I can’t wait to share my copycat Longhorn Steakhouse Broccoli with Garlic, a simple recipe that recreates their garlic butter sauce and Parmesan topping to liven up your dinner table.

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I always avoided restaurant broccoli, thinking it was overdone, until I recreated the Longhorn version and now I actually crave it. Fresh florets bathed in melted unsalted butter and finished with freshly grated Parmesan become something ridiculous, like a Buttery Broccoli note that steals the show.

It sits beside mains or comforts a weeknight bowl, exactly the kind of Steakhouse Vegetable Sides dish that makes people curious and suspiciously proud when you say you made it at home. I wont give the tricks here, but trust me; there are tiny moves that turn simple broccoli into addictive side dish magic.

Ingredients

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Broccoli florets: crunchy, full of fiber and vitamin C, adds freshness and subtle bitterness
Unsalted butter: gives silkiness, adds fat and richness, boosts calories and smooth mouthfeel
Olive oil: heart healthy monounsaturated fats, light fruitiness, helps cook and brown the florets
Garlic: pungent and savory, gives depth and aroma, has antioxidants that may help immunity
Parmesan cheese: salty, umami rich, adds protein and calcium, packs a big punch of flavor
Lemon juice: brightens and balances flavors, adds clean acidity and fresh tang, low calorie

Ingredient Quantities

1 lb broccoli florets trimmed and cut into bite-size pieces (about 4 cups)

2 tbsp unsalted butter

1 tbsp olive oil

2 cloves garlic minced

1/4 cup freshly grated Parmesan cheese plus extra for sprinkling

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1-2 tsp fresh lemon juice (optional)

1 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Bring a large pot of water to a rolling boil, add a big pinch of salt, then drop in the 1 lb broccoli florets and blanch for 2 minutes until bright green and just tender crisp.

2. Immediately transfer the broccoli to a bowl of ice water to stop cooking for about 2 minutes, then drain and pat very dry with paper towels or a clean dish towel — get it as dry as you can or it will steam instead of getting a little color.

3. Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp olive oil. Let the butter melt and foam so it wont burn and the oil keeps it stable.

4. Add the 2 cloves minced garlic and cook, stirring, about 30 to 45 seconds until fragrant but not brown, if it starts to brown turn the heat down quick.

5. Add the drained broccoli to the skillet and toss to coat in the garlic butter, cook 2 to 3 minutes so the edges get a little color, tossing often. If it looks too dry or isnt warming through, splash in a teaspoon of water and cover for 30 seconds to steam it.

6. Sprinkle in 1/4 cup freshly grated Parmesan cheese, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then toss well so the cheese melts and clings to the broccoli.

7. If you like a bright pop, stir in 1 to 2 tsp fresh lemon juice, taste and adjust salt or pepper. Stir in 1 tbsp chopped fresh parsley if using for color.

8. Transfer to a serving dish, sprinkle extra Parmesan for good measure and serve hot. Tip: you can blanch the broccoli ahead and keep it chilled, then just reheat in the skillet with the garlic butter when you want to serve.

Equipment Needed

1. Large pot with lid for blanching broccoli, dont forget lots of water
2. Large bowl for an ice water bath to stop the cooking
3. Colander or slotted spoon to drain and transfer florets
4. Large skillet (nonstick or stainless) for the garlic butter sauté
5. Tongs or a wooden spoon to toss the broccoli while it chars a bit
6. Cutting board and sharp knife to trim florets and mince garlic
7. Measuring spoons plus a 1/4 cup measure for the Parmesan and salt
8. Microplane or fine grater for freshly grated Parmesan
9. Paper towels or a clean dish towel to pat the broccoli very dry

FAQ

1 lb broccoli florets trimmed and cut into bite-size pieces (about 4 cups)

2 tbsp unsalted butter

1 tbsp olive oil

2 cloves garlic minced

1/4 cup freshly grated Parmesan cheese plus extra for sprinkling

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1-2 tsp fresh lemon juice (optional)

1 tbsp chopped fresh parsley for garnish (optional)

Q: Can I use frozen broccoli? A: Yes, but thaw and drain it very well first. Frozen tends to be softer so start with less blanching or skip blanching and just sauté gently to avoid mushy broccoli.

Q: Do I have to blanch the broccoli? A: No, but blanching keeps it bright green and shortens skillet time. If you skip it cook a bit longer in the pan until tender crisp.

Q: Can I substitute Parmesan with another cheese? A: You can try Pecorino Romano for a saltier bite or nutritional yeast if you want a dairy free cheesy flavor, but the classic Longhorn taste comes from real Parmesan.

Q: How do I keep the broccoli crisp when reheating? A: Reheat in a skillet over medium heat with a small splash of water or oil for 1-2 minutes. Microwaving makes it soft and soggy most of the time.

