• Heat a large cast-iron skillet over medium-high heat and drizzle with olive oil.
• Once the skillet is hot, sear the Italian sausages on both sides until deeply charred. (Optional: Cut a small slit in the sausages to help cook the insides.) Once charred, remove the sausages to a plate and set aside.
• In the same skillet, add the bell peppers and onions. Sauté until the vegetables begin to soften, about 8-10 minutes. Season with salt and pepper.
• Make space in the center of the pan and add the chopped garlic and oregano. Sauté for another minute until fragrant.
• Add the tomato paste and sauté for 1-2 minutes, breaking it up with a spatula as it cooks.
• Pour in the water and stir everything well. Add the sausages back into the skillet along with any juices that have accumulated on the plate. Continue cooking until the sausages are fully cooked through, about 6-8 minutes.
• Once done, garnish with chopped parsley and serve as is, or prepare as sandwiches.

For Sandwich Assembly

• Place 1-2 slices of provolone cheese inside each split roll. Place the rolls in a 350°F oven until the cheese has melted.
• Fill each roll with sautéed peppers, onions, and 1 sausage link. Cut in half and serve immediately.