Good call. I love philly cheesesteaks, but honestly I don't find the roll all that special (and yes I've had it at the classic places in philly). I think a typical vietnamese banh mi roll is probably going to be honestly better and work great for the sandwich.

Disagree. I've had them in Saigon in addition to here in the States, and a good banh mi roll is much crispier on the outside. That's not the texture you want for a cheese steak -- it has to be really soft.

I live near Philly and the Vietnamese grocery stores in town all sell hoagie rolls relabeled as bahn mi rolls. So if it works one way it probably works the other.

Edit: Forgot to mention. Steaming the roll is essential to a good cheesesteak. Even more than the bread after you've met a certain floor.

Yeah the banh mi roll is a modification on the french roll with the exact same goal that you want for a philly cheesesteak I bet.

No. Banh mi is too crusty. The best cheesesteaks have a mushy roll, NOT a crusty one.