Italian Sausage and Peppers Sandwiches
Sausage and Peppers Sandwiches
Juicy Italian sausage links are browned, simmered with peppers and onions, and tucked into toasted rolls for a hearty sandwich.
Italian sausage and peppers sandwiches are built around a simple rhythm: brown the links first, soften the vegetables in the same pan, then let everything simmer together until the sausage is juicy and the peppers are sweet.
Use a mix of red, yellow, and green bell peppers if you can. Their flavors stay distinct after cooking, and the onions pick up the browned bits from the sausage, giving the sandwich a deeper, diner-style flavor without much extra work.
The rolls matter. Toasting them before filling keeps the bread from collapsing under the sauce, while a thin layer of melted provolone helps hold the sausage, peppers, and onions in place.
Serve these straight from the skillet while the filling is hot. They are filling enough for dinner with a salad, roasted potatoes, or a handful of chips on the side.
Nutrition (per serving)
Directions
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1
Heat the olive oil in a large skillet over medium heat. Add the sausage links and brown them for 3 to 4 minutes per side, turning until the casings are evenly colored.
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2
Transfer the browned sausages to a plate. They will not be cooked through yet.
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3
Add the sliced bell peppers and onion to the same skillet. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and pick up light browned edges.
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4
Stir in the garlic, oregano, red pepper flakes, salt, and black pepper. Cook for 1 minute, just until the garlic smells fragrant.
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5
Pour in the marinara sauce and broth, scraping the bottom of the skillet. Nestle the sausages back into the peppers and onions.
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6
Cover the skillet, reduce the heat to medium-low, and simmer for 15 to 18 minutes, turning the sausages once, until they reach 160°F in the center.
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7
Meanwhile, place the split hoagie rolls cut-side up under the broiler or in a toaster oven until lightly crisp. Add a slice of provolone to each roll and warm until just melted.
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8
Place one sausage in each toasted roll, spoon peppers, onions, and sauce over the top, and finish with chopped basil or parsley. Serve hot.
Ingredients
- Sweet or hot Italian sausage links:1 lb
- Olive oil:1 tbsp
- Red bell pepper, thinly sliced:1 large
- Yellow bell pepper, thinly sliced:1 large
- Green bell pepper, thinly sliced:1 large
- Yellow onion, thinly sliced:1 large
- Garlic cloves, minced:3
- Dried oregano:1 tsp
- Crushed red pepper flakes:1/4 tsp
- Marinara sauce:1 cup
- Low-sodium chicken broth or water:1/4 cup
- Kosher salt:1/2 tsp
- Black pepper:1/4 tsp
- Hoagie rolls, split:4
- Provolone cheese slices:4
- Fresh basil or parsley, chopped:2 tbsp
Tips & Notes
- For cleaner sandwiches, slice the cooked sausage links in half lengthwise before placing them in the rolls.
- If the skillet looks dry while the vegetables cook, add another teaspoon of olive oil instead of turning up the heat.
- Use hot Italian sausage for a spicier sandwich, or sweet sausage for a milder family-style version.
- Leftover sausage and peppers reheat well in a covered skillet with a splash of water.
