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

This sirloin steak and cheddar fondue board is the ultimate interactive dining experience. Loaded with perfectly seared steak, crispy bacon, creamy brie, juicy pear slices and tender herb-roasted green beans and potatoes, it’s a feast for the eyes and the palate. The star of the show is the rich, molten cheddar fondue that everyone can dip into.

Whether you’re hosting a party or enjoying a cozy night in, this board brings people together. The combination of savory, sweet and creamy elements ensures every bite is exciting. Plus, the basil butter toast adds a fragrant, buttery crunch that’s perfect for scooping up that cheesy goodness.

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Ingredients

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

4 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. 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 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. In the bowl with softened butter, add half the basil paste (use all for 4 servings) and stir to combine. 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 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 mustard cream sauce and fondue 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 another meltable cheese like Gruyère or fontina for a different flavor.

How do I reheat leftover fondue?

Reheat gently on the stovetop over low heat, whisking in a splash of milk or cream if needed to restore smoothness.

What can I serve instead of baguette?

Try apple slices, roasted potatoes or steamed broccoli for dipping.