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Beef Sausage and Pepper Rolls

Beef Sausage and Pepper Rolls

There are many different terms for this type of sandwich depending on which region of the United States a person is from: submarine or sub, hoagie, hero, grinder, bomber, torpedo, poorboy, blimpie, and wedge. Serve with watermelon slices for a refreshing contrast to the heaviness of the sausages and peppers.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 tablespoons canola oil
  • 4 beef sausages
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 large onion
  • 2 tablespoons Balsamic Vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 4 grinder (or sub) rolls, halved horizontally


1. Heat canola oil in a large saut. pan over medium heat. Brown sausages, turning often to cook evenly, about 8 minutes. When sausages plump up, pierce them with a fork to release their juices.

2. While sausages are browning, prepare peppers and onion: Cut peppers lengthwise; remove stems and seeds, and slice into 1/4 inch strips. Peel and cut onion in half lengthwise, and slice into 1/4 inch strips.

3. Add onions and peppers to sausages in pan. Stir to combine. Cover and cook for 5 minutes. Remove cover; add balsamic vinegar and stir. Continue cooking over medium heat for 7 to 8 minutes. Season with salt and pepper to taste.

4. To prepare rolls: Separate halves and place them in a toaster oven or under the broiler for 30 to 60 seconds, keeping an eye on them so they don’t burn.

5. Distribute the sausages and peppers evenly among the toasted rolls. Serve with Fresh Mint Lemonade and watermelon slices.