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Quick answer: Longhorn-style broccoli is fresh florets steamed until bright green and tender-crisp, then tossed in garlic butter with Parmesan. This copycat takes about 15 minutes in one skillet, using 2 heads of broccoli, 4 tablespoons of butter, 1 tablespoon of minced garlic and 1/3 cup of Parmesan. Drain the broccoli well before adding the butter so the flavor clings.
This is a steakhouse side you can make on a weeknight with ordinary pantry staples. It works with steak, chicken, fish or a casserole, and it’s an easy way to get people to eat their greens.
What Is Longhorn Steakhouse Broccoli?
It’s a simple side of steamed broccoli with a buttery, garlicky finish and a little salty Parmesan. Nothing about it is fussy, and the flavor comes from good butter and fresh garlic.
If you like your florets firmer, shave a minute off the steaming time. For softer broccoli, add a minute.
How Does Longhorn Cook Their Broccoli?
I can’t point you to an official method from the restaurant, and I won’t pretend otherwise. What I can say is that the dish tastes like steamed broccoli finished with seasoned butter. That is exactly how this copycat is built: steam first, then toss in garlic butter.
How Close Is This to the Longhorn Version?
This recipe matches the flavor profile: tender-crisp broccoli, buttery richness, garlic and a savory finish. I can’t confirm the restaurant’s exact seasoning blend or butter, so treat this as a copycat rather than an exact match. If yours tastes a little different, adjust the garlic, salt and Parmesan to your liking. Those are the three levers that matter most.
Ingredients for Longhorn-Style Broccoli
- 2 heads of broccoli, washed and chopped
- 4 tablespoons salted butter
- 1 tablespoon minced garlic
- 1/3 cup grated Parmesan cheese
- 2 cups of water
- Salt and pepper, to taste
Supplies: a 12-inch skillet with a lid (cast iron works) and tongs.
How to Choose and Cut the Broccoli
Look for tight, dark green florets with firm stalks and no yellow or brown spots. Limp stalks mean older broccoli, and it will taste bitter.
- Trim the bottom inch off each stalk.
- Cut the crown into bite-size florets, about 1 to 1½ inches wide, so they cook evenly.
- Peel the thick stalk, slice it into coins and cook it with the florets. It’s sweet and tender once steamed.
How to Make Longhorn Broccoli at Home
- Bring the 2 cups of water to a boil in your skillet with about 1 teaspoon of salt.
- Add the broccoli, cover and steam for 5 to 7 minutes. It’s ready when the color is bright green and a fork slides into a stem with a little resistance.
- Drain well in a colander and let it steam-dry for about a minute.
- Return the dry skillet to low heat and melt the butter. Stir in the garlic for 30 seconds, until fragrant but not browned.
- Add the broccoli back to the pan and toss to coat.
- Sprinkle on the Parmesan, season with pepper and more salt if needed, and toss again. Serve right away while it’s hot.
No steamer basket? No problem.
The skillet method above is a true steam-boil and needs no special equipment. A pot with 1 inch of water and a tight lid works the same way. Steam 3 to 5 minutes for smaller florets.
Longhorn Steakhouse Broccoli Recipe – Easy Kitchen Guide
Equipment
- A 12″ cast iron pan with a lid and some tongs.
Ingredients
- 1 cup of water providing a neutral liquid to balance the flavors and create a smooth consistency.
- 1 head of broccoli washed and chopped, offering vibrant green florets that add freshness and a satisfying crunch to the dish.
- 2 tablespoons of salted butter melted to create a rich and buttery base.
- Salt and pepper to taste, seasoning the dish to perfection, enhancing the overall taste.
- 1/6 tablespoons of grated Parmesan cheese adding a tangy and savory flavor.
- 1/2 tablespoon of minced garlic infusing a delightful aroma and a hint of pungency.
Instructions
- Slice and dice the broccoli into bite-sized pieces.
- Boil 2 cups of water in a skillet, then add the chopped broccoli to it with some salt and pepper for flavor (about 1 teaspoon each).
- Cover with a lid and steam for 5-7 minutes until tender yet crisp – don’t overcook!
- Carefully drain off any excess water from the pan before adding butter to melt over your vegetables; gently toss everything together ensuring all out is coated evenly.
- For added savory goodness, sprinkle on garlic powder and Parmesan cheese, stirring as you go so that every piece is equally flavored.
- Serve up this delicious side dish hot or cold – no matter how you enjoy it, it’s sure to be mouthwatering good!
Notes
What Seasoning Goes on Longhorn-Style Broccoli?
Keep it simple: salt, black pepper, fresh garlic and Parmesan. If you’re out of fresh garlic, use about 1/2 teaspoon garlic powder, stirred into the melted butter.
For extra savory flavor, add a pinch of onion powder or a little more Parmesan at the end.
Can I Make Longhorn Broccoli With Lemon?
Yes. A little lemon is an easy, optional upgrade. Add about 1 teaspoon of fresh lemon juice per serving, or a little zest, right after tossing in the butter. It brightens the garlic and makes the dish taste lighter next to a rich steak. Skip it if you want the classic buttery version.
Longhorn Broccoli Calories and Nutrition
I can’t verify the restaurant’s numbers, so check their official nutrition guide if you need exact figures. The old numbers on this page (31 calories per serving) didn’t add up with 4 tablespoons of butter, so here is a corrected estimate.
Split into six servings, this recipe comes to roughly:
- Calories: about 125
- Total fat: about 10 g
- Carbohydrates: about 7 g, with about 2 to 3 g fiber
- Protein: about 5 g
Broccoli is also a good source of vitamin C. These are estimates and will shift with your brand of butter, Parmesan and how much salt you add. With about 5 g of net carbs per serving, this fits many low-carb eating plans. If you’re watching sodium, use unsalted butter and season at the end.
What Goes With Longhorn-Style Broccoli?
It’s built for steak, but it’s flexible. It also pairs well with roasted chicken, baked potatoes, rice or pasta. For fish, try it with my Mahi Mahi Breaded Recipe.
To round out a steakhouse-style dinner, add a salad. Try the Texas Roadhouse House Salad Recipe (Copycat) or the Longhorn Steakhouse Raspberry Vinaigrette Recipe.
Can I Roast or Sauté It Instead?
Yes, though it won’t be the steamed style. To roast, toss florets with 1 tablespoon of olive oil and a pinch of salt, then bake at 400°F for 10 to 15 minutes. Finish with the garlic butter and Parmesan.
To sauté, cook the florets in a thin layer of olive oil over medium-high heat for 5 to 6 minutes. You do not need to blanch broccoli before roasting. The oven’s high heat cooks it through.
Can I Use Frozen Broccoli?
Yes. Thaw it, then pat it very dry with paper towels. Skip the long steam and just heat it through in the butter and garlic for 3 to 4 minutes. It will be softer than fresh, but the flavor holds up.
How Do I Store and Reheat Leftovers?
Refrigerate cooled broccoli in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat for 2 to 3 minutes. In the microwave, heat in 30-second bursts and stir between each one.
To freeze, blanch raw florets for 2 minutes, drain, spread them on a baking sheet and freeze until solid. Then bag them. Add the butter and Parmesan fresh when you cook them, since dairy can turn grainy after freezing.
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Wrapping Up
Steam until tender-crisp, drain well, then toss with garlic butter and Parmesan. It’s a fast side that makes a simple dinner feel like a night out. If you try it, leave a comment and tell me how it turned out. Good food is a good mood!
Sharing Is Caring!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more