Heat 2 tablespoons of oil on medium heat and cook the diced onion and green bell pepper for 3–4 minutes.
Add the ground beef, breaking it apart as it cooks until fully cooked.
Season with Blackstone Cheesesteak Seasoning and mix in half of the cheese until melted.
Remove the mixture from heat and let it cool.
In a small bowl, combine ketchup and sriracha. Adjust the amount of sriracha to your preferred heat level and set aside.
Place about 1 tablespoon of the cooled beef mixture and some additional cheese onto each eggroll wrapper. Roll the wrappers tightly, sealing the edges with a bit of water.
Heat oil on medium-low, maintaining a temperature of 325–350°F. Shallow fry the eggrolls in the hot oil, turning occasionally, until golden brown on all sides.
Slice the eggrolls diagonally, garnish with sliced green onions, and serve with the spicy ketchup dipping sauce.
