If you’ve ever sat down at Longhorn Steakhouse, ordered a big juicy steak, and then been surprised that the broccoli stole the show… this one’s for you. This Copycat Longhorn Garlic Parmesan Broccoli brings that same ultra-garlicky, creamy, cheesy side right to your own table, no reservation needed.

Copycat Longhorn Garlic Parmesan Broccoli

I love this recipe for busy nights when I want something that feels like a restaurant side dish but still keeps things fresh and green. The broccoli stays bright and crisp-tender, the garlic butter cream sauce hugs every little floret, and a generous snowfall of Parmesan pulls it all together. It’s simple, fast, and ridiculously good with just about any main.

What Makes This Garlic Parmesan Broccoli Taste Just Like Longhorn?

For me, it’s all about balance and texture. The broccoli needs to be cooked just long enough to turn vibrant green and slightly tender, but not so long that it becomes mushy. Then you give it a luxurious coat of garlic butter, a splash of cream, and plenty of salty, nutty Parmesan. A touch of lemon zest brightens everything, and a pinch of red pepper flakes adds that subtle warmth you notice more after a few bites.

The sauce is rich but not heavy, creamy but still light enough that it doesn’t drown the vegetable. Every forkful tastes like something you’d get in a steakhouse, but it’s made in one pan right on your stovetop.

Ingredients for Copycat Longhorn Garlic Parmesan Broccoli

Fresh broccoli florets
The star of the show. Fresh florets give you that tender-crisp bite and vibrant color that frozen broccoli just can’t match.

Unsalted butter
Butter lays the foundation for the sauce, bringing richness and that classic steakhouse flavor. Using unsalted lets me control the seasoning.

Olive oil
A little olive oil teams up with the butter so it doesn’t burn while the garlic cooks, and it adds its own subtle flavor.

Garlic
Fresh minced garlic is what makes this broccoli so addictive. It infuses the butter and cream with a deep, savory aroma.

Heavy cream
Cream gives the sauce a silky, restaurant-style texture that clings perfectly to each floret.

Chicken broth
A splash of broth thins the cream just enough and adds a savory background note so the sauce doesn’t feel too heavy.

Parmesan cheese
Freshly grated Parmesan melts into the sauce and is also sprinkled over the top for extra salty, nutty punch.

Kosher salt
Seasoning the blanching water and the sauce is key to making the broccoli taste like something you’d get out, not at home.

Black pepper
Freshly ground black pepper balances the richness and adds a gentle bite.

Crushed red pepper flakes
Totally optional, but I like a pinch for a whisper of heat that keeps each bite interesting.

Lemon zest
A little zest wakes everything up and keeps the cream and cheese from feeling too heavy.

Fresh parsley
Chopped parsley adds a pop of color and a fresh herbal note right at the end.

How To Make the Copycat Longhorn Garlic Parmesan Broccoli

Step 1: Prep and Blanch the Broccoli

I start by cutting the broccoli into medium florets, keeping the pieces fairly similar in size so they cook evenly. Bring a pot of well-salted water to a boil and add the broccoli. Blanch it for just 2–3 minutes, until the color turns a vivid green and the stems are barely tender when pierced with a fork.

Drain the broccoli well. If you like extra-crisp broccoli, you can shock it in a bowl of ice water for a minute, then drain again thoroughly. Either way, set it aside while you build the sauce.

Step 2: Build the Garlic Butter Base

In a large skillet, melt the butter with the olive oil over medium heat. Once the butter is foamy, stir in the minced garlic. I cook it for about 30–60 seconds, just until it smells impossibly good and turns lightly golden around the edges. You don’t want the garlic to brown too much or it will taste bitter.

Step 3: Make the Parmesan Cream Sauce

Pour in the chicken broth and stir, scraping up any little browned bits from the bottom of the pan. Let that bubble for a minute, then add the heavy cream. Season with kosher salt, black pepper, and a pinch of red pepper flakes if you like some heat.

Simmer the sauce gently for a few minutes, stirring often, until it thickens slightly and coats the back of a spoon. Turn the heat to low and add the grated Parmesan, stirring until it melts completely into a smooth, glossy sauce. Finish with the lemon zest for brightness.

