Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of ground beef, breaking it apart. Cook for 6 to 8 minutes until browned.

Push the cooked beef to one side. On the other side, add 1 diced onion and 2 minced garlic cloves. Cook for about 3 minutes until the onion is translucent.

Stir in 2 cups of fresh broccoli florets and sauté for an additional 2 minutes.

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

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

Reduce heat to low and pour in ½ cup of heavy cream. Stir gently until fully incorporated.

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

If desired, drizzle in a tablespoon of Worcestershire sauce and a pinch of red pepper flakes. Stir to combine.

Serve hot straight from the skillet.