Quick Pan-Seared Sausage and Pepper Mini Subs

Quick Recipe Version (TL;DR)

• Yield: 4 mini subs (2–4 servings)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 2 mild or hot Italian sausage links (about 8 oz / 225 g total)
• 1 tbsp olive oil
• 1 small red bell pepper, thinly sliced
• 1 small green (or yellow) bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• Pinch red pepper flakes (optional)
• 2 tbsp water (for deglazing)
• 4 mini sub rolls (about 4 in / 10 cm each)
• 2 tbsp softened butter (for toasting rolls)
• 4 slices provolone or mozzarella cheese
• 4 tbsp warm marinara sauce (optional)

Do This

• 1. Split the mini rolls, lightly butter the cut sides, and set aside. Prep peppers, onion, and garlic.
• 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear sausages 3–4 minutes per side until browned.
• 3. Add 2 tbsp water, cover, and steam sausages over medium heat for 5–6 minutes, until cooked through (160°F / 71°C). Transfer to a plate.
• 4. In the same pan, add peppers, onion, 1/4 tsp salt, black pepper, oregano, and red pepper flakes. Sauté 5–7 minutes until tender and lightly charred. Stir in garlic for 30 seconds.
• 5. Slice sausages into thick coins on a bias, return to pan, and toss with peppers for 1–2 minutes.
• 6. Toast buttered rolls cut-side down in a clean skillet over medium heat until golden. Layer cheese, sausage-and-pepper mixture, and optional marinara in each roll. Serve hot.

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Why You’ll Love This Recipe

• Big, classic sausage-and-pepper flavors in a smaller, snackable mini sub size.
• Everything cooks in one pan, so cleanup is minimal.
• Ready in about 25 minutes using simple, everyday ingredients.
• Easy to scale up for game day, parties, or a family movie night.

Grocery List

• Produce: 2 small bell peppers, 1 small onion, 2 garlic cloves (plus fresh parsley if you like)
• Dairy: Provolone or mozzarella cheese, unsalted butter
• Pantry: Italian sausage links, olive oil, mini sub rolls, kosher salt, black pepper, dried oregano, red pepper flakes, marinara or tomato sauce (optional)

Full Ingredients

For the Sausage and Peppers

• 2 mild or hot Italian pork sausage links (about 4 oz / 115 g each; 8 oz / 225 g total)
• 1 tbsp olive oil
• 1 small red bell pepper (about 5 oz / 140 g), cored and thinly sliced
• 1 small green (or yellow) bell pepper (about 5 oz / 140 g), cored and thinly sliced
• 1 small yellow onion (about 4 oz / 115 g), peeled and thinly sliced from root to tip
• 2 garlic cloves, minced
• 1/2 tsp kosher salt, divided (use 1/4 tsp for seasoning the vegetables and 1/4 tsp for the sausages as needed)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• Pinch red pepper flakes (optional, to taste)
• 2 tbsp water (for deglazing and steaming the sausages)

For the Mini Subs

• 4 mini sub rolls, about 4 in / 10 cm each (or small hoagie/sandwich rolls)
• 2 tbsp unsalted butter, softened (for toasting the rolls)
• 4 slices provolone or low-moisture mozzarella cheese (about 3 oz / 85 g total)
• 4 tbsp marinara or tomato sauce, warmed (optional, for a saucier sub)
• 1 tbsp chopped fresh parsley or basil (optional, for garnish)

Step-by-Step Instructions

Step 1: Prep the rolls and veggies

Split the mini sub rolls lengthwise, keeping one long side attached if possible so they open like a book. Spread the cut sides with the softened butter and set the rolls aside for toasting later.

Rinse and dry the bell peppers. Remove the stems and seeds, then slice the peppers into thin strips (about 1/4 in / 6 mm wide). Peel the onion, cut it in half from root to tip, then slice it into thin half-moons. Mince the garlic. Keep the garlic separate so it goes into the pan later and does not burn.

Step 2: Sear and steam the sausages

Place a large skillet (preferably cast iron or heavy stainless steel) over medium-high heat. Add 1 tbsp olive oil and let it heat for about 1 minute, until the oil shimmers.

Add the sausage links and sear them for 3–4 minutes per side, turning once or twice, until they are deeply browned all over. Carefully pour in 2 tbsp water, then immediately cover the pan with a lid. Reduce the heat to medium and cook for 5–6 minutes, or until the sausages are cooked through and reach an internal temperature of 160°F / 71°C.

Transfer the cooked sausages to a cutting board and let them rest while you cook the vegetables. Do not clean the pan; you want the browned bits and flavor.

Step 3: Sauté the peppers and onions

Return the skillet to medium-high heat. If the pan looks very dry, add an extra 1–2 tsp of olive oil. Add the sliced bell peppers and onion to the pan, along with 1/4 tsp kosher salt and the black pepper. Toss to coat in the pan drippings.

Cook, stirring every minute or so, for 5–7 minutes, until the vegetables are tender, glossy, and starting to get some browned or lightly charred edges. Sprinkle in the dried oregano and optional red pepper flakes and cook for another 30–60 seconds, stirring frequently. Add the minced garlic and cook for about 30 seconds more, just until fragrant.

Step 4: Slice the sausages and combine with peppers

While the veggies cook, slice the rested sausages into thick coins or on a slight diagonal, about 1/2 in / 1.25 cm thick. This gives nice, hearty pieces that fit well into the small rolls.

Once the peppers and onions are soft and lightly caramelized, taste and add the remaining 1/4 tsp kosher salt only if needed. Return the sliced sausages to the skillet and toss everything together. Cook for 1–2 minutes over medium heat, just until the sausage pieces are hot and any juices have mingled with the vegetables. Turn the heat to low to keep warm while you toast the rolls.

Step 5: Toast the mini sub rolls

Place a clean skillet or griddle over medium heat. Lay the buttered rolls cut-side down in the pan. Toast for 2–3 minutes, checking occasionally, until the cut sides are golden brown and crisp around the edges. Work in batches if necessary so the rolls have direct contact with the pan.

If you prefer, you can toast the rolls under a broiler instead: place them cut-side up on a baking sheet and broil on high for 1–2 minutes, watching closely so they do not burn.

Step 6: Melt the cheese and assemble the subs

Keep the toasted rolls open on a work surface. Place 1 slice of provolone or mozzarella on the bottom side of each roll. Spoon a generous amount of the hot sausage-and-pepper mixture over the cheese in each roll, dividing it evenly among the four subs. The heat from the filling will start melting the cheese.

If you like a saucier sandwich, spoon about 1 tbsp warm marinara over the sausage and peppers in each sub. Close the rolls gently. For extra-melty cheese, you can set the assembled subs back into a warm skillet, cover with a lid, and heat over low for 1–2 minutes, just until the cheese fully melts. Sprinkle with chopped fresh parsley or basil if using, and serve immediately while everything is hot and juicy.

Pro Tips

• Butterfly for speed: In a hurry, cut each sausage link almost in half lengthwise (butterfly it) before searing. It will cook through faster and give you more browned surface area.
• Get that good char: For flavorful, slightly charred edges on the peppers and onions, avoid stirring constantly. Let them sit in contact with the pan for 30–60 seconds at a time.
• Control the spice: Use mild Italian sausage and skip the red pepper flakes for a gentle version, or choose hot sausage and add extra flakes for more heat.
• Cheese choice: Provolone is classic and melts smoothly, but mozzarella gives extra stretch. A mix of the two is especially good.
• Keep it neat: Pile the sausage and peppers slightly lower in the center of the roll so it closes more easily and fillings are less likely to spill out.

Variations

• Extra-cheesy bake: Assemble the mini subs in a baking dish, top with extra shredded cheese, and bake at 375°F / 190°C for 5–7 minutes until the cheese is bubbly.
• Spicy arrabbiata style: Use hot Italian sausage, add more red pepper flakes, and swap the marinara for a spicy arrabbiata sauce.
• Veggie-friendly swap: Replace pork sausage with your favorite plant-based sausage and use olive oil instead of butter to make the subs vegetarian.

Storage & Make-Ahead

The cooked sausage-and-pepper mixture stores well, but the assembled subs are best eaten fresh so the rolls stay crisp. To make ahead, cook the sausages, peppers, and onions as directed, then cool completely and store the mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water until hot and sizzling. Toast the rolls and melt the cheese just before serving. Assembled leftover subs can be wrapped in foil and reheated at 350°F / 175°C for about 10 minutes, but expect the bread to soften rather than stay crisp. Freezing is not recommended for the assembled sandwiches; if you freeze anything, freeze only the cooked sausage-and-pepper mixture for up to 2 months.

Nutrition (per serving)

Approximate nutrition per mini sub (1 of 4): about 360 calories, 16 g protein, 30 g carbohydrates, 20 g fat, 3 g fiber, and 880 mg sodium. Actual values will vary based on the specific sausage, rolls, cheese, and sauces you use.