Cheddar-Gouda Fondue with Bavette Steak, Roasted Veggies and Apple

There’s something magical about a bubbling pot of cheese fondue that turns any meal into an occasion. This recipe takes it to the next level with perfectly seared bavette steak, roasted fingerling potatoes and broccoli, crisp apple slices and crunchy baguette spears-all ready for dipping into a velvety blend of white cheddar and gouda.

Whether you’re hosting a dinner party or treating yourself to a cozy night in, this interactive dish is guaranteed to impress. The combination of savory steak, sweet apple and rich, creamy fondue is simply unforgettable.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with racks in the top and middle positions. Let the garlic herb butter come to room temperature. Wash and dry all produce. Halve the fingerling potatoes lengthwise, then toss them on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. Meanwhile, cut the broccoli into bite-size pieces. Toss on one side of a second baking sheet with a drizzle of oil, salt and pepper. Roast on the middle rack for 10 minutes. Halve the baguette lengthwise. After 10 minutes, add the baguette cut-side up to the empty side of the sheet. Continue roasting until the broccoli is tender and browned and the baguette is golden and crispy, 6-8 minutes more.
3. While the vegetables roast, dice the gouda into ¼-inch pieces. Halve, core and thinly slice the apple.
4. Pat the bavette steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 5-7 minutes per side. Remove the pan from heat, add half of the garlic herb butter and let it melt, spooning the butter over the steak. Transfer the steak to a cutting board to rest.
5. While the steak rests, combine the cream sauce base and cheese roux concentrate in a small pot over medium-high heat. Cook until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add the gouda and white cheddar one small handful at a time, alternating and whisking constantly until each addition is fully melted. Remove from heat.
6. Transfer the roasted potatoes to a large bowl and toss with the remaining garlic herb butter. Season with salt and pepper. Thinly slice the rested steak against the grain and pour any resting juices over the top. Slice the baguette into 1-inch strips, then halve the strips to create short spears. Arrange the potatoes, steak, broccoli, apple slices and baguette spears on a large board or platter. Serve with the warm fondue for dipping. If serving the fondue in the pot, place a trivet or folded kitchen towel underneath to protect your surface.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What if I don't have a cream sauce base?

You can substitute with heavy cream mixed with a little flour or cornstarch to thicken, but the flavor may vary.

How do I reheat leftover fondue?

Reheat gently in a small pot over low heat, stirring frequently. Add a splash of milk if it becomes too thick.