Steak and Cheese Fondue Board with Roasted Vegetables and Baguette

Fondue is a fantastic way to bring people together and this board takes it to the next level. Loaded with juicy pan-seared bavette steak, toasty baguette slices, roasted cauliflower and potatoes and crisp apple slices, it’s a feast for the senses. The star of the show is the pot of molten cheesy gold-a irresistible blend of Swiss and cheddar cheeses.

Whether you’re hosting a dinner party or enjoying a cozy night in, this interactive board is sure to impress. Dip, dunk and savor every bite!

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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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry 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. 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 carefully add baguette to 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; 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 and 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 with sirloin, ribeye or flank steak. Adjust cooking time accordingly.

How do I reheat leftover fondue?

Reheat the fondue in a small pot over low heat, stirring occasionally. Add a splash of milk if it’s too thick.

Can I prepare the vegetables ahead of time?

Yes, you can cut the potatoes and cauliflower a day in advance. Store them in the refrigerator in an airtight container.