Italian Sausage & Pepper Sandwich

Delicious Sub Sandwich that is busting with sausage and pepper juicy textures and flavors. This affordable and easy to make selection is perfect on any occasion. I called for Italian Sausage for this recipe but kielbasa, chorizo, or knockworst would also work well. Full of flavor, textures and at a budget price, this is perfect for normal meal planning. Quick and tasty this homemade street food will be an instant hit when you plate these up on a toasted bun. The sausage literally is bursting with your first mouthwatering bite.

Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This sandwich is colorful, juicy, and very filling, I hope you enjoy this recipe as much as we did. Thanks for visiting and see you again soon.

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Heat the skillet to medium high. Add oil and wait until it gets hot. Sear all sides of the Italian sausages. Remove and set aside.

Add sliced onions, sliced peppers, salt, peppers, red pepper flakes, Italian seasoning and mix.

Sauté for 3-4 minutes. Add garlic and mix.

Return seared sausages to pan atop the bell peppers. Place the skillet in the oven. Bake for 20 minutes.

Place provolone cheese on the Italian hoagies or subs. Toast to your liking.

Place sausage and peppers on the hoagies.

Serve with hot marinara sauce.

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Italian Sausage & Pepper Subs

Delicious Sub Sandwich that is busting with sausage and pepper juicy textures and flavors.
No ratings yet
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 5
Calories

Ingredients
  

  • 5 Italian sausage hot or mild
  • 3 bell peppers (red, yellow, orange or green) core removed & sliced
  • 1 large onion sliced
  • 5 garlic cloves sliced
  • 2-3 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp red pepper flakes

Italian Hoagies (5)

    Sliced Provolone Cheese

      Marinara Sauce

        Instructions
         

        • Preheat the oven to 350°F.
        • Heat the skillet to medium high. Add oil and wait until it gets hot. Sear all sides of the Italian sausages. Remove and set aside.
        • Add sliced onions, sliced peppers, salt, peppers, red pepper flakes, Italian seasoning and mix. Sauté for 3-4 minutes. Add garlic and mix. Return seared sausages to pan atop the bell peppers.
        • Place the skillet in the oven. Bake for 20 minutes.
        • Place provolone cheese on the Italian hoagies or subs. Toast to your liking. Place sausage and peppers on the hoagies. Serve with hot marinara sauce.

        Enjoy!

          Video

          Keyword best Italian sausage & peppers, dinner idea, easy Italian sausage & pepper, Italian sandwich, Italian sausage & pepper subs, Italian sausage & peppers, lunch sandwich, quick and easy sausage subs, skillet Italian sausage & peppers
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          Air Fryer Pepperoni Pizza Crescent Rolls

          Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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          Separate the dough into 8 triangles. Scoop about 1 tsp of pizza sauce and spread onto the long side of the crescents.

          Add 3 sliced pepperoni on top.

          Then add 1 tbsp shredded mozzarella cheese. Gently fold and roll the dough to the point end.

          Preheat the air fryer to 350°F (176°C). Coat the air fryer basket with cooking spray. Place the crescents in the basket.

          Cook for 6 minutes or until golden brown. (Do not use parchment paper).

          Serve with warm marinara sauce.

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          Air Fryer Pepperoni Pizza Crescent Rolls

          Quick and easy Pepperoni Crescent Rolls are deliciously comforting snacks everyone can enjoy.
          No ratings yet
          Prep Time 5 mins
          Cook Time 6 mins
          Total Time 11 mins
          Course Appetizer, Main Course, Snack
          Cuisine American, Italian
          Servings 8
          Calories

          Ingredients
            

          • 1 can Pillsbury Original Crescent Rolls
          • ½ cup shredded mozzarella cheese
          • ½ cup (divided) pizza or marinara sauce
          • 24 sliced pepperoni

          Instructions
           

          • Preheat the air fryer to 350°F (176°C). 
          • Separate the dough into 8 triangles. Scoop about 1 tsp of pizza sauce and spread onto the long side of the crescents. Add 3 sliced pepperoni on top. Then add 1 tbsp shredded mozzarella cheese. Gently fold and roll the dough to the point end.
          • Coat the air fryer basket with cooking spray. Place the crescents in the basket. Cook for 6 minutes or until golden brown. (Do not use parchment paper).