Q: Is there a way to make this vegan? A: Yes swap the butter for extra olive oil and use nutritional yeast or a vegan Parmesan alternative for the cheesy note.

Q: Why does my broccoli turn dull or brown? A: Overcooking or not shocking after blanching causes dull color. Also if garlic burns it can darken the dish, so watch the heat closely.

The Best Copycat Longhorn Steakhouse Broccoli Recipe Substitutions and Variations

Quick swaps if you’re missing something, try these easy swaps:

Unsalted butter: Use 2 tbsp ghee or clarified butter for the same rich taste and a higher smoke point, or 2 tbsp olive oil or a vegan buttery spread if you need dairy-free.
Minced garlic: Substitute 1/2 tsp garlic powder or granulated garlic in a pinch, or 1 small minced shallot for a milder, sweeter oniony note.
Freshly grated Parmesan: Swap with Pecorino Romano or Asiago for a similar salty, nutty flavor, or use 2 tbsp nutritional yeast plus a pinch of extra salt for a vegan option.
Fresh lemon juice (optional): Use 1 tsp white wine vinegar or apple cider vinegar for brightness, or stir in a little lemon zest instead if you want aroma without extra acidity.

Pro Tips

1) Get the broccoli REALLY dry before it hits the skillet. Pat with towels, spin it in a salad spinner or let it sit for a few minutes, dont skip this or it will steam instead of getting any color.

2) Use both butter and olive oil and let the butter melt and foam before you add garlic. Add the garlic only until fragrant, 30-45 seconds, if it starts to brown turn the heat down quick or it will taste bitter.

3) Grate your Parmesan fresh, it melts and clings way better than pre-grated stuff. Also save any parm rind in the freezer and toss it into soups or the pan while you cook for extra umami, pull it out before serving.

4) Keep the pan hot and dont overcrowd it so pieces can get a little char. If you need to serve fast blanch ahead and chill, then reheat quickly in the skillet to finish, or roast on a hot sheet for more crunch.

The Best Copycat Longhorn Steakhouse Broccoli Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can't wait to share my copycat Longhorn Steakhouse Broccoli with Garlic, a simple recipe that recreates their garlic butter sauce and Parmesan topping to liven up your dinner table.

Servings

servings

Calories

148

kcal

Equipment: 1. Large pot with lid for blanching broccoli, dont forget lots of water
2. Large bowl for an ice water bath to stop the cooking
3. Colander or slotted spoon to drain and transfer florets
4. Large skillet (nonstick or stainless) for the garlic butter sauté
5. Tongs or a wooden spoon to toss the broccoli while it chars a bit
6. Cutting board and sharp knife to trim florets and mince garlic
7. Measuring spoons plus a 1/4 cup measure for the Parmesan and salt
8. Microplane or fine grater for freshly grated Parmesan
9. Paper towels or a clean dish towel to pat the broccoli very dry

Ingredients

1 lb broccoli florets trimmed and cut into bite-size pieces (about 4 cups)
2 tbsp unsalted butter
1 tbsp olive oil
2 cloves garlic minced
1/4 cup freshly grated Parmesan cheese plus extra for sprinkling
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1-2 tsp fresh lemon juice (optional)
1 tbsp chopped fresh parsley for garnish (optional)

Directions

Bring a large pot of water to a rolling boil, add a big pinch of salt, then drop in the 1 lb broccoli florets and blanch for 2 minutes until bright green and just tender crisp.
Immediately transfer the broccoli to a bowl of ice water to stop cooking for about 2 minutes, then drain and pat very dry with paper towels or a clean dish towel — get it as dry as you can or it will steam instead of getting a little color.
Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp olive oil. Let the butter melt and foam so it wont burn and the oil keeps it stable.
Add the 2 cloves minced garlic and cook, stirring, about 30 to 45 seconds until fragrant but not brown, if it starts to brown turn the heat down quick.
Add the drained broccoli to the skillet and toss to coat in the garlic butter, cook 2 to 3 minutes so the edges get a little color, tossing often. If it looks too dry or isnt warming through, splash in a teaspoon of water and cover for 30 seconds to steam it.
Sprinkle in 1/4 cup freshly grated Parmesan cheese, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then toss well so the cheese melts and clings to the broccoli.
If you like a bright pop, stir in 1 to 2 tsp fresh lemon juice, taste and adjust salt or pepper. Stir in 1 tbsp chopped fresh parsley if using for color.
Transfer to a serving dish, sprinkle extra Parmesan for good measure and serve hot. Tip: you can blanch the broccoli ahead and keep it chilled, then just reheat in the skillet with the garlic butter when you want to serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.