Sirloin Steak and Cheddar Fondue Board with Bacon, Brie and Herb-Roasted Veggies

There’s something magical about gathering around a bubbling pot of cheese fondue, especially when it’s paired with an array of delicious dippers. This sirloin steak and cheddar fondue board is a feast for the senses, combining tender seared steak, crispy bacon, creamy brie, juicy pear slices and herb-roasted green beans and potatoes. The star of the show is the velvety cheddar fondue, made with white cheddar, crème fraîche and a touch of Dijon mustard for tang.

Perfect for a cozy night in or a special occasion, this board is designed for sharing and dipping. The basil butter toast adds a fragrant, buttery crunch, while the mustard cream sauce offers a zesty contrast. Whether you’re a fondue enthusiast or new to the trend, this recipe is sure to impress. Let’s get dipping!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Brie CheeseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Place 1 tablespoon butter in a small bowl and let come to room temperature. Wash and dry produce. Trim green beans if needed. In another small bowl, combine Dijon mustard and crème fraîche; set aside.
2. On one side of a baking sheet, toss green beans with a drizzle of oil, ½ teaspoon herbes de Provence, salt and pepper. On the other side, toss potato slices with a drizzle of oil, ½ teaspoon herbes de Provence, salt and pepper. Roast on top rack until tender, 10-12 minutes.
3. While veggies roast, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add bacon in a single layer and cook, flipping occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Wipe out pan.
4. Pat steak dry with paper towels. Season with half the steak spice (all for 4 servings), salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.
5. Halve baguette lengthwise. Toast until golden. In the small bowl with softened butter, add half the basil paste (all for 4 servings) and stir to combine. Spread basil butter on cut sides of baguette. Slice into 1-inch strips.
6. In a small pot, heat cream sauce base and cheese roux concentrate over medium-high heat until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add cheddar cheese a handful at a time, whisking constantly until melted. Remove from heat.
7. Halve, core and thinly slice pear. Thinly slice steak against the grain. Arrange potatoes, green beans, bacon, tomatoes, pear, brie, baguette strips and steak on a large board or platter. Serve with fondue and mustard cream sauce for dipping. Place a trivet or towel under the fondue pot to protect surfaces.

Recipe Tips

FAQ

Can I use a different cheese for the fondue?

Yes, you can substitute white cheddar with Gruyère or Emmental for a classic Swiss fondue flavor.

How do I reheat leftover fondue?

Reheat gently in a small pot over low heat, stirring frequently. Add a splash of milk or cream if it thickens too much.

Can I prepare any components ahead of time?

Absolutely! Roast the veggies, cook the bacon and make the fondue in advance. Reheat the fondue and steak before serving.