over the top and cover. Cook for 2–3 minutes until cheese is melted and gooey.

If using, drizzle Worcestershire sauce and sprinkle red pepper flakes over the cheese. Give everything a final gentle stir.

Remove skillet from heat and serve hot.