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Best Easy Sheet-Pan Sausage and Peppers Hoagies

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Quick and easy sheet-pan sausage and peppers hoagies with caramelized peppers, juicy sausages, and melted provolone cheese. Perfect for game days or busy weeknights.

Ingredients

Scale
  • 1.5 pounds (680 grams) Italian sausage (sweet or hot)
  • 3 large bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into 1/2-inch half-moons
  • 3 tablespoons (45 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 4–6 hoagie rolls
  • 4–6 slices provolone cheese (optional)
  • Giardiniera for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
  2. Slice bell peppers into 1/2-inch strips. Cut onion into 1/2-inch half-moons. Mince garlic.
  3. In a large bowl, toss peppers, onions, garlic, olive oil, oregano, salt, pepper, and red pepper flakes until coated.
  4. Spread vegetables in an even layer on the prepared pan. Nestle sausages into the vegetables, leaving tops exposed.
  5. Roast for 20 minutes.
  6. Flip sausages and stir vegetables. Roast for another 15-20 minutes until sausages reach 160°F (71°C) internally and peppers are tender with charred edges.
  7. Optional: In the last 5 minutes, toast hoagie rolls directly on oven rack or a separate baking sheet until lightly golden.
  8. Assemble hoagies: Place provolone on bottom half of each roll, pile on peppers and onions, add sausage. Optionally return to oven for 2-3 minutes to melt cheese. Top with giardiniera if desired.
  9. Serve immediately.

Notes

Do not overcrowd the pan; use two pans if doubling. Let sausages rest 5 minutes before slicing. Save pan juices to spoon over hoagies. Toast rolls to prevent sogginess.

Nutrition

Keywords: sheet pan sausage and peppers, hoagies, tailgate food, easy dinner, game day recipe

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