Step 4: Toss the Broccoli in the Sauce

Add the blanched broccoli straight into the skillet, turning the florets in the sauce until every nook and cranny is coated. I like to toss and turn the broccoli for another 1–2 minutes over low heat so it warms through and soaks up the flavor without overcooking.

If the sauce ever feels too thick, splash in another tablespoon or two of broth. If it feels too thin, let it simmer on low for another minute while you gently stir.

Step 5: Finish with Extra Parmesan and Serve

Right before serving, scatter a little more Parmesan over the top along with the chopped parsley. Grind over a bit more black pepper and take the skillet straight to the table or transfer the broccoli to a warm serving dish.

The florets should look glossy and creamy, with tiny flecks of garlic, herbs, and cheese clinging to them.

Serving and Storing This Garlic Parmesan Broccoli

I love serving this broccoli the second it’s ready, while the sauce is still silky and the florets are hot and bright green. It’s the kind of side that makes even a simple weeknight grilled chicken breast or pan-seared steak feel like a full steakhouse dinner.

If you have leftovers, let the broccoli cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. The sauce will thicken a bit in the fridge, but it loosens nicely when reheated with a splash of broth or cream.

To reheat, I prefer the stovetop: add the broccoli to a skillet over low heat with a tablespoon or two of broth, cover, and warm gently, stirring once or twice. The microwave works in short bursts as well—just drizzle in a bit of liquid first so the sauce doesn’t dry out.

What to Serve With Copycat Longhorn Garlic Parmesan Broccoli

Juicy Steak or Prime Rib

This broccoli was born to sit next to a perfectly cooked steak or prime rib. The creamy, garlicky sauce balances all that savory meat and makes the whole plate feel like a restaurant dinner.

Parmesan-Crusted Chicken

Anything breaded, pan-fried, and cheesy loves this broccoli on the side. A crispy Parmesan chicken breast or cutlet is a natural pairing.

Grilled or Baked Salmon

The richness of salmon plays so well with the bright, garlicky cream sauce. Add some lemon wedges on the side and you’re done.

Pork Chops or Pork Tenderloin

Simple seared pork chops or roasted pork tenderloin are instantly upgraded with a scoop of this broccoli and sauce.

Creamy Pasta Night

Serve the broccoli alongside a bowl of fettuccine Alfredo or a cheesy baked pasta. You can even toss some of the florets right into the pasta to bulk it up with veggies.

Holiday Roasts

If you’re tired of the same old holiday veggie sides, this dish is a fun twist. It pairs beautifully with roast turkey, ham, or beef.

Lighter Weeknight Mains

For a lighter meal, I’ll pair this with grilled chicken tenders, baked cod, or even a rotisserie chicken from the store. The broccoli brings all the flavor, so the main course can stay simple.

Want More Steakhouse Side Dish Ideas?

If this Copycat Longhorn Garlic Parmesan Broccoli becomes a regular in your dinner rotation, you might love exploring a few more cozy veggie sides and cheesy broccoli dinners from the blog:

Roasted Parmesan Green Beans for another crispy, cheesy veggie that roasts right on a sheet pan.
Roasted Parmesan Potatoes and Broccoli when you want both a potato and a broccoli side without dirtying extra pans.
Roasted Broccoli and Sweet Potatoes for a colorful, slightly sweet twist that’s perfect with chicken and fish.
Garlic Parmesan Tortellini with Chicken and Broccoli when you’re craving a full pasta dinner built around those same garlicky, cheesy flavors.

Mix and match these sides with your favorite mains and you’ll have a whole lineup of steakhouse-style dinner ideas ready to go.

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When you make it, tell me how it went in the comments. Did you keep the broccoli crisp-tender or cook it a little softer? Did you lean into the heat with extra red pepper flakes, or keep it kid-friendly and mild?

I love hearing how you make these recipes your own. Questions are always welcome—let’s help each other cook smarter and make vegetables the part everyone is fighting over.

For even more comfort-food sides, skillet dinners, and fun food ideas, come hang out with me and follow along with my daily recipes on Pinterest.