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.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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