For these sausage hoagies, juicy Italian sausage meets sweet caramelized peppers and onions for a satisfying dinner that's easy enough for busy weeknights.

These hearty sandwiches are a riff on the classic Philly Cheesesteak, only with sausages in the leading role; the recipe doubles easily for larger families (or appetites), and leftovers can be quickly transformed into a hearty pasta sauce the next day.

Ingredients for Sausage Hoagies with Caramelized Peppers and Onions

2 tbsp canola or olive oil
4–6 fresh Italian beef or pork sausages (1–1 1/2 lb/500–750 g)
2 tbsp butter
1 onion, halved and thinly sliced
2 red, yellow or orange bell peppers, seeded and sliced
1 tsp Italian seasoning or dried thyme
salt and pepper, to taste 
4–6 long rolls or hot dog buns, split in half lengthwise and toasted, if you like
Grated or thinly sliced cheddar, mozzarella or provolone (optional)

Directions for Sausage Hoagies with Caramelized Peppers and Onions

  1. Set a large, heavy skillet over medium-high and add the oil. Cook sausages until browned on all sides (if you like, remove from the pan and slice into thick pieces on a slight diagonal, then return them to the pan to cook all the way through. Otherwise, leave them whole and poke with a fork or the tip of a knife to keep them from splitting.)
  2. Remove sausages and set aside on a plate. Add butter to the pan and sauté onion and peppers for 5–6 min, until soft and starting to turn golden. Add the Italian seasoning or thyme, and season with salt and pepper. Return the sausages to the pan and toss to combine everything well.
  3. Stuff sausages, peppers and onions into the split buns. If you like, place them stuffed-side-up on a baking sheet, sprinkle with cheese and place under the broiler until cheese melts.

Leftovers: Sausage and Pepper Pasta

Within a few days, chop up leftover refrigerated sausage, peppers and onions into smaller pieces and add to a medium saucepan with a jar of tomato sauce or crushed tomatoes; bring to a simmer.

Pour over spaghetti, penne, rigatoni or your favourite pasta shape. The chunky sauce would also do well in a layered lasagna, or transfer pasta to a oven-proof baking dish, top with cheese and bake it for a casserole-style pasta.

Originally published in ParentsCanada magazine, Aug/Sep 2016. Updated in July 2026.