Best 5 Pepper N Egg Hoagie Recipes

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When it comes to quick and easy meals, nothing beats a pepper n egg hoagie. This classic sandwich combines the flavors of bell peppers, eggs, and cheese on a soft and chewy hoagie roll. Whether you're looking for a hearty breakfast, a light lunch, or a satisfying dinner, a pepper n egg hoagie is sure to hit the spot. In this article, we'll explore some of the best recipes for this delicious sandwich, ranging from simple and straightforward to more elaborate and gourmet. So get ready to tantalize your taste buds with the ultimate pepper n egg hoagie experience!

Here are our top 5 tried and tested recipes!

TURKEY AND PEPPER HOAGIES



Turkey and Pepper Hoagies image

Delicious turkey breast and veggie sandwiches - dinner ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1/2 cup fat-free mayonnaise or salad dressing
1 teaspoon Italian seasoning
1/2 lb smoked turkey breast slices, cut into strips
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
4 hoagie buns (6 inch), split

Steps:

  • In small bowl, mix mayonnaise and Italian seasoning; set aside.
  • Heat 10-inch nonstick skillet over medium-high heat. Add turkey and bell pepper and onion stir-fry; cook and stir 1 minute. Cover; cook 2 minutes.
  • Meanwhile, spread about 1 tablespoon mayonnaise mixture on cut sides of buns.
  • Uncover skillet; cook and stir 1 to 3 minutes longer or until liquid evaporates and bell pepper is tender.
  • Spoon turkey mixture evenly onto bottom halves of buns. Cover with top halves of buns. Wrap each sandwich securely with foil; take with you for an on-the-go dinner.

Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 50 mg, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 670 mg, Sugar 9 g, TransFat 0 g

SAUSAGE HOAGIES WITH PEPPERS, ONIONS AND CHEESE



Sausage Hoagies with Peppers, Onions and Cheese image

These yummy hot sandwiches make the most of your budget while delivering big on flavor and fun!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 hoagie buns
9 oz smoked sausage, cut diagonally into 1/2-inch-thick planks
2 tablespoons vegetable oil
2 cups sliced (1/4 inch) onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper, seeded, cut into 1/4-inch-thick strips
1 cup shredded Swiss cheese (4 oz)

Steps:

  • Line cookie sheet with foil. Cut buns in half horizontally, cutting almost but not completely through; place opened on cookie sheet. Set aside.
  • Heat 12-inch nonstick skillet over medium-high heat. Sauté sausage 3 to 5 minutes or until browned and thoroughly heated. Transfer sausages to small bowl; cover and set aside.
  • Add oil to skillet; heat over medium-high heat until shimmering. Add onions, salt and pepper; sauté 4 to 6 minutes or until onions are translucent. Add bell pepper; sauté 3 to 5 minutes or until softened and browned on edges.
  • Set oven control to broil. Position oven rack 8 inches from broiling element. Top each bun with sausage. Divide onion mixture evenly over sausage. Top each with cheese. Broil 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 1470 mg, Sugar 13 g, TransFat 1 1/2 g

HOAGIES WITH QUICK PEPPER RELISH



Hoagies with Quick Pepper Relish image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 Fresno chilies, stemmed, seeded and diced small
3 cloves garlic, minced
2 jalapeno peppers, stemmed, seeded and diced small
2 orange bell peppers, stemmed, seeded and diced small
1 small yellow onion, diced small
3/4 cup apple cider vinegar
1/2 cup honey
1 tablespoon mustard seeds
3 tablespoons salted butter
One 14-ounce smoked sausage, cut into fourths and split open
8 slices provolone
1/2 cup mayonnaise
4 hoagie buns, toasted
Green leaf lettuce, for topping

Steps:

  • For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and sauté for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes.
  • For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate.
  • Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve.

