Broccoli Cheddar Skillet Beer Cheese Fondue Step-by-step instructions

Before you start

Before starting, cut the broccoli into bite-sized florets and mince the garlic. Grate the entire block of cheddar on the large holes of a box grater and set it aside. Have the beer measured and the smoked paprika ready.

The skillet should be hot before adding the butter and broccoli, so place it over medium-high heat a few minutes in advance. Keep the dippers—pretzel bites and extra broccoli—prepared and within reach, as the fondue is best enjoyed immediately after cooking.

Instructions

Prep and Char

1. 1Prep the ingredients
   Cut the broccoli crowns into bite-sized florets. Mince the garlic cloves. Grate the block of sharp aged orange cheddar on the large holes of a box grater into a thick pile.
   Look for Florets are uniform and the cheese is grated into fluffy shreds.
   Tip Grate the cheddar while it is cold for cleaner shreds.
2. 2Char the broccoli and garlic
   Heat a large cast iron skillet over medium-high heat. Add the butter and let it melt, then add the broccoli florets and minced garlic. Cook, stirring occasionally, until the broccoli is charred in spots and crisp-tender, about 5 to 7 minutes.
   Look for Broccoli has browned edges and the garlic is fragrant.
   Tip Do not crowd the skillet; charring needs direct contact with the hot surface.

The broccoli should have deep char marks and the garlic should be fragrant, but not burnt. The cheese should be grated and ready to go, and the skillet should be hot before you begin. This phase sets the stage for the fondue, so take your time to get the char right.

Build the Fondue

3. 3Make the beer cheese fondue
   Pour the beer into the skillet with the broccoli and garlic. Stir in the smoked paprika. Bring to a simmer, then reduce the heat to low. Gradually add the grated cheddar cheese, a handful at a time, stirring constantly until each addition is melted and smooth.
   Look for The sauce is velvety and coats the back of a spoon.
   Tip Add the cheese slowly to keep the fondue smooth and avoid clumping.
4. 4Pile on extra cheese
   Once the fondue is smooth, sprinkle the remaining shredded cheddar over the top in an even layer. Let it bubble gently for 2 to 3 minutes, until the cheese is melted and golden in spots.
   Look for The top is bubbly and lightly browned.
   Tip If the top is not browning, place the skillet under the broiler for 1 to 2 minutes.

The beer should be bubbling gently, and the cheese should melt into a smooth, velvety sauce. The top layer of cheese should be bubbling and beginning to brown. The aroma will be rich and smoky, and the texture should be creamy and thick enough to coat a spoon.

Serve and Dip

5. 5Serve the fondue
   Remove the skillet from the heat. Serve immediately, directly from the skillet, with golden pretzel bites and extra broccoli florets for dipping. The cheese should pull into long ribbons as you dip.
   Look for The cheese is molten and stretches when lifted.
   Tip Set the skillet on a trivet to protect the table.

The fondue should be served immediately, with the cheese pulling into long ribbons when you lift the dippers.

The top should be golden and slightly crispy, while the interior remains molten and creamy. The skillet will be very hot, so use a trivet and warn guests to be careful.

Common mistakes

One common mistake is adding all the cheese at once, which can cause it to seize and become clumpy. Always add it gradually, stirring constantly over low heat. Another pitfall is overcooking the broccoli, which turns it mushy; aim for crisp-tender with charred edges.

Finally, do not let the fondue boil after the cheese is added—high heat can cause the sauce to separate. Keep the heat low and stir gently to maintain a silky texture.

How to tell it’s done

The fondue is done when the cheese on top is bubbly and golden in spots, and the sauce beneath is thick and creamy. To test, lift a spoonful of the cheese—it should coat the spoon and slowly drip back into the skillet.

The broccoli should be tender but still have a slight bite, and the garlic should be fragrant but not burnt. If serving with a protein, the internal temperature should reach the recommended safe minimum, but this recipe is vegetarian.