Heat the olive oil in a large skillet over medium heat until it shimmers.

Add the ground beef and break it into crumbles with a spatula. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if there’s a lot, leaving a little for flavor.

Push the beef to one side of the skillet. Add the diced onion and minced garlic to the empty side and cook until the onion is translucent, about 3 minutes. Stir the aromatics into the beef.

Add the broccoli florets and sauté for about 1 minute to coat with flavors.

Season everything with salt, black pepper, garlic powder, and onion powder. Cover the skillet and cook for 5 to 7 minutes, checking at 5, until the broccoli is tender-crisp.

Reduce the heat to low and pour in the heavy cream. Let it simmer gently for a minute so it thickens slightly.

Sprinkle the shredded cheddar evenly over the skillet. Cover again and cook 2 to 3 minutes until the cheese melts.

If using, add the Worcestershire sauce and red pepper flakes, then stir gently to combine. Taste and adjust seasoning.

Serve hot straight from the skillet.