TENDERLOIN HOAGIE



Tenderloin Hoagie image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 yellow onion, sliced
1 tablespoon mixed salt and ground pepper
1 tablespoon mixed salt and ground pepper
2 tablespoons unsalted butter
Four 6-inch honey wheat rolls
Twelve 1/3-inch-thick beef tenderloin medallions
Salt and ground pepper
Salt and ground pepper
2 tablespoons grapeseed oil
Twelve 1/4-inch-thick slices tomato
1 cup shredded romaine lettuce, 1/8-inch thick
1/3 cup prepared blue cheese dressing

Steps:

  • For the onions: In a saute pan over medium-high heat, add the oil and allow to warm. Once the pan is heated, add the onions and season with the salt and pepper. Cook until slightly translucent, stirring throughout, 3 to 4 minutes. Hold warm.
  • For the rolls: Butter the rolls. In a saute pan or on a grill, place the rolls and cook until browned, interior side, 2 to 3 minutes.
  • For the beef: Sprinkle the steak on both sides with salt and pepper. Add the oil to a saute pan over medium-high heat, and once heated, cook the beef for 2 minutes on each side.
  • During the cooking of the beef, season the tomatoes with salt and pepper and toss the lettuce with the blue cheese dressing. Once the steaks have cooked, place a quarter of the dressed lettuce on a bottom bun. Next, place 3 tomatoes, 3 slices beef, a quarter of the onions and finish with the top bun. Repeat with the remaining ingredients and serve.

SPECIAL ITALIAN HOAGIE WITH CHEESE, PEPPERS, AND FIVE MEATS



Special Italian Hoagie With Cheese, Peppers, and Five Meats image

Make and share this Special Italian Hoagie With Cheese, Peppers, and Five Meats recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 13

1 hoagie roll (8-inches long and 3 1/2 inches wide)
4 teaspoons good quality olive oil
1 teaspoon red wine vinegar
1/3 cup shredded iceberg lettuce
1 medium ripe tomatoes, very thinly sliced
2 ounces thin-sliced boiled ham
1 ounce thin-sliced sopressata
2 ounces thin-sliced provolone cheese
1 ounce thin-sliced prosciutto
1 ounce thin-sliced genoa salami
2 ounces thin-sliced capicola
1/4 cup marinated hot peppers (or any bottled peppers of you choice, Mancini Fried peppers are recommended) or 1/4 cup marinated sweet pepper (or any bottled peppers of you choice, Mancini Fried peppers are recommended)
1/4 cup thinly sliced purple onion

Steps:

  • **Pick your favorite bottled pepper product.
  • Cut the bread in half lengthwise; open it on the counter.
  • Pull out some of the interior; sprinkle the oil and vinegar over the cut side of each half; distribute evenly.
  • Lay the lettuce on one of the halves; spread it out evenly.
  • Top with 2 thin layers of tomato slices (reserve remaining tomato slices); season with salt and pepper.
  • Layer the meat and cheese, making sure each layer is distributed evenly along the length and width of the bread half.
  • Layer in the following order: the ham, the sopressata, 1 ounce provolone, the prosciutto, the remaining provolone, the Genoa salami, and the cappicola.
  • Top meats with the peppers and onion; spread them out evenly.
  • Top with 2 thin layers of thin tomato slices.
  • Season tomato with salt and pepper.
  • Lay the second half of bread on top of the hoagie; cut in half crosswise and serve.

Nutrition Facts : Calories 750.6, Fat 47.5, SaturatedFat 16.7, Cholesterol 94.7, Sodium 2101, Carbohydrate 45.2, Fiber 4.1, Sugar 8.7, Protein 37.8

Tips:

- Use a hoagie roll that is fresh and soft, as this will help to create a delicious and satisfying sandwich. - For the eggs, you can use any type of egg you like, such as scrambled, fried, or over easy. - Feel free to add other ingredients to your sandwich, such as cheese, bacon, or tomatoes. - If you are making the sandwich ahead of time, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. - When you are ready to serve, reheat the sandwich in a toaster oven or microwave until it is warmed through.

Conclusion:

The pepper n' egg hoagie is a delicious and easy-to-make sandwich that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover steak or peppers, and it is also a budget-friendly meal. With a few simple ingredients, you can create a sandwich that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give the pepper n' egg hoagie a try. You won't be disappointed!

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