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Best-Ever Sheet-Pan Sausage and Peppers Subs (Easy Dinner)

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These sheet-pan sausage and peppers subs are the ultimate easy weeknight dinner. With minimal prep and hands-off oven time, you get caramelized sausage, sweet roasted peppers, and melty cheese on a toasted roll—all on one pan.

Ingredients

Scale
  • 1.5 lbs Italian sausage links (about 6 links, sweet or hot)
  • 3 large bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into 1/2-inch wedges
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 hoagie rolls or sub buns
  • 6 slices provolone cheese (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  2. Wash and dry bell peppers. Remove tops, seeds, and membranes, then slice into 1/2-inch strips. Peel onion, cut in half through root end, then slice into 1/2-inch wedges. Smash garlic cloves with the flat side of a knife and peel.
  3. In a large mixing bowl, combine sliced peppers, onion wedges, and smashed garlic. Drizzle with 2 tablespoons olive oil. Add dried oregano, salt, black pepper, and red pepper flakes (if using). Toss until evenly coated.
  4. Spread vegetables in a single layer on a rimmed sheet pan, leaving space in the middle for sausages.
  5. Prick each sausage link 3-4 times with a fork. Place sausages in the center of the sheet pan among the vegetables. Drizzle remaining 1 tablespoon olive oil over sausages.
  6. Roast for 20 minutes. Do not open the oven door during this time.
  7. Remove pan from oven. Flip sausages with tongs and stir vegetables. Return to oven.
  8. Roast for another 10-15 minutes until sausages are browned and cooked through (internal temperature 160°F for pork, 165°F for chicken/turkey) and peppers are softened with charred edges.
  9. During the last 5 minutes of roasting, split hoagie rolls open and place cut-side up on a separate baking sheet. Toast in oven until lightly golden.
  10. Remove sheet pan from oven. Let rest 2-3 minutes. Place one sausage link on each roll. Top with roasted peppers and onions. Add a slice of provolone cheese while hot to melt.
  11. Garnish with fresh parsley and serve immediately.

Notes

Don’t skip pricking the sausages to prevent bursting. Give vegetables space on the pan to avoid steaming. Toast the rolls to prevent sogginess. Let the pan rest before assembling to allow juices to thicken. For best results, use raw sausage rather than pre-cooked. Leftover filling can be stored separately from bread for up to 4 days and reheats well in a skillet.

Nutrition

Keywords: sheet pan dinner, sausage and peppers, subs, easy dinner, weeknight meal, game day food, Italian sausage, roasted peppers

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