Spicy Chicken Tikka Cheesesteaks

This recipe is sponsored by Cholula Hot Sauce.

This is one of those recipes that has been kicking around in my head for a long time but something felt like it was missing so I never actually made it. Once I had the idea to make it with Cholula Hot Sauce, I knew the recipe was finally complete! The spices in the chicken tikka actually pair really well with the sharp cheddar and the tangy flavor and mild heat from the Cholula. The hot sauce replaced fresh chiles and vinegar that I would have put in the recipe in the first place and it was much better this way. The Cholula created the bridge between the Indian flavors and the classic Philly sandwich.

I am proud to post this recipe as a member of The Order of Cholula, an online community of people who love Cholula! You can join me and become a member here, and get a free bottle of Cholula Limited Edition, Sweet Habanero which you know is a favorite flavor of mine (keep an eye out for an upcoming recipe with it on my Instagram). Check out the video at the bottom of the post for more on The Order of Cholula.
Most good curries and cheesesteaks actually start with the same thing, deeply caramelized onions. I added cauliflower towards the end of cooking to keep the Indian theme going. Spices go in with the chicken and Cholula is added after the chicken is seared. Add the cauliflower and onions back to the pan. Then cheese! And lots of it. To me the number one mistake of a bad cheesesteak is not mixing the cheese in with the meat. Yup. Why wouldn't you mix the cheese right in? Serve with lime wedges and sliced scallions. Is it bad that I ate several of these? Spicy, tangy, and super cheesy! The Indian spices mingling with the Cholula are what makes these sandwiches so unique. The crunchy cauliflower really adds a freshness to the dish.

Spicy Chicken Tikka Cheesesteaks

  • 1.5 pounds thinly sliced chicken breast
  • 1/2 tablespoon Garam Masala
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon Cumin
  • 2 large Onions
  • 2 cup broken up cauliflower florets
  • 1 clove Garlic grated
  • 3 ounces cholula hot sauce (a little more than half the bottle)
  • 2 cups shredded sharp cheddar
  • Sub Rolls
  • Chopped Scallions


  1. Toss the chicken with the garam masala, termeric, and cumin. Season with salt and pepper and allow to rest in the fridge while the onions cook.
  2. Add the onions to a pan with some oil or butter and simmer on medium low heat for about 30 minutes until very browned.
  3. Add the cauliflower and cook 5 minutes. Add the garlic and cook 2 more minutes. Pour contents of the pan into a bowl and save for later.
  4. Cook Return the pan to high heat and add a little oil if needed. Add the chicken and cook for about 7 minutes, stirring, to brown.
  5. Stir in the Cholula and bring to a simmer. Add the onion cauliflower mixture and simmer for 3 minutes.
  6. Remove from heat and stir in the cheese. Continue stirring until melted.
  7. Serve the chicken mixture in the rolls and top with scallions.