Longhorn Steakhouse Broccoli Recipe Easy Copycat

Broc n’ Roll: Start here!

So you’ve found yourself craving that delicious side dish from Longhorn Steakhouse, but don’t want to leave the house? The good news is your taste buds have led you to the right place! This is where the magic happens—a no-nonsense guide to creating the popular Longhorn Steakhouse broccoli recipe. 🥦

The Longhorn Steakhouse broccoli recipe isn’t just a regular green side. This cruciferous vegetable dish is a perfect blend of seasonings, technique, and of course, broccoli. It’s the taste sensation that has been elevating dinner tables across the United States.

This is your ultimate roadmap to mastering this dish. We’ll tackle everything: ingredients, kitchen tools, even how to make it kid-friendly! By the end, you’ll be a Longhorn menu pro without even stepping foot in the restaurant. So, loosen that apron and sharpen your knives; we’re cooking the broccoli of your dreams!

Taste Bud Tango: What Makes This Broccoli So Irresistible

First and foremost, let’s talk about the main ingredient—the fresh broccoli. What makes it so fabulous? It’s not just about using the freshest head of broccoli from the grocery store. It’s also about how you treat it. A little bit of sea salt, a dash of olive oil, and just the right amount of heat can transform a bland veggie into a restaurant-quality side dish.

Then comes the handful of ingredients that add a zesty twist. A sprinkle of parmesan cheese here, a splash of lemon juice there, and a hint of garlic powder can send your taste buds on a journey they’ll thank you for later. The best part? It’s a great way to get those picky eaters to love their greens.

Finally, let’s discuss that mouthwatering, delicious nutty flavor that brings everything together—unsalted butter. A few pads can make all the difference, turning your broccoli dish into a sumptuous feast for the senses. When cooked to golden brown perfection, it marries all the flavors together in a delicious dish that rivals the Longhorn original recipe.

The Grocery Games: Ingredient Edition

When you’re perusing the grocery store aisles for your broccoli dish, the first thing on your list should be—drum roll—a head of broccoli. Make sure to pick a fresh one. No frozen here, please!Fresh broccoli not only holds up better under medium-high heat but also provides that perfect crunch. The difference between a fresh and frozen broccoli could very well be the main difference in the end result of your easy copycat recipe. This is the backbone of your Longhorn Steakhouse broccoli recipe, so try to choose fresh!

For seasonings, make sure to grab olive oil, sea salt, black pepper, and red pepper flakes if you want a little kick. These basics are your starting point for seasoning perfection. And if you want to go the extra mile, toss in some bay leaves or a small onion to up the flavor game. However, the best way to season your dish is to keep it simple.

The crown jewel of ingredients for this dish is parmesan cheese. Now, we’re not talking about the stuff in the plastic shaker. Opt for real, freshly grated parmesan. It lends a delicious nutty flavor to your dish that the pre-grated stuff just can’t deliver. And, if you’re a cheese lover, you can even try asiago cheese or white cheddar cheese for a unique twist.

Equipped for Success: Tools of the Trade

First up, the steamer basket. It’s not just for dim sum, folks! Steaming your fresh broccoli is one of the best ways to preserve its vibrant color and rich nutrients, like vitamin C. And don’t worry if you don’t have a dedicated steamer; a large Dutch oven with a few cups of water will do the trick just fine.

Next, let’s talk skillets—specifically, a large skillet or saute pan for those finishing touches. Choose something that can handle medium-high heat without scorching your beloved ingredients. I love my skillet from Lodge. It can get super hot to get that sear that we’re all looking for. Every good home cook needs a high-quality cast iron skillet. Check out the one I used for this recipe here. A little bit of unsalted butter will go a long way here, adding a layer of delicious nutty flavor to your broccoli dish. You’ll want that butter to melt evenly for a restaurant-quality finish.

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Lastly, don’t forget your sharp knife. Broccoli might seem easy to cut, but getting smaller pieces that cook evenly is crucial for the dish’s overall texture. A sharp knife will help you slice through the stalks effortlessly, ensuring you get the most out of your head of broccoli. You might also want some airtight containers for storing any leftover deliciousness—which, let’s be honest, is unlikely to remain for long!

The Broccoli Bible: A Step-by-Step Guide

First things first: the prep time. Begin by washing your fresh broccoli thoroughly to remove any lingering pesticides or dirt. Once clean, use your sharp knife to cut it into smaller pieces, focusing on bite-sized florets. It’s the best way to ensure even cooking. If you have any excess water, be sure to drain it out, as it can affect the texture.

