Experience the ultimate comfort side with Perfect Broccoli that dazzles with vibrant hues and unforgettable flavor. Fresh broccoli is tossed in a luscious garlic butter and lightly dusted with Parmesan, creating a crisp yet tender vegetable medley. This dish transforms your dinner into a gourmet celebration with every savory bite.

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I’ve recently tried recreating a copycat version of Longhorn Steakhouse Broccoli and it quickly became one of my go-to side dishes. I start with 1 lb fresh broccoli florets cut into uniform pieces so they cook evenly.

The process involves cooking the broccoli to a tender-crisp perfection that maintains its high nutritional value, like vitamin C and fiber, while keeping that vibrant green color. I melt 3 tablespoons of unsalted butter in a pan then add 4 minced garlic cloves, which infuse a rich flavor into the dish.

After adding salt and freshly ground black pepper to taste, I toss in the broccoli until it’s fully coated in the delicious garlic butter. I finish it off by sprinkling 1/4 cup grated Parmesan cheese over the top, adding a savory layer that makes it one of the most balanced steakhouse vegetable sides.

I love this perfect broccoli; it’s a healthy, buttered delight.

Why I Like this Recipe

I like this recipe because it makes me feel like a real chef even though its super simple. First off, the fresh broccoli stays bright and crisp which really adds color to my dinner table. I love how it gets cooked just right so that its tender but still has that satisfying crunch.

Another thing is the garlic butter sauce. When I melt those three tablespoons of butter and toss in the garlic, the whole kitchen fills with an amazing smell that makes me smile every time. Its flavor is just perfect and makes the broccoli taste extra special.

I also like that the Parmesan cheese is added right after the skillet comes off the heat. Its a neat little trick that gives the dish a rich, cheesy flavor while still letting the garlic and butter shine. This means every bite is a mix of delicious textures and flavors.

Finally, even though its a copycat Longhorn Steakhouse style recipe, I appreciate that its made with everyday ingredients in a way that feels a bit fancy without being complicated. I feel like im treating myself to a restaurant dish without the restaurant price and hassle.

Ingredients

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Fresh broccoli florets are loaded with fiber and vitamins, addin crunch and nutrition.
Unsalted butter gives a creamy texture and rich flavor, perfect for a smooth sauce.
Minced garlic offers a bold aroma and tangy kick, helpin boost the dish’s overall health.
Simple salt and pepper brighten the flavors without overpowering the natural taste.
Grated Parmesan cheese adds savory richness with a bit of protein, makin the dish pop.

Ingredient Quantities

1 lb fresh broccoli florets (about 2 heads of broccoli, cut into even pieces)

3 tablespoons unsalted butter

4 garlic cloves, minced

Salt to taste

Freshly ground black pepper to taste

1/4 cup grated Parmesan cheese

How to Make this

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1. Start by rinsing the broccoli and cutting it into even florets.

2. Bring a pot of salted water to a boil and let the broccoli cook for about 2-3 minutes until it turns bright green and is still a little crisp.

3. Quickly drain the broccoli and plunge it into a bowl of ice water to stop it from cooking, then pat it dry with a paper towel.

4. In a large skillet, melt the butter over medium heat.

5. Add the minced garlic to the butter and cook it for about one minute until it smells really good but dont let it burn.

6. Toss the blanched broccoli in the skillet and stir to coat it well with the garlic butter.

7. Sprinkle salt and freshly ground black pepper on the broccoli to taste.

8. Let the broccoli warm in the skillet for another 2-3 minutes so all the flavors can mix.

9. Remove the skillet from the heat and immediately sprinkle the grated Parmesan cheese all over the broccoli.

10. Serve your broccoli warm and enjoy this tasty side with your meal!

Equipment Needed

1. Knife and cutting board for chopping the broccoli
2. Large pot to boil salted water
3. Colander to drain the broccoli
4. Bowl for the ice water bath
5. Paper towels for patting the broccoli dry
6. Large skillet to cook the garlic and butter
7. Measuring spoons for salt and butter
8. Measuring cup for the grated Parmesan cheese

FAQ

Q: What kind of broccoli should I use?

A: Use 1 lb of fresh broccoli florets, like from about 2 heads of broccoli. Try to cut them into even pieces so they cook evenly.

Q: Can I use olive oil instead of butter?

A: You can, but butter gives the dish a richer flavor that really makes it taste like the Steakhouse version, so it's best to stick with butter if you can.

Q: Do I need to pre-cook the broccoli before adding garlic and cheese?

A: No, you dont have to pre-cook it. Sautéing the broccoli with the butter and garlic is enough to get it tender and full of flavor.

Q: Is the Parmesan cheese necessary?

A: The Parmesan cheese adds a nutty, savory kick to the recipe so its really recommended to include it, but if you dont have it, you can skip or try another type of hard cheese.

Q: Can I adjust the amount of garlic used?

A: Yup, you can totally adjust the garlic. If you arent a big fan, feel free to cut back on the cloves, but the garlic does a lot to boost the flavor.

The Best Copycat Longhorn Steakhouse Broccoli Recipe Substitutions and Variations

If you dont have unsalted butter, you can use ghee or even a light olive oil as an alternative for a richer flavor.
If fresh garlic isn’t available, try using about 1/2 teaspoon of garlic powder, but adjust to taste.
Instead of Parmesan cheese, you could substitute with Pecorino Romano for a sharper taste or Asiago cheese if you like something a bit milder.
If you need a twist on broccoli florets, consider mixing in some cauliflower or even Brussels sprouts to vary the texture.

Pro Tips

1. Do not boil your broccoli too long – just a couple minutes is enough to get that bright color without turning it mushy, ok.
2. Keep an eye on the garlic in the butter – when it turns a light golden color its perfect, if it starts getting a bit too brown, it might taste bitter.
3. Add the Parmesan only after you remove the pan from the heat so it keeps its sharp flavor instead of just melting away.
4. Taste as you go with the salt and black pepper – sometimes you gotta adjust it a bit for that extra kick.

The Best Copycat Longhorn Steakhouse Broccoli Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

223

kcal

Equipment: 1. Knife and cutting board for chopping the broccoli
2. Large pot to boil salted water
3. Colander to drain the broccoli
4. Bowl for the ice water bath
5. Paper towels for patting the broccoli dry
6. Large skillet to cook the garlic and butter
7. Measuring spoons for salt and butter
8. Measuring cup for the grated Parmesan cheese

Ingredients

1 lb fresh broccoli florets (about 2 heads of broccoli, cut into even pieces)
3 tablespoons unsalted butter
4 garlic cloves, minced
Salt to taste
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese

Directions

Start by rinsing the broccoli and cutting it into even florets.
Bring a pot of salted water to a boil and let the broccoli cook for about 2-3 minutes until it turns bright green and is still a little crisp.
Quickly drain the broccoli and plunge it into a bowl of ice water to stop it from cooking, then pat it dry with a paper towel.
In a large skillet, melt the butter over medium heat.
Add the minced garlic to the butter and cook it for about one minute until it smells really good but dont let it burn.
Toss the blanched broccoli in the skillet and stir to coat it well with the garlic butter.
Sprinkle salt and freshly ground black pepper on the broccoli to taste.
Let the broccoli warm in the skillet for another 2-3 minutes so all the flavors can mix.
Remove the skillet from the heat and immediately sprinkle the grated Parmesan cheese all over the broccoli.
Serve your broccoli warm and enjoy this tasty side with your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.