My version uses a different type of bread. I use Vietnamese baguettes. This type of bread is tradionally used in Bánh mì or Vietnamese subs. I use this bread because it is delicious and crusty. It stands up to the robust flavors of the beef, onions and peppers and never gets soggy. I use a tender and well marbled cut of beef and char it to perfection. This has no cheez whiz. I use colby jack and provolone, caramelized onions, green peppers and lots of mayo.