Broccoli and Cheese– Easy Outback Steakhouse Copycat

This Outback Steakhouse Broccoli and Cheese is a simple, comforting side made with steamed broccoli and an easy, melty cheese sauce. It’s quick (like, 10 minutes fast), super low effort, and gives big cozy dinner vibes without needing a ton of ingredients. Works great with steak, grilled chicken, or just a fork straight from the bowl.

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Quick Summary

Prep time: 8 mins
Cook time: 2 mins
Flavor: Creamy, cheesy, nostalgic
Great for: Lazy nights, low-lift dinners, steakhouse sides at home

Why I Like This Recipe

This was one of those fridge-staring moments. Found broccoli, threw together a sauce, and it somehow made me feel like I knew what I was doing. It’s cheesy in a good way (not a weird way), and honestly? It kind of carried dinner.

Ingredients

• 24 oz broccoli florets (fresh or frozen)
• 1½ cups water (for steaming)
• ¼ cup Cheez Whiz (yep, go with it)
• ¼ cup Monterey Jack cheese, grated
• 3 tbsp milk (any kind works)

Optional extras:

• Extra grated cheese for topping
• A quick broil for crispiness

How To Make Broccoli and Cheese

1. Steam the broccoli: In a pot, bring water to a simmer. Add broccoli in a steamer basket. Cover and steam for 5–8 mins till just tender — not mushy.
2. Make the cheese sauce: In a microwave-safe bowl, combine Cheez Whiz, Monterey Jack, and milk. Microwave for 1½ mins, stirring halfway, until smooth and creamy.
3. Assemble it: Pour some sauce into a bowl or dish. Add hot broccoli. Gently stir to coat. Top with more cheese if you’re feeling it. Done.

Tips for Success

• Don’t over-steam the broccoli. You want a soft bite, not baby food.
• Stir the cheese sauce halfway — helps it melt smooth.
• Want fancier? Add sharp cheddar or a pinch of garlic powder.
• Broil it for a minute if you want that bubbly top. Totally optional.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Microwave gently or warm on low heat in a pan with a splash of milk.
• Freezer: Wouldn’t recommend — the cheese sauce separates and turns sad.

Frequently Asked Questions

• Can I use frozen broccoli?
  Yes. Just steam it the same way. No need to thaw first.
• What can I use instead of Cheez Whiz?
  Sharp cheddar + a bit of butter and flour makes a nice swap. Or Velveeta if you have it.
• Is this actually like Outback’s?
  Pretty close, yeah. Maybe better — it’s hotter and fresher at home.
• What’s best to pair it with?
  Steak, grilled chicken, baked potatoes. Also good on its own.
• Can I make it spicier?
  Yep. Try a pinch of cayenne, smoked paprika, or chili flakes.

Common Mistakes and How to Dodge Them

• Steaming too long: Nobody likes mushy broccoli. Check it after 5 mins — it should be fork-tender, not soggy.
• Using too much milk: Your cheese sauce will go watery. Stick to the amount listed or go slow when adding more.
• Forgetting to stir the sauce halfway: It’ll heat unevenly. Pause at 45 seconds, give it a mix, then finish.
• Not seasoning: The sauce has flavor, but a pinch of salt or garlic powder can make it pop more.
• Trying to freeze it: Tempting, I know, but the cheese sauce won’t hold up. It separates. Weird texture. Just… don’t.

Nutrition Facts (Per Serving)

• Calories: 132 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 280mg
• Potassium: 400mg
• Total Carbohydrate: 9g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 7g

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• Blue Cheese Pecan Chopped Salad– Easy Outback Steakhouse Copycat
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