Heat a large griddle over medium-high heat. Heat a deep skillet with a few inches boiling water. Reduce heat, keeping water at low boil.
Heat a saucepot over medium-high heat with EVOO, 1 turn of the pan. Add meat and brown, 5-6 minutes. Season with salt and pepper, chili, paprika and coriander. Stir in tomato paste, cook 1 minute then add stock. Reduce heat to simmer.
In a second small pot, melt butter over medium heat. Add flour and cook 1 minute. Whisk in milk, season with salt and pepper and cook to thicken, 1-2 minutes. Melt cheese into milk sauce, add mustard and reduce heat to low.