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Easy Sheet-Pan Sausage and Pepper Sliders

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These easy sheet-pan sausage and pepper sliders are perfect for game day, potlucks, or a quick weeknight dinner. Everything roasts on one pan for minimal cleanup and maximum flavor, with caramelized sausages, sweet peppers, and onions served on soft rolls with melted provolone.

Ingredients

Scale
  • 2 pounds Italian sausage links (sweet or hot)
  • 3 large bell peppers (mixed colors), sliced into ½-inch strips
  • 1 large yellow onion, sliced into ½-inch half-moons
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8–10 hoagie rolls or slider buns
  • 8 slices provolone cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan (18×13 inches) with parchment paper or aluminum foil.
  2. Wash bell peppers, cut in half through the stem, remove seeds and membranes, then slice into ½-inch thick strips. Peel the onion, cut in half through the root, then slice into ½-inch half-moons.
  3. In a medium mixing bowl, combine sliced peppers, onions, minced garlic, olive oil, dried oregano, salt, and black pepper. Toss until every piece is lightly coated.
  4. Spread the seasoned peppers and onions onto the lined sheet pan in an even single layer.
  5. Place Italian sausage links on top of the peppers and onions, spacing them out evenly.
  6. Roast for 20 minutes.
  7. Remove the pan from the oven. Use tongs to flip each sausage link. Stir the peppers and onions to ensure even cooking.
  8. Return the pan to the oven and roast for another 15-20 minutes, until sausages reach an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for poultry, and peppers are soft and caramelized. For extra browning, broil for the last 2-3 minutes.
  9. Optional: During the last 5 minutes of cooking, place split rolls on a separate baking sheet and toast in the oven for 3-5 minutes until lightly golden.
  10. Let sausages rest for 5 minutes before slicing. Slice each link in half lengthwise (or into thirds for smaller sliders).
  11. Assemble sliders: Place a piece of sausage on each roll, top with roasted peppers and onions, and add a slice of provolone if using. Serve immediately.

Notes

Don’t overcrowd the pan—spread vegetables in a single layer to ensure roasting, not steaming. Let sausages rest before slicing to keep them juicy. For extra flavor, make extra peppers and onions as they’re great on eggs, sandwiches, or pasta. Leftovers can be stored separately for up to 4 days and reheated on a sheet pan at 350°F for 10 minutes.

Nutrition

Keywords: sheet pan dinner, sausage and peppers, sliders, tailgate food, game day recipe, easy dinner, one pan meal

Find it online: https://sweetstirring.com/easy-sheet-pan-sausage-and-pepper-sliders/