In a skillet, heat oil and add onions, ginger and garlic. Sauté for 5 minutes.
Add beef, soy sauce and sesame oil. Cook until meat is browned, about 5 minutes.
Stir in lime juice and Weak Knees Gochujang Sriracha sauce. Set aside.
In a heavy-bottomed sauce pan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Slowly whisk in milk, then bring to a simmer. Continue simmering until sauce becomes thick and coats the back of spoon. Stir in Sriracha sauce and cheese.
Place a layer of chips on a tray. Add one-third of the meat and cheese, then repeat with three more layers. Garnish with cilantro, lime and scallions. Drizzle more Weak Knees Gochujang Sriracha sauce over the top before serving.