Sausage, pepper and onion sandwiches have always been and will always be a classic in my family. My Nana Lulu and my mom made them often when I was growing up. They’re more of an Italian American street food that is everywhere here in NJ. Since I was really craving them, I decided to make my best estimation of my family’s recipe. Oh my goodness, it was so simple and amazing!
While the filling cooked, I toasted up soft cheese steak rolls to hold it. Then I filled them up generously with the sausage mixture and we were ready to eat. They were everything I remembered from my childhood and more! The wine and tomato paste really gave the sausage, pepper and onion sandwiches a huge depth of flavor. This recipe ended up yielding enough for 6 sandwiches, so we even got leftovers! Score! I hope you all love this classic as much as we do. xoxo
These sausage, pepper and onion sandwiches are such a fantastic and simple version of that classic Italian American street food!
- 1 dash olive oil
- 6 whole sweet Italian sausage links
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 whole onion thinly sliced
- 1 whole red bell pepper seeds removed and thinly sliced
- 1 whole green bell pepper seeds removed and thinly sliced
- 1 teaspoon Lawry's seasoned salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 pinch freshly cracked black pepper
- 2 tablespoons tomato paste
- 1/3 cup red wine plus additional as needed
- 1 dash worcestershire sauce
- 6 whole steak rolls
- Heat the olive oil in a large, deep skillet over medium high heat. Brown the sausage links in the olive oil on all sides. It will take about 2-3 minutes on each side for 10-12 minutes total. Remove them from the pan and let them cool enough to handle. Add the butter to the pan and let it start to melt. Add the onion, garlic and bell peppers and let them soften for 3-5 minutes in the butter. Season the mixture with the seasoned salt, dried basil, dried parsley and cracked black pepper while it cooks. Finally, pour in the tomato paste, wine and Worcestershire sauce. Let them cook for a minute.
- Meanwhile, take the sausage links and quickly slice them into rounds. They will not be cooked through at this point and that's ok. Return them to the pan and stir them into the rest of the mixture. If the pan is dry, add a little more red wine. Turn the heat down the low and cover the skillet. Let the mixture simmer for 10-15 minutes to really develop flavor and cook the sausage through. While the mixture simmers, split and toast the rolls. Fill them with the cooked sausage, pepper and onion mixture and serve immediately! It also makes great leftovers.