Name: Sheet Pan Sausage and Pepper Hoagies with Melted Provolone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American-Italian
Ingredients: 4 large (600g/1.3 lbs) mild Italian pork sausages (links); 1 large (200g) yellow onion, sliced into 1/2-inch thick wedges; 1 large (150g) red bell pepper, stemmed, seeded, and sliced into 1/2-inch strips; 1 large (150g) green bell pepper, stemmed, seeded, and sliced into 1/2-inch strips; 1 large (150g) yellow bell pepper, stemmed, seeded, and sliced into 1/2-inch strips; 3 tablespoons (45ml) extra-virgin olive oil; 1.5 teaspoons (9g) Diamond Crystal kosher salt; 1/2 teaspoon (1g) freshly ground black pepper; 1 teaspoon (2g) dried oregano, plus more for garnish; 1/2 teaspoon (1g) red pepper flakes (optional for heat); 4 large high-quality hoagie rolls or sub rolls, split lengthwise; 8 slices (approx. 225g) provolone cheese; 2 tablespoons (8g) fresh flat-leaf parsley, roughly chopped for garnish

Magic Sous

Sheet Pan Sausage and Pepper Hoagies with Melted Provolone — Magic Sous