Ingredients

makes 8 sliders

　　3 tablespoons EVOO (extra-virgin olive oil)

　　1 medium onion, thinly sliced

　　1/2 small red bell pepper, seeded and thinly sliced

　　1/2 small green bell pepper or 1 small cubanelle pepper, seeded and thinly sliced

　　2 garlic cloves, finely chopped or grated

　　1 tablespoon Worcestershire sauce

　　Salt and pepper

　　1 pound bulk sweet or hot Italian sausage or sausage links, casing removed

　　8 cubes of Provolone cheese, 1/2 inch thick and 1 inch square

　　8 small dinner rolls or packaged slider rolls, such as Pepperidge Farm brand, split open and toasted

　　

Step 1

Place a large skillet over medium-high heat with 2 tablespoons of EVOO. Add the onions, bell peppers, and garlic to the pan and cook until the veggies are tender, 7 to 8 minutes. When the veggies are tender, add the Worcestershire and season with salt and pepper.

　　

Step 2

While the veggies are cooking, place a second skillet over medium-high heat with the remaining tablespoon of EVOO. Shape the sausage into thin patties and wrap the meat around the cubed cheese. Cook the patties for 4 minutes on each side, or until they’re deep brown and firm.

　　

Step 3

Place the patties on roll bottoms and top with the peppers and onions. Set the roll tops in place and serve.

　　Rachael Ray's Look + Cook