What the heck is this?
This is the sandwich that made Arby’s famous, and now you can make it at home with ingredients that are actually pronounceable. We’re talking tender, seasoned roast beef piled high on a toasted onion roll, smothered in that iconic liquid gold cheddar sauce and tangy Arby’s sauce that somehow tastes like ketchup’s sophisticated older brother. This copycat version captures all that nostalgic fast-food magic but with better quality ingredients and the satisfaction of making it yourself. It’s messy, it’s indulgent, and it’s exactly what you’re craving when you want comfort food that hits different.
Why This Recipe Will Make You Cancel Your Arby’s Order
- Tastes exactly like the original — Maybe even better because you control the quality
- Way more meat — No skimping on the good stuff here
- Fresh ingredients — Real roast beef, not mystery meat
- Customizable portions — Want extra cheese sauce? Go for it, champion
- No drive-thru disappointment — Always hot, always perfect
- Cheaper per sandwich — And you get bragging rights
- Perfect for game day — Make a whole tray and watch them disappear
The Good Stuff You’ll Need
For the Roast Beef:
- 2 lbs deli-sliced roast beef (get it from the deli counter, not pre-packaged)
- 2 cups beef broth
- 1 packet onion soup mix
- 1 tsp garlic powder
- 1/2 tsp black pepper
For the Legendary Cheddar Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz sharp cheddar cheese, shredded
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of paprika
- Salt to taste
For the Arby’s Sauce:
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Worcestershire sauce
- 1/4 tsp smoked paprika
- Pinch of cayenne pepper
For Assembly:
- 4-6 onion rolls or sesame seed buns
- Extra cheddar sauce for drizzling
- Red onion slices (optional but recommended)
Let’s Recreate Some Fast-Food Magic
Step 1: Make That Legendary Arby’s Sauce
In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, garlic powder, onion powder, Worcestershire, smoked paprika, and cayenne. Let it sit for at least 30 minutes to let the flavors meld. This sauce is the secret weapon.
Step 2: Prep the Roast Beef
In a large saucepan, combine beef broth, onion soup mix, garlic powder, and black pepper. Bring to a simmer. Add the roast beef and heat through, about 3-4 minutes. Keep it warm on low heat.
Step 3: Make That Liquid Gold Cheddar Sauce
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk, making sure there are no lumps. Cook, stirring constantly, until thickened (about 3-4 minutes).
Remove from heat and gradually stir in shredded cheese until smooth. Add garlic powder, onion powder, paprika, and salt to taste. Keep warm on lowest heat, stirring occasionally.
Step 4: Toast Those Buns
Slice the rolls and toast them lightly until just golden. You want them sturdy enough to hold all this goodness without falling apart.
Step 5: Assembly Magic
Spread Arby’s sauce on the bottom bun. Pile on the warm roast beef (be generous — this isn’t the place to be shy). Drizzle generously with cheddar sauce. Add red onion if using. Top with the other bun half.
Step 6: The Final Drizzle
Here’s the move that makes it authentic — drizzle more cheddar sauce over the top of the sandwich. Yes, it’s messy. Yes, it’s worth it.
Pro Tips That’ll Make You a Sandwich Legend
- Quality roast beef matters — Get it sliced fresh from the deli counter
- Keep everything warm — This sandwich is all about temperature
- Don’t skip the sauce rest time — Those flavors need to mingle
- Make extra cheese sauce — You’ll want it for fries, trust me
- Toast the buns lightly — Too much and they’ll get soggy from the sauce
- Serve immediately — This isn’t a make-ahead situation
Switch It Up (Because You’re Not Actually Arby’s)
- Cheese variations: Try provolone or Swiss for different flavor profiles
- Bread options: Try pretzel buns or kaiser rolls
- Add some crunch: Crispy fried onions or pickles
- Spice it up: Add jalapeños or hot sauce to the mix
- Turkey version: Use deli turkey instead of beef
- Loaded style: Add bacon because why not?
Make-Ahead Strategies
- Arby’s sauce: Make up to 1 week ahead, keeps in fridge
- Cheese sauce: Make day-of for best texture, but can be made morning of
- Beef prep: Season and warm the beef just before serving
- Bun prep: Toast buns right before assembly for best texture
Storage & Leftover Magic
- Sauces keep: Arby’s sauce lasts 1 week, cheese sauce 3-4 days in fridge
- Reheat cheese sauce: Gently on stovetop with a splash of milk
- Best eaten fresh: These don’t really do leftovers well
- Sauce portions: Save extra sauces for fries or other sandwiches
Questions People Always Ask Me
Q: Can I use leftover roast beef? A: Absolutely! Just slice it thin and warm it in the seasoned broth mixture.
