Killa Steeler Sausage Sandwich - Week 10

Chefs-n-Chopper

Allen Birchfield, Owner, Chef, Summit Hickory Pit BBQ

Customer Rating: Recipe Rated Five Stars - Top Rating

2 Ratings    1 Comments

Yield: 4 servings

Ingredients

4 polish sausage
2 cloves garlic
1 medium yellow onion, sliced
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon chili powder
1 Tablespoon crushed red pepper blend
1 red bell pepper, sliced
1 green bell pepper, sliced
8-12 slices pepper Jack cheese
4 Price Chopper hoagie buns

Directions:

Preheat pan to medium heat. Butterfly cut the Polish sausage and fully cut in pan. Remove the sausage and lay atop the hoagie buns.

Stir-fry together the juice of the Polish sausage with garlic, sliced onions, olive oil, salt, pepper, chili powder and crushed red pepper blend. When the onions are almost done, toss in the sliced red and green bell peppers and stir-fry together for a few more minutes.

Top cooked sausage with 2 to 3 slices of pepper Jack cheese. Spread onion and pepper mixture on top.

Customer Comments

Recipe Rated Five Stars - Top Rating

Sarah M Lee's Summit, MO

“Saw this on the website and tried this recipe! My Family Loved It! Thanks for the tip! Also to those of you who have not eaten at Summit Hickory Pit BBQ. You must. It's amazing!”

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