STEP 1:
Rinse the corned beef in cold water. Insert a TempSpike Truly Wire-Free Meat Thermometer to accurately monitor the internal cooking temperature of the corned beef. Smoke for about 3-4 hours until internal temp hits 170°F (77°C). Transfer to a pan and pour in stout beer, cover with foil, and continue cooking until tender, around 205°F (96°C).
STEP 2:
To make the fondue, melt shredded Swiss cheese, cream cheese, and heavy cream in a pot over low heat, whisking until smooth.
STEP 3:
Butter the rolls, then sprinkle on caraway seeds. Toast for 5 minutes at 350°F (177°C).
STEP 4:
Assemble the cheesesteak with shredded corned beef, sauerkraut, Swiss cheese fondue, and Russian dressing.
