Get ready to recreate a restaurant favorite with this incredibly easy and satisfying Delicious Copycat Longhorn Broccoli recipe! In just about 30 minutes, you’ll have a restaurant-worthy side dish brimming with vibrant broccoli bathed in a velvety, cheesy sauce and topped with a delightful crunch. It’s the perfect way to elevate your weeknight dinners or impress guests without the fuss.
Key Ingredients for Delicious Copycat Longhorn Broccoli Recipe
1 pound fresh broccoli florets (about 4 cups)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole milk recommended for creaminess)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- Pinch of nutmeg (optional, but adds depth)
- Salt and black pepper to taste
For the Topping:
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon finely chopped fresh parsley
How to Make Delicious Copycat Longhorn Broccoli
Prepare the Broccoli:
- Preheat your oven to 400°F (200°C).
- Wash the broccoli thoroughly and cut it into bite-sized florets. If you’re using larger heads of broccoli, you can also peel the stalks and slice them thinly before adding them to the florets.
- In a medium bowl, toss the broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Spread the seasoned broccoli in a single layer on a baking sheet. Roast for 10-15 minutes, or until the broccoli is tender-crisp and starting to turn bright green. You want it to have a slight char for added flavor but not be mushy.
Make the Cheese Sauce:
5. While the broccoli is roasting, prepare the cheese sauce. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat.
6. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute, whisking constantly, to create a roux. This will help thicken the sauce.
7. Gradually whisk in 1 1/2 cups of milk, a little at a time, ensuring it is fully incorporated before adding more. Continue to cook and whisk until the sauce has thickened enough to coat the back of a spoon, about 5-7 minutes.
8. Reduce the heat to low and stir in 1/2 cup of shredded sharp cheddar cheese and 1/4 cup of shredded Monterey Jack cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
9. Add 1/4 teaspoon of garlic powder and a pinch of nutmeg (if using). Season with salt and black pepper to taste. Remember that the cheese will add saltiness, so taste before adding too much.
Assemble and Bake:
10. Once the broccoli is roasted, carefully transfer it to an oven-safe baking dish (a 9×13 inch dish works well).
11. Pour the warm cheese sauce evenly over the roasted broccoli, ensuring all the florets are coated.
12. In a small bowl, combine 1/4 cup of panko breadcrumbs with 1 tablespoon of melted butter and 1 tablespoon of finely chopped fresh parsley.
13. Sprinkle the breadcrumb mixture evenly over the top of the broccoli and cheese sauce.
14. Bake in the preheated oven for 10-15 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
Why You’ll Love This Delicious Copycat Longhorn Broccoli
You’ll absolutely adore this Delicious Copycat Longhorn Broccoli because it perfectly captures that rich, creamy, and utterly comforting flavor you crave from a steakhouse side. The star of the show is the luscious, homemade cheese sauce, studded with melty, sharp cheddar and mild Monterey Jack, which clings beautifully to the tender-crisp, roasted broccoli florets. This isn’t just about taste; it’s about a smart culinary hack. Making this at home is significantly more budget-friendly than ordering it at a restaurant, allowing you to enjoy this gourmet-inspired dish more often without breaking the bank.
What truly elevates this copycat recipe are the thoughtful touches, like the hint of garlic and the optional nutmeg in the sauce, which add a sophisticated depth of flavor. The crunchy panko topping provides a delightful textural contrast to the creamy sauce and tender vegetables, making every bite a harmonious symphony of textures and tastes. If you’re a fan of classic creamed broccoli or even mac and cheese, you’ll find yourself drawn to this dish for its incredibly satisfying cheesiness and satisfying crunch. Don’t wait to bring a taste of your favorite steakhouse to your own dining table – whip up this Delicious Copycat Longhorn Broccoli recipe tonight!
Storing and Reheating Tips
If you have any leftover Delicious Copycat Longhorn Broccoli, it’s easy to store and enjoy later.
- Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: For the best results, reheat the broccoli in a covered oven-safe dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat individual portions in a microwave-safe dish, stirring halfway through, until warm. Be aware that microwaving may slightly alter the texture of the breadcrumb topping.
- Freezing: While not ideal for the breadcrumb topping’s crispness, you can freeze the base of the dish. Cool the broccoli and cheese mixture completely, place it in a freezer-safe container, and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating as described above, or you can add fresh breadcrumbs to the topping before baking if reheating from frozen.
Final Thoughts
This Delicious Copycat Longhorn Broccoli recipe is an absolute winner for its incredible flavor, ease of preparation, and budget-friendly nature. It’s the perfect way to enjoy a restaurant-quality side dish in the comfort of your own home. Give it a try; you won’t be disappointed!
Delicious Copycat Longhorn Broccoli Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Wash the broccoli thoroughly and cut it into bite-sized florets. If you’re using larger heads of broccoli, you can also peel the stalks and slice them thinly before adding them to the florets.1 pound fresh broccoli florets
- In a medium bowl, toss the broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.1 pound fresh broccoli florets, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Spread the seasoned broccoli in a single layer on a baking sheet. Roast for 10-15 minutes, or until the broccoli is tender-crisp and starting to turn bright green. You want it to have a slight char for added flavor but not be mushy.
- While the broccoli is roasting, prepare the cheese sauce. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat.2 tablespoons unsalted butter
- Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute, whisking constantly, to create a roux. This will help thicken the sauce.2 tablespoons all-purpose flour
- Gradually whisk in 1 1/2 cups of milk, a little at a time, ensuring it is fully incorporated before adding more. Continue to cook and whisk until the sauce has thickened enough to coat the back of a spoon, about 5-7 minutes.1 1/2 cups milk
- Reduce the heat to low and stir in 1/2 cup of shredded sharp cheddar cheese and 1/4 cup of shredded Monterey Jack cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy.1/2 cup shredded sharp cheddar cheese, 1/4 cup shredded Monterey Jack cheese
- Add 1/4 teaspoon of garlic powder and a pinch of nutmeg (if using). Season with salt and black pepper to taste. Remember that the cheese will add saltiness, so taste before adding too much.1/4 teaspoon garlic powder, 1 pinch nutmeg, salt, black pepper
- Once the broccoli is roasted, carefully transfer it to an oven-safe baking dish (a 9×13 inch dish works well).
- Pour the warm cheese sauce evenly over the roasted broccoli, ensuring all the florets are coated.
- In a small bowl, combine 1/4 cup of panko breadcrumbs with 1 tablespoon of melted butter and 1 tablespoon of finely chopped fresh parsley.1/4 cup panko breadcrumbs, 1 tablespoon melted butter, 1 tablespoon finely chopped fresh parsley
- Sprinkle the breadcrumb mixture evenly over the top of the broccoli and cheese sauce.
- Bake in the preheated oven for 10-15 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.