This copycat Arby’s Beef Cheddar nails the melty cheddar sauce and tender roast beef you crave from the fast-food classic, but made at home with better control over seasoning and texture. I make this regularly when I want a comforting sandwich that’s faster and less salty than store-bought versions, and I often borrow slow-simmer flavor ideas from an amazing beef stew approach to deepen the beef taste. The result is a simple, sandwich-shop favorite you can tailor to your family’s tastes.
Why Make This Recipe
- Big, familiar flavor: thin-roasted beef plus a creamy cheddar sauce delivers rich comfort in every bite.
- Fast weeknight win: assembly takes about 15 minutes once the components are ready.
- Customizable: change the cheese strength, roll type, or add onions and peppers to suit your palate.
- Better ingredients: you control sodium, fat, and meat quality compared with a drive-thru sandwich.
- Personal insight: I love this recipe because thin-sliced roast beef warmed gently stays juicy — it’s the small technique of low-heat reheating that makes all the difference.
If you want a lighter, hand-held take using ground beef instead of sliced roast, I recommend adapting ideas from these Asian-style ground beef lettuce wraps for a low-carb twist.
Recipe Overview
- Prep time: 10 minutes (plus any roast beef resting or reheating)
- Cook time: 10–15 minutes to warm beef and make sauce
- Total time: 20–25 minutes
- Servings: 4 sandwiches
- Difficulty: Easy
- Method: Stovetop roux-based cheddar sauce, gentle warming of roast beef, finish under broiler for bubbly cheese
My Experience Making This Recipe
I tested this recipe multiple times using deli-style roast beef and home-roasted eye round. The trick I discovered was warming the beef in a small amount of beef broth over low heat to avoid drying. I also refined the cheddar sauce so it stays smooth by avoiding high heat when adding the cheese.
How to Make Copycat Arby’s Beef Cheddar
You’ll make a quick cheddar sauce from a roux (butter + flour) plus milk, then fold in shredded sharp cheddar off the heat so it melts smoothly. Warm thin-sliced roast beef briefly