Sausage and Peppers Sliders

Sausage and Peppers Sliders are the ultimate crowd-pleaser that’ll have everyone cheering before the first kickoff! Juicy Italian sausage, sautéed sweet peppers and onions, rich marinara, and gooey melted mozzarella all nestled into soft slider rolls (with a fun twist of embedding that sausage goodness right in)—then baked to golden, cheesy perfection with a garlic butter brush on top.

Course Main Course

Cuisine American

Keyword Italian sausage and peppers sliders, sausage meatball topped sliders, sliders with a twist

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 248kcal

Author Evelyn Osborn

Equipment

Ingredients

1 pound sweet Italian sausage
1 Red Bell Pepper
1 medium onion
1 clove garlic
1 cup marinara
1 package of 12 slider rolls
10 slices Mozzarella cheese
1 cup grated mozzarella or parmesan
Butter
Garlic Powder

Instructions

Preheat your oven to 350°F and line a sheet pan with parchment paper for easy cleanup and no sticking.
Using a cookie scoop, portion out 12 evenly sized meatballs from your 1 pound of sweet Italian sausage (this trick keeps them all the same size so they cook evenly and fit beautifully into the slider buns later!).
Place the meatballs on the prepared sheet pan, leaving a little space between each one.
Bake in the preheated oven for 20-25 minutes, or until they’re fully cooked through (internal temperature should reach 160°F) and nicely browned on the outside.
Finely chop 1 red bell pepper (remove the seeds and stem first for clean pieces).
Peel 1 medium onion and chop it finely until you have about 1 cup of chopped onions—nice and even for quick, even sautéing.
Mince 1 garlic clove super finely (or use a garlic press if you’ve got one) so it melts into the sauce and adds that perfect punch without big chunks.
In a medium skillet, heat a drizzle of olive oil over medium-high heat until it’s nice and hot (you’ll see it shimmer slightly—that’s your cue it’s ready!).
Add the finely chopped red bell pepper and onions to your hot, oiled skillet.
Sauté over medium-high heat, stirring occasionally, until the onions turn nice and translucent (they’ll look soft and slightly golden) and the peppers are tender—about 5-7 minutes. This brings out their natural sweetness!
Then, toss in the minced garlic and sauté for just 1-2 minutes more, stirring constantly so the garlic gets fragrant but doesn’t burn (burnt garlic = bitter vibes!).
Pour your favorite marinara sauce (homemade or store-bought works great!) right into the skillet with those beautifully sautéed peppers, onions, and garlic. Give it a good stir to combine everything evenly, letting those vibrant veggies mingle with the rich tomato sauce.
Continue cooking over medium heat for a few minutes, stirring occasionally, until the sauce is nice and hot and bubbly—everything should be heated through and smelling absolutely amazing
!Once it’s piping hot, remove the skillet from the heat and keep the sauce warm (cover it or set it aside) until you’re ready to start assembling those epic sliders.
Line a 9×13-inch baking pan with aluminum foil, making sure to leave plenty of extra foil hanging over the sides (this “extra” will act as handles later and help you cover the sliders for baking).
Keep your slider buns connected as one big sheet (no separating them yet!). Gently lift off the top half of the buns and set them aside for now—we’ll add them back later.
Place the bottom half of the connected slider buns right into the foil-lined baking pan. This creates that sturdy, delicious first layer for your juicy sausage meatballs, marinara, and melty cheese.
Completely cover the bottom slider buns (still connected in the pan) with sliced mozzarella cheese. Use enough slices to create an even, full layer from edge to edge—cut or tear the slices as needed to fill any gaps and get that seamless cheesy blanket. (Pro tip: overlapping slightly is totally fine; it’ll melt together beautifully!). This generous cheese layer ensures every bite is loaded with that rich, stretchy goodness we all crave in a perfect slider.
Spoon the warm marinara sauce (with those beautiful sautéed peppers, onions, and garlic) generously over the mozzarella cheese slices.Spread it evenly across the entire surface, making sure every slider gets a nice, even coating of sauce right up to the edges—no dry spots allowed!
Place the top half of your connected slider buns on a sturdy cutting board (keep them together as one sheet for easy handling).
Using a 1¾-inch biscuit cutter (or round cookie cutter), carefully cut out a hole in the center of each individual slider bun top. Press straight down and twist gently to remove the round piece—save those cutouts for snacking or breadcrumbs if you like! This creates the perfect little pocket that will let your baked sausage meatballs nestle in snugly during the final bake.
Carefully place the still-connected top half of the slider buns (with the 1¾-inch holes already cut out) right over the marinara sauce layer. Align them neatly so the holes sit directly above each meatball spot—press down very gently if needed to help everything settle into place without squishing the sauce too much.
In a small dish (a microwave-safe bowl or ramekin works great), melt your butter until it’s nice and smooth. Sprinkle in the garlic powder, then mix it well with a spoon or small whisk until the garlic powder is fully incorporated and the butter has that wonderful garlicky aroma. No lumps—just a silky, flavorful mixture ready to brush on!
Using a pastry brush generously brush the garlic butter mixture all over the tops of the slider buns (the connected top half with those clever meatball holes). Be liberal with it—make sure every inch gets a nice, even coating so the buns turn beautifully golden, buttery, and extra flavorful as they bake. Don’t skimp; this is what gives you that crave-worthy shine and garlic kick on every bite!
Carefully place one of your fully cooked sausage meatballs into each of the 1¾-inch holes in the top slider buns. Gently press them down until they’re nestled deep enough to sink into the warm marinara sauce and cheese layer below—don’t smash too hard, just enough to secure them in place and create that perfect “surprise” bite!
Once all the meatballs are pressed in, cover the entire pan of meatball-topped sliders with the extra foil you left hanging over the sides (fold it over to fully seal the top—this traps the steam and melts the cheese perfectly).
Place the covered pan in your preheated 350°F oven and bake for about 15 minutes. This gives the mozzarella time to melt into gooey, stretchy perfection while everything heats through and the flavors meld.
Carefully remove the pan from the oven and peel back the foil cover (watch out for steam!).
Sprinkle a generous layer of shredded Parmesan or mozzarella cheese (or a mix of both!) evenly over the tops of the meatball sliders.
Pop the pan back into the oven (uncovered) for just 1-2 minutes, until the cheese is beautifully melted, bubbly, and starting to turn golden in spots. Keep a close eye so it doesn’t over-brown!
Once the cheese is perfectly melty, remove the sliders from the oven, let them rest for a minute or two (if you can wait!), then serve ’em hot—straight from the pan for easy grabbing.

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