Sausage and Peppers Sub

Name: Sausage and Peppers Sub
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 8 pcs Italian sausage link (mild or hot, about 4 oz each); 2 tbsp olive oil (for sauteing); 2 pcs bell pepper (large, 1 red and 1 green, thinly sliced); 2 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, minced); 2 pcs tomato (large, diced, or 1 can (14 oz) crushed tomatoes); 0.25 cup water (to thin the sauce); 0.5 tsp salt (for sauce and vegetables); 0.25 tsp black pepper; 1 tsp dried oregano; 1 pinch red pepper flakes (optional, for heat); 4 pcs sub roll (hoagie or hero roll, split); 4 slices provolone cheese

RATING

4.6/5(187)

TASTE SCORE

9/10

A hearty, messy, and incredibly satisfying sub loaded with juicy Italian sausages, sweet bell peppers, and caramelized onions, all smothered in a simple tomato sauce. This classic street-food sandwich is nestled in a toasted roll and ready in 30 minutes.

PREP

10m

COOK

25m

SERVES

1 PIECE

649 cal

SERVINGS

METHOD · 6 STEPS

fry · ~10 min
Brown the sausages.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian sausage links and cook until well-browned on all sides, about 8 to 10 minutes. They do not need to be fully cooked through yet. Transfer sausages to a plate and set aside.
TIPPrick each sausage a few times with a fork to prevent them from bursting in the pan.
saute · ~12 min
Cook the peppers and onions.
1.Add the remaining 1 tablespoon olive oil to the same skillet over medium heat.
2.Add the sliced bell peppers and onions. Season with half the salt and black pepper.
3.Cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 to 12 minutes.
4.Add the minced garlic and cook until fragrant, about 30 seconds.
TIPDon't stir too often — letting the vegetables sit undisturbed for a couple of minutes helps them develop a nice char.
simmer · ~10 min
Make the quick sauce and finish the sausages.
1.Add the diced tomatoes, water, oregano, red pepper flakes, and the remaining salt to the skillet with the peppers and onions.
2.Stir well, scraping up any browned bits from the bottom of the pan.
3.Slice the browned sausages into 1-inch thick rounds and return them to the skillet.
4.Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes, or until the sausages are cooked through and the sauce has slightly thickened.
bake · ~5 min
Toast the sub rolls.
While the sausages simmer, preheat the oven to 400°F. Place the split sub rolls on a baking sheet, cut-side up. Toast in the oven for 3 to 5 minutes, until golden and crisp on the edges. Add a slice of provolone cheese to the bottom half of each roll during the last minute if you like it melted.
assemble · ~2 min
Assemble the subs.
1.Spoon a generous layer of the pepper and onion mixture onto the bottom half of each toasted roll.
2.Top with the sliced sausage pieces, making sure each sub gets an equal amount.
3.Spoon additional sauce and vegetables over the sausage.
4.Close the sandwich with the top half of the roll.
TIPScoop out a little of the soft bread from the roll's interior to create a well that holds all the fillings without spilling.
serve
Serve immediately.
Slice each sub on a diagonal and serve hot, with plenty of napkins on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick sausages with a fork before browning to prevent bursting and ensure even cooking.
2
Don't overcrowd the skillet when browning sausages—work in batches if needed for a deep crust.
3
Let peppers and onions sit undisturbed for a couple of minutes to develop caramelized char marks.
4
Deglaze the pan thoroughly with tomatoes to lift all the browned flavor bits into the sauce.
5
Slice sausages into thick rounds before simmering so they stay juicy and soak up the sauce.
6
Scoop out some soft bread from the roll's top to create a well that holds all the fillings.
7
Toast rolls just until golden—over-toasting makes them too hard to bite through.