Sheet Pan Sausage and Peppers

Sheet Pan Sausage and Peppers are the perfect easy meal with Italian sausage and crispy onions and bell peppers served in a hoagie roll with melty cheese!

Who doesn’t love classic hot deli sandwiches like Italian Beef Sandwiches or Sausage and Peppers? This sheet pan version makes a family-friendly Sandwich Recipe even easier!

Sheet Pan Sausage and Peppers in hoagie rolls with dressing on side

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.

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.

Sheet Pan Sausage and Peppers veggies preparation collage

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.

Sheet Pan Sausage and Peppers on sheet pan cooked

How to Make Sheet Pan Sausage

  • 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.
  • Ingredients: After slicing the sausage and vegetables, add the sausage pieces, onion, fresh bell peppers, vegetable oil, Italian seasoning, salt, and pepper to a large bowl. Toss the ingredients together until they’re coated in the oil and seasoning.
  • Cooking time: Spread the ingredients out in a single layer over the prepared baking sheet. Bake for 35-40 minutes until the ingredients are lightly browned and the sausage is cooked through.
  • Assemble: Slice and toast the hoagie rolls, then layer the provolone cheese on top. Add the cooked sausage, onion, and bell peppers, and close the sandwiches.

More Sheet Pan Dinners

Frequently Asked Questions

How do I know when sausages are cooked through?

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.

What condiments should I serve with Sausage and Peppers Hoagies?

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.

What is the difference between sausage and bratwurst?

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 sour kraut as a topping.

How can I use leftover sausage and peppers?

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.

Sheet Pan Sausage and Peppers ingredients separatedKey Ingredients in Sheet Pan Sausage and Peppers

  • 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.

Skillet Sausage and Peppers

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 Sausage and Peppers

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.

Sheet Pan Sausage and Peppers in hoagie rolls

Variations on Sheet Pan Sausage and Peppers

  • 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.
Sheet Pan Sausage and Peppers on sheet pan cooked

Serving Ideas for Sheet Pan Sausage and Peppers

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!

Sheet Pan Sausage and Peppers in hoagie rolls

Side Dishes for Sandwiches!

How to Store Sheet Pan Sausage and Peppers

  • 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 sausage and pepper filling for up to 2 months. Place in a freezer safe bag and thaw overnight in the refrigerator before heating to serve.

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Pin Recipe

Sheet Pan Sausage and Peppers

Sheet Pan Sausage and Peppers are an easy meal of Italian sausage, crispy onions, and bell peppers served in a hoagie roll with melty cheese!
Yield 4 Servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Cuisine American-Italian
Author Sabrina Snyder

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

  • 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

Calories: 775kcal | Carbohydrates: 39g | Protein: 27g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1872mg | Potassium: 456mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1218IU | Vitamin C: 65mg | Calcium: 188mg | Iron: 13mg
Keyword: Sheet Pan Sausage and Peppers
Sheet Pan Sausage and Peppers in hoagie rolls collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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