Description
A budget-friendly, crowd-pleasing weeknight dinner featuring slow-cooked Italian sausage with peppers and onions, served on toasted sub rolls with melted mozzarella. This recipe is easy to prepare, pantry-friendly, and yields delicious leftovers.
Ingredients
Scale
- 2 pounds Italian sausage (sweet or hot links)
- 1 packet (1 oz) onion soup mix
- 2 large green bell peppers, sliced into strips
- 1 jar (12-14 oz) jarred roasted red peppers, drained well
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 1 can (15 oz) tomato sauce
- 8–10 sub rolls or hoagie rolls
- 2 cups mozzarella cheese, freshly shredded
- 2 tablespoons butter, melted
- Optional: Hot sauce, fresh basil, red pepper flakes
Instructions
- Prep ingredients: Slice bell peppers, mince garlic, drain roasted red peppers, and grate mozzarella cheese.
- Brown the sausage: Heat a large skillet over medium-high heat with a splash of olive oil. Cook sausage links for 3-4 minutes per side until browned. Remove to a plate.
- Combine in slow cooker: Add sliced bell peppers, drained roasted red peppers, minced garlic, onion soup mix, beef broth, and tomato sauce to the slow cooker. Stir to combine. Place browned sausage on top.
- Cook: Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours). For Instant Pot: Cook on HIGH pressure for 10 minutes, then natural release for 10 minutes.
- Slice sausage: Remove sausage from slow cooker and let rest for 5 minutes. Slice each link into 4-5 pieces. Spoon off excess liquid if too soupy.
- Toast rolls: Preheat oven broiler. Slice sub rolls in half horizontally and brush cut sides with melted butter. Broil for 2-3 minutes until golden brown.
- Assemble: Layer sliced sausage and vegetable mixture onto toasted rolls. Top with shredded mozzarella. Return to broiler for 1-2 minutes until cheese is melted and bubbly. Serve immediately.
Notes
Browning the sausage first adds significant flavor depth. Ensure roasted red peppers are drained well to prevent soggy sandwiches. Use fresh sub rolls for best texture. Pre-shredded cheese contains anti-caking agents that hinder melting, so grate your own. For a vegetarian version, swap sausage for meatless links or mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: slow cooker, italian sausage, sandwiches, weeknight dinner, easy recipes, crowd pleaser, budget meals, leftovers