Sirloin Steak and Cheddar Fondue Board with Roasted Veggies and Basil Butter Toast

This sirloin steak and cheddar fondue board is the ultimate interactive dining experience. Tender seared steak, crispy bacon, creamy brie and juicy pear slices surround a pot of molten cheddar fondue, ready for dipping. Herb-roasted green beans and potatoes add a savory touch, while basil butter toast provides the perfect crunchy vehicle for all that cheesy goodness.

Whether you’re hosting a dinner party or treating yourself to a special meal, this board is designed to impress. The combination of flavors and textures-from the rich fondue to the fresh pear and crisp bacon-creates a memorable feast. Serve it family-style and let everyone customize their own bites.

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Ingredients

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 a baking sheet, toss green beans with a drizzle of oil, ½ teaspoon herbes de Provence, salt and pepper on one side. 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 bacon to a paper-towel-lined plate. Wipe out the pan.
4. Pat steak dry with paper towels. Season with half the steak spice (use 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 brown. In a small bowl, combine room-temperature butter and half the basil paste (use all for 4 servings). Spread basil butter on cut sides of toasted 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 the pear. Thinly slice steak against the grain. Arrange potatoes, green beans, bacon, tomatoes, pear, brie and baguette strips on a large board or platter. Serve with the cheddar 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, fontina or a mix of melting cheeses. Adjust seasoning to taste.

How do I reheat leftover fondue?

Reheat gently in a small pot over low heat, whisking occasionally. Add a splash of milk or cream if needed to restore a smooth consistency.

Can I prepare any components ahead of time?

Yes, you can roast the vegetables, cook the bacon and make the mustard cream sauce up to a day ahead. Reheat before serving. Cook the steak and prepare the fondue just before serving for best results.