- 3 Long Italian Rolls or 4-6 flour toritillas
- 1 Lb. of Ground Italian Sausage, mild or hot
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 1 Onion, diced
- 1 Cup of Portobello Mushrooms, diced
- 2-3 Fresh Garlic Cloves, grated
- Italian Seasoning
- Garlic Powder
- Salt and Pepper
- 2 Tablespoons of Mayo (for toasting rolls)
- 1-2 Cups of Shredded Italian Blend Shredded Cheese
- 1-2 Cups of Marinara (Victoria marinara is a good choice)
- Extra Virgin Olive Oil
Prepare all your ingredients by dicing red and green peppers, onions, mushrooms, and grate your garlic.
Preheat Blackstone to medium heat and drizzle olive oil. Add peppers and onions. Cook about 4 minutes, mixing throughout. Season with salt and pepper.
Add the mushrooms to the peppers and onions and cook 2-3 minutes longer. Move vegetables to the side on low to no heat.
Before starting your meat, place a small pot with a cup or two of marinara to the corner of your griddle on low to heat through.
Add the sausage to the griddle and cook through, chopping it up like taco meat. Season lightly with Italian seasoning and garlic powder.
Place tortillas on low heat for 30-60 seconds. Flip and add cheese and meat. Fold in half and allow tortilla to cook until golden brown, flipping to cook both sides. If using rolls instead of tortillas, while the meat is cooking spread a thin layer of mayonnaise on the inside of your rolls and place them mayo side down to lightly toast on low heat.
Turn Blackstone where meat is to low heat, add the grated garlic and mix into the meat well. Mix in the vegetables to the cooked sausage. Add half of the cheese and toss to mix through.
Divide meat into three portions and line up the meat mixture into three piles.
Add the rest of the cheese to top each pile of meat. Place roll or tortilla on top and allow to cook another minute or two.
Using your hand to hold the bread/tortilla and your spatula to slide under the sandwich, flip sandwiches over. Serve with marinara on top or on the side for dipping.