We first wrapped our faces around some authentic cheesesteaks and hoagies when we were shooting an episode of our Food Network show, Road Tasted, at Campo’s Deli in Philadelphia. Once we got a taste for Yankee-style sub sandwiches, there was no going back. Grilled onions, peppers, and meat plus melted cheese all piled onto a nice big roll—you can’t improve on that! Now you don’t need to be in Philly to savor this supreme sandwich experience.

　　

Ingredients

serves 8

　　1 green bell pepper, seeded and cut into 1/2-inch-thick strips

　　1 Vidalia or white onion, cut into 1/2-inch-thick strips

　　2 tablespoons olive oil

　　The Lady’s House Seasoning (page 7) to taste

　　1 pound (about 4 sausages) sweet Italian sausages, pierced in several places with a fork

　　4 hoagie rolls, halved lengthwise

　　2 tablespoons unsalted butter

　　1 cup shredded mozzarella (4 ounces)

　　

Step 1

Prepare a medium grill or preheat the broiler. If using the broiler, line two rimmed baking sheets with aluminum foil.

　　

Step 2

In a bowl, combine the bell pepper, onion, olive oil, and house seasoning and toss well to combine.

　　

Step 3

Place the sausages on the grill or, if broiling, place on one of the prepared baking sheets. Grill or broil, 4 inches from the heat, turning occasionally, for 20 to 25 minutes total, or until the sausages are cooked through and no longer pink.

　　

Step 4

Place the pepper and onion strips in a grilling basket (see A Bit More, Y’all, page 88) or, if broiling, place on the second prepared baking sheet. Grill or broil, turning occasionally, for 20 to 25 minutes total, or until the vegetables are tender.

　　

Step 5

Spread the cut sides of the rolls with the butter and grill or broil cut side down for about 2 minutes. Slice the sausages in half lengthwise and divide the halves among the bottom halves of the rolls. Divide the vegetables equally among the rolls and sprinkle equal amounts of mozzarella on each. Cover with the top halves of the rolls and wrap tightly in aluminum foil. Grill or broil for 3 to 4 minutes, or until the mozzarella is melted.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.