Prep the oven and dish: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or butter.

Par-cook the broccoli: Steam or microwave broccoli florets just until crisp-tender, about 3–4 minutes. Drain well to avoid extra moisture.

Brown the beef: Heat a large skillet over medium-high. Add oil, then the ground beef and onion. Cook, breaking up the meat, until browned and no longer pink. Drain excess fat if needed.

Season the beef: Stir in garlic, soy sauce or coconut aminos, black pepper, and a pinch of salt. Cook 1–2 minutes until fragrant. Add sesame oil if using.

Make the creamy sauce: Reduce heat to medium-low. Add cream cheese, heavy cream, and beef broth to the skillet. Stir until smooth and combined. If the sauce looks thin, whisk in a pinch of xanthan gum and simmer 1 minute to thicken.

Add heat (optional): Mix in red pepper flakes or a little chili paste if you like a kick.

Combine with broccoli: Fold the broccoli into the beef mixture. Taste and adjust salt and pepper. You want it well-seasoned before baking.

Assemble the casserole: Transfer the mixture to the prepared baking dish. Top evenly with shredded cheese.

Bake: Place in the oven and bake 15–20 minutes, until the cheese is melted and bubbly with light golden spots.

Rest and serve: Let it sit 5 minutes before scooping. This helps the sauce set and makes cleaner servings.