Italian Subs with Sausage and Peppers

Perfect for weekday meals and tailgates, these Italian sandwiches with sausage, peppers, and caramelized onions are simple to prepare and bursting with flavor—both sweet and salty.

Italian Subs

My favorite way to eat sausage and peppers is on a sub-style, toasted, buttery hoagie bun. I also adore eating them over rice. My stovetop-browned Italian sausages are juicy and fragrant, and they are served with sweet caramelized onions and bell peppers to start my Italian sandwiches. After that, I toast and butter a hoagie bun, spread horseradish or pesto mayo on it, and devour it! These substitutions are a breeze to prepare, making them ideal for weekday dinners and autumn tailgating. I use chicken Italian sausage for this dish of sausage and peppers, but traditional pork Italian sausage would also work well.

Italian Subs

What’s in These Sausage Italian Subs

These sausage and peppers make for a simple Italian sub made with only a few ingredients. What you’ll need is as follows:

  • Italian sausage links (chicken sausage is equally as good as the apparent pig sausage)
  • Olive oil.
  • The onion
  • Halal salt
  • Bell peppers (I prefer to use a blend of orange, yellow, red, and green)
  • Onion
  • Chili powder flakes
  • Distilled vinegar
  • fried noodles
  • White cheese (like Swiss, Havarti, or Provolone)
Italian Subs

How to Make These Italian Subs

These Italian subs are really easy to prepare. Just be sure to give your onions enough time to get really jammy; that’s why I start them before I add the peppers. Here’s how to prepare this dish for Italian subs:

  • Make the sausages brown. After the sausages have cooked for about five minutes on each side, turn them over.
  • Start the onions early. I saute my onions alone for a little while before adding my peppers since I want my onions sweet and caramelized.
  • Fry the bell peppers. After adding the garlic, ½ teaspoon of salt, pepper flakes, and bell peppers, simmer for an additional 10 to 15 minutes, or until the vegetables are tender.
  • Scrape up any pieces from the bottom of the pan before adding the balsamic vinegar. This gives the peppers a depth of umami that is both sweet and acidic.
  • Return the sausages to the pan to reheat them together with the onion and peppers.
  • Use a toaster oven or broiler to gently cook the hoagie buns.
  • After spreading with coarse mustard, if preferred, pile on the sausage, peppers, and onions.
  • To melt the cheese, add it on top and put it back in the toaster oven or under the broiler.
Italian Subs

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Italian Sub with Sausage and Peppers

This meal of delicious Italian subs with sausage and peppers is really easy to prepare and will delight the entire family.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Cuisine Italian
Servings 4


  • 4 Italian sausages in their casings
  • 3 tablespoons extra-virgin olive oil divided
  • 1 large onion cut in half vertically, then cut into ¼ =-inch slices
  • 1 ½ teaspoons kosher salt divided
  • 3 bell peppers green, red, yellow , seeded and cut into ¼-inch slices
  • 2 cloves garlic pressed or minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon balsamic vinegar
  • 4 hoagie rolls
  • grainy mustard mayo, or pesto mayo , (optional), for serving
  • slices of white cheese (such as provolone, havarti, or Swiss)


  • Place the sausages in a big pan and drizzle with 1 tablespoon olive oil. Raise the heat to medium and cook, stirring occasionally, for 5 to 7 minutes, or until each side is gently browned. While you cook the peppers and onions, remove from the heat, cover, and let it rest.
  • Heat two tablespoons of olive oil in the same skillet over medium heat. Add the onion and a teaspoon of salt for seasoning. For ten minutes, sauté the onion. Turn the heat down to medium-low if the onions begin to brown too quickly.
  • Stir in the pepper flakes, garlic, bell peppers, and the remaining ½ teaspoon of salt. Simmer the peppers for ten to fifteen minutes, or until they are tender but still somewhat crunchy. To scrape off any cooked pieces from the bottom of the skillet, add the balsamic vinegar and stir. Before serving, return the sausages to the pan, lower the heat to low, and cover the pan with a lid to allow the sausages to reheat for a few minutes.
  • Use a low broiler or a toaster oven to gently cook the hoagie buns. Cover with coarse mustard, mayonnaise, or pesto mayonnaise, as preferred, then stuff with sausage, bell peppers, and onions. To melt the cheese, add it on top and put it back in the toaster oven or under the broiler.


  • Please read blog post in its entirety for more tips + tricks.
Keyword Italian subs

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