In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of ground beef, breaking it into small crumbles. Cook for 6 to 8 minutes, stirring occasionally, until the beef is deeply browned and no longer pink.

Push the browned ground beef to one side of the skillet and add 1 diced onion and 2 minced garlic cloves to the empty side. Sauté for about 3 minutes until the onion is translucent and fragrant.

Add 3 cups of broccoli florets to the skillet, stirring to mix in with the beef and aromatics. Cook for an additional minute.

Sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Stir well to ensure the seasonings coat all the ingredients.

Cover the skillet with a lid and let it cook for 5 to 7 minutes on medium-low heat.

Reduce the heat to low and pour in ½ cup of heavy cream, stirring gently to combine it with the beef and broccoli.

Sprinkle 1 cup of shredded cheddar cheese over the top of the creamy mixture. Cover the skillet again and let the cheese melt for 2 to 3 minutes.

If desired, drizzle with 1 tablespoon of Worcestershire sauce and a pinch of red pepper flakes for added depth and heat. Serve hot.