Philly Style Italian Sausage and Pepper Sandwiches
Cuisine: Italian
Author: Rachel Hanawalt
Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hour
Celebrate the spirit of Philly with this unique sandwich that's perfect for summer grilling.
Broccoli Rabe
  • 1 bunch broccoli rabe (about 1 pound)
  • 1-2 Tbsp olive oil*
  • ½ C white Italian wine divided
  • 1 clove minced garlic
  • hot pepper flakes to taste
  • ¼ tsp salt
Sweet Peppers and Onions
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 green pepper sliced
  • 1 large sweet onion sliced
  • 1 Tbsp olive oil*
  • ½ tsp dry basil
  • ¼ tsp dry oregano
  • ¼ tsp salt
  • 4-8 sweet Italian sausages (depending on the size of the sausage)
  • 4 steak or hoagie rolls
  • ¼ lb block sharp provolone cheese, thinly sliced
  1. To prepare the broccoli rabe, wash it and then remove the leaves from the stems and set them aside. Trim the tough ends off of the stems (an inch or two) and then roughy chop. Place in a covered pan with the olive oil, hot pepper flakes, salt and ¼ C of white wine. Cook covered over medium heat for 12-15 minutes or until the stems become soft. Next, roughly chop the leaves and add them to the pan with the garlic and another ¼ cup of white wine. Cook uncovered over medium heat until the leaves are wilted and all of the liquid is evaporated. Note that while the broccoli rabe is cooking, this is a good time to preheat and clean your grill.
  2. For the sweet peppers and onions, slice them up and cook in a skillet over medium-low heat with olive oil, dry basil, dry oregano, and salt for about 15 minutes, or until they become tender.
  3. While the peppers are cooking, grill the sausages over direct medium heat until they reach an internal temperature of 165ยบ, turning once or twice.
  4. To assemble the Philly Style Italian Sausage and Pepper Sandwiches, line a hoagie roll with sliced sharp provolone cheese, add the cooked sweet Italian sausage, and top with broccoli rabe, peppers, and onions. Be sure to get the sharp provolone instead of regular provolone as it really does make a difference in flavor. Serve immediately.
*Less olive oil can be used to cook the peppers and broccoli rabe to cut on fat. I used a larger amount in this recipe to make it more authentic.
Recipe by Simple Seasonal at