Cook pasta according to manufacturer's instruction until al dente; drain. Hold warm.
Melt butter in sauté pan; add onion. Cook, stirring, until almost onion is almost caramelized; increase heat. Add beef strips. Cook until onion is caramelized and internal temperature of beef reaches 165°F. Remove from pan; hold hot.
Heat Queso Bravo® Cheese Dip to 165°F using desired method. Combine warm cheese sauce with beef mixture and all remaining ingredients except green onions.
To serve, plate 4 ounces bulgogi mixture; garnish with green onions.