Sheet Pan Sausage and Peppers with Garlic Aioli

sheet pan sausage and peppers sandwiches on a sheet pan.

5 from 1 vote

Sheet Pan Sausage and Peppers with Garlic Aioli

You'll love this easy sheet pan sausage and peppers recipe– juicy Italian sausage perfectly cooked every time with bell peppers and onions. Make it the ultimate sausage and peppers sandwich by serving inside a toasted brioche roll with melty provolone cheese and topped with a garlic aioli. It's guaranteed to be a hit with family! Bonus: it only takes 30 minutes start to finish!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian

Servings: servings (sandwiches)

Calories: 729kcal

Author: Christina

Ingredients

Sausage & Peppers

5-6 Italian sausage links sweet, mild or hot
2 bell peppers cut into slices
1 sweet onion cut into slices
1 Tablespoon olive oil
¼ teaspoon salt
½ teaspoon black pepper
5-6 slices provolone cheese
5-6 brioche hoagie or hot dog rolls

Garlic Aioli

⅓ cup mayonnaise
2 Tablespoons fresh parsley just leaves
1-2 cloves garlic grated
1 lemon juiced
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat the oven to 425ºF. Line a large baking sheet with parchment paper or silicone baking mat or spray with nonstick spray.
Place the sausage, peppers and onions onto the prepared baking sheet. Add the olive oil, salt and pepper. Toss together until evenly coated and arrange in an even layer.
Bake for 25 minutes, flipping the sausage and stirring the peppers/onions halfway. If desired, at the 20-minute mark switch to broil for 2-4 minutes for additional browning keeping an eye on the sausage so it doesn't burn. The sausage is done when a meat thermometer reads 165ºF.
While the sausage and peppers bake, make the garlic aioli. Pulse together the mayonnaise, parsley, garlic, lemon juice, salt and pepper in a food processor or blender. Pour into a small bowl, cover tightly and place in the refrigerator until ready to use. This can also be made 2-3 days ahead of time. See the recipe notes for making this without a food processor or blender.
Place a slice of provolone cheese in each brioche roll. Then, add the sausage (still hot!) in the brioche roll with peppers and onions allowing the cheese to melt. Drizzle with garlic aioli. Leftovers stay fresh in the refrigerator for up to 5 days.

Video

Notes

Make Ahead Instructions: The uncooked sausage, peppers and onions (including the olive oil, salt and pepper) can be combined and stored in the refrigerator up to 3 days in advance. The garlic aioli can be made up to 2-3 days in advance and stored in the refrigerator. The peppers and onions can be sliced and stored in the refrigerator up to 1 week in advance.
Freezing Instructions: The uncooked or cooked sausage, peppers and onions (including the olive oil, salt and pepper) can be combined and stored in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Sausage: I usually use sweet, mild or hot Italian sausage but you can use any type that you prefer like pork, chicken or turkey sausage. If you're using pre-cooked sausage, bake the peppers and onions for 10 minutes, then add the pre-cooked sausage for the remaining time flipping half way. This will prevent them from being overcooked and dry.
Cheese: Use the cheese that you prefer– I love to use provolone but any type will work! Or, omit if you want it dairy-free (or use dairy-free cheese.)
Garlic Aioli: You can still make the garlic aioli without a food processor or blender– I have them and often make it without for less clean up. Before stirring together the ingredients in a bowl, make these tweaks: 1) Grate or very finely mince the garlic into almost a paste-like texture and 2) Very finely mince the parsley.
Prefer to Grill? Preheat the grill to around 450ºF-500ºF. Place the peppers and onions on a vegetable grate or in a cast iron skillet and cook for 20-25 minutes stirring a few times. Then, once the peppers and onions have cooked for 10 minutes, place the sausage on the grill cooking for 10-12 minutes, flipping halfway.

Nutrition