• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups whole milk, more to thin as needed
• 1 cup beer, such as Blue Moon
• 1 tablespoon yellow mustard
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Worcestershire
• 2 1/2 cups shredded (3/4 pound) sharp yellow cheddar cheese
• Salt and pepper, to taste
• 1 bag good-quality corn tortilla chips
• 1 pound Chicago-style Italian Beef, rough chopped, warmed through
• 1 cup Chicago-style spicy giardiniera, rough chopped or pulsed in a food processor

In a medium sauce pot over medium to medium-high heat, melt butter. Add flour and whisk together. When pale golden, whisk in milk, then whisk in beer, bring to a bubble and let cook out a few minutes or until slightly thickened. Add mustard, spices and Worcestershire to sauce, then stir in cheese with a spoon off heat. Reduce heat to low and keep sauce warm. 

Place chips on a platter or in individual serving bowls. Top with cheese sauce, chopped Italian Beef and giardiniera.

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