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

Add the ground beef and cook, breaking it into small crumbles, until browned with no pink remaining.

Tilt the skillet slightly and spoon off excess grease if needed, then add the diced onion and minced garlic.

Cook, stirring occasionally, for 2 to 3 minutes until the onion is translucent and the garlic is fragrant.

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

Sprinkle in the salt, black pepper, garlic powder, and onion powder, then stir until everything is evenly coated.

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

Reduce the heat to low, pour in the heavy cream, and stir until the sauce lightly coats the meat and broccoli.

Sprinkle the shredded cheddar cheese evenly over the mixture, cover, and cook for 2 to 3 minutes until the cheese is fully melted and bubbly.

Add the Worcestershire sauce and red pepper flakes, if using, and stir to combine.

Taste and adjust seasoning if needed, then serve the skillet hot.