In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the bulk Italian sausage, crumbling it with a spatula, and toss in the chopped sweet red pepper and diced onion. Cook for 5-7 minutes until the sausage is browned and no longer pink, while the peppers and onions soften. Once done, transfer to slow cooker.

Using the same skillet, reduce heat to medium and add the lean ground beef. Brown for about 5-7 minutes, stirring frequently to crumble. Once ready, add to slow cooker with the Italian sausage mixture.

Stir in the no-salt-added tomato sauce, tomato paste, garlic powder, and liquid smoke if desired. Mix everything well and cook on low for 4-5 hours.

About 15 minutes before serving, preheat your oven to 375°F (190°C). Slice hoagie buns in half and place on a baking sheet. Toast in the oven for 5-7 minutes until golden and crisp.

Assemble by placing a generous amount of the meat mixture on the bottom halves of each toasted hoagie bun. Layer smoked mozzarella cheese on top before adding pickled hot cherry peppers.

Cap off with the top halves of the hoagie buns, and serve. Enjoy the delicious flavors with family and friends.