          Serve with warm marinara sauce.

            Video

            Keyword air fryer pepperoni pizza crescent rolls, appetizer, Appetizer crescents, best air fryer pepperoni pizza crescent rolls, easy air fryer pepperoni pizza crescent rolls, kid friendly recipe, pizza crescent rolls, snack, snack crescents
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            Overnight No Knead Focaccia Bread

            Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.

            Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.

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            In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). 

            Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.

            Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.

            Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.

            Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.

            Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.

            Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.

            Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.

            Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.

            Then transfer the focaccia to a cooking rack, let rest until cool to touch. 

            Slice and serve warm.

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            Overnight ‘No Knead’ Rosemary Focaccia Bread

            Warm, filling and simply delicious.
            2.80 from 5 votes
            Prep Time 5 mins
            Cook Time 25 mins
            Resting 15 hrs
            Total Time 15 hrs 30 mins
            Course Appetizer, Baked Goods, Side Dish
            Cuisine Italian
            Servings 1 loaf
            Calories

            Equipment

            • 1 9" x 13" baking pan
            • 2 9" pie pan see under notes

            Ingredients
              

            • 4 cups bread flour or all-purpose flour
            • 2 cups lukewarm water
            • 4 tbsp (divided) extra virgin olive oil Preferred a good quality
            • 2 tsp active dry yeast
            • 2 tsp salt

            Additional

            • ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
            • 2 stem fresh rosemary leaves
            • sprinkle Sea Salt (Mediterranean highly recommended) optional

            Instructions
             

            • In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
            • Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
            • Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
            • Preheat the oven to 425°F.
            • Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
            • Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.

            Slice and serve warm.

              Video

              Notes

              2 – 9″ Pie Pan
              Follow the same instructions: just divide dough into 2 pans and divide olive oils in the pans. 
              Keyword best focaccia bread, best overnight no knead focaccia bread, easy focaccia bread, no knead rosemary focaccia bread, overnight no knead rosemary focaccia bread, rosemary bread recipe
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              Parmesan Chicken with Lemon Butter Sauce

              Parmesan and chicken go great together. This recipe adds some tasty sauce to an already delicious parmesan chicken recipe. The rich butter and natural lemon flavors make one of the most savory Chicken entree combinations you will find as an affordable menu selection. These ingredients are widely available and are normally very reasonably priced. Having a large family, I am continuously buying in bulk. I normally buy family packs of chicken and then look for at least two meals tot feature them. Butter and lemon are very good with chicken. Throw in delicious parmesan cheese and you will have an aristocratic simple meal the entire family will enjoy.

              Watch the video and follow the instructions below to have this tender, rich and slightly tart chicken at home today. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. My family absolutely loves this savory recipe and I am sure yours will too.

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              Clean and slice the chicken in half lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick. 

              Mix flour, parmesan cheese, Italian seasoning, salt, pepper in a shallow.

              Then whisk the eggs in a separate dish.

              Soak the chicken breast in the eggs and then coat them with the parmesan mixture on both sides (gently shake off excess) and transfer to a plate. Repeat steps with remaining chicken.

              Heat the skillet or non-stick pan to medium heat. Add olive oil and wait for 30-45 seconds or until hot. Fry the breaded chicken 3-4 minutes per-side or until crispy and golden.

              Reduce the heat if they are growing too fast (monitor for even cooking per side). Depending on the size of your pan, you may need to do this in 2 batches. Return all chicken to the skillet/pan. Turn down the heat to low.

              In a separate pan; add all the sauce ingredients together and whisk. Turn up the heat to medium and simmer for 3-4 minutes. Season with salt & pepper to taste.

              Pour the sauce over the chicken and let simmer for 2-3 minutes.

