Author Notes: 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
Food52 Review: 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
- 6 tablespoons Butter
- 5 1/2 cups Milk
- 1/2 cup All Purpose Flour
- 18 ounces Freshly Grated White Cheddar Cheese
- 8 ounces Freshly Grated Gruyere
- 2 teaspoons Kosher Salt
- 1/4 teaspoon Freshly Grated Nutmeg
- 1/4 teaspoon Freshly Grated Black Pepper
- 1/4 teaspoon Cayenee Pepper
- 2 Good sized Boneless Rib-eyes
- 2 Yellow Sweet Banana Peppers
- 2 Yellow Hot Banana Peppers
- 1 Large Sweet Onion
- 1 French Baguette
- Salt and Pepper
- 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!