Copycat Arby's Beef and Cheddar

This copycat Arby's beef and cheddar sandwich brings that iconic fast food favorite straight to your kitchen, complete with tender roast beef, creamy cheese sauce, and that tangy signature sauce that makes people drive across town just for a taste. I stumbled onto this recipe after my youngest kept begging for Arby's every weekend, and honestly, my wallet couldn't keep up with his growing appetite. What started as a money-saving experiment turned into something even better than the original - fresher ingredients, more generous portions, and that satisfaction of knowing exactly what goes into your food. The best part is watching my family's faces light up when they bite into these homemade versions that taste just like their drive-through favorites.

Last month when my sister visited with her three teenagers, I made a double batch of these for lunch. Her oldest son, who usually turns his nose up at anything homemade, took one bite and immediately asked if he could take some home. He even asked for the recipe to make at college, which is basically the highest compliment a seventeen-year-old can give. My sister couldn't believe how simple the whole process was, especially the cheese sauce that she thought would be complicated. Now she makes these every few weeks when her kids start hinting about wanting fast food.

Ingredients

• Thinly sliced deli roast beef: The key is getting it sliced as thin as possible at the deli counter. Don't be shy about asking them to slice it thinner than usual - that's what creates the right texture.
• Sharp cheddar cheese: Use good quality block cheese that you shred yourself. The pre-shredded stuff has coatings that prevent smooth melting and can make your sauce grainy.
• Whole milk for the sauce: The fat content helps create that silky smooth cheese sauce. Don't try to use skim milk or you'll end up with a thin, weird texture.
• Onion buns: These are traditional, but honestly any soft hamburger bun works fine. I've used regular buns, brioche, even kaiser rolls when that's what I had on hand.
• Apple cider vinegar: This is the secret ingredient in the Arby's sauce that gives it that distinctive tangy kick that sets it apart from regular barbecue sauce.

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Step-by-Step Instructions

Mix up that signature sauce

Grab a small bowl and dump in the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder. Whisk everything together until it's completely smooth and the brown sugar dissolves. This sauce tastes even better if you let it sit for a few minutes while you work on everything else, so the flavors can meld together properly.

Create the cheese sauce magic

Melt the butter in a small saucepan over medium heat, watching it carefully so it doesn't brown. Once it's completely melted, whisk in the flour and keep stirring for about a minute to cook out that raw flour taste. The mixture will look like a thick paste, which is exactly what you want. Now comes the tricky part - slowly pour in the milk while whisking constantly like your life depends on it. If you dump it in too fast, you'll get lumps that are impossible to smooth out.

Perfect the cheese melting

Keep whisking that milk mixture over medium heat until it starts to thicken and can coat the back of a spoon, which usually takes about five minutes. Once it's thick enough, remove it from the heat immediately and add the shredded cheese bit by bit, stirring until each addition melts completely before adding more. The residual heat will melt the cheese perfectly without making it grainy or separated.

Warm the beef properly

Pour the beef broth into a large skillet and bring it to a gentle simmer over medium heat. This is where the magic happens - the broth doesn't just warm the meat, it adds flavor and creates that tender texture that makes these sandwiches special. Take your roast beef slices and separate them one by one before dropping them into the simmering broth. Don't just dump them all in at once or they'll stick together in a big clump.

Quick beef heating technique

Let each piece of roast beef sit in the hot broth for just a minute or two - you're not cooking it, just warming it through and letting it absorb some of that beefy flavor. Use tongs or a slotted spoon to lift the pieces out, letting excess broth drip off before placing them on the buns. The meat should be hot and slightly moist, but not dripping wet.

Assembly time

Split your onion buns and spread a generous amount of that homemade Arby's sauce on both the top and bottom halves. Pile the warm roast beef high on the bottom bun - don't be stingy here, these are supposed to be loaded sandwiches. Drizzle the warm cheese sauce all over the meat, letting it run down the sides a little bit. Top with the other bun half and serve immediately while everything's still warm.

Making copycat Arby's beef and cheddar sandwiches at home was one of those cooking victories that made me feel like I'd cracked some kind of secret code. The first time I tried it, I was amazed at how close the flavors came to the real thing, especially that tangy sauce that I'd never been able to identify before. Turns out it's just a combination of common pantry ingredients mixed in the right proportions.