               (flip and move/rotate the chicken for best results)

              Garnish with sliced lemons and fresh parsley. Enjoy!

              Enjoy!

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              Parmesan Chicken with Lemon Butter Sauce

              Tender Parmesan Chicken with rich lemon sauce is deliciously simple.
              No ratings yet
              Prep Time 10 mins
              Cook Time 15 mins
              Total Time 25 mins
              Course Main Course
              Cuisine Italian
              Servings 4
              Calories

              Ingredients
                

              • 1 ½ lbs chicken breast
              • 2 tbsp extra virgin olive oil
              • 2 eggs

              Parmesan Breading

              • 1 cup grated Parmesan cheese
              • ¼ cup all-purpose flour
              • 1 tbsp Italian seasoning
              • ½ tsp salt
              • ¼ tsp black pepper

              Lemon Sauce

              • ¼ cup olive oil
              • ¼ cup unsalted butter
              • ¼ cup lemon juice +/- just to your liking
              • 2 tsp brown sugar
              • ½-1 tsp salt
              • ¼ tsp black pepper
              • 3 garlic cloves minced

              Instructions
               

              • Clean and slice the chicken in half lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓" thick. 
              • Mix flour, parmesan cheese, Italian seasoning, salt, pepper in a shallow. Then whisk the eggs in a separate dish.
              • Soak the chicken breast in the eggs and then coat them with the parmesan mixture on both sides (gently shake off excess) and transfer to a plate. Repeat steps with remaining chicken.
              • Heat the skillet or non-stick pan to medium heat. Add olive oil and wait for 30-45 seconds or until hot. Fry the breaded chicken 3-4 minutes per-side or until crispy and golden. Reduce the heat if they are growing too fast (monitor for even cooking per side). Depending on the size of your pan, you may need to do this in 2 batches. Return all chicken to the skillet/pan. Turn down the heat to low.
              • In a separate pan; add all the sauce ingredients together and whisk. Turn up the heat to medium and simmer for 3-4 minutes. Season with salt & pepper to taste.
              • Pour the sauce over the chicken and let simmer for 2-3 minutes (flip and move/rotate the chicken for best results)

              Garnish with sliced lemons and fresh parsley. Enjoy!

                Video

                Keyword best Parmesan lemon chicken, chicken with lemon butter sauce, easy Parmesan crust lemon chicken, family favorite lemon chicken, Italian chicken recipe, Italian Parmesan chicken lemon, lemon butter sauce, lemon chicken 25 minutes, Parmesan crust lemon chicken
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                Grilled Cheese Sun Dried Tomato Sliders

                Warm promises of sweet inviting flavors will have you falling in love at first sight. Glistening buttery bread dripping with two kinds of cheese that are bursting with sun dried developed flavors of time cured tomatoes is where cosmopolitain meets this delectable treat. I love sun dried tomatoes with salads and added for background flavors when cooking. For this recipe, the Sun Dried Tomatoes take the head-line and do not disappoint with how elegantly they complete the meal to the point of near perfection. This is perfect as a grab and go treat on the road or as a sit down and appreciate appetizer or snack. Best served fresh these sliders are kid friendly and can be enjoyed any time anywhere.

                Watch the video and follow the instructions below to master the art of these handy grilled cheese sun-dried tomato sliders. Support the grass roots expansion of my growing catalog of menu selections by liking and sharing this or any you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These cheesy rich and delicious mini sandwiches are so full of well developed and savory flavors you will love every bite. My family loves these and I am sure your will too!

                Don’t pull the rolls apart. Cut them in half horizontally. Place the top halves aside and bottom halves in the baking pan.

                Spread monterey jack cheese.

                Add sharp cheddar cheese.

                Add sun dried tomatoes (with oil) on the rolls over the bottom halves.

                Then add the top half layer. Brush the melted butter over the tops of the rolls, then sprinkle with dried parsley. Cover with aluminum foil and bake for 30 minutes or until the cheese has melted.

                Serve & enjoy!

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