Philly Cheesesteak Pot Pie with THC-Infused Cheez Whiz Crust (55 mg per slice)

Philly Cheesesteak Pot Pie with THC-Infused Cheez Whiz Crust (55 mg per slice)

This is the pot pie that would make any South Philly corner boy drop his Primo and start speaking in complete sentences. Shaved ribeye cooked down with sweet onions and cooper sharp until it’s basically beef butter, sealed under a flaky all-butter crust that’s been laminated with a full pound of cannabis-infused Cheez Whiz. One forkful and you’re standing outside Pat’s at 3 a.m. arguing about wit or witout while the Liberty Bell rings inside your ribcage.

Serves 8 very hungry people (or 4 absolute animals)  
Active time: 2½ hours | Total time: 6 hours + 10-day infusion  
Dosage: 55 mg THC per slice (440 mg total in the Cheez Whiz crust)

Start the infusion 10 days ahead  
- 0.7 oz flower testing 22 % THC → decarb 237 °F 57 min → cool in oven  
- Infuse into 2 lb sharp cheddar + ¼ lb sodium citrate + ½ cup IPA following the modern Cheez Whiz method → final yield: 2½ lb neon-orange THC Cheez Whiz containing exactly 440 mg usable THC

Filling  
- 3 lb shaved ribeye (have the butcher slice it paper-thin)  
- 3 large sweet onions, sliced thin  
- 1 lb Cooper Sharp American cheese, diced  
- 2 tbsp Worcestershire  
- 1 tbsp kosher salt  
- 2 tsp black pepper  
- 1 tsp garlic powder  
- ¼ cup AP flour  
- 1½ cups beef stock  
- 2 tbsp canola oil

Sear ribeye hard in batches, remove. Cook onions in the fat until deep golden (20 min). Return beef, hit with flour, cook 2 min. Add stock + seasonings, simmer until thick like cheesesteak gravy. Stir in diced Cooper Sharp off heat. Cool completely.

Crust (THC Cheez Whiz laminated rough puff)  
- 4 cups AP flour  
- 2 tsp kosher salt  
- 3 sticks ice-cold butter, cubed  
- 1 lb (exactly) THC Cheez Whiz, straight from fridge, cut into ½-inch cubes  
- ¾ cup ice water + 2 tbsp vodka

Standard rough puff method but replace half the butter with the THC Cheez Whiz cubes. Three book-folds, rest 30 min between each. Roll final slab ¼-inch thick, big enough for a deep 10-inch cast-iron skillet or 9 × 13-inch casserole.

Assembly  
- Chilled filling into buttered dish  
- Egg wash the rim  
- Drape cold Cheez Whiz crust over, crimp hard, cut 6 vents  
- Egg wash top + extra coarse salt  
- Bake 425 °F 25 min → drop to 375 °F another 30–35 min until lava-bubbling and the crust is bronze and flaky

Rest 20 minutes (or burn your face off). Cut into 8 wedges or squares.

55 mg per slice.  
Eat one slice and you’ll be yelling “YO!” at strangers with love in your heart.  
Eat two and you’ll wake up on the SEPTA platform wrapped in an Eagles flag, convinced the pothole is your new girlfriend.  
Wit Whiz, witout shame. 🔔🧀🥩