Start by heating the skillet over medium heat and adding a drizzle of olive oil. Once hot, add the ground beef and break it apart with a spatula. Cook for 5–7 minutes or until browned and fully cooked. Season with garlic powder, onion powder, salt, and pepper as it cooks.

Next, stir in the broccoli florets. If you’re using fresh broccoli, add a splash of water and cover the pan with a lid for 3–4 minutes to steam until slightly tender. For frozen broccoli, thaw first and then stir in directly without the need to steam.

Once the broccoli is bright green and fork-tender, reduce the heat to low. Stir in the cream, shredded cheese, and Parmesan. Mix everything until the cheese is melted and a creamy sauce forms. For added tang and depth, stir in a teaspoon of Dijon mustard.

Let the skillet simmer for 2–3 minutes, stirring occasionally, until everything is well combined and heated through. Taste and adjust the seasoning if needed. Serve hot, either on its own or alongside a fresh side salad.