Grilled Chicken Wings
Easiest thing you will ever…
Steak & Cheese Fondue
"The best bite of anything I've ever had"
— Main Ingredients —
• Steak (NY strip, ribeye, or your favorite cut)
• Steak seasoning (salt & pepper or your go-to blend)
• Dry white wine (Pinot Grigio or Sauvignon Blanc)
• Brie (rind removed)
• Fontina
• Gruyère (or Raclette, but you don't need both)
• Cooked bacon (crispy, chopped)
• Fresh lemon
• Fresh thyme
— Side/Garnish —
• Stuffed mushrooms
• Grilled baguette (Sliced — Toasted on the grill — great for dipping)
• Apple slices (Honeycrisp or green apple — great for dipping)
— Equipment —
• Pull Start Fire Grill
• Cast iron skillet — or a small double boiler (much easier)
• Tongs
• Knife
• Cutting boards
• Spoon or whisk (a metal fork works well, too)
— Timing —
Prep: 10 minutes
Cook: 15 minutes
— Prepping Steps —
1. Start the Grill:
• Pull the string and let the charcoal ignite and fully ash over.
(The grill runs ~3 hours, so no need to rush.)
2. Prep the cheese:
• Remove rind from brie
• Shred or finely chop all cheeses
👉 Smaller pieces = smoother melt
3. Prep the steak:
• Season generously on all sides
• Let it sit at room temp while the grill heats up
4. Prep the dippers:
• Slice baguette
• Cut apples just before serving
• Open mushrooms (pre-stuffed / ready to go)
— Cooking Steps —
1. Steak → Grill:
• Once grill is fully grey, place steaks on
• Let the first side sit to build a crust, then flip as needed
2. Start the Fondue:
• Place cast iron on grill
• Add a splash of wine (enough to cover the bottom 1/8th inch)
• Add thyme leaves
• Warm until lightly steaming (not bubbling)
3. Cheese → Pan:
• Add cheese in small handfuls:
→ Start with the Brie
→ Then the Fontina + Gruyère
• Stir constantly and let each addition melt before adding more
👉 Do NOT dump all cheese at once
4. Mushrooms → Grill:
• Add stuffed mushrooms around the same time
• Grill 5–8 minutes until the mushrooms are soft and the cheese is melted
5. Finish the Fondue:
• Stir until smooth and creamy
• Add chopped bacon
• Finish with a small squeeze of fresh lemon
6. Rest the Steak:
• Pull steaks at your desired doneness
(Just starting to get firm to the touch in the center is a perfect medium rare)
• Let rest 3–5 minutes
7. Slice + Serve:
• Slice steak in ~ 1/8" strips
• Dip directly into the fondue
— Notes —
• Add cheese slowly — this is the difference between smooth and broken cheese
• If fondue thickens, add a small splash of wine and stir
• Let fondue sit ~30 seconds before dipping for the best stretch