Q: Why does my cheese sauce get grainy? A: Usually from too high heat. Keep it low and remove from heat before adding cheese.
Q: Can I make this healthier? A: Use lean roast beef and make the cheese sauce with low-fat milk. Still tasty!
Q: What if I can’t find onion rolls? A: Sesame seed buns or even regular hamburger buns work fine. Toast them well.
Q: How do I keep the cheese sauce from getting thick? A: Keep it on the lowest heat setting and stir occasionally. Add a splash of milk if needed.
Q: Can I freeze the sauces? A: The Arby’s sauce freezes fine. The cheese sauce doesn’t freeze well — make it fresh.
Q: What’s the best way to eat this without making a mess? A: You don’t. Embrace the mess. That’s part of the Arby’s experience. Lots of napkins!
Print
Copycat Arby’s Beef and Cheddar: The Sandwich That Started It All
- Total Time: 35 minutes
- Yield: 4–6 sandwiches 1x
Description
This is the sandwich that made Arby’s famous, and now you can make it at home with ingredients that are actually pronounceable. We’re talking tender, seasoned roast beef piled high on a toasted onion roll, smothered in that iconic liquid gold cheddar sauce and tangy Arby’s sauce that somehow tastes like ketchup’s sophisticated older brother. This copycat version captures all that nostalgic fast-food magic but with better quality ingredients and the satisfaction of making it yourself. It’s messy, it’s indulgent, and it’s exactly what you’re craving when you want comfort food that hits different.
Ingredients
For the Roast Beef:
- 2 lbs deli-sliced roast beef (get it from the deli counter, not pre-packaged)
- 2 cups beef broth
- 1 packet onion soup mix
- 1 tsp garlic powder
- 1/2 tsp black pepper
For the Legendary Cheddar Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz sharp cheddar cheese, shredded
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of paprika
- Salt to taste
For the Arby’s Sauce:
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Worcestershire sauce
- 1/4 tsp smoked paprika
- Pinch of cayenne pepper
For Assembly:
- 4–6 onion rolls or sesame seed buns
- Extra cheddar sauce for drizzling
- Red onion slices (optional but recommended)
Instructions
In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, garlic powder, onion powder, Worcestershire, smoked paprika, and cayenne. Let it sit for at least 30 minutes to let the flavors meld. This sauce is the secret weapon.
In a large saucepan, combine beef broth, onion soup mix, garlic powder, and black pepper. Bring to a simmer. Add the roast beef and heat through, about 3-4 minutes. Keep it warm on low heat.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk, making sure there are no lumps. Cook, stirring constantly, until thickened (about 3-4 minutes).
Remove from heat and gradually stir in shredded cheese until smooth. Add garlic powder, onion powder, paprika, and salt to taste. Keep warm on lowest heat, stirring occasionally.
Slice the rolls and toast them lightly until just golden. You want them sturdy enough to hold all this goodness without falling apart.
Spread Arby’s sauce on the bottom bun. Pile on the warm roast beef (be generous — this isn’t the place to be shy). Drizzle generously with cheddar sauce. Add red onion if using. Top with the other bun half.
In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, garlic powder, onion powder, Worcestershire, smoked paprika, and cayenne. Let it sit for at least 30 minutes to let the flavors meld. This sauce is the secret weapon.
In a large saucepan, combine beef broth, onion soup mix, garlic powder, and black pepper. Bring to a simmer. Add the roast beef and heat through, about 3-4 minutes. Keep it warm on low heat.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk, making sure there are no lumps. Cook, stirring constantly, until thickened (about 3-4 minutes).
Remove from heat and gradually stir in shredded cheese until smooth. Add garlic powder, onion powder, paprika, and salt to taste. Keep warm on lowest heat, stirring occasionally.
Slice the rolls and toast them lightly until just golden. You want them sturdy enough to hold all this goodness without falling apart.
Spread Arby’s sauce on the bottom bun. Pile on the warm roast beef (be generous — this isn’t the place to be shy). Drizzle generously with cheddar sauce. Add red onion if using. Top with the other bun half.
Here’s the move that makes it authentic — drizzle more cheddar sauce over the top of the sandwich. Yes, it’s messy. Yes, it’s worth it.
Here’s the move that makes it authentic — drizzle more cheddar sauce over the top of the sandwich. Yes, it’s messy. Yes, it’s worth it.
Notes
- Quality roast beef matters — Get it sliced fresh from the deli counter
- Keep everything warm — This sandwich is all about temperature
- Don’t skip the sauce rest time — Those flavors need to mingle
- Make extra cheese sauce — You’ll want it for fries, trust me
- Toast the buns lightly — Too much and they’ll get soggy from the sauce
- Serve immediately — This isn’t a make-ahead situation
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~22g
- Carbohydrates: ~38g
- Protein: ~28g