Best 4 Sheet Pan Sausage And Pepper Hoagies Recipes

Indulge in the tantalizing flavors of Sheet Pan Sausage and Pepper Hoagies, a delectable symphony of savory Italian sausage, crisp bell peppers, and gooey melted cheese, all nestled in soft and fluffy hoagie rolls. Get ready to embark on a culinary journey that combines the convenience of one-pan cooking with the satisfaction of a hearty and flavorful sandwich. This easy-to-follow recipe guide presents three variations to cater to diverse preferences: the Classic Sheet Pan Sausage and Pepper Hoagies, a traditional rendition bursting with rich Italian flavors; the Vegetarian Sheet Pan Sausage and Pepper Hoagies, a meatless marvel featuring succulent plant-based sausage; and the Air Fryer Sheet Pan Sausage and Pepper Hoagies, an innovative twist that delivers a crispy and guilt-free indulgence. Prepare to delight your taste buds and impress your loved ones with this versatile dish, perfect for a weeknight dinner, a casual gathering, or a game-day feast.

Let's cook with our recipes!

SAUSAGE AND PEPPERS

Sausage and Peppers image

Italian sausage and peppers in the oven are easy, healthy, and versatile! Serve with rice, pasta, as sandwiches, or on their own. One pan!

Provided by Erin Clarke / Well Plated

Categories Main Course Side Dish

Time 45m

Number Of Ingredients 13

Ingredients

1 package precooked Italian chicken or turkey sausage (cut into 1/2-inch rounds (12 ounces))
1 medium red bell pepper (sliced into 1/4-inch strips)
1 medium yellow bell pepper (sliced into 1/4-inch strips)
1 small yellow onion (sliced into 1/4-inch strips)
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 garlic cloves (minced (about 2 teaspoons))
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (plus additional to taste)
Optional for serving: (thinly sliced fresh basil, chopped fresh parsley, freshly grated Parmesan cheese)

Steps:

Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
Arrange the cut sausage, bell peppers, and onions in the center of the pan.
Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer.
Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.

Nutrition Facts : ServingSize 1 (of 4), about 3/4 cup cooked sausage and peppers, Calories 290 kcal, Carbohydrate 10 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 60 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g

SHEET PAN SAUSAGE AND PEPPER HOAGIES

Sheet Pan Sausage and Pepper Hoagies image

This may just become your new favorite way to cook sausage and peppers.

Categories weeknight meals dinner main dish meat

Time 45m

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

3 bell peppers (red, yellow and/or orange), cut into large chunks
2 red onions, trimmed and cut into quarters
3 tbsp. olive oil
1 tsp. dried sage
1 tsp. kosher salt
Black pepper, to taste
12 Italian sausages
4 hoagie or sub rolls

Steps:

Preheat the oven to 425˚. Spread the peppers and onions on a baking sheet. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do.
Put the sausages in and around the vegetables on the baking sheet.
Bake until the sausages are cooked through and the vegetables are tender, 30 to 35 minutes.
Slice the sausages and serve on rolls with the roasted vegetables.

SAUSAGE, PEPPER AND ONION HOAGIES

Sausage, Pepper and Onion Hoagies image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3/4 pound sweet Italian sausage
3/4 pound hot Italian sausage
2 tablespoons extra virgin olive oil, 2 turns of the pan
2 large cloves garlic, crushed
1 large onion, thinly sliced
2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
Salt and pepper
2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped
3 tablespoons hot pepper juice, from the jar
4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 large clove garlic
1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley

Steps:

Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES

Sheet-Pan Sausage With Peppers and Tomatoes image

Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you'll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.

Provided by Ali Slagle

Categories dinner, easy, quick, weekday, sausages, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper

Steps:

Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

Tips:

Choose the right sausage: Italian sausage is the classic choice for this recipe, but you can use any type of sausage you like. Just be sure to cook it thoroughly before adding it to the hoagies.
Use fresh peppers: Bell peppers and onions are the most common vegetables used in sheet pan sausage and pepper hoagies, but you can use any type of vegetables you like. Just be sure to cut them into uniform pieces so that they cook evenly.
Don't overcrowd the pan: When you're cooking the sausage and peppers, be sure to spread them out in a single layer on the sheet pan. This will help them to cook evenly and prevent them from steaming.
Roast the vegetables until they're slightly charred: This will give them a delicious smoky flavor. Just be sure to keep an eye on them so that they don't burn.
Use a good quality hoagie roll: The hoagie roll is the foundation of this sandwich, so be sure to use a good quality roll that's sturdy enough to hold all of the fillings.
Load up the hoagies: Once the sausage and peppers are cooked, it's time to load up the hoagies. Be generous with the fillings, and don't be afraid to add your favorite toppings.

Conclusion:

Sheet pan sausage and pepper hoagies are a delicious and easy weeknight meal. They're perfect for busy families or anyone who loves a good sandwich. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.