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Restaurants›T-BONE PRIME STEAKHOUSE›Sausage, Peppers & Onions Recipe

Sausage, Peppers & Onions Recipe

Name: T-BONE PRIME STEAKHOUSEs Sausage, Peppers & Onions Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 count Italian sausages (mild or sweet), large links; 1 tbs Olive oil; 1 count Red bell pepper, sliced into 1/2-inch strips; 1 count Green bell pepper, sliced into 1/2-inch strips; 1 count Yellow or orange bell pepper, sliced into 1/2-inch strips; 1 count Large yellow onion, thinly sliced into half-moons; 3 count Garlic cloves, minced; 2 tbs Olive oil; 1 tsp Granulated sugar (optional, to aid caramelization); 1 cup Low-sodium chicken broth or water; 1 tbs Dry white wine (optional); 1 tsp Tomato paste (optional, for a slightly saucier finish); 1 tsp Italian seasoning; 1 tsp Dried oregano; 1.5 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.25 tsp Red pepper flakes (optional, for heat); 2 tbsp Fresh parsley, chopped (for garnish); 6 count Crusty Italian rolls or hoagie rolls; 1 cup Grated provolone or mozzarella

Inspired by T-BONE PRIME STEAKHOUSE

Time50m

Serves6

Make Sausage, Peppers & Onions Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage

6 count Italian sausages (mild or sweet), large links

1 tbs olive oil

Peppers & Onions

1 count Red bell pepper, sliced into 1/2-inch strips

1 count Green bell pepper, sliced into 1/2-inch strips

1 count Yellow or orange bell pepper, sliced into 1/2-inch strips

1 count Large yellow onion, thinly sliced into half-moons

3 count Garlic cloves, minced

2 tbs olive oil

1 tsp Granulated sugar (optional, to aid caramelization)

Liquid & Seasoning

1 cup Low-sodium chicken broth or water

1 tbs Dry white wine (optional)

1 tsp Tomato paste (optional, for a slightly saucier finish)

1 tsp Italian seasoning

1 tsp Dried oregano

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Red pepper flakes (optional, for heat)

2 tbsp Fresh parsley, chopped (for garnish)

To Serve (optional)

6 count Crusty Italian rolls or hoagie rolls

1 cup Grated provolone or mozzarella

Method

Sausage

Brown sausages

Heat 1 tablespoon olive oil in a large heavy skillet or sauté pan over medium-high heat. Add the sausages (6 links) and brown on all sides, about 8 minutes total, turning frequently so they don’t burn. They do not need to be cooked through at this stage—just well browned for flavor. Remove sausages to a plate and set aside.

If you prefer, you can par-cook the sausages by poaching them in simmering water for 6–8 minutes first, then drain and proceed to brown in the pan. This reduces final cook time and helps ensure even cooking.

Peppers & Onions

Sauté vegetables

In the same skillet, reduce heat to medium and add 2 tablespoons olive oil. Add the sliced onions and a pinch of kosher salt; cook for 3–4 minutes until they begin to soften. Add the sliced red, green, and yellow bell peppers and continue to cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8–10 minutes.

Add the minced garlic and optional 1 teaspoon sugar, stirring for 30–60 seconds until fragrant. The sugar helps with caramelization but can be omitted.

Combine & Finish

Deglaze and simmer

Push the peppers and onions to the sides of the pan. Return the browned sausages to the center. Pour in 1 tablespoon white wine (optional) and 1 cup low-sodium chicken broth (or water) to deglaze the pan, scraping up any browned bits from the bottom. Stir in 1 teaspoon tomato paste (optional), 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using).

Bring the liquid to a gentle simmer. Reduce heat to low, cover the pan, and simmer for 12–15 minutes, or until sausages reach an internal temperature of 160°F (71°C) for pork sausages (or manufacturer's recommended temperature). If you prefer a saucier finish, remove the lid for the last 5 minutes to reduce the liquid slightly.

Taste the peppers and cooking liquid and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Stir in chopped fresh parsley just before serving.

To Serve (optional)

Assemble sandwiches

If making sandwiches, split 6 rolls and place a sausage in each roll. Spoon peppers and onions over the sausages and top with grated provolone or mozzarella. If desired, place assembled sandwiches under a broiler for 1–2 minutes to melt the cheese—watch closely to avoid burning.

Alternatively, serve sausages whole on a platter topped with peppers and onions, with remaining cooking liquid spooned over. Garnish with extra chopped parsley.