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

Add the ground beef, breaking it apart with a spatula into small crumbles. Cook for about 6-8 minutes, stirring occasionally, until the beef is deeply browned and no longer pink.

Push the beef to one side of the skillet and add the diced onion and minced garlic to the empty space. Cook for about 3 minutes until the onion is translucent and the garlic is fragrant.

Stir in the broccoli florets, tossing them gently with the beef mixture. Let them sauté for about 1 minute.

Season the mixture with salt, black pepper, garlic powder, and onion powder. Stir thoroughly to coat evenly.

Cover the skillet and let it cook for 5-7 minutes, or until the broccoli is tender yet still crisp, checking halfway and stirring gently.

Reduce the heat to low. Pour in the heavy cream and stir gently to combine, scraping up any browned bits from the bottom of the pan.

Sprinkle shredded cheddar cheese evenly over the top and cover the skillet again. Allow it to cook for 2-3 minutes until the cheese is melted.

If using, drizzle with Worcestershire sauce and sprinkle with red pepper flakes. Stir gently to incorporate.

Remove from heat and serve hot.