Sheet Pan Italian Sausage and Pepper Hoagies

Preheat the oven to 425 degrees F (220 degrees C).

On a large baking sheet, place the Onion (1) and Bell Peppers (2). Drizzle with Olive Oil (4 tsp) and sprinkle with Italian Seasoning (as needed), Dried Oregano (as needed), Salt (as needed), and Ground Black Pepper (as needed). Use your hands to toss and coat the veggies with oil and seasonings.

Spread out evenly on the sheet pan. Nestle the Italian Sausage Link (1 pckg) in between the veggies. Bake in the oven for 15 minutes.

While the sausage and veggies are baking, prepare the hoagie buns. Melt the Butter (2 Tbsp) in a small microwave-safe dish. Add the Olive Oil (1 Tbsp), Italian Seasoning (1 tsp), and Garlic Powder (as needed). Stir to combine. Brush the mixture on the insides of the Hoagie Rolls (4) and set aside.

Remove the sausages from the oven and use a spatula to flip the veggies and meat. Return to the oven for 8 minutes, or until the vegetables are crisp-tender and the meat is cooked through.

Use a spatula to move the veggies and meat to one side of the sheet pan. Place the buns, cut side up, and open, facing up. Return to the oven for 3-4 minutes to gently toast the buns.

Remove from the oven and divide the meat and vegetables evenly between the buns. Top each sandwich with 2 Tbsp of Marinara Sauce (4 Tbsp) and add Provolone Cheese (4 slices) to the top. Return to the oven for 2-3 minutes, or until the cheese is melted.

Once ready, serve immediately. Enjoy!