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Let’s up our summer grilling game by whipping up a batch of our grilled Brats with Peppers and Onions. Did I mention there’s a luscious provolone cheese sauce involved?
Brats with Peppers and Onions
Juicy grilled brats piled high with sweet, smoky peppers and onions, then drenched in a silky, garlicky provolone cheese sauce – brats were meant to be eaten this way. It’s the kind of spring/summer dinner that screams backyard grilling meets stadium food—but whispers let’s not bore our guests.
Why You’ll Love These
- It’s Philly Cheese Steak in Brat form. We clearly love turning this class sammy into a variety things (evidenced here, here and here) because what’s not to love?
- This is an easy way to elevate your grilling game while keeping things simple
- Cooking the brats, onions and peppers all on the grill eliminates mess and extra steps
- The five-minute provolone cheese sauce can easily be made while the other items are grilling
Ingredients you’ll need for Brats with Peppers and Onions
Brats. Obviously. like to use a brat here over a hot dog simply for stability. Use your favorite local brand or go with good ol’ Johnsonville
Peppers. I prefer the color and sweetness of red, yellow and orange peppers but green will also work.
Spices. I like to season the peppers with a little smoked paprika, garlic powder, salt and onion powder.
Cheese. Sharp provolone is my favorite since that what I use on my phillys. If provolone isn’t your thing, a mild cheddar could work.
Butter + flour. You’ll need this combo to thicken the sauce.
Milk. For a richer texture, use whole milk.
Let’s make Brats with Peppers and Onions
Grill the brats. Do you need my help here?
Grill the peppers and onions. Add the peppers and onions to a large piece of foil. Drizzle with olive oil, salt, paprika, garlic powder and onions powder. Toss the onions and peppers with the spices. Fold the foil over and make a little pocked by folding the edges in. Place on the grill next to the brats. Cook for 7-10 minutes until softened
Make the sauce. While the brats, peppers and onions grill, make the sauce. Melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds, just until fragrant. Whisk in flour and cook for 1 minutes. Slowly whisk in warm milk, making sure it stays smooth Bring to a gentle simmer until slightly thickened, about 3–4 minutes.Turn heat to low and stir in the provolone cheese until melted and smooth. Season with salt and pepper.
Serve! Place the brats in the buns. Drizzle with sauce. Pile peppers on top. Drizzle with more sauce. Grab a napkin and enjoy!
If you want to make ahead of time
- Cheese sauce can be made ahead and reheated gently with a splash of milk
- Peppers and onions can be grilled earlier and rewarmed on the grill
- Grill the buns ahead of time
- Prep all onions and peppers and shred the cheese the day before.
Substitutions
- Swap out the dijon for spicy brown mustard or whole grain mustard
- Add in some Giardiniera for heat and crunch
- Add fresh herbs like parsley for a pop of color
- Swap provolone for smoked provolone
Tips and Tricks for Recipe Success
- Use block provolone and shred it yourself for the smoothest sauce
- Keep heat low when adding cheese to avoid graininess
- Toast the buns on the grill for extra texture
- Add a little Dijon mustard on the bun for some zippiness.
- If the sauce gets too thick, add a splash of milk. If too thin, let it simmer another minute.
Brats with Peppers and Onions
Ingredients
- 10 bratwursts
- 10 hoagie buns
- 1 large red bell pepper, sliced
- 1 large green or orange bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
Provolone Cheese Sauce
- 2 tbsp 2 tablespoons butter
- 2 tbsp flour
- 2 small cloves garlic, minced
- 1 1/2 cups whole milk (warm)
- 1 1/2 cups shredded provolone cheese
- 1 1/2 tsp dijon mustard
- 1/4 tsp salt (more to taste)
- freshly cracked black pepper
Equipment
- 1 Sauce pan
Instructions
- Preheat your grill to medium heat (about 375–400°F). Clean and oil the grates.
- Place the brats on the grill and cook for about 12–15 minutes, turning occasionally, until browned and cooked through (internal temp 160°F). If you like extra juicy brats, you can parboil them in beer for 8–10 minutes before grilling—but it’s optional. Toast the buns for 1-2 minutes until golden brown.
- If you do not have a grill basket, add the peppers to a large piece of foil. Drizzle with olive oil. Toss. Sprinkle with garlic powder, onion powder, paprika and salt. Toss to combine. Fold the foil over in half. Crimp the edges so you have a pocket. If you have a grill basket, add the peppers to the basket. Drizzle with oil. Toss. Sprinkle with seasoning, toss. Grill for 8-10 minutes, stirring half way through until soft and slightly charred.
- While everything is grilling, make the sauce. Melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds, just until fragrant. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in warm milk, making sure it stays smooth. Bring to a gentle simmer until slightly thickened, about 3–4 minutes. Turn heat to low and stir in the provolone cheese and dijon until the cheese is melted and smooth. Season with salt and pepper. If it gets too thick, add a splash of milk. If too thin, let it simmer another minute.
- Place each brat in a toasted bun, pile on the grilled peppers and onions, then spoon over plenty of warm provolone cheese sauce.
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