1 lb kielbasa, chopped into small bite-sized pieces
1 lb ground pork
1 red bell pepper, diced
1 green bell pepper, diced
1 orange bell pepper, diced
1 yellow onion, diced
¼ cup Italian parsley, chopped
¼ cup pickled jalapeños, chopped
8 slices mozzarella cheese
4 hoagie rolls
2 tablespoons stone-ground mustard
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ cup Dr Pepper soda
Salt and pepper, to taste
Directions
Preheat your griddle to medium-high heat.
Add the chopped kielbasa and cook for 4-5 minutes until browned and crispy. Push it to one side of the griddle.
Add the ground pork to the same griddle. Cook for 6-7 minutes, breaking it up as it browns, until fully cooked. Combine the kielbasa and pork.
Add the diced bell peppers (red, green, orange) and the diced onion to the meat mixture. Stir and cook for 3-4 minutes until the vegetables soften.
Stir in 2 tablespoons of tomato paste. Pour in ½ cup of Dr Pepper and let it sizzle. Add 2 tablespoons of mustard and 1 tablespoon of Worcestershire sauce. Stir and cook for 2-3 minutes until the sauce thickens.
Divide the mixture into 4 portions on the griddle. Top each with 2 slices of mozzarella cheese and allow it to melt.
While the cheese melts, toast the hoagie rolls cut-side down on the griddle for about 1 minute until golden brown.
Place each toasted hoagie roll on top of the cheesy meat mixture. Using a spatula, scoop the mixture onto the roll, flipping it over to assemble.
Serve immediately, garnishing with extra pickled jalapeños and parsley if desired.
