Longhorn Steakhouse Broccoli is a simple garlic-and-butter coated side dish that replicates the steakhouse classic in under 10 minutes. Boiled broccoli florets are tossed with melted butter, minced garlic, and Parmesan cheese for a savory, restaurant-quality side.
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Add 2 cups of water to a large saucepan on the stovetop. Add salt and bring the water to a boil. Add in the broccoli and allow it to cook for 2-4 minutes.
Drain the water and set the broccoli aside.
In that same saucepan, melt the butter and sauté the garlic for a minute or two.
Add in the broccoli and toss it well to coat it in the butter and garlic mixture. Top with parmesan and toss again. Taste and season with salt and pepper to taste.
Serve the garlic parmesan broccoli as a side dish with your favorite steak or main course.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a touch of butter to restore creaminess.
Cook the broccoli florets for 2-4 minutes in salted boiling water until tender-crisp, then drain immediately.
Yes, you can blanch and drain the broccoli ahead, then reheat by sautéing it with butter and garlic just before serving for best texture.
Pecorino Romano, Grana Padano, or Asiago cheese work as direct 1:1 swaps for a similar salty, nutty flavor.
Yes, thaw frozen broccoli completely and skip the boiling step—sauté directly with butter and garlic to avoid sogginess.
Boil for only 2-4 minutes and drain promptly; avoid over-cooking or sitting in water after draining.
