Copycat Longhorn Steakhouse Broccoli Recipe
Let Me Tell You About My Copycat Longhorn Steakhouse Broccoli Adventure
There’s something about restaurant broccoli. I swear, every time I go to Longhorn Steakhouse (which is honestly not often enough, because have you seen my budget?) I end up thinking, “why can’t I make broccoli like this at home?” The first time I tried, it turned into this weird mushy-green disappointment that even my dog suspiciously sniffed at before wandering off. But hey, trial and error is half the fun; or so I tell myself.
But, after way too many experiments (my family has threatened broccoli strikes), I’ve cracked a version that’s pretty darn close to theirs. Sometimes it’s even better, maybe because I sneak extra cheese. Plus, making it at home is a good excuse to avoid putting on real pants for dinner. Who needs that?
Why You’ll Love This—Or At Least Not Hate It
I’ll make this when we’ve got steak, sure, but honestly, Tuesday afternoons are fair game too. My family goes bonkers for this because (1) cheese, obviously, and (2) it’s one way they’ll eat broccoli without grumbling—if you knew my kids, that’s basically a culinary miracle. If you’re like me and you’ve burnt the cheese sauce more times than you’d care to admit, don’t panic—I’ll walk you through my favorite shortcuts and mistakes. Sometimes, I just want a fuss-free side, you know?
Here’s What You’ll Need (Sorta)
- 2 large heads fresh broccoli (sometimes I grab the pre-cut bag, if I’m feeling lazy—it’s fine!)
- 1 tbsp olive oil (or honestly, melted butter if you want flavor overload)
- ½ cup shredded Parmesan cheese (look, the stuff in the green tub works, but if you splurge on fresh, you can taste the difference, promise)
- ½ tsp garlic powder (or a single clove minced if you’re feeling fancy)
- Salt and black pepper to taste (my grandmother swears by sea salt, but regular table salt gets the job done, too)
- A squeeze of fresh lemon juice (optional, but I never skip it anymore—it just wakes everything up)
- Sprinkle of crushed red pepper flakes (if you live dangerously, or just want a little zip)
Alright, Let’s Get Cooking
- Start by rinsing the broccoli and chopping it into florets. I sometimes leave some stem, if they’re thick I peel off the tough bits and chop them up too, why waste them?
- Bust out your big pot, fill it with about 2 or 3 inches of water, and bring that to a boil. Don’t forget the lid, unless you like redecorating your stove.
- Once boiling, toss in the broccoli. Steam it for about 4-5 minutes for crisp-tender, or a bit longer if you like it softer. (Don’t wander off—broccoli is sneaky and goes from bright green to olive drab real fast.)
- Drain off the water and quickly give the broccoli a cold rinse. Actually, I find it works better if you just run it under cold tap water for a sec. Helps it stay green and not turn sad and floppy.
- Transfer broccoli to a big bowl or just right back in the pot if you don’t wanna wash another dish. Drizzle with olive oil, sprinkle in the garlic powder, salt, pepper, and most of the Parm (save a little for the end), and give it a toss. I usually sneak a floret at this point—quality control is important, right?
- Squeeze a little lemon over the top, dust with extra Parm, and if you’re feeling spicy, red pepper flakes.
- Optional (but so good): Pop it under the broiler for a couple minutes to brown up the cheese. Watch it though! I once got completely distracted by a phone call and ended up with cheese crisps instead of broccoli. Oops.
What I’ve Figured Out Along the Way (AKA My Notes)
- If you over-steam the broccoli, it’s not the end of the world. Just call it “Longhorn-style mash.”
- Lemon juice made my first batch taste odd, but now I add just a drop or two, and it kinda ties everything together.
- The cheese—okay, I tried pre-shredded stuff for convenience but found freshly grated melts so much better, although I still use pre-shred when that’s all I have in the fridge.
How I’ve Played With This—Variations (Some Odd, Some Good)
- I swapped out Parmesan for sharp cheddar once, and my family liked it, but it definitely veers away form the Longhorn vibe!
- Sprinkled toasted almonds on top for crunch a couple times. It’s…interesting, though not everyone in the family was onboard. My youngest picked them all off, so maybe skip if you’ve got picky eaters.
- Tried it with Romanesco instead of regular broccoli? Too weird, honestly. Stick with broccoli. Lesson learned.
Do You Really Need Special Equipment?
I usually use a steamer basket, but honestly, sometimes I just put a colander over a pot with a lid balanced awkwardly on top. Works the same! Don’t get too hung up on gear; it’s broccoli, not rocket science.
How to Store It (If You Actually Have Leftovers)
Just pop leftovers in an airtight container in the fridge, should be fine for up to 2 days though honestly, in my house nothing green ever lasts that long. Reheat in the microwave or better yet, toss it in a pan for a quick sizzle.
Here’s How I Serve It (Just Like Home)
Great alongside steak, chicken, or just heaped on rice if you’re after comfort. My partner asks for it with extra crushed red pepper—though that’s a Texas thing. For holidays, sometimes I’ll double up, but it never seems to be enough.
Oh and sometimes I make it into a cheese sauce-heavy casserole with leftover roast chicken tossed in. Is that sacrilege? Maybe, but it’s tasty.
Pro Tips From My Many Mess-Ups
- Don’t rush the steaming. I once tried to speed things up and ended up with half-cooked broccoli. Bleh.
- If you go too heavy on the lemon, you’ll know it. Been there, pucker face city.
- Keep an eye on it under the broiler. Cheese likes to turn form golden to black in a blink.
FAQ—Stuff People Actually Ask Me
- Can I use frozen broccoli? Yeah, I’ve done it in a pinch, just don’t steam as long—it’s already halfway there. Flavour’s a little different, but totally works.
- Is the lemon really necessary? Nope, you can skip it, but I think it adds brightness. Or just try a tiny bit first then decide?
- What’s the best cheese for this? Classic Parm is the star, but honestly, use what you like. Sometimes I toss in a bit of mozzarella if that’s what’s handy.
- How do I make it vegan? Easy! Use olive oil, leave out the cheese, or try nutritional yeast like this one; actually, vegan friends love it.
- Where do you get your Parmesan? I get mine grated at my local deli, but when that’s not possible, I’ve ordered from here and it’s fab.
And now, a brief digression: did you know my neighbor calls this “fancy broccoli” and asks for it every time she comes over for dinner? I wish I was kidding—guess I’ve become the broccoli person in the neighborhood. There are worse things!
Hope you love this Copycat Longhorn Steakhouse Broccoli recipe as much as we do. If it flops the first time, just call it an “interpretation”—nobody needs to know! For more great copycat recipes, I often scroll through AllRecipes for ideas and inspiration.
Ingredients
- 1 pound fresh broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon grated Parmesan cheese (optional)
- 1 lemon, sliced into wedges (for serving)
Instructions
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1Rinse the broccoli florets thoroughly and trim any tough stems.
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2Bring a large pot of water to a boil. Place a steamer basket over the water and add the broccoli florets.
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3Cover and steam the broccoli for about 6–8 minutes until bright green and tender-crisp.
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4In a small saucepan, melt the butter with olive oil over low heat. Stir in salt, pepper, garlic powder, and onion powder.
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5Transfer the steamed broccoli to a serving bowl. Drizzle with the seasoned butter and oil mixture. Toss gently to coat.
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6Sprinkle grated Parmesan cheese on top if desired and serve immediately with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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