Steakhouse Cheese Fondue - Rachael Ray Every Day

    Steakhouse Cheese Fondue

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    • 6Servings

    Ingredients

    • 1 clove garlic, peeled and halved
    • 1 cup light-bodied red wine, such as beaujolais
    • 1 pound gruyere, shredded (about 6 cups)
    • 2 tablespoons cornstarch
    • salt and pepper
    • Cubed grilled or broiled steak
    • Cherry tomatoes
    • Garlic bread chunks

    Preparation

    Rub the inside of a heavy pot or dutch oven with the cut side of the garlic. Add the red wine and bring to a simmer over medium heat.

    In a bowl, toss the cheese with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the wine until melted. Cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.

    Serve immediately from the dutch oven or transfer to a fondue pot. Serve with cubed grilled or broiled steak, cherry tomatoes and garlic bread chunks.