Cannabis Philly Cheesesteak
The Philly Cheesesteak is arguably its home city’s most famous culinary invention, and what’s not to love? Topping a tender steak with loads of melted cheese is already a guarantee for good times, but we take this decadent dish even further, adding cannabis-infused garlic mayo and a mess of cannabis-infused cheese sauce.
Don’t be intimidated – this sandwich doesn’t require any fancy moves, but we do suggest cleaning your hands first so you can lick all the cheese sauce off your fingers.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
Caramelized onions, sliced
Sautéed peppers, sliced
Salt and pepper (to taste)
8 ounces of beef (preferably tenderloin)
Butter and fresh thyme (optional, to taste)
1/4 cup mayonnaise
1 tbsp canna-butter
1 tsp dijon mustard
1 tsp garlic, minced
1 soft hoagie roll or a long bun
3 slices provolone cheese
Pre-heat oven to broil.
Heat oil in a pan over high heat. Add the onions and peppers, and cook until soft and fragrant. Season with salt and pepper.
Season steak with salt and pepper. Grill to medium rare or sear in a cast iron pan. Once rested, slice thinly.
Mix mayonnaise with canna-butter, dijon mustard and garlic in a small bowl.
Spread aioli generously on insides of bun. Place sliced steak on the bottom half of the bun and top with onions, peppers, and provolone.
Broil open face in the oven for 2 minutes.
Liberally drizzle Mary Jane’s Gluten-Free Cheese Sauce on top of cheesesteak before closing the bun. Slice in half and serve hot.