Heat 1 tablespoon of olive oil in a large, deep-sided skillet over medium heat. Add the sliced yellow onion and red bell pepper. Sauté for 10-15 minutes until softened and golden brown. Add the minced garlic and cook for 1 more minute until fragrant.

Push the sautéed vegetables to the edges of the skillet to create space in the center. Add the ground chuck and cook, breaking it into crumbles, for about 5-6 minutes until browned and fully cooked through. Season with ½ teaspoon of salt and ½ teaspoon of black pepper.

While the beef is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.

Add 2 cans of low-sodium chicken broth to the skillet with the ground beef and vegetables. Reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld together.

Add the cooked pasta to the skillet and toss to coat. Sprinkle 1 cup of shredded provolone cheese and 1 cup of shredded pepper jack cheese over the pasta. Gently fold the cheese into the pasta until it’s fully melted and incorporated.

If your skillet is oven-safe, top the pasta with the remaining ½ cup of provolone and ½ cup of pepper jack cheese. Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.

Remove the skillet from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley or green onions, if desired. Serve the Philly Cheesesteak Pasta hot, with a side of garlic bread or a fresh green salad.