Sausage and Peppers Sub

Instructions

1. 1

   Prepare the vegetables. Thinly slice the bell peppers and onion into approximately 1/4-inch strips. Mince the garlic cloves.

2. 2

   Cook the sausage. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausages and cook for 10-12 minutes, turning occasionally, until well-browned on all sides and cooked through to an internal temperature of 160°F (71°C).

3. 3

   Remove the sausages from the skillet and set them aside on a cutting board. Once cool enough to handle, slice them into 1-inch thick rounds. Do not wipe the skillet clean; leave the rendered fat for flavor.

4. 4

   Sauté the vegetables. Add the sliced onions to the same skillet and cook for 5-7 minutes, stirring occasionally, until they soften and become translucent. Add the sliced bell peppers and continue to cook for another 8-10 minutes until they are tender-crisp.

5. 5

   Add aromatics and combine. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute more until the garlic is fragrant. Return the sliced sausage to the skillet. If using, pour in the marinara sauce and stir everything together.

6. 6

   Simmer and season. Reduce the heat to low, cover the skillet, and let the mixture simmer for 5 minutes to allow the flavors to meld. Taste and season with salt and black pepper as needed.

7. 7

   Assemble the subs. Split the hoagie rolls lengthwise, being careful not to cut all the way through. For best results, lightly toast the rolls in an oven or toaster oven. If using cheese, place a slice of provolone inside each roll to melt slightly from the heat of the filling. Generously spoon the sausage and peppers mixture into each roll and serve immediately.