Steak and Cheddar Swiss Fondue Board with Roasted Veggies and Baguette

Fondue is the ultimate way to bring people together and this board takes it to the next level. Juicy pan-seared bavette steak, roasted cauliflower and potatoes, crisp apple slices and toasty baguette spears-all ready for dipping into a pot of molten cheddar and Swiss cheese. It’s a feast for the eyes and the appetite.

Whether you’re hosting a party or treating your family to something special, this fondue board is sure to impress. The combination of savory steak, tender veggies and creamy cheese fondue is irresistible. Plus, it’s easy to customize with your favorite dippers!

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Specialty CauliflowerView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

4 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. For easy cleanup, line two baking sheets with aluminum foil. Cut potatoes into ½-inch-thick wedges. Cut cauliflower into bite-size pieces. Halve baguette lengthwise. Dice Swiss cheese into ¼-inch pieces. Halve, core and thinly slice apple.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Toss cauliflower on one side of a second baking sheet with a drizzle of oil, remaining Fry Seasoning, salt and pepper. Roast on middle rack for 10 minutes. Remove sheet from oven and add baguette halves to the empty side. Return to middle rack and roast until cauliflower is tender and baguette is golden and crispy, 6-8 minutes more.
4. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
5. While steak rests, combine cream sauce base and cheese roux concentrate in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add Swiss cheese and cheddar one small handful at a time, whisking constantly between additions, until melted. Remove from heat.
6. Slice baguette into 1-inch strips; halve strips to create short spears. Thinly slice steak against the grain. Transfer to a plate; pour any resting juices over top. Arrange potatoes, cauliflower, apple, sliced steak and baguette spears on a large board or platter. Serve with fondue for dipping. If serving fondue in pot, place a trivet or kitchen towel underneath to protect your surface.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin, flank steak or ribeye. Adjust cooking time as needed.

What can I serve instead of baguette?

Try crusty bread, pretzel bites or even roasted broccoli for dipping.

How do I keep the fondue warm?

Serve the fondue in a small pot over a tea light or in a fondue pot. Alternatively, reheat gently on the stove if it cools.