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Italian Beef & Pepper Subs
with Roasted Potatoes
45 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
These satisfying Italian-style sandwiches feature a filling of thinly sliced beef and peppers brought together with melty fontina cheese. It’s all piled onto crispy baguettes, which we’re rubbing with a garlic clove after toasting for another layer of aromatic flavor. Tender roasted potatoes sprinkled with savory parmesan round out the dish.
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NutritionPER SERVING
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Calories830 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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2 Small Baguettes
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2 cloves Garlic
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¾ lb Potatoes
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6 oz Or 2 Tbsps Tomato Paste
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½ oz Pickled Peppadew Peppers
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2 oz Fontina Cheese
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¼ cup Grated Parmesan Cheese
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1 tsp Whole Dried Oregano
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¼ tsp Crushed Red Pepper Flakes
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1 Aloha Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes
Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Quarter the potatoes. Place on one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, cut off and discard the stem of the aloha pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the baguettes. Roughly chop the peppadew peppers. Thinly slice the fontina. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove.
3
Cook the sausage
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the filling
Add the sliced aloha pepper to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped garlic, tomato paste (if you received 6 oz, use 1/3 of the tomato paste), oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked sausage and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the sandwiches & serve your dish
Place the halved baguettes on the remaining sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Bake 3 to 4 minutes, or until lightly toasted. Leaving the oven on, remove from the oven. Carefully rub the cut sides of the toasted baguette tops with the peeled garlic clove; discard the clove. Carefully divide the filling between the toasted baguette bottoms. Top with the chopped peppadew peppers and sliced fontina. Return to the oven and bake 4 to 5 minutes, or until the cheese is melted. Remove from the oven. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!
1
Prepare & roast the potatoes
Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Quarter the potatoes. Place on one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, cut off and discard the stem of the aloha pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the baguettes. Roughly chop the peppadew peppers. Thinly slice the fontina. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove.
3
Cook the sausage
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4
Make the filling
Add the sliced aloha pepper to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped garlic, tomato paste (if you received 6 oz, use 1/3 of the tomato paste), oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked sausage and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the sandwiches & serve your dish
Place the halved baguettes on the remaining sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Bake 3 to 4 minutes, or until lightly toasted. Leaving the oven on, remove from the oven. Carefully rub the cut sides of the toasted baguette tops with the peeled garlic clove; discard the clove. Carefully divide the filling between the toasted baguette bottoms. Top with the chopped peppadew peppers and sliced fontina. Return to the oven and bake 4 to 5 minutes, or until the cheese is melted. Remove from the oven. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!
Tips from Home Chefs