Mince the garlic and shallot.
Finely chop the celery, green onion and jalapeño.
Brown the ground beef in a large sauté pan over medium heat. Do your best to separate the beef into very small pieces using your cooking utensil.
Add garlic, shallot, celery and jalapeño. Cook about five minutes, stirring frequently, and season with a little salt and pepper. Cook one more minute.
Add worcestershire and milk and stir around for a few seconds. Notice that it isn't entirely absorbed - that's what you want! Add the cream of mushroom soup and stir around so all of the beef is evenly incorporated into the soup. This creamy mixture should still have a slightly liquid consistency.
Top the mixture with green onion and shredded chihuahua cheese. Mix everything in until the cheese is melted, and turn off the heat under the pan.
Heat the oven to 350 degrees.
Slice the portion of Italian bread lengthwise, as if you're cutting it in half to make a sandwich. Slowly scoop out the insides (only tiny chunks at a time) until both centers are hollow. You want about 1/2 inch thickness of crust on all sides left.
Add the soft, tiny chunks of bread into your beef mixture. Fold them all into the beef mixture until all tiny chunks of bread have absorbed the liquid bits and everything is evenly solidified.
Scoop all of the beef/bread mixture into the bottom half of the hollowed Italian bread. Make the filling extend up past the crust line - the hollowed out top half still has to be filled, too.
Top the bottom half with the top and place on a baking sheet. Bake at 350 degrees for ten minutes.
Remove from the oven, let it sit for five minutes, then slice and serve hot.