I typically use this cheese sauce to make macaroni and cheese and bake with a breadcrumb topping but one day I wanted to do something a bit different for a party so decided to do a "deconstructed cheese steak" fondue. It was a hit and was especially tasty.
Note: Recipe can be cut in half. Also, assembly can be done prior to guests coming over. I let guests do their own as I have some guests who do not like onions or peppers. - tammy_morse —tammy_morse
Test Kitchen Notes
What a fun and appealing concept! Who doesn't love a grilled cheese steak sandwich? This recipe attempts to replicate those flavors with the sophistication of fondue and Gruyere. The recipe was a lot of fun to make—grilling baguette croutons, steaks, peppers and onions. The fondue itself had a wonderful, creamy, gooey, consistency. Next time, I might try a stronger aged cheddar (which also would also provide the traditional "Cheese Whiz" color), or add a little mustard powder, Worcestershire or wine to give it a little more depth and tang. All in all this is a great dish that kids and grownups alike will enjoy. —Burnt Offerings
5 1/2 cups
All Purpose Flour
Freshly Grated White Cheddar Cheese
Freshly Grated Gruyere
Freshly Grated Nutmeg
Freshly Grated Black Pepper
Good sized Boneless Rib-eyes
Yellow Sweet Banana Peppers
Yellow Hot Banana Peppers
Large Sweet Onion
Salt and Pepper
In This Recipe
Season rib-eyes with salt and pepper. Set aside, at room temperature, to get chill off.
Drizzle olive oil over peppers and onions in medium bowl. Season with salt and pepper. Set aside.
Drizzle olive oil over baguette pieces. Season with salt and pepper and set aside.
Heat grill to high.
Warm milk in medium saucepan until very warm but not simmering.
Melt butter in large saucepan over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
Drizzle milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until mixture bubbles and becomes thick.
Remove pan from heat. Stir in: salt, nutmeg, black pepper, cayenne pepper, cheddar and Gruyere. Set cheese sauce aside.
Grill rib-eyes over high heat, 3 minutes per side for medium rare. Remove from grill and let rest for juices to disperse. After about 10 minutes, slice each rib-eye to ½ “ thickness.
Grill peppers and onions on a grill vegetable tray until desired doneness. (I like my veggies to have a nice bite to them so I do this for about 5 minutes, stirring occasionally.)
Grill sliced baguette until grill marks appear on both sides. Remove from heat and cut into 1” cubes when cool enough to handle.
To assemble: Put cheese sauce in fondue pot to warm. Place strips of rib-eye, peppers, onions and bread on decorative sheet.
To eat: Guests can assemble their “cheese steaks” however they’d like but I start with a piece of each in this order – bread, rib-eye, pepper and onion. Dip into fondue pot and insert in mouth!