In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes, until browned.

To the empty side of the skillet, add 1 diced onion and 2 minced garlic cloves. Sauté for about 3 minutes.

Stir in 4 cups of fresh broccoli florets, mixing them with the beef and aromatics.

Sprinkle in salt, black pepper, garlic powder, and onion powder to taste.

Cover and reduce heat to medium-low. Cook for 5-7 minutes until the broccoli is tender yet still crisp.

Gently stir in 1/2 cup of heavy cream to create a creamy sauce.

Sprinkle 1 cup of shredded cheddar cheese over the top and cover for 2-3 minutes until melted.

Drizzle in Worcestershire sauce and add red pepper flakes, then mix gently to combine.

Serve hot, directly from the pan.