Ultimate Steak and Cheddar-Mozzarella Fondue Board Recipe

Fondue is the ultimate way to bring people together and this fondue board takes it to the next level. Imagine a platter piled high with crispy baguette pieces, tender roasted potatoes and carrots, fresh broccoli and crisp apple slices, all surrounding a pot of molten cheddar-mozzarella cheese. The star of the show? Juicy bavette steak, cooked to perfection and sliced for dipping.

This recipe is endlessly customizable-add your favorite dippers or swap in different cheeses. Whether you’re hosting a party or enjoying a cozy family dinner, this fondue board is sure to impress. Get ready to dip, dunk and devour!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) and adjust the rack to the top position. Wash and dry all produce. Trim, peel and cut the carrots diagonally into ½-inch-thick pieces. Cut the potatoes into ½-inch-thick wedges. On a baking sheet, toss the carrots with a drizzle of oil, salt and pepper on one side. On the other side, toss the potatoes with oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. While the vegetables roast, cut the broccoli into bite-size florets. Halve, core and thinly slice the apple. Halve the demi-baguette lengthwise, then cut crosswise into 1-inch pieces. Place the broccoli in a large microwave-safe bowl, cover tightly with plastic wrap (poke a few holes) and microwave until tender, 1-2 minutes, tossing halfway. Carefully remove the plastic wrap, then season the broccoli with salt and pepper.
3. In a small pot over medium-high heat, combine the cream sauce base, cheese roux concentrate and 2 tablespoons of water (4 tablespoons for 4 servings). Heat until steaming and slightly bubbling, 1-2 minutes. Reduce the heat to medium. Gradually add the cheddar and mozzarella cheeses, one small handful at a time, alternating and whisking constantly until fully melted and smooth.
4. Arrange the roasted potatoes and carrots, broccoli, apple slices and baguette pieces on a large board or platter. Slice the bavette steak against the grain and add it to the board. Serve family-style with the warm fondue for dipping. Place a trivet or kitchen towel under the fondue pot to protect your surface.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes! Bavette steak works great, but you can substitute with sirloin, flank steak or even ribeye. Just cook to your preferred doneness and slice thinly.

How do I reheat leftover fondue?

Reheat the fondue gently in a small pot over low heat, adding a splash of milk or water to restore a smooth consistency. Stir frequently.

Can I make this fondue board vegetarian?

Absolutely! Omit the steak and add more roasted vegetables, tofu or crusty bread for dipping.