Steakhouse Cheese Fondue

  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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.