Italian Sausage And Pepper Subs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Pork · high-protein

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Ingredients

• 3/4 lb sweet Italian sausage links
• 2 bell peppers, mixed colors
• 1 yellow onions
• 1 1/2 tbsp olive oil
• 2 hoagie rolls
• 3 oz sliced provolone cheese
• 1/2 cup marinara sauce
• 2 garlic cloves
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat 1 tablespoon of the oil in a large skillet over medium. Add the sausage links whole and brown them slowly, turning every few minutes, for about 12 minutes total, until they are browned on all sides and firm to a press. Move them to a plate.
2. Add the remaining 2 tablespoons of oil to the same pan along with the sliced peppers and onions and a good pinch of salt.
3. Cook over medium-high 12 to 15 minutes, stirring only every few minutes so the vegetables get color. You want the onions collapsed and streaked with brown, not pale and watery.
4. Stir in the garlic, oregano, and pepper flakes for the last minute, then pour in the marinara and scrape the bottom of the pan clean.
5. Slice the sausages into thick coins on a diagonal and return them to the sauce. Simmer 5 minutes, until the sausage is cooked through at 160F and the sauce has thickened around the peppers.
6. Heat the broiler. Split the hoagie rolls most of the way through, lay them open on a sheet pan, and toast them under the broiler for 1 minute, until the cut faces are dry and lightly browned.
7. Fill each roll with the sausage and peppers, lay the provolone over the top, and broil 90 seconds more, until the cheese is melted and bubbling at the edges.
8. Let the subs sit for a minute so the filling stops sliding out, then cut each one in half to serve.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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