Heat a large deep skillet over medium-high heat and add the oil, 2 turns of the pan, add the peppers and onions and season with salt and pepper and soften 5 minutes. Cut the sausage from the casings. Add garlic and stir a minute. Add the sausage, beef and oregano, lightly brown and crumble meats with a wooden paddle or a fork. Add the sundried tomato paste, Worcestershire sauce or balsamic and wine and let them absorb. Add the stock, tomato and a sprinkle of sugar, then stir in torn basil and simmer to thicken over low heat, partially covered.
Lightly toast bread and brush with garlic butter, then sprinkle with cheese and parsley and set to golden in hot oven or under broiler.
If serving with melted cheese, fill rolls with sloppy mix, then top with cheese and pop in oven to melt. Top meat sandwiches with cherry peppers and greens.