1-First, prepare all ingredients by gathering and slicing them ahead. This includes halving and slicing the yellow onion and red bell pepper to 1/2-inch thick, mincing the garlic, and measuring out the rotini pasta. Having everything ready helps avoid any rush and keeps the process enjoyable for busy parents or students.

2-Second, heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced onion and half the kosher salt, sautéing for about 5 minutes until it softens and begins to brown. This step builds a strong flavor base, just as you’d do for a potluck favorite.

3-Third, add the bell pepper and garlic to the skillet, cooking for 2 to 3 minutes until the peppers soften and garlic turns fragrant. This layering ensures the veggies retain their texture and enhance the overall taste. If you’re into other skillet ideas, try our chicken parmesan pasta skillet recipe for a similar twist.

4-Fourth, stir in the ground chuck, the remaining salt, and black pepper. Cook the meat, breaking it into small pieces, for 5 to 7 minutes until it’s browned and no pink remains. This adds the hearty protein that makes the dish so filling.

5-Fifth, mix in the rotini pasta and pour in the chicken broth. Cover the skillet, bring it to a boil, then uncover and simmer for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most liquid is absorbed. Preheat your broiler during this time to get ready for the final touch.

6-Finally, stir half of the provolone and pepper jack cheeses into the mixture, then sprinkle the rest on top and broil for 2 to 3 minutes until the cheese melts and turns golden-brown. Serve hot for the best experience, and remember, this one-pot wonder is inspired by the classic Philly cheesesteak for a flavorful meal.