One-Pan Italian Sausage Pepperoni Pizza Sloppy Joes
with sub shop slaw
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Stem, seed, remove ribs, and cut bell pepper into ½" dice.
Stem and seed pepperocini pepper, mince
Thinly slice pepperoni
Remove Italian sausage from casing, if necessary.
"Heat a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and Italian sausage and pepperoni to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes." Remove from burner and season with a pinch of pepper.
make slaw, and heat buns
In mixing bowl combine slaw mix, pepperocini, and Italian Romano dressing. Stir vigorously until thoroughly combined. Place buns on a plate and microwave until warmed through, 30 sec-1 min.
Add pepper, make sauce
Add veg to sausage and cook until tender, 2-3 min. Add flour and stir for 1 min to absorb flour. Pan will look dry. Add marinara and ¾ c water. Bring to a simmer stirring continuously. Cook until sauce thickens and coats the back of a spoon, 2-3 min. Remove from buener.
Build sandwiches by piling filling on bottom buns. Top evenly with cheese and top with top bun. Plate sandwiches and and slaw on the side, (or top sandwich). Bon Appetit!
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