The cheese sauce technique took me a few tries to get right. My first attempt was way too thick because I was afraid to add enough milk, and the second time I added the milk too fast and ended up with lumps. Once I learned to be patient with the process and keep that whisk moving, it became second nature. Now I can make it without even thinking about it, which is good because my family requests these sandwiches pretty regularly.

What really surprised me was how much better the homemade version tastes compared to the restaurant. When you use good quality deli roast beef instead of whatever processed meat they use at fast food places, the difference is remarkable. Plus you can control how much sauce and cheese goes on each sandwich, which means no more disappointment when you bite into a sandwich that's mostly bread.

The warming technique for the roast beef makes all the difference between a good sandwich and a great one. Cold deli meat straight from the package doesn't have the same appeal as meat that's been gently warmed in seasoned broth. This extra step only takes a couple minutes but elevates the whole sandwich experience significantly.

I've learned that timing is everything with these sandwiches. The cheese sauce needs to be warm when you assemble them, but not so hot that it makes the bun soggy. The roast beef should be just heated through, and everything needs to come together quickly so you can eat them while they're at their peak. It's like a little kitchen choreography that becomes smooth and natural with practice.

Serving These Right

Serve your copycat Arby's beef and cheddar sandwiches immediately while the cheese sauce is still warm and creamy. I like to have everything prepped and ready to go before I start warming the beef, so assembly happens quickly. These pair perfectly with crispy french fries or onion rings, just like at the restaurant. For the full Arby's experience, grab some frozen curly fries from the grocery store and pop them in the oven while you're making the sandwiches. A cold soda or iced tea completes the fast food experience, but at home where you can actually relax and enjoy your meal.

Making It Your Own

These copycat Arby's beef and cheddar sandwiches are pretty flexible when it comes to customizations. Sometimes I add sliced red onion for extra crunch and flavor, or throw on some crispy bacon when I'm feeling indulgent. You can spice up the cheese sauce with a pinch of cayenne pepper or some hot sauce if your family likes heat. During summer, I've added fresh tomato slices which aren't traditional but taste amazing with the tangy sauce. The sauce recipe makes extra, so I keep it in the fridge and use it on other sandwiches or as a dipping sauce for fries.

Keeping Things Fresh

These sandwiches are definitely best eaten right away while everything's warm and the textures are perfect. The components can be made ahead though - I often mix up the Arby's sauce in the morning and let it sit in the fridge to develop flavor. The cheese sauce can be made a day ahead and gently rewarmed, though you might need to whisk in a splash of milk to get the consistency right again. Leftover roast beef keeps well in the fridge for a few days, and you can always warm it up in broth again when you want another sandwich.

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This copycat Arby's beef and cheddar recipe has become one of my most popular with family and friends because it delivers that nostalgic fast food taste without the guilt or expense of actually going out. There's something satisfying about recreating a favorite restaurant dish at home, especially when it turns out even better than the original. My kids love helping make these, and it's become one of our weekend lunch traditions when we want something special but don't want to leave the house. It proves that sometimes the best comfort food is the kind you make yourself, with a little love and attention to detail.

Frequently Asked Questions

→ How do I make the cheese sauce smooth and creamy?

Make sure to whisk constantly when adding the milk to prevent lumps, and remove from heat before adding the cheese to prevent it from breaking.

→ Can I use a different type of roast beef?

Yes! Any thinly sliced deli roast beef works. The key is to get it sliced as thin as possible for the authentic Arby's texture.

→ What makes the Arby's sauce taste authentic?

The combination of ketchup, brown sugar, vinegar, and Worcestershire creates that distinctive sweet and tangy flavor that Arby's is known for.

→ Can I make the sauces ahead of time?

The Arby's sauce can be made ahead and stored in the fridge. Make the cheese sauce fresh for best results, as it doesn't reheat well.

→ Why do you warm the beef in broth?

Warming the beef in broth adds flavor and moisture, just like Arby's does. It prevents the meat from drying out while heating it through.