1-First: heat 1 tablespoon of olive oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add 1 large yellow onion (halved and sliced 1/2-inch thick) and half of the 1 teaspoon kosher salt, and sauté for about 5 minutes until the onion is browned and softened. Then, stir in 1 medium red bell pepper (halved and sliced 1/2-inch thick) and 1 clove garlic (minced), and cook for 2 to 3 minutes until the peppers soften and the garlic is fragrant.

2-Next: add 1 pound ground chuck, 1/2 teaspoon freshly ground black pepper, and the remaining half of the 1 teaspoon kosher salt. Cook, breaking up the meat, for 5 to 7 minutes until it is browned and no pink remains. Stir in 8 ounces dry rotini pasta, then pour in 2 (14.5-ounce) cans low-sodium chicken broth. Cover the skillet and bring to a boil.

3-Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed. Preheat the oven broiler to high. Mix half of the 1 1/2 cups shredded provolone cheese and half of the 1 1/2 cups shredded pepper jack cheese into the pasta mixture. Sprinkle the remaining half of both cheeses on top, then broil for 2 to 3 minutes until the cheese melts and browns lightly.