Time for the steaming action! Place your freshly cut broccoli in a steamer basket or large Dutch oven with a couple of cups of water. Steam it for about 5-7 minutes, or until it’s tender but still has some bite. The last thing you want is mushy broccoli; that’s a dinner party faux pas waiting to happen. Make sure to check the texture periodically during steaming, so you don’t overshoot the mark.

Now comes the pièce de résistance—seasoning and sautéing. Heat a large skillet over medium heat and add olive oil, followed by your steamed broccoli. Season it generously with sea salt, black pepper, and a sprinkle of red pepper flakes for some heat. For those wanting to stay true to the Longhorn Steakhouse menu, add a dab of unsalted butter and let it melt into golden brown perfection, infusing your broccoli with a delicious, nutty flavor. Medium heat is your friend here; too high and you risk burning, too low and you won’t get that luscious golden hue.

Oops! I Did it Again: Common Culinary Missteps

Listen, we’ve all been there. One minute you’re sautéing, the next you’re staring at a pan full of broccoli mush. The trick is to keep an eye on the clock and steam your broccoli for just 5-7 minutes. Too long in the steam basket and you’ll end up with a soggy mess. Remember, you’re aiming for that sweet spot between tender and crisp.

Another pitfall to avoid is underseasoning or, worse, overseasoning. Yes, sea salt is your friend, but even friends have boundaries. Start with a little and taste as you go. Black pepper, garlic powder, and red pepper flakes should be used judiciously. If you’re following the Longhorn Steakhouse broccoli recipe, adhere to the spice levels mentioned, especially when adding something potent like cayenne pepper.

Lastly, quality matters—a lot. Using subpar olive oil or low-quality cheese can turn your Longhorn broccoli recipe from fab to drab in a heartbeat. Remember, it’s the handful of ingredients that make this dish truly spectacular. So when choosing your olive oil, parmesan cheese, and even your fresh broccoli, aim for the best quality you can.

Level Up: Pro Tips for the Home Cook

Storing leftovers, anyone? If you find yourself with extra, you’re in luck. This Longhorn broccoli recipe is just as good the next day. Store any leftovers in an airtight container and pop them in the fridge. Reheat gently over medium heat in a skillet, and they’ll be good as new.

For those who love their greens but are watching their salt, here’s a pro tip. Substitute sea salt for low sodium chicken broth while sautéing. It adds a lovely depth of flavor without sending your sodium levels through the roof. Plus, it pairs exceptionally well with chicken, making it an ideal choice for those nights you’re serving up some Easy Trader Joe’s Chicken Meatballs.

The Longhorn broccoli recipe is so good, why not double it up for meal prep? Steam a larger batch of broccoli, and then divide it into smaller portions for the week ahead. Store each portion in an airtight container in the fridge. When you’re ready to eat, simply reheat and season according to your taste. It’s a great way to enjoy an easy, delicious side dish throughout the week.

Kids at the Table: Making It a Family Favorite

Guess what? This isn’t just an adult’s dish. Kids love it, too! The trick to making it a hit with younger diners is simple: involve them in the cooking process. Whether it’s sprinkling parmesan cheese or squeezing a lemon, these small tasks can make them feel like a big part of the meal. You’ll be amazed at how much more likely they are to eat something they’ve helped create.

If you’re looking to adapt this recipe for the little ones, consider easing up on the spicier ingredients like red pepper flakes and black pepper. You can also experiment with other kid-friendly cheeses, such as white cheddar or even a mild Asiago. The main goal is to make the dish palatable for them while still keeping it a delicious side dish for the adults at the table.

One fun idea is to serve the broccoli as an ‘appetizer’ while the main dish is finishing up. Kids are more likely to try new foods when they’re super hungry, and serving up some healthy broccoli ahead of the main course can be an excellent way to get those nutrients in. So next time you’re cooking up a delicious steak or chicken breast, start the meal off with a broccoli appetizer. Your kids might just find their new favorite veggie!


1. How do restaurants make broccoli taste so good?

  • Seasoning: Salt, pepper, and garlic – the holy trinity of flavor! Restaurants aren’t shy with these, giving the broccoli a robust taste.
  • Blanch and Shock: This technique involves boiling the broccoli briefly then plunging it into ice water. It retains that vibrant green color and crisp-tender texture.
  • Butter & Oil: A little fat goes a long way. Many restaurants sauté their broccoli in butter or olive oil, adding richness and depth.
  • Freshness: Quality matters. Restaurants often use fresh, high-quality broccoli which naturally tastes better.

2. Why is restaurant broccoli so good?

Apart from the techniques mentioned above, there’s something about the restaurant atmosphere, isn’t there? The ambient lighting, the clatter of dishes, and yes, the skill of the chef all contribute to that “restaurant-quality” taste. It’s not just the broccoli, it’s the experience!

3. How many calories are in LongHorn Steakhouse broccoli?

Nutrition alert! A serving of LongHorn Steakhouse’s seasoned broccoli contains approximately 90 calories. Remember, this can vary based on portion size and any extra butter or seasoning added at your request. Moderation is key!

4. Why do restaurant vegetables taste better?

  • Perfect Seasoning: As with broccoli, chefs know how to season veggies to perfection.
  • Cooking Techniques: Grilling, roasting, or sautéing can bring out flavors in vegetables that boiling or steaming might not.
  • Quality Ingredients: Fresh and high-quality produce always tastes better.
  • Presentation: Never underestimate the power of a beautifully plated dish!

5. Which cooking technique gives the best results when cooking broccoli?

  • Steaming: Preserves color and nutrients, giving you a healthy, crunchier bite.
  • Sautéing: Adds richness and a caramelized flavor.
  • Roasting: Brings out a nutty, sweet flavor.
  • Blanching: Best for vibrant color and retaining a bit of crunch.
  • Grilling: For that smoky, charred edge.
Cooking MethodTextureFlavorNutrition
SteamingCrisp-tenderMild, freshHigh retention
SautéingSoft with biteRich, caramelizedModerate retention

The Last Bite

Your one-stop guide to mastering the popular Longhorn Steakhouse broccoli recipe has come to an end, but the cooking fun is just beginning! From selecting the freshest broccoli to adding that final sprinkle of parmesan cheese, we’ve covered it all.

Now all that’s left is for you to roll up those sleeves and conquer the delicious dish that’s going to rock your dinner table!

Longhorn Steakhouse Broccoli Recipe Easy Copycat

Course: DinnerCuisine: AmericanDifficulty: Easy


Prep time


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A mouth-watering medley of flavors, combining the earthy goodness of fresh broccoli with the savory kick of parmesan cheese, a dash of sea salt, and a nutty undertone of olive oil.


  • 1 large head of broccoli, cut into smaller pieces or pre-cut florets (about 4-5 cups)

  • 3 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1 teaspoon sea salt, or to taste

  • 1/2 teaspoon black pepper, or to taste

  • 1/4 teaspoon red pepper flakes (optional for heat)

  • 1/4 teaspoon garlic powder

  • 1/2 cup grated Parmesan cheese

  • Lemon wedges for serving (optional)


  • Preparation is Key:
  • Start by washing the head of broccoli thoroughly under cold running water. Use a sharp knife to cut it into smaller pieces, separating the florets from the stalk.
  • Steam Like a Pro:
  • Fill a large Dutch oven or pot with a couple of cups of water. Place a steamer basket inside and bring the water to a boil. Add the broccoli florets into the steamer basket and cover the pot. Steam the broccoli for about 5-7 minutes or until they become tender yet crisp. Remove from heat and set aside.
  • Season and Sauté:
  • Heat a large skillet over medium heat. Add olive oil and unsalted butter, allowing the butter to melt. Add the steamed broccoli into the skillet.
  • Season with sea salt, black pepper, and garlic powder. If you like a bit of heat, sprinkle some red pepper flakes. Toss everything well to ensure the broccoli is well-coated in the seasoning and the oil-butter mixture.
  • Sauté for another 5-7 minutes, tossing occasionally until the broccoli gets a bit golden brown on the edges.
  • The Grand Finale:
  • Remove the skillet from heat and sprinkle the grated Parmesan cheese over the broccoli. Give it a good toss to make sure the cheese is well-distributed.
  • Serve immediately, garnished with a lemon wedge if desired.


  • If you prefer, you can replace the olive oil with avocado oil for a slightly different flavor profile.
  • Low sodium chicken broth can be used instead of salt for a different twist.
  • Feel free to adjust the seasonings according to your taste buds.

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