Prepare the beef: heat a large skillet over medium-high heat until shimmering. Add the neutral oil and then spoon the ground beef into the pan, pressing it flat with a spatula to maximize contact area. Let it sear undisturbed 2–3 minutes to develop brown crust, then flip and sear the other side 1–2 minutes. Break it into small crumbles and continue cooking until well browned and crisp in places, about 4–6 minutes total. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer the browned meat to a paper-towel-lined plate, leaving any fond in the pan.

Deglaze the skillet: lower heat to medium and add the beer or chicken broth if using to the hot pan to lift browned bits, scraping the bottom with a wooden spoon. Let the liquid reduce slightly, about 1 minute, then remove from heat.

Make the cheese base: in a separate medium saucepan over low-medium heat, melt the butter until foaming. Add the cream cheese cubes and stir until mostly melted. Slowly whisk in the milk until smooth and warm but not boiling.

Add shredded cheeses: reduce heat to low and add the shredded sharp cheddar and Monterey Jack in small handfuls, stirring between additions until a glossy, homogenous sauce forms. Keep heat gentle to prevent graininess. Stir in Worcestershire sauce and remaining garlic and onion powders and taste; adjust salt and pepper as needed.

Stabilize with slurry: if the sauce seems thin or you want extra body, stir in the cornstarch slurry a little at a time, cook 1–2 minutes while stirring until the queso thickens to your preferred consistency.

Fold in meat and jalapeños: add about three-quarters of the browned beef into the cheese pot and fold to combine. Stir in half of the pickled jalapeño slices and most of the sliced green onion whites, reserving some for garnish. Keep the dip over the lowest heat setting, stirring occasionally to prevent sticking.

Finish and season: taste and add hot sauce, extra salt, or fresh lime if using. If the sauce tightens too much as it sits, thin with a splash of water or milk.

Serve warm: spoon the queso into a warm jar or serving bowl, scatter the reserved browned beef and pickled jalapeño slices on top, and garnish with the remaining sliced green onions and extra shredded cheese to taste. Serve immediately with tortilla chips.

Reheat leftovers gently: transfer any leftovers to a small saucepan and warm over low heat, stirring often. Add a splash of milk or water if needed to loosen. Do not boil.