Steak Raclette

Steak Raclette is the latest in my steak and fries series, and it might be the most fun one yet. We’re talking grilled steak, crispy beef tallow fries, and slowly roasted raclette cheese scraped right over the top in one glorious river of melted cheese paired with some Pendleton Whisky. I stood over this one pulling cheese like it was a competitive sport. So freakin’ delicious!

The best part? You don’t need a fancy raclette grill or any special gear for this raclette recipe. We’re doing the whole thing over an open fire, the way Swiss herders did it centuries before anyone invented a tabletop gadget.

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Why You’ll Love Steak Raclette

First things first, this is one of my all-time favorite dishes to make when friends are coming over. That cheese pull is a serious showstopper. Watching melted raclette cheese slide off the wheel and blanket a pile of sliced steak is the kind of thing dinner guests talk about for weeks.

Second, the supporting cast pulls its weight. Double-fried beef tallow fries, crispy fried shallots, and a honey sriracha mayo with a sweet-heat kick. Every layer of this dish earns its spot.

Finally, it’s a raclette dinner without the specialty equipment. Whether it’s a cozy night in during the winter months or a backyard raclette party in July, all you need is your grill and a hungry crew.

This is not my first time making raclette. Grilled Raclette is another must-try recipe if you love the marriage of steak and a melty Swiss cheese as much as I do. Also, check out my Steak and Truffle Fries, French Steak Frites, and Steak Frites Sandwich recipes for more steak frites ideas.

What Is Raclette Cheese?

Raclette is a semi-hard Swiss cheese made from cow’s milk, and it was born for melting. The story goes back to the Middle Ages, when herders in the Swiss Alps would set a wheel next to the open fire and scrape off the melty cheese as it softened. “Racler” literally means “to scrape” in French. It’s a type of cheese with a nutty, slightly funky flavor that turns gloriously gooey without breaking or going greasy.

These days, you don’t need a trip to the Alps to find good cheese. Most well-stocked grocery stores carry raclette. I’ve spotted it at Trader Joe’s and Whole Foods. If you’ve got local farms or a cheese shop nearby, even better.

Steak Raclette Ingredients

• Steak & Raclette – Your 2-3 favorite steaks (or one giant tomahawk), SPG seasoning (salt, black pepper, and garlic), half a raclette cheese wheel, and canola oil. A neutral oil is my pick for the high heat, but a high smoke point olive oil works too for slathering.
• Fried Shallots – Shallots, thinly sliced, and beef tallow for frying.
• Fries – Russet potatoes, chopped chives, beef tallow, and kosher salt.
• Honey Sriracha Mayo – Mayonnaise, sriracha, local honey, garlic powder, lime juice (lemon juice works in a pinch), and a pinch of salt. Whisk it all together in a small bowl and stash it in the fridge until serving.

Scroll down to the recipe card below for the full measurements for the steak raclette recipe. Or, stick with me while I walk you through the easy steps to the best, most comforting meal you could make tonight on the grill.

Make the Fries

Alright, let’s start by prepping the potatoes. Slice your potatoes into fries and drop them into a bowl of ice water to soak while you set everything else up.

Heat beef tallow in a Dutch oven or deep skillet to 350F. Dry off the fries and fry the first round for 3-4 minutes, then pull them and let them cool for 2-3 minutes. Work in 2-3 batches, so you don’t overcrowd the pan.

Then fry them a second time until golden brown, about 4-5 more minutes. Move them to a plate lined with a paper towel to catch the excess oil, hit them with kosher salt, and keep them warm. Fair warning: you’ll have a hard time not eating half of them straight off the plate.

Fry the Shallots

Thinly slice your shallots, then wrap them in paper towels and squeeze out all the excess water. Let them dry while the grill heats.

Preheat your grill to high heat (about 400F) for direct grilling, and set a skillet on the grill top 2 minutes before cooking. Add enough oil to come about 1 inch up the sides and bring it to 375 degrees F. Fry the shallots in batches for just 3-4 minutes until golden brown, then pull them and pat dry. Set aside for serving.

Grill the Steak & Melt the Raclette

Slather the steak with a little oil and season generously with SPG. Preheat your grill to medium-high heat (around 375 degrees F) for direct grilling.

Add the steak and cook to 120 degrees F internal, about 10-18 minutes total. Flip every 3-4 minutes to build a killer crust on both sides.

When they’re done, let them rest for 10 minutes. And, while the steak rest, pour yourself a glass of Pendleton Original.

Then, set the half wheel cut-side toward the fire and let it slowly work its magic. You’re looking for a bubbly top and that lazy, dripping melt — no raclette machine with its own heating element required.

The rind of the cheese acts like a built-in handle, so you can angle the wheel and scrape as it melts, which is the whole trick to making this a next-level steak recipe.

Assemble

Slice your steak into thick slices and pile it over the fries. Drizzle the fries with the honey sriracha mayo and a shower of parmesan, then scrape that melted raclette cheese right over the steak. Finish with chopped chives and watch it disappear.

Now grab your crew, scrape that cheese, and soak up the glory. Then film the cheese pull and tag me on TikTok, because this one deserves an audience. Cheers!

What to Serve with Steak Raclette

This dish is rich, so I like something bright on the side: a crisp green salad, charred red bell peppers, roasted brussels sprouts, or a French baguette for dragging through leftover cheese. For a traditional raclette dinner spread, add little potatoes boiled in salted water and cornichons. Thread them on a wooden skewer for easy grabbing at a party.