Smoked Gouda & Steak Fondue Recipe

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.

Step 1: From thawed, place the sliced beef in bag into a steamer set at 210°F .

Step 2: Ensure product is uniformly heated to 165°F as measured by the use of a food thermometer.

Step 3: Place prepared smoked gouda fondue into a serving dish.

Step 4: Top fondue with sliced beef steak, shallots and chives.

Step 5: Place serving dish of fondue onto a charger plate and place the salted pretzels to the side of the dish.

Step 6: Serve as needed.

Sub-Recipe Directions

Smoked Gouda Ale Fondue

Step 1: Toss shredded cheeses with cornstarch until evenly coated.

Step 2: In a saucepot or steam kettle, bring beer and garlic to a gentle simmer.

Step 3: Cook 2–3 minutes to mellow alcohol and develop flavor.

Step 4: Stir in cream, Dijon mustard, Worcestershire sauce and spices.

Step 5: Keep heat low to medium—do not boil.

Step 6: Gradually add cheese mixture in batches, whisking constantly.

Step 7: Stir in wine and adjust seasoning.

Step 8: Hold at 135-150°F in a steam well or fondue pot. Sitr regularly to prevent skin or separation. 

Step 9: Serve as needed.