Instructions

1. Heat a large 12-inch skillet over medium-high. Add olive oil and ground beef, breaking it up with a spatula. Season lightly with salt and pepper and cook 5 to 6 minutes until browned with no pink remaining.
2. If there is more than about 1 tablespoon fat in the pan, drain the excess. Return the skillet to medium heat and add the chopped onion. Cook 2 to 3 minutes until softened and fragrant.
3. Stir in the minced garlic and cook 30 seconds until aromatic, being careful not to brown it.
4. Add the broccoli florets and the beef broth. Stir, then cover and steam-sauté over medium heat for 3 to 4 minutes until the broccoli is bright green and crisp-tender.
5. Reduce heat to medium-low. Add the cream cheese cubes, Dijon, paprika, and red pepper flakes. Stir constantly as the cream cheese melts into the broth, 1 to 2 minutes.
6. Sprinkle in the shredded cheddar a handful at a time, stirring after each addition until fully melted and the sauce turns creamy and smooth.
7. Simmer 1 to 2 minutes to thicken slightly, stirring so the sauce coats the beef and broccoli. If too thick, splash in a tablespoon of broth; if too thin, simmer another minute.
8. Taste and season with additional salt and black pepper as needed. For a fresh pop, stir in the optional lemon juice.
9. Remove from heat and let stand 1 minute so the sauce sets to a glossy consistency. Garnish with sliced scallions and serve hot.