I love traveling for lots of reasons. One of the biggest benefits: all the ideas I get for meals I can make back home, like this grilled raclette. Our steak and raclette recipe was inspired by one of our trips to Switzerland. This alpine country is known for its mountains, watches, chocolate, and cheese! If you’ve ever had fondue, you know what I’m talking about. Raclette recipes are similar to fondue in that they’re both communal dishes with melted cheese, making for an interactive dinner.
But honestly, the cheesy dinner piece is where the similarities end. Which isn’t a bad thing, because raclette is so freakin’ delicious and fun to make. We went full Over the Fire Cooking mode on this one and paired our melted raclette cheese with sausage and steak. I’m stoked for you and any cheese lover in your life to try it!
Why You’ll Love Grilled Raclette
Raclette is named after the type of cheese you use in the recipe, which is a traditional Swiss dish that pairs new potatoes, pickled veggies and bread with raclette. To make raclette, you add your cheese to small individual pans called coupelles, then place the pans near a heating element to melt the cheese.
It’s a perfect dish for the winter months. Once the cheese melts to a delicious golden brown, you pour the melty cheese over your meat, potatoes, and veggies; then enjoy. A raclette dinner party is a great dinner party! Usually people make a raclette meal on a special raclette grill or special-made broilers placed in the middle of the table. Here, you know that we have to make it over an open fire!
We use skewers in this recipe to cook our variety of meats. For more ideas about how to cook with skewers, check out The Best Skewers Recipes.
Grilled Raclette Ingredients
- Steak and Raclette: We’ll use sirloin steaks and sausage links for our meats, along with sliced raclette cheese for the melty goodness.
- All the Traditional Fixings: Boiled baby potatoes, sliced red bell peppers, toasted baguette slices, pickled pearl onions and baby pickles are the best ingredients to round out our grilled raclette recipe.
Say Cheese
What kind of cheese is raclette cheese, exactly? This semi-firm cow’s milk cheese has been a go-to in Switzerland since the Middle Ages, when farmers would melt cheese over an open fire for a freakin’ delicious meal.
Our alpine farmer friends still produce it from cows that eat fresh grass in the summer and meadow hay in the winter. This diet produces an aromatic cheese that can be mild and milky or a good old pungent cheese, depending on how the cheese wheel aged. The word raclette comes from the French word that means “to scrape.” When you say raclette, you’re referring to both the type of semi-hard cheese and the traditional Swiss dish.
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How to Make Grilled Raclette
Let’s get this raclette party started! Begin by cubing your 3 medium sirloin steaks, slathering them in oil and generously seasoning them in my Cowboy Butter Rub or your favorite beef rub. Then, skewer the steak cubes onto one or two skewers. Cube the sausage links and add to one skewer as well.
Preheat your FYR Grill with the Santa Maria setup (without the grill grates) to a medium heat. Add your skewers to the grill, then slowly cook until the internal temperature of the steak is 120 degrees Fahrenheit and the sausage is 165 degrees F.
Once they’ve reached temp, pull the meats off the grill and let them rest. When the meat is done resting, place it on a plate with the boiled baby potatoes, sliced red bell peppers, toasted baguette slices pickled pearl onions and baby pickles.
Now, it’s time to melt the cheese — actual grilled cheese! Heat up a cast iron skillet over the fire and add 10-12 slices of raclette cheese. Let that cheese melt! Once it’s bubbling, pull it off the grill and pour the melted cheese over the potatoes and meat for a bubbly top. Serve and enjoy!
What to Serve with Grilled Raclette
We’ve got a lot of cheese, meat and accompaniments in our grilled raclette, so you can keep it simple with the sides. Some sauteed spinach, grilled asparagus or a simple green salad would be great. A glass of white wine and you’ll feel like you’re right in the Swiss Alps.
Leftovers and Reheating
If you’ve got leftovers of the steak and sausage, store them in separate airtight containers in the fridge for up to three days. Then, reheat gently on a medium grill or in a 350-degree oven until warm.
The melted raclette cheese is best on the day it’s made. So, keep a few slices in the fridge for the next time a craving strikes.
The rest of the raclette accompaniments keep well in the fridge (especially the pickled stuff). For the best bread, store any remaining toasted baguette slices in an airtight container and leave on the countertop.
More Cheesy Goodness
FAQs
If you have a hard time finding raclette cheese in grocery stores for this grilled raclette recipe, the next best thing is Gruyère. It’s another type of Swiss cheese that has a nutty, creamy flavor.
Plus, Gruyère has similar melting properties to raclette, so you’ll still get those delicious gooey bits of cheese. Finally, Gruyère is a traditional choice in fondue. So, if you have a craving for another Swiss cheese dish, you’ll be ready!
You could cut Yukon Gold potatoes into large chunks and boil them until they’re just tender. If it’s easy to pick up with a fork, it’ll work here.
I’m a metal skewers guy. First off, you can reuse them. Also, having a flat surface makes the food more stable so it doesn’t rotate or slide while you’re grilling. But some cooks say the metal heats up faster than a wooden skewer. Then, it cooks the inside of the meat too quickly. I haven’t found this! But if you want to go with wooden skewers or bamboo skewers, make sure you get products with a smooth finish. They’re less likely to splinter thisi way. Soaking them in water helps with splintering and charring issues too.
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Grilled Raclette
Ingredients
Steak & Raclette:
- 3 medium Sirloin Steaks cubed & skewers
- 10-12 oz of Sliced Raclette Cheese
- Optional 4-5 Sausage Links, skewered
- Cowboy Butter Rub As Needed to Coat Steaks
Serving:
- Baby Potatoes boiled
- Sliced Red Bell Peppers
- Toasted Baguette Slices
- Pickled Pearl Onions
- Baby Pickles
Instructions
- Begin by cubing your steaks, slathering in oil and generously seasoning in my Cowboy Butter Rub or your favorite beef rub. Skewer onto one or two skewers.
- Next, cube the sausage links and add to one skewer as well.
- Preheat your FYR Grill with the santa maria (without the grill grates) to a medium heat.
- Add your skewers and slowly cook until perfect. When the steak is 120F internal and the sausage is 165F internal, pull off and let rest.
- Place on the plate with the boiled baby potatoes, pickles, pearl onions, sliced bell peppers and anything else you might like to add.
- Heat up a skillet over the fire and add all your sliced raclette cheese. Let melt, then once bubbling pull off and pour over the potatoes and meat.
- Serve and enjoy!
My favorite winter time thing to do is to get out my 4 raclette machines and buy wheels of raclette! It’s such a great cheese.
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