In large heavy bottom skillet over medium heat, heat 2 tablespoons oil; add onions and cook 5 minutes or until slightly browned. Remove from pan. Add 2 tablespoons oil and steak slices; cook 5 minutes until brown and slightly crispy.  Add chili, reserved onions, salt and pepper; remove from heat and allow to cool.

In medium bowl, combine cheeses. Add water to small bowl. Place cornstarch in shallow dish.

Lay 1 egg roll wrapper in a diamond shape, place 2 tablespoons meat mixture and ¼ cup cheese in center of wrapper. Fold bottom corner over filling. Fold sides toward center over filling.  Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining ingredients.

Heat oil to 350°F. Dredge egg rolls in cornstarch.  Fry egg rolls 1 to 1 ½ minutes on each side or until golden brown. Place on baking sheet lined with paper towels.

In small bowl, combine mayonnaise and sriracha. Serve with egg rolls.

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