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Best Cheesy Sausage and Pepper Sliders Recipe

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These Ultimate Cheesy Sausage and Pepper Tailgate Sliders are made with a simple sheet pan method that lets the sausage drippings season the peppers and onions. Piled onto soft slider buns with provolone and a buttery garlic topping, they’re perfect for game days, backyard hangs, or any Tuesday that needs a little excitement.

Ingredients

Scale
  • 2 pounds sweet Italian sausage links
  • 3 large bell peppers (mix of red, yellow, orange), sliced into thin strips
  • 2 medium yellow onions, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 12 slider buns (King’s Hawaiian recommended)
  • 8 slices provolone cheese (deli-sliced)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds (optional)
  • 1 teaspoon garlic powder (for butter topping)
  • 1 teaspoon dried parsley

Instructions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil. Take sausages out of fridge to come to room temperature for about 15 minutes.
  2. Slice bell peppers into thin strips (about 1/4 inch wide) and onions into half-moons. Toss on baking sheet with olive oil, salt, pepper, oregano, and garlic powder. Spread into an even layer.
  3. Nestle sausage links into the pepper and onion mixture, pressing down slightly. Space evenly.
  4. Roast for 25 minutes, flipping sausages and stirring vegetables halfway through, until sausages are browned and cooked through (internal temperature 160°F) and peppers are soft and caramelized.
  5. Remove sheet pan from oven. Transfer sausages to a cutting board and let rest for 5 minutes. Slice each link on a diagonal into 3-4 pieces.
  6. Slice entire package of slider buns in half horizontally, keeping them connected. Place bottom half on a clean baking sheet or 9×13 dish.
  7. Spread roasted peppers and onions evenly over bottom buns. Arrange sliced sausages on top. Lay provolone slices over sausages, overlapping slightly.
  8. In a small bowl, mix melted butter, Dijon mustard, poppy seeds, garlic powder, and dried parsley. Brush generously over cut side of top buns. Sprinkle grated parmesan over butter mixture.
  9. Place top buns on sliders (butter side up). Bake at 350°F for 12-15 minutes, until cheese is melted and bubbly and tops are golden brown. Tent with foil if browning too quickly.
  10. Let sliders rest for 5 minutes before cutting along bun seams. Serve warm.

Notes

Let roasted peppers and onions cool for 5 minutes before assembling to prevent soggy buns. For extra crispiness, toast cut sides of buns under broiler for 1-2 minutes before assembling. Sliders taste even better the next day. To freeze, assemble unbaked sliders in a disposable aluminum pan, wrap tightly, and freeze for up to 2 months; thaw overnight and bake as directed, adding 5-10 minutes.

Nutrition

Keywords: sliders, sausage, peppers, cheese, tailgate, game day, sheet pan, party food

Find it online: https://oracooks.com/best-cheesy-sausage-and-pepper-sliders-recipe/