Make dinner easy with this Sheet Pan Sausage and Peppers Sandwiches recipe! A flavorful meal perfect for busy weeknights and family dinners!
Who doesn’t love classic hot deli sandwiches like Italian Beef Sandwiches or French Dip Sandwiches? This sheet pan version makes a family-friendly Sandwich Recipe even easier!
Why You’ll Love These Sandwiches?
- It’s an easy, fuss-free dinner that makes busy weeknights a little simpler.
- The roasted flavors make this a satisfying, comforting meal the whole family can enjoy.
Sabrina’s Sheet Pan Sausage and Peppers Sandwiches Recipe
Sheet pan meals are the perfect way to make flavorful meat and crisp-tender veggies quick and easy. This sheet pan recipe for an Italian classic is great for a casual meal or doubled up for a crowd. Prep the sausage and sweet peppers in a matter of minutes, then pop them in the oven. The sausage and peppers recipe only takes about 40 minutes from start to finish, so it’s great for a weeknight meal.
Recipe Card
Ingredients
- 1 pound Italian sausage links
- 1/2 yellow onion , thinly sliced
- 1 red bell pepper , sliced
- 1 green bell pepper , sliced
- 4 tablespoons vegetable oil , divided
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 4 hoagie rolls , toasted
- 4 slices Provolone cheese
Instructions
- Preheat the oven to 425 degrees.
- Toss the smoked sausage, onion, red bell pepper, green bell pepper, vegetable oil, Italian seasoning, salt, and pepper together in a bowl.
- Spread onto a baking sheet.
- Bake for 35-40 minutes or until sausage is browned and cooked through.
- Add provolone cheese to toasted hoagie rolls.
- Add sausage link to the roll, top with onions and bell peppers.
Nutrition
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Sabrina’s Tips
I always make sure to spread everything in a single layer on the sheet pan to help it roast evenly and develop those delicious, lightly browned edges instead of steaming them. Additionally, the best way to tell when your sausage is a safe temperature is to use a meat thermometer. Make sure the internal temperature is at least 160 degrees.
Table of contents
About this Recipe
After roasting the sausage and peppers, it becomes the perfect filling for a classic flavorful sandwich. Layer the meat and vegetables into soft hoagie rolls with provolone cheese and they are ready to serve. Dress them up with your favorite fresh veggies, condiments, and sauces. Pile them high with lettuce, spinach, sliced tomatoes, or arugula. Slather your rolls with Spicy Mayo, spicy brown mustard, regular mayo, or Basil Pesto.
Ingredients
- Fresh Sausage: For this recipe, use classic Italian sausage links. It’s the same kind of sausage that’s frequently served in pasta sauce. While it’s similar to regular pork sausage, you get an extra boost of flavor from fennel seeds and fresh Italian herbs.
- Veggies: The onion and bell peppers are great for this recipe because after tossing them in a little oil, they’re easy to roast to a nice crisp texture. As they cook, the mild vegetables also get slightly sweeter.
- Hoagie Rolls: Hoagie rolls are great for a hearty sandwich because they’re large and sturdy. They’re also nice and crispy on the outside so they hold up well to the heavy sandwich fillings.
- Provolone Cheese: Provolone is a classic Italian cheese that’s wonderfully buttery with a mild flavor that goes great with the more bold ingredients.
Serving Ideas
Of course, if you aren’t in the mood for a sandwich you can rework this recipe for dinner in different ways. Serve the sausage and colorful peppers over a bed of Brown Rice, Jasmine rice, cooked pasta, or cauliflower rice. It would also taste amazing with a side of potatoes like Garlic Mashed Potatoes, or Roasted Red Potatoes.
How to Store
- Serve: The sausage and peppers can be at room temperature for up to 2 hours. You can also keep them warm in a covered crockpot set to warm or low.
- Store: If you have any leftovers, store the filling separate from the hoagie rolls. The sausage and peppers will stay fresh in the fridge for 2-3 days.
- Freeze: You can also freeze the leftover filling for up to 2 months. Place in a freezer safe bag and thaw overnight in the refrigerator before heating to serve.
Ideas to Serve
This sheet pan recipe makes easy work of feeding a crowd, and your guests get to customize their sandwiches. Set out a bar of hoagie rolls, toppings and condiments with various kinds of sliced cheese. You can even make 2 or 3 different types of sausage, including vegetarian, on different sheet pans. This way your guests can select their preferred sausage as a base and add anything they’d like. For a picnic or potluck, you can also pre-assemble the cheese, sausage and peppers on the rolls and wrap them in foil or parchment. Take along a few bottles of condiments for guests to add at the party, and let everyone serve themselves!
Alternative Cooking Techniques
Skillet Method
Don’t want to turn on your oven? Just heat the oil in a heavy skillet on medium heat, and brown the sausage and peppers together until the sausage is cooked through and the veggies are tender but still crisp.
Grilled Method
Too hot to cook inside? Prepare the sausage and peppers with oil and seasonings according to the instructions. Place the veggies into a vegetable basket and place on the grill, then grill the sausages until cooked through.
Frequent Questions
Mustard is a great choice to top your sausage and pepper sandwiches. Try grainy or spicy mustard, mayonnaise, or even ketchup. If you want to add some extra flavor, use a more fancy sauce like garlic aioli, pesto, or chipotle mayo.
Bratwurst is a type of fresh sausage similar to Italian sausage, but with very different seasonings. Originating in Germany, bratwurst tends to be sweeter and is typically seasoned with margoram, nutmeg, coriander, or ginger. Using bratwurst for this recipe would also be delicious, just with a very different flavor profile. If swapping out the sausage for bratwurst, use sauerkraut as a topping.
Leftover sausage and peppers makes for a wonderful Italian omelette! Slice the cooked sausage into thin rounds and dice the peppers and onions before reheating in a skillet, then add 2-3 eggs beaten with a little milk, salt and pepper. When almost set, place a slice of the provolone, or any sliced or shredded cheese of your choice, on one side of the omelette and fold over to melt the cheese.
Variations
- Vegetable Mixture: You can add more of your favorite veggies to roast along with the sausage and peppers. Broccoli, cauliflower, mushrooms, carrots, grape tomatoes, or cherry tomatoes would taste great. You could also use orange bell pepper and yellow pepper along with the red and green pepper already in the recipe.
- Sausage: Instead of regular pork sausage, you can try out Italian turkey sausage or chicken sausage.
- Seasonings: For some extra flavorings, you can add fresh oregano, onion flakes, garlic powder or fresh garlic cloves, and red pepper flakes to the mixture.
- Cheese: Try out different kinds of cheese in the sandwich like muenster, Gouda, or Gruyere. You could also sprinkle some shredded cheese over the sausage and peppers after baking like Parmesan cheese or fresh mozzarella cheese.
- Toppings: In addition to the peppers and onions, top your sausage sandwiches with pepperoncinis, marinated artichokes or mushrooms, pickles, or sun dried tomatoes.
Related Recipes
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Photos used in previous posts:
WHAT TEMPERATURE SHOUKD THE OVEN BE SET FOR???
Prep time: To get ready for this recipe, preheat the oven to 375 degrees. You can also line your rimmed baking sheet with aluminum foil for more easy clean-up after baking.
I don’t see an oven temperature for this recipe.
Oven temperature??????
Would it be ok to use olive oil instead of vegetable?