Meaty, cheesy, and easy! One the world’s best sandwiches, a Sausage and Pepper Hoagie, is better than ever—because it all cooks together on one sheet pan!
This recipe puts together one of my favorite sandwiches with one of my favorite cooking methods. I mean, it’s hard to resist a Sausage and Pepper Hoagie, right? It’s warm, meaty, cheesy, and satisfying.
And it’s also hard to resist a sheet pan dinner. Everything cooks together and there’s only one-pan to clean? That’s right up my alley.
So I’ve combined them to make an easy, delicious meal. It’s perfect for weeknights, game day, or really whenever the mood strikes.
What is a Hoagie?
A hoagie is simply a big sandwich on a split roll with a variety of fillings, a.k.a. a submarine sandwich. Depending on what part of the country you’re from, you might know this sandwich as a hero, grinder, blimp, zeppelin, or even a Dagwood—but “hoagie” is what they call it in Philadelphia. (Here’s a fun article from Bon Appetit about the origin of all those names.)
So given your geographical preference, call it what you will. Just as long as you make it. :)
For a hoagie, you want something bigger than a hot dog bun. So look for sandwich, sausage, or hoagie rolls. Many of them are soft and have a pillow-y quality that can be nice, but I prefer something a little firmer that won’t completely smush when I bite into the sausage. A French roll or a soft sourdough roll, for example.
I don’t recommend something really crusty, though—that just becomes too tough to eat.
Like my Sheet Pan Sausage, Sweet Potato, and Asparagus dinner, this recipe uses pre-cooked sausages. They’ll get perfectly heated through and a little browned in the same time it takes to for the peppers and onions to get perfectly tender. But there are lots of kinds of pre-cooked sausages to choose from, including Polish sausages, brats, tons of flavors of chicken sausages, and hot links. Pick whichever you like or use a variety and let your tablemates choose.
(If you’re looking for a recipe that uses uncooked sausages, try this Sheet Pan Sausage and Peppers with Gnocchi—no boiling required!)
For the cheese, I like provolone, mozzarella, or American. But again, you can pick whatever you like. Maybe try a cheese based on your type of sausage—smoked Gouda for smoked sausages, for example.
Once you’ve assembled your ingredients, all there is to do is a little slicing, a little tossing, and then arrange it all on the sheet pan. The oven does the rest.
Thirty minutes later, one of the world’s best sandwiches is served. Delicious sausage and pepper hoagies, all made on your sheet pan.
Meaty, cheesy, and easy! One the world’s best sandwiches is better than ever—because it all cooks together on one sheet pan!
Listen to me explain briefly about how to make these hoagies, with some great tips along the way, by clicking the play button below:
- 3 bell peppers (red, yellow, green, or a combination), cut into 1/4-inch slices
- 1 red onion, cut into 1/4-inch slices
- 3 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 6 fully cooked dinner sausage links (brats, Polish sausages, chicken sausages, hot links, etc.)
- 6 hoagie or sub rolls
- 6 slices cheese (provolone, mozzarella, American cheese, whatever you like)
- Preheat the oven to 400°F.
- Meanwhile, mix together the peppers, onion, olive oil, vinegar, salt, and pepper.
- Arrange the pepper mixture on the baking sheet, spreading it into a single layer covering about two-thirds of the sheet. Arrange the sausages on the remaining third.
- Bake until the vegetables are tender and the sausage is heated through, about 30 minutes.
- Meanwhile, split the rolls so they open like a book. Toast them in the toaster or warm them a bit in the microwave, if desired.
- Take the pan of sausages and vegetables out of the oven. Arrange the cheese slices on top of the pepper mixture in a single layer.
- Turn on the broiler, and return the sheet pan to oven. Broil until the cheese is melted, about 1-2 minute.
- Put a sausage on each roll. Use a large spatula to scoop up a slice of cheese and the vegetables under and around it and arrange it on top of one of the sausages. Repeat with remaining sausages.
*Nutrition information will vary based on your sausage and cheese choices.