Italian Sausage and Peppers Melt

Italian Sausage and Peppers Melt


  • Italian Sausage and Peppers Melt
  • You can make the sausage and pepper filling several days before and refrigerate. Heat it back up before serving.
  • Serves 10
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • salt and pepper to taste
  • 1 pound Italian sausage
  • 1/2 pound ground beef
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 15 oz. cans fire roasted tomatoes
  • 1 8 oz. can tomato sauce
  • 10 slices of provolone or mozzarella cheese
  • Fresh Italian rolls


Heat a large skillet over medium high heat with olive oil. Add onion and cook until lightly browned about 4-5 minutes. Add peppers, salt and pepper and cook 4 minutes. Add sausage and ground beef and cook until browned. Remove the fat with a baster or paper towels and add the garlic and cook for 1 minute. Add the tomato sauces and cook for 45 minutes. Refrigerate if not using right away.

Preheat oven to 375. Line a baking tray with foil and place rolls on baking tray and bake for 10 minutes. Remove.

Preheat broiler.

Slice rolls in half almost through. Add heated sausage mixture to bottom and top with a slice of cheese and place on baking tray. Broil until the cheese is lightly browned and the one side of the roll is lightly browned.


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