Tender, seared steak slices tossed with crisp-tender garlic broccoli in a creamy melted-cheddar and Parmesan sauce, brightened with lemon and parsley.
Skillet Steak with Cheesy Garlic Broccoli (No Bun Required)
A fast, low‑carb weeknight skillet where seared flank steak gets tossed with crisp‑tender garlic broccoli in a silky cheddar‑Parmesan sauce brightened with lemon and parsley.
When you want a plate that feels indulgent but skips the heavy carbs, this skillet answers the call: juicy slices of seared flank steak married to bright, garlicky broccoli and a creamy, melty cheese sauce that clings to every bite. The contrast of the browned steak edges, the snap of broccoli, and the tang of Parmesan and lemon keeps the dish lively instead of heavy—perfect for a weeknight when you want comfort without the coma.
A few technique notes make it come together fast. Pat and season the steak, then get your skillet ripping hot so you get a proper sear in 3–4 minutes per side; resting it under foil for a few minutes preserves the juices before you slice against the grain. Use the fond in the pan: add butter and garlic, wilt the broccoli briefly with a splash of beef broth and a little cream, then stir in shredded cheddar and grated Parmesan until the sauce is glossy. A hit of Worcestershire and Dijon deepens the savory backbone, while lemon and parsley at the end keep the flavors bright.
Little tricks for silky results: shred the cheddar yourself if you can—pre-shredded cheese often contains anti‑caking agents that blunt melting. Choose low‑sodium broth so you can control seasoning, and adjust cream to your preferred richness. This is also great for partial make‑ahead: sear the steak and refrigerate (or freeze) slices, then reheat gently in the sauce so nothing overcooks. Slice the steak right before serving to keep the presentation tidy.
On the plate, it’s all about texture and balance—the sharpness of cheddar, the nutty Parmesan, the pop of lemon, and the fresh lift of parsley. Spoon the skillet straight from the pan onto plates for an unfussy dinner, or ladle it over a handful of baby greens for even more vegetables. It’s the kind of dish that reads special but comes together quickly—exactly what a weekday craving deserves.
Ingredients
How to Make No-Bun Cheesy Garlic Broccoli Steak Skillet
- Pat the flank steak dry, trim any large silver skin, then season both sides with half the kosher salt and half the black pepper; let rest at room temperature while you prep the vegetables (about 10 minutes).
- Cut the broccoli into bite-size florets if needed and mince the garlic; shred the cheddar if not pre-shredded and grate the Parmesan.
- Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, then add 1 tbsp olive oil and sear the steak 3–4 minutes per side for medium-rare (adjust time for thickness); remove steak to a cutting board and tent loosely with foil to rest 8 minutes.
- Reduce heat to medium, add the remaining 0.5 tbsp olive oil and the butter to the skillet; when the butter is foaming, add the garlic and red pepper flakes and cook 30–45 seconds until fragrant without browning.
- Add the broccoli and beef broth, stir to combine, cover the pan and steam 4–5 minutes until broccoli is bright green and crisp-tender (uncover and cook an extra 1–2 minutes if you want it softer).
- Stir in the heavy cream, Worcestershire, Dijon, lemon juice, remaining salt and pepper; simmer 1 minute, then remove from heat and stir in the cheddar and Parmesan until melted and sauce is smooth.
- Slice the rested steak thinly against the grain into bite-size strips, return the slices to the skillet and toss gently to coat in the cheesy garlic broccoli sauce; warm through 1–2 minutes over low heat if needed.
- Taste and adjust seasoning, sprinkle chopped parsley over the top, and serve straight from the skillet so each plate gets steak, broccoli and plenty of melted cheese.
Recipe Card
No-Bun Cheesy Garlic Broccoli Steak Skillet
Tender, seared steak slices tossed with crisp-tender garlic broccoli in a creamy melted-cheddar and Parmesan sauce, brightened with lemon and parsley.
- Prep
- 12 min
- Cook
- 18 min
- Servings
- 4
Ingredients
Instructions
- Pat the flank steak dry, trim any large silver skin, then season both sides with half the kosher salt and half the black pepper; let rest at room temperature while you prep the vegetables (about 10 minutes).
- Cut the broccoli into bite-size florets if needed and mince the garlic; shred the cheddar if not pre-shredded and grate the Parmesan.
- Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, then add 1 tbsp olive oil and sear the steak 3–4 minutes per side for medium-rare (adjust time for thickness); remove steak to a cutting board and tent loosely with foil to rest 8 minutes.
- Reduce heat to medium, add the remaining 0.5 tbsp olive oil and the butter to the skillet; when the butter is foaming, add the garlic and red pepper flakes and cook 30–45 seconds until fragrant without browning.
- Add the broccoli and beef broth, stir to combine, cover the pan and steam 4–5 minutes until broccoli is bright green and crisp-tender (uncover and cook an extra 1–2 minutes if you want it softer).
- Stir in the heavy cream, Worcestershire, Dijon, lemon juice, remaining salt and pepper; simmer 1 minute, then remove from heat and stir in the cheddar and Parmesan until melted and sauce is smooth.
- Slice the rested steak thinly against the grain into bite-size strips, return the slices to the skillet and toss gently to coat in the cheesy garlic broccoli sauce; warm through 1–2 minutes over low heat if needed.
- Taste and adjust seasoning, sprinkle chopped parsley over the top, and serve straight from the skillet so each plate gets steak, broccoli and plenty of melted cheese.
Nutrition
- Carbohydrates
- 10
- Saturated Fat
- 15
- Sodium
- 650
- Fiber
- 3
- Unsaturated Fat
- 30
- Protein
- 50
- Fat
- 46
- Cholesterol
- 120
- Trans Fat
- 0.1
- Calories
- 640
- Sugar
- 4