I can’t wait to show how my Buttered Broccoli recreates LongHorn Steakhouse’s garlicky, parmesan topped side using tender crisp florets.

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I never thought a side could make guests hush, but this copycat Longhorn Broccoli does. I wanted something that added real color and a little flair to weeknight meals, and the tender crisp florets with melted unsalted butter and a dusting of Parmesan cheese hit that spot every time.

I call it my Buttery Broccoli because it somehow tastes fancy without feeling fussy, like it belongs at a steakhouse but also on your Tuesday plate. Honestly I keep finding excuses to make it, and somehow people always ask for the recipe twice before dinner is even finished.

Ingredients

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Crunchy, fibrous cruciferous veggie; vitamin C, K, fiber, low calorie, great for filling
Adds silky, fruity fats; heart friendly monounsaturated oils, good for cooking flavor
Gives rich, creamy mouthfeel but adds saturated fat, very flavorful, use sparingly
Pungent, savory boost; has allicin compounds, a bit of immune support and flavor
Nutty, salty umami; adds protein and calcium, gives cheesy depth without melting too much
Brightens the dish with acid, adds vitamin C and lively, slightly sour finish
Tiny kick of heat, boosts flavor perception, can be omitted if sensitive to spice

Ingredient Quantities

1 lb (450 g) broccoli, trimmed and cut into bite sized florets

1 tbsp olive oil

2 tbsp unsalted butter

3 cloves garlic, minced (about 1 tbsp)

1/3 cup freshly grated Parmesan cheese (about 35 g) plus extra for serving

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

pinch red pepper flakes, optional

1 tsp fresh lemon juice, optional

2 tbsp water or low sodium chicken broth, optional for steaming

1 tbsp chopped fresh parsley, optional for garnish

How to Make this

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1. Trim the broccoli and cut into bite sized florets, dry them a bit with a towel so they’ll brown better.

2. Heat 1 tbsp olive oil in a large skillet over medium high heat until shimmering, add the broccoli, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, and let it sear undisturbed 2 to 3 minutes so you get some color.

3. Pour in 2 tbsp water or low sodium chicken broth, cover the pan and steam 2 to 3 minutes more until the broccoli is bright green and just tender crisp, then remove the lid and let any excess liquid evaporate.

4. Turn heat to medium, add 2 tbsp unsalted butter and when it’s melted stir in the 3 cloves minced garlic, cook about 30 to 45 seconds until fragrant but not browned (garlic burns fast so watch it).

5. Sprinkle in 1/3 cup freshly grated Parmesan and toss the broccoli in the garlic butter so the cheese melts and makes a silky coating, cook 30 seconds to 1 minute more.

6. Taste and adjust with a little more salt or pepper if needed, add a pinch of red pepper flakes and 1 tsp fresh lemon juice if you want a little kick and brightness.

7. Transfer to a serving dish, grate extra Parmesan over the top and sprinkle 1 tbsp chopped fresh parsley for color.

8. Serve right away while it’s warm and the cheese is gooey, dont let it sit or it’ll get soggy.

Equipment Needed

1. Large skillet with lid, big enough to sear a pound of broccoli
2. Cutting board, a sturdy one that wont slip
3. Chef knife for trimming and cutting florets
4. Box grater or microplane for freshly grated Parmesan
5. Tongs or a spatula for tossing the broccoli in the pan
6. Measuring spoons and measuring cup for oil butter and liquids
7. Small bowl for the minced garlic and holding the cheese
8. Kitchen towel or paper towels to dry the broccoli before cooking
9. Serving dish or platter to finish and serve while its warm

FAQ

Q: Can I use frozen broccoli? A: Yes, but thaw and drain it well first. Soggy frozen broccoli can water down the sauce. Pat dry and follow the same pan method, you may need slightly less steaming time.

Q: How do I keep the broccoli bright green? A: Cook it briefly over medium heat and steam just until tender crisp. Shock in ice water after blanching if you’re prepping ahead. Overcooking makes it dull and mushy.

Q: Can I make this ahead of time? A: Kinda. You can steam the broccoli and refrigerate, then reheat quickly in a hot skillet with butter and fresh Parmesan. It wont be as crisp but still tasty.

Q: What can I use instead of Parmesan? A: Pecorino Romano works if you want sharper flavor. For dairy free use nutritional yeast or a vegan parmesan substitute.

Q: Do I need the lemon juice or red pepper flakes? A: No they are optional. Lemon brightens the dish, red pepper flakes add a little heat. Use them if you like that extra kick.

Q: How do I reheat leftovers so they’re not soggy? A: Reheat in a skillet over medium-high heat for a few minutes to crisp the edges. Avoid microwaving which makes it soft and watery.

The Best Copycat Longhorn Steakhouse Broccoli Recipe Substitutions and Variations

Broccoli: swap for 1 lb cauliflower florets, 1 lb broccolini, or 16 oz frozen broccoli (thaw first); cauliflower may need a few extra minutes to get tender.
Olive oil: use avocado or canola oil for a neutral flavor, or 1 tbsp butter if you want a richer finish.
Unsalted butter: use ghee for a nuttier note, or substitute equal amount olive oil for a dairy-free version; if you use salted butter cut the added salt back about 1/4 to 1/2 tsp.
Parmesan cheese: swap with Pecorino Romano or Asiago for similar salty, nutty flavor; for dairy-free try 2 tbsp nutritional yeast and add a pinch more salt to taste.

Pro Tips

1) Make sure the florets are really dry and the pan is screaming hot before you add them, dont crowd the skillet or theyll steam instead of getting those brown bits — cook in two batches if you need to.

2) Add the garlic only after you lower the heat and the butter is melted, garlic burns fast so keep it moving and off super high heat, or use thin slices and pull them out once theyre golden for a milder, nutty flavor.

3) Always use freshly grated Parm, not the powder stuff, and fold most of it in off the heat so it melts into a silky coating; save a little to grate on top right before serving for texture.

4) Brightness and crunch matter — finish with lemon zest or a quick squeeze of juice and sprinkle toasted breadcrumbs or chopped toasted almonds for contrast, and serve immediately so the broccoli stays crisp.