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Easy Sheet Pan Sausage and Peppers Sandwiches

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These Easy Sheet Pan Sausage and Peppers Sandwiches are the ultimate game day meal, featuring caramelized bell peppers and onions with juicy Italian sausage, all roasted together on one pan and piled onto hoagie rolls. Ready in under 30 minutes, they’re a crowd-pleasing, no-fuss comfort food that brings the bar experience home.

Ingredients

Scale
  • 6 Italian sausage links (about 1.5 pounds)
  • 3 large bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into 1/2-inch strips
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 hoagie rolls
  • 6 slices provolone cheese (optional)
  • Optional toppings: giardiniera, banana peppers, balsamic glaze

Instructions

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or aluminum foil.
  2. Slice the bell peppers into 1/2-inch strips and the onion into similar-sized strips.
  3. In a small bowl, mix olive oil, Italian seasoning, garlic powder, salt, and black pepper. Place the sliced peppers and onions on the sheet pan, drizzle with the seasoned oil, and toss to coat. Spread in an even layer.
  4. Nestle the Italian sausage links into the peppers and onions, spacing them evenly.
  5. Roast for 20 minutes. At the 10-minute mark, flip the sausages and stir the peppers and onions.
  6. After 20 minutes, check that the sausage is browned and cooked through (internal temperature of 160°F/71°C for pork). If desired, broil for 2-3 minutes for extra browning.
  7. Optional: Toast the hoagie rolls cut-side up on a separate baking sheet during the last 3-4 minutes of roasting.
  8. Slice each sausage link in half lengthwise. Place sausage on the bottom half of each hoagie roll. Top with roasted peppers and onions. If using cheese, lay a slice of provolone on top while the sausage is still hot.
  9. Serve immediately.

Notes

For best results, don’t overcrowd the pan; use two sheet pans if doubling. Pat sausage dry before cooking for better browning. Let sausage rest 3-4 minutes before slicing to retain juices. Toast rolls to prevent sogginess. Leftover sausage and peppers can be stored separately from rolls in the refrigerator for up to 4 days.

Nutrition

Keywords: sausage and peppers, sheet pan, football sandwiches, game day, easy dinner, Italian sausage, hoagie

Find it online: https://coracooks.com/easy-sheet-pan-sausage-and-peppers-sandwiches/