1-First, heat the oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add the onion and 1/2 teaspoon salt, and sauté until it begins to brown and soften, about 5 minutes. This step sets the base for the dish’s rich flavors.

2-Next, stir in the bell pepper and garlic, and cook for 2 to 3 minutes until the bell peppers soften and garlic becomes fragrant. Then, add the ground chuck, black pepper, and the remaining 1/2 teaspoon salt. Cook, breaking up the meat into small pieces, until it’s browned and no pink remains, about 5 to 7 minutes.

3-Stir the pasta into the beef and onion mixture, then pour in the chicken broth. Cover and bring to a boil. Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is done and most of the liquid is absorbed. For tips on pasta basics, check out this how to cook pasta guide that complements our recipe.

4-Finishing Touches Heat the broiler to high and arrange the oven rack in the middle. Stir half of the shredded provolone and pepper jack cheeses into the pasta, then sprinkle the remaining cheese on top. Broil for 2 to 3 minutes until the cheese melts and turns golden brown. Serve right away for the best texture and taste.