Copycat Arby's Beef Cheddar
There's something magical about sinking your teeth into a Copycat Arby's Beef Cheddar sandwich-those tender slices of roast beef draped in velvety cheddar sauce, all tucked into a soft onion bun. Home cooks adore this recipe because it brings the nostalgic, smoky-sweet flavors of Arby's right to their kitchen without the wait in line. Perfect for lazy Sunday suppers or game day feasts, this sandwich is the ultimate comfort food that never fails to impress. The irresistible combo of tangy sauce, melty cheese, and savory beef makes it a repeat favorite.
What Makes This Recipe Special
- The homemade cheddar cheese sauce is the star-made with sharp cheddar, whole milk, and a roux for restaurant-quality creaminess without processed cheese.
- The Arby's-style sauce includes apple cider vinegar and brown sugar for a perfect balance of tangy sweetness that clings to the roast beef beautifully.
- The roast beef is simmered in low-sodium beef broth for tenderness and depth of flavor, mimicking Arby's signature juicy texture.
- A touch of Worcestershire sauce in both the beef broth and the Arby's sauce layers umami richness, elevating every bite.
Ingredients
1/2 cupketchup
2 tablespoonslight brown sugar, packed
1 tablespoonapple cider vinegar
1 tablespoonWorcestershire sauce
1/2 teaspoongarlic powder
1/2 teaspoononion powder
1 tablespoonunsalted butter
1 tablespoonall-purpose flour
1 cupwhole milk
6 ouncesshredded sharp cheddar cheese
2 cupslow sodium beef broth
1 poundthinly sliced deli roast beef
4 onionhamburger buns
Nutrition
530 caloriesCalories
Per serving · Values are estimates
Instructions
1
In a small mixing bowl, whisk together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder. Set aside.
2
Over medium heat, melt butter in a small saucepan. Stir in the flour and cook for 1 minute while stirring. Gradually add milk while whisking, bringing the mixture to a simmer. Heat for 5 minutes before removing from heat and stirring in shredded cheese until fully melted.
3
In a large skillet over medium heat, bring beef broth to a simmer for 5 minutes. Separate roast beef slices and add them individually into the broth to prevent sticking. Warm the beef for 1-2 minutes and remove.
4
Spread prepared Arby's sauce on the bottom half of an onion hamburger bun. Top with warm roast beef, followed by cheese sauce. Close the sandwich with the top half of the bun. Serve immediately.
Essential Tips
Sauce consistency
If your cheese sauce is too thick, whisk in a splash of warm milk until it reaches a pourable, velvety texture. For a thinner sauce, add a little extra milk. Avoid boiling the sauce after adding cheese, or it may separate.
Roast beef slices
Use freshly sliced deli roast beef for the best texture-thinly sliced means it will absorb the broth flavors better. If your beef is pre-packaged, separate the slices before simmering to ensure even cooking.
Bun toasting
Lightly toast the onion bun halves in a dry skillet for 1-2 minutes to add a subtle crunch that contrasts with the soft fillings. This prevents the bun from getting soggy from the sauces.
Broth simmer time
Simmer the beef broth for exactly 5 minutes before adding the roast beef slices. This reduces it slightly to intensify the flavor without overpowering the beef. Over-reducing can make the broth too salty.
Layering order
Spread the Arby's sauce on the bottom bun first, then add the warm roast beef slices, followed by the cheese sauce. This ensures every bite is flavorful and balanced, with sauce in every layer.
Smart Swaps & Variations
Spicy kick
Add 1/2 teaspoon of cayenne pepper to the Arby's sauce or sprinkle red pepper flakes on the roast beef for a subtle heat that complements the sweetness.
Swiss cheese swap
Replace the sharp cheddar with Swiss cheese for a milder, nuttier flavor that pairs well with the tangy sauce.
Mushroom addition
Sauté 1/2 cup of sliced mushrooms in butter until golden, then layer them on the roast beef before adding the cheese sauce for an earthy depth.
Provolone upgrade
Use provolone cheese in the sauce for a smoother melt and a slightly smoky flavor that balances the sweet sauce.
What to Serve With This
- Classic crispy potato wedges, dusted with paprika and sea salt.
- A tall glass of ice-cold root beer or an iced sweet tea for that classic diner vibe.
- A simple side salad of mixed greens with a light vinaigrette to cut through the richness.
- Pickle spears or a tangy coleslaw for a refreshing contrast to the savory sandwich.
Storage & Reheating
Storage
Store the roast beef and cheese sauce separately in airtight containers in the fridge for up to 3 days. Assemble the sandwiches just before serving to prevent the buns from getting soggy.
Reheating
Reheat the roast beef and cheese sauce in a skillet over low heat, stirring gently to maintain the sauce's texture. Toast the bun halves separately in a toaster or dry skillet for a minute to restore freshness.
Expert Chef Tips
- For an even more authentic flavor, add 1/4 teaspoon of liquid smoke to the beef broth while simmering the roast beef-this mimics the smoky depth found in commercial deli meats.
- Use a mix of 50% whole milk and 50% heavy cream in the cheese sauce for extra richness without overpowering the cheddar flavor. This prevents the sauce from separating when reheated.
- To achieve paper-thin roast beef slices at home, partially freeze the beef for 30 minutes, then use a sharp slicing knife to cut it against the grain. This mimics deli-cut precision.
Equipment You’ll Need
- Small saucepan (1-2 quart capacity) for making the cheese sauce.
- Large skillet (10-12 inches) for simmering the roast beef in broth.
- Whisk (for sauce and dressing preparation).
- Sharp slicing knife (for thinly slicing roast beef if not using deli cuts).
Nutritional Benefits
- A single sandwich provides approximately 530 calories, making it a hearty yet balanced meal when paired with a side salad or vegetables.
- The recipe uses low-sodium beef broth and whole milk, which helps control sodium levels while still delivering rich flavor.
- Sharp cheddar cheese contributes protein and calcium, while the roast beef offers iron and B vitamins for a nutrient-dense meal.
- The homemade Arby's sauce is lower in added sugars compared to store-bought versions, thanks to the use of natural sweeteners like brown sugar.
Reviews
No written reviews yet — be the first to cook this and share how it turned out!
Leave a Review
Frequently Asked Questions
Can I use leftover roast beef instead of deli slices?
Absolutely! Leftover roast beef works perfectly, but slice it thinly and add it to the broth for just 2-3 minutes to warm through. Avoid over-simmering, or it will become tough.
Why does my cheese sauce sometimes curdle?
Curdling happens if the sauce boils after adding cheese or if the heat is too high. Always melt the cheese over low heat and stir constantly. Adding a pinch of cornstarch to the roux can also help stabilize the sauce.
Can I make the Arby's sauce ahead of time?
Yes! The Arby's sauce keeps well in the fridge for up to 5 days. Store it in an airtight container, and let it sit at room temperature for 10 minutes before using to restore its texture.
Is there a substitute for whole milk in the cheese sauce?
You can use 2% milk, but the sauce may be slightly less rich. For a dairy-free option, substitute with unsweetened almond milk or oat milk, but add 1 teaspoon of cornstarch to help thicken the sauce.
How do I thicken the cheese sauce if it's too thin?
Make a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the sauce over low heat. Simmer for 1-2 minutes until thickened. Avoid adding flour directly to the sauce, as it can create lumps.
Can I freeze the roast beef and cheese sauce?
The roast beef and cheese sauce can be frozen separately for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet, stirring frequently to prevent separation.
What's the best way to slice roast beef for this recipe?
For the most tender slices, partially freeze the roast beef for 30 minutes, then slice it against the grain as thinly as possible. A deli slicer or sharp chef's knife works best.
Why does my roast beef turn gray in the broth?
Graying can happen if the broth is too hot or if the beef is simmered for too long. Keep the broth at a gentle simmer, not a boil, and remove the beef once it's warmed through (about 2-3 minutes).
More Dinner Victories
🔒 From the Vault — 43,000+ premium recipes
Cook This Next