Keto Hamburger Broccoli Skillet

The smell of smoked paprika hitting hot beef always brings me back to rainy Tuesday nights when I needed something satisfying but didn't want to spend hours at the stove. This skillet became my go-to during those busy weeks when carb-cravings struck but I was committed to staying keto. Something magical happens when the cheese melts into the beef and broccoli mixture, creating these little flavor pockets that make you forget you're eating anything remotely diet-friendly.

My brother-in-law came over for dinner last month, skeptical of anything labeled keto, and proceeded to ask for seconds before I'd even sat down with my own plate. That moment when someone reluctantly tries a low-carb dish and their eyes light up is exactly why I keep making this. Now he texts me every Tuesday asking if I'm making that cheese beef thing again.

Ingredients

• Ground beef (80/20 blend): The extra fat content keeps everything juicy and creates those crispy little bits that everyone fights over
• Broccoli florets: Fresh broccoli holds up better during cooking, but frozen works in a pinch if you adjust the steaming time
• Small onion: Diced small so it practically melts into the beef, adding sweetness without overwhelming the dish
• Garlic cloves: Fresh minced garlic creates that aromatic base that makes your entire kitchen smell incredible
• Shredded cheddar cheese: Sharp cheddar adds the perfect bite, and shredding it yourself makes all the difference in how it melts
• Cream cheese: This secret ingredient creates a creamy sauce that binds everything together without adding flour or starch
• Olive oil or avocado oil: High-heat oils that won't burn when you're searing the beef and broccoli
• Salt and black pepper: The foundation that lets all the other spices shine
• Smoked paprika: This is the flavor MVP, adding a subtle smokiness that makes people think you spent hours over a grill
• Dried oregano: Earthy and aromatic, it bridges the gap between the beef and vegetables
• Crushed red pepper flakes: Optional, but recommended if you like a little heat that sneaks up on you

Instructions

Sauté the onions first:

Heat one tablespoon of oil in your large skillet over medium-high heat and toss in the diced onion, cooking for about two minutes until it turns translucent and starts smelling sweet

Brown the beef:

Add the ground beef to the skillet and break it up with your spatula, letting it cook for five to seven minutes until nicely browned and cooked through

Add the aromatics:

Stir in the garlic, salt, black pepper, smoked paprika, oregano, and red pepper flakes, cooking for just one minute until the garlic becomes fragrant and the spices bloom

Sear the broccoli:

Push everything to one side of the skillet, add the remaining oil and broccoli florets, and let them sear for two to three minutes before stirring everything together

Steam until tender:

Pour in two to three tablespoons of water, cover the skillet, and let the broccoli steam for three to four minutes until it's just tender with a little bite

Make it creamy:

Reduce the heat to low and stir in the cream cheese until it melts completely and coats everything in a silky sauce

Melt the cheese:

Sprinkle the shredded cheddar evenly over the entire skillet, cover it, and let it sit for two to three minutes until the cheese is perfectly melted and gooey

Serve it up:

Serve hot right from the skillet, and if you're feeling fancy, sprinkle some extra red pepper flakes or fresh herbs on top

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Last Friday, my youngest daughter who normally pushes broccoli to the side of her plate actually asked for more. Watching someone discover that vegetables can be incredible when cooked right is probably my favorite thing about making this recipe. Food has this way of bringing people together, even when it's just a simple weeknight skillet thrown together after work.

Make It Your Own

Ground turkey or chicken work perfectly if you're trying to cut back on red meat, though you might want to add an extra tablespoon of oil since they're leaner. Sometimes I toss in sliced bell peppers or mushrooms when they're sitting in my fridge looking sad, and they soak up all those delicious juices.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through the richness beautifully and turns this into a complete meal. If you're not strictly keto, roasted potatoes or cauliflower rice on the side would be welcome additions to the plate.

Storage And Reheating

This recipe keeps remarkably well in the refrigerator for three to four days, and honestly, the flavors seem to meld together even more overnight. When reheating, add a splash of water and cover to prevent the cheese from separating or drying out.

• Freeze individual portions in airtight containers for up to three months
• Thaw overnight in the refrigerator before reheating
• The microwave works, but a low oven at three hundred degrees keeps the texture best

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There's something deeply satisfying about a one-pan meal that delivers this much flavor without demanding your entire evening. Hope this skillet becomes as reliable in your kitchen as it has in mine.

Recipe Q&A

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this skillet. Add it directly to the pan without thawing, and extend the steaming time by 1–2 minutes until tender. Frozen broccoli may release more water, so you might need to reduce the added water slightly.

→ What ground beef fat ratio is best?

An 80/20 blend provides the best flavor and helps create a rich sauce. Leaner beef (90/10) works but may require additional oil to prevent sticking and maintain moisture. Turkey or chicken can substitute for beef if preferred.

→ How do I store leftovers?

Store cooled portions in airtight containers in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave. The cheese may separate slightly when reheated but will taste just as delicious.

→ Can I make this dairy-free?

Substitute the cheddar with nutritional yeast or dairy-free cheese shreds. Replace cream cheese with coconut cream or omit entirely. The dish will still be flavorful, though the sauce will be less creamy.

→ What vegetables can I add?

Cauliflower, bell peppers, zucchini, or spinach work well. Add quicker-cooking vegetables like spinach during the last 2 minutes of cooking. Denser vegetables like cauliflower should steam along with the broccoli.