By Protein
Smoked Gouda & Steak Fondue Recipe
Ingredients
- 6 Oz. Smoked Gouda Ale Fondue (Sub Recipe)
- 4 Oz. Original Philly® Fully Cooked Seasoned Sliced Beef
- 1 Tbsp. Onion Shallots, Sliced, Fried (Commercially Available)
- 1/2 tsp. Onion Chives, Fresh, Sliced Thin
- 7 Oz. Pretzel Bites, Salted (Commercially Available)
A warm, shareable fondue made with smoked gouda, sharp cheddar, tender Original Philly® Fully Cooked Seasoned Sliced Beef and roasted garlic, finished with a splash of German‑style ale. Topped with crispy fried shallots and fresh chives and served with salted pretzel bites for dipping.
Directions
- From thawed, place the sliced beef in bag into a steamer set at 210°F .
- Ensure product is uniformly heated to 165°F as measured by the use of a food thermometer.
- Place prepared smoked gouda fondue into a serving dish.
- Top fondue with sliced beef, shallots and chives.
- Place serving dish of fondue onto a charger plate and place the salted pretzels to the side of the dish.
- Serve as needed.
Smoked Gouda Ale Fondue
Ingredients
- 16 Oz. Smoked Gouda Cheese, Shredded
- 8 Oz. Gruyere Cheese, Shredded
- 1 1/2 Tbsp. Cornstarch
- 8 Oz. Dark Lager Beer
- 1/2 Tbsp. Fresh Garlic Clove, Grated
- 8 Oz. Heavy Cream, Prepared
- 1 Tbsp. Dijon Mustard, Prepared
- 1/2 Tbsp. Worcestershire Sauce
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper, Ground
- 1/2 tsp. Smoked Paprika, Ground
- 1 Tbsp. White Wine
Directions
- Toss shredded cheeses with cornstarch until evenly coated.
- In a saucepot or steam kettle, bring beer and garlic to a gentle simmer.
- Cook 2–3 minutes to mellow alcohol and develop flavor.
- Stir in cream, Dijon mustard, Worcestershire sauce and spices.
- Keep heat low to medium—do not boil.
- Gradually add cheese mixture in batches, whisking constantly.
- Stir in wine and adjust seasoning.
- Hold at 135-150°F in a steam well or fondue pot. Sitr regularly to prevent skin or separation.
- Serve as needed.
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