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Sausage and Peppers Hoagie

Sausage and Peppers Hoagie

This sausage and peppers hoagie combines tender Italian sausage with caramelized bell peppers and onions, all topped with melted provolone and tucked into a toasted roll. Ready in just 45 minutes, it's the perfect balance of savory, sweet, and spicy flavors in one impressive hot sandwich that's ideal for lunch, dinner, or feeding a hungry crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine American, Italian
Servings 4

Ingredients
  

  • 4 Italian sausage links sweet, hot, or mixed—your preference
  • 2 large bell peppers mix of red, yellow, or green, sliced into strips
  • 2 medium onions sliced into half-moons
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup marinara sauce homemade or store-bought
  • 2 tablespoons butter softened
  • 4 hoagie rolls or Italian sub rolls split lengthwise
  • 8 slices provolone cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Prep the sausages by poking a few holes in them with a fork (this prevents them from bursting). Place them in a large skillet with 1/4 cup of water. Cover and cook over medium heat for about 10 minutes, turning occasionally.
  • Remove the lid, increase heat to medium-high, and let the water evaporate. Continue cooking the sausages until they're nicely browned on all sides, about 5 more minutes. Transfer to a plate and set aside.
  • In the same skillet (don't clean it—those sausage drippings are liquid gold), add the olive oil. Once hot, add the sliced onions with a pinch of salt. Cook for about 5 minutes until they begin to soften and turn translucent.
  • Add the bell peppers to the onions and continue cooking for about 10 minutes, stirring occasionally, until the peppers and onions are very soft and beginning to caramelize. Be patient here—this step is where the magic happens.
  • Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
  • Slice the cooled sausages into 1/2-inch diagonal pieces and return them to the skillet with the peppers and onions. Add the marinara sauce and stir to combine. Let everything simmer together for about 5 minutes. Season with salt and pepper to taste.
  • While the mixture simmers, preheat your broiler. Butter the inside of each hoagie roll and place them butter-side up on a baking sheet. Broil for 1-2 minutes until lightly toasted and golden around the edges. Watch carefully so they don't burn!
  • Assemble the hoagies by placing 2 slices of provolone on the bottom half of each toasted roll. Spoon the hot sausage and peppers mixture over the cheese, dividing it equally among the rolls.
  • Sprinkle with Parmesan cheese and place under the broiler again for 1-2 minutes, just until the cheese melts and gets slightly bubbly.
  • Finish with a sprinkle of fresh basil if using, close the sandwiches, and wrap each one tightly in aluminum foil. Let them rest for 2-3 minutes—this helps the flavors meld and makes them easier to eat.
  • Unwrap and cut in half diagonally before serving.

Notes

  • For extra flavor, try a variety of bell peppers—the mix of colors not only looks beautiful but each color has a slightly different sweetness level.
  • These hoagies are best enjoyed fresh, but the sausage and peppers mixture can be made up to 2 days ahead and reheated when ready to assemble.
  • If you like your hoagies with a bit more sauce, increase the marinara to 3/4 cup.
  • The wrapped step isn't just for presentation—the steam inside the foil helps soften the bread slightly and allows all the flavors to come together.