Steak Fondue Board
with sides & toppings for everyone to build their perfect plate
- Milk
- Soy
- Wheat
Fondue is a delicious way to cozy up with family and friends, plus it’s a huge crowd-pleaser! This board’s packed with toasty baguette slices, tender broccoli, roasted potatoes and carrots, and crisp apple slices. The star, of course, is the pot of molten cheesy gold. If you ordered extras, add beef tenderloin for a luxurious dipper. Dunking it all? Don’t mind if we fon-due!
Ingredients
12 ounce
Potatoes
12 ounce
Carrot
10 ounce
Bavette Steak
1 cup
White Cheddar Cheese
(Contains: Milk)
8 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Broccoli
1 unit
Apple
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges.
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
While carrots and potatoes roast, cut broccoli into bite-size pieces if necessary. Halve, core, and thinly slice apple.
Halve and toast baguette; halve crosswise and slice into 1-inch pieces.
Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes, tossing halfway through. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
Meanwhile, heat cream sauce base, cheese roux concentrate, and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes.
Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.
Arrange potatoes, carrots, broccoli, apple slices, and baguette pieces on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface. Don't forget to serve with any extra items you may have ordered to build out your meal!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fondue board, especially with the optional steak addition. Some found the cheese sauce disappointing compared to previous versions.
- Ease of prep: The recipe was filling and generous, taking up an entire sheet pan. Some noted a lack of steak cooking instructions.
- Suggestions: Season the steak using guidance from older recipes. Consider ordering the optional steak for an extra-delicious meal.
- Leftovers: The dish remained enjoyable when reheated, with one customer praising it "even second time around."
Reviews from our home cooks
I greatly underestimated the amount of food this was going to be. It was absolutely delicious and took up an entire sheetpan. There weren't really any instructions for cooking the steak, but going back to older recipes I figured out how to season it.
We always love the fondue meals. We ordered steak with it also and it is soooo good! The steak was amazing quality also!
I was so looking forward to this recipe because I have had it before, but the cheese sauce was disappointing. It's not the same as the last time. :(
Would have been 4 stars but the potatoes were small and dirty and old.
