Skip to main content Skip to header navigation

Cheesesteak eggrolls with Sriracha ketchup

The key to these little beauties, is making sure there’s enough cheese in each roll! The melted cheese with the steak and onions makes these downright addicting! The Sriracha ketchup is an unexpected, pleasant surprise!

Cheesesteak eggrolls with sriracha ketchup

Warning: Make a tray of these once… and you’ll be asked to make them over and over again! Using store-bought eggroll wrappers makes these a breeze to prepare! (We recommend Nasoya brand wrappers found refrigerated in most grocery store produce sections.)

Cheesesteak eggrolls with Sriracha ketchup recipe

Yields about 14 eggrolls


  • 1 pound steak sandwich meat such as rib eye or sirloin tip, sliced thin
  • 2 tablespoons butter
  • 1 onion, diced
  • 1/2 pound American cheese, diced up
  • 14 eggroll wrappers
  • 1 cup ketchup
  • 1/2 cup Sriracha sauce
  • Kosher salt and pepper
  • Cooking spray


  1. Preheat oven to 400 degrees F. Over medium heat, melt 1 tablespoon of butter in a large frying pan (cast iron works well) and add diced onions. Cook until the onion softens and becomes translucent, about 6-8 minutes. Remove onions from pan and set aside.
  2. Salt and pepper your steak slices on both sides. In the same pan you cooked the onion in, melt the other tablespoon of butter over medium-high heat. Add steak slices and cook on both sides to medium/medium rare, about 2 minutes per side. (Since the steak is sliced thin, it cooks fast!) Remove steak from the pan and when it slightly cools, chop steak up into small pieces.
  3. In a large mixing bowl, add your chopped up steak, onions and diced American cheese. Mix it all together well.
  4. Spray a baking sheet with cooking spray. Assemble your eggroll wrappers (one at a time) according to the eggroll wrappers instructions. (Usually you start with the wrapper in a diamond shape, fill with your filling in the middle, flip up the bottom of the diamond shaped wrapper over the filling, tuck in both sides and then roll it up.)
  5. Place assembled cheesesteak eggrolls on your baking sheet seam side down and spray the tops with cooking spray. Bake for 10-12 minutes, or until lightly browned and crispy on the edges.
  6. Mix together ketchup and Sriracha and serve with the warm rolls.

Quick Tip

You can also deep-fry these if you would like… for extra “crunch” and calories!

More appetizer recipes

Baked crab rangoon
Quick and easy hot wings
Avocado crabcakes

Leave a Comment