Heat dutch oven, or heavy bottomed pot, over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter and melt. When your pot is hot, add the shaved steak to the pot in an even layer without overcrowding the meat. You may need to work in batches if your pot is too small. Cook the steak for 1 minute. Stir steak and cook for another 30 seconds to 1 minute. You do not want to overcook the steak. Remove the steak to a clean plate and set aside.

Add the remaining olive oil and butter to the pot at medium-high heat. Add the sliced onions and green peppers. Cook for about 5 minutes, stirring occasionally to prevent burning. Once soft, remove peppers and onions and add to the plate with your cooked steak.

Pour beef stock into pot and bring to a boil over high heat. Add pasta and reduce heat to a gentle boil. Follow the cook time of your pasta. Stir occasionally to prevent the pasta from sticking to the bottom of the pan or to itself.

Once the pasta has cooked, and most of the liquid is absorbed, turn off the heat. Add cream cheese, cooked steak, onions and pepper. Stir to combine. Then add most of the provolone and gouda. I like to keep a little bit back to sprinkle over the dish before serving. Check to see if you need to season with salt and pepper. Adjust the seasoning accordingly.

To serve, add the Philly Cheesesteak Pasta to pasta bowls, top with a little sprinkle of the cheese you set aside, and garnish with fresh parsley and basil.