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

Add the ground beef and cook, breaking it up with a spatula, until browned and no pink remains.

Add the diced onion and minced garlic to the skillet and cook for 3 minutes, stirring occasionally, until the onion is translucent.

If there is excess grease, carefully spoon off a little from the skillet.

Add the broccoli florets and stir to combine with the beef and onion mixture.

Sprinkle in the salt, black pepper, garlic powder, and onion powder, then stir until the broccoli and beef are evenly coated.

Cover the skillet and cook for 5 to 7 minutes, until the broccoli is bright green and tender-crisp.

Reduce the heat to low and pour in the heavy cream, stirring and scraping up any browned bits from the bottom of the skillet.

Sprinkle the shredded cheddar cheese evenly over the beef and broccoli mixture, then cover and cook for 2 to 3 minutes, until the cheese is fully melted and the sauce has slightly thickened.

Stir in the Worcestershire sauce and red pepper flakes, if using, then taste and adjust seasoning if needed.

Serve hot directly from the skillet.