1-First, heat the olive oil in a large skillet over medium heat. Add the sliced onions and half the kosher salt, cooking until they soften and turn a nice brown color. This step sets the foundation for the dish’s savory base.

2-Next, toss in the red bell pepper and garlic, stirring for a few minutes until the peppers soften and the garlic becomes fragrant. Then, add the ground chuck along with the black pepper and the rest of the salt, cooking until the meat is fully browned.

3-Stir in the rotini pasta and pour in the chicken broth, bringing everything to a boil. Cover the skillet and let it simmer for 20-25 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. While that’s cooking, preheat your oven broiler.

4-Once the pasta is ready, mix in half of the provolone and pepper jack cheeses until they melt into the dish. Sprinkle the remaining cheese on top and place the skillet under the broiler for 2-3 minutes until it’s bubbly and golden-brown. This final touch makes every bite irresistible.