Christopher and I adore this sausage sub with onion and pepper so much that when I told him it was for supper, I swear I heard him weep.
Growing up, my family often served sausages with onions and peppers. My mother sliced the sausages into one-inch pieces and fried them in an electric skillet with the vegetables, then served the mixture on crusty rolls. It was simple and comforting.
I wanted to give this classic a small twist: instead of frying the sausages, I cook them in a rich gravy. I used to slowly simmer the sausages and sauce for hours, but since I started using a pressure cooker, I get the same tender, juicy results in a fraction of the time. The flavor is just as satisfying, and the saved time makes weeknight dinners much easier.
Below are helpful tips and a clear, step-by-step method to make these delicious sausage, onion and pepper subs at home.
Helpful tips
- If you prefer a faster method, cook the sausages and gravy in a pressure cooker instead of slow-cooking. Pressure cooking yields tender, juicy sausages with much less hands-on time.
- You can prepare the sausages and gravy a day or two in advance—reheat gently before assembling the subs.
- Pick any melting cheese you like for the top. I used muenster because I love its mild, creamy flavor, but provolone, mozzarella or cheddar also work well.
How to make a sausage sub
Pre-step
Have a wok or a large sauté pan ready for the vegetables.
Step one
Gather your ingredients: a red bell pepper and a large onion.
Step two
Slice the onion into thin rings and cut the red bell pepper into thin strips.
Step three
Heat the wok or sauté pan over medium heat. Add oil and wait until it shimmers.
Step four
Add the sliced onion, red bell pepper, a pinch of salt and garlic (paste or minced) and sauté for about 10 minutes until the vegetables are softened and slightly caramelized.
If you already made the sausage in gravy, transfer the sausages and sauce to a wide pan so you can assemble the subs easily.
Step five
Position an oven rack in the second-highest slot and set the broiler to high.
Step six
Cut your crusty rolls in half and lay them on a jelly-roll pan or baking sheet.
Step seven
Spoon a generous layer of the sautéed onions and peppers onto each roll half.
Step eight
Slice sausages into pieces and place them over the vegetables—about one sausage per half roll, or adjust to taste.
Step nine
Ladle warm gravy or sauce over the sausages. Be as generous as you like—the sauce keeps the subs moist and flavorful.
Step ten
Top each sub with a slice of cheese. Muenster melts beautifully and adds a mild creaminess, but use your favorite melting cheese.
Step eleven
Place the pan under the broiler and watch closely—about one minute is usually enough for the cheese to melt and lightly brown.
Serve immediately and enjoy. These subs are comforting, saucy and perfect for a satisfying weeknight meal or casual gathering.
I hope you love this sausage sub recipe as much as we do!
Other popular Italian dishes
- Meatball sub
- Gnocchi
- No-boil lasagna
And as always, may all your dishes be delish!
Sausage Sub with Onion and Pepper
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Ingredients
- spaghetti sauce with sausages (see your preferred sausage gravy recipe)
Onion and Peppers
- 2 tablespoons olive oil
- 1 large onion (cut in thin slices)
- 1 red bell pepper (cut in thin slices)
- 1 teaspoon garlic paste or 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Extras
- 1 crusty roll
- 2 slice muenster cheese (or preferred melting cheese)
Instructions
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Heat a sauté pan or wok over medium heat and add 2 tablespoons olive oil.
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When the oil shimmers, add the sliced onion, red bell pepper, salt and pepper and sauté for about 10 minutes.
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Preheat the oven to broil (rack in the second-highest position).
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Cut the crusty roll in half and place the halves on a baking sheet.
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Spoon cooked vegetables onto each roll half. Slice a sausage and add pieces on top of the vegetables (about one sausage per half, or to taste).
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Ladle warm gravy or sauce over the sausages and place a slice of cheese on each half.
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Broil for about 1 minute, or until the cheese is melted and lightly browned. Watch closely to prevent burning.
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Plate and serve immediately.
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Enjoy!
Equipment
Notes
Helpful tips
- Make the sausages and gravy ahead of time for an easy assembly later.
- Pressure cooking yields tender sausages faster than slow simmering and still delivers great flavor.
- Choose your favorite melting cheese; muenster is mild and creamy, but mozzarella, provolone or cheddar are excellent alternatives.