Copycat Arby’s Beef ‘n Cheddar Sandwiches at Home

Oh my goodness, remember those days? That drive-thru craving hits, specifically for one of those iconic, saucy, cheesy, roast beef sandwiches? Yeah, me too! While hitting up your local Arby’s is always an option, what if I told you you could recreate that magic right in your own kitchen? And honestly? It’s way easier and faster than you might think. Get ready to unlock a core comfort food memory, because we’re making Copycat Arby’s Beef ‘n Cheddar, and trust me, your taste buds are about to thank you.

Why You’ll Love This Recipe

• Fast: From start to finish, you’re looking at maybe 20-30 minutes. Perfect for a weeknight!
• Easy: Seriously, if you can stir and warm things up, you can make this. No fancy techniques here.
• Giftable: Okay, maybe not the whole sandwich, but the sauces? Bottle those up and share the love!
• Crowd-pleasing: Who doesn’t love warm roast beef smothered in cheese sauce and that tangy Arby’s sauce? It’s a universal winner.

Ingredients

Gathering your ingredients for this is super simple. Most things you might even have on hand already!

• ½ cup ketchup: Just regular old ketchup is perfect for the base of our tangy sauce.
• 2 tablespoons light brown sugar, packed: This adds a lovely touch of sweetness to balance the vinegar. Make sure it’s packed tight!
• 1 tablespoon apple cider vinegar: Gives that signature tang to the Arby’s sauce. Don’t skip this!
• 1 tablespoon Worcestershire sauce: Adds depth and umami flavor. A little goes a long way.
• ½ teaspoon garlic powder: Essential flavor enhancer for the sauce.
• ½ teaspoon onion powder: Another key ingredient for that classic sauce profile.
• 1 tablespoon unsalted butter: The start to our beautiful, creamy cheese sauce.
• 1 tablespoon all-purpose flour: This helps thicken the cheese sauce, creating a smooth, velvety texture.
• 1 cup whole milk: I find whole milk makes the richest cheese sauce, but 2% would work too.
• 6 ounces shredded sharp cheddar cheese: Sharp cheddar gives the best flavor here, but feel free to use medium if that’s what you have. Shred it yourself for the smoothest melt, or use good quality pre-shredded.
• 2 cups low sodium beef broth: We’ll use this to gently warm and flavor the roast beef. Low sodium gives you more control over the saltiness.
• 1 pound thinly sliced deli roast beef: Look for good quality, thinly sliced roast beef from the deli counter.
• 4 onion hamburger buns: The classic choice for these sandwiches! They add an extra layer of flavor.

How to Make It

Alright, let’s get cooking! You’ll be assembling these flavor bombs in no time.

First things first, let’s whip up that signature Arby’s sauce. Grab a small mixing bowl. You’re going to whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder. Give it a really good whisk until everything is smoothly combined. Taste it! You can adjust the sweetness or tang if you like, but this is a pretty spot-on base. Set this aside for now.

Next up, the cheese sauce! This is simple stovetop magic. Melt the butter in a small saucepan over medium heat. Once it’s melted and bubbly, stir in the flour. You want to cook this flour and butter mixture (called a roux) for about a minute while stirring constantly. This cooks out the raw flour taste. Now, gradually start adding your milk while whisking non-stop. This prevents lumps! Keep whisking as you bring the mixture up to a simmer. Let it gently simmer for about 5 minutes, still whisking occasionally, until it’s thickened nicely. Take the pan off the heat and stir in your shredded cheddar cheese. Keep stirring until it’s completely melted and you have a gorgeous, smooth, and creamy cheese sauce. Oh man, try not to just eat this with a spoon!

Time for the beef! In a large skillet, pour in the low sodium beef broth and bring it to a simmer over medium heat for about 5 minutes. This just gets it nice and warm. Now, take your thinly sliced roast beef. It’s important to separate the slices slightly as you add them to the broth. Don’t just dump the whole pile in, or it might clump! Gently lay them in the warm broth. You only need to warm the beef for 1-2 minutes – just enough to take the chill off and let it soak up a little broth flavor. Don’t overcook it or it’ll get tough. Use tongs to remove the beef from the broth.

Okay, assembly line! Grab your onion hamburger buns. Spread a generous amount of your homemade Arby’s sauce on the bottom half of each bun. Pile that warm, delicious roast beef on top of the sauce. Now, ladle or pour that dreamy cheese sauce right over the beef. Get it nice and saucy! Place the top half of the bun on top, and there you have it – your very own Copycat Arby’s Beef ‘n Cheddar sandwich! Serve them immediately while everything is warm and gooey.

Substitutions & Additions

Recipes are meant to be played with! Here are a few ideas:

• Cheese Swap: Not a sharp cheddar fan? Try medium cheddar, Monterey Jack, or even a cheese blend. Just make sure it’s a good melting cheese.
• Bun Variety: No onion buns? Regular hamburger buns work just fine! Or try kaiser rolls for something heartier.
• Spicy Kick: Want some heat? Add a pinch of cayenne pepper or a dash of hot sauce to the Arby’s sauce or the cheese sauce.
• Make it a “Super”: Top your sandwich with some thinly sliced onion rings (store-bought or homemade!) for that “Super” experience.
• Add Bacon: Because, well, bacon. A few strips of crispy bacon would be amazing on this!

Tips for Success

Want to nail this recipe every time? Keep these simple tips in mind:

• Don’t Rush the Roux: Cooking the flour and butter for that full minute helps ensure your cheese sauce doesn’t taste pasty.
• Whisk, Whisk, Whisk: When adding the milk for the cheese sauce, continuous whisking is key to a smooth sauce. Add the milk gradually!
• Gentle Beef Warming: The beef just needs a quick dip to warm up. Don’t boil it or leave it in the broth for too long.
• Prep Ahead: You can easily make both the Arby’s sauce and the cheese sauce a day or two ahead of time and store them in the fridge. Gently reheat the cheese sauce on the stovetop or in the microwave, stirring frequently, before assembling.
• Warm the Buns: For extra authenticity and deliciousness, you can quickly toast or warm your buns before assembling.

How to Store It

These sandwiches are definitely best enjoyed right after assembly. However, if you have leftovers or want to prep components:

• Sauces: Store the Arby’s sauce and cheese sauce separately in airtight containers in the refrigerator for up to 3-4 days.
• Roast Beef: You can store the warmed roast beef in a separate container in the fridge for 3-4 days.
• Assembly: It’s really best not to assemble the sandwiches until you’re ready to eat, as the buns can get soggy.
• Reheating: Gently reheat the cheese sauce on the stovetop or in the microwave. The roast beef can be quickly warmed in a little beef broth again or gently microwaved. Warm the bun separately.

FAQs

Got questions? I’ve got answers!

Can I use pre-made roast beef gravy instead of broth?

You could in a pinch, but beef broth is lighter and just warms the meat without adding too much competing flavor. If you use gravy, make sure it’s not too thick or salty.

My cheese sauce is too thick/thin. How do I fix it?

If it’s too thick, whisk in a little more milk, one tablespoon at a time, while warming gently until it reaches your desired consistency. If it’s too thin, you can make a tiny slurry of equal parts flour and cold milk, whisk it into the simmering sauce, and cook for another minute or two to thicken, but be careful not to add too much or it will taste floury.

Can I make a big batch of the sauces?

Absolutely! The sauces store well and are great to have on hand for future cravings or other uses (like pouring the cheese sauce over fries!). Just double or triple the ingredient amounts.

Is there a dairy-free option for the cheese sauce?

You would need to use dairy-free butter, a plant-based milk alternative (like unsweetened almond or soy milk), and a good melting dairy-free cheddar style shreds. The process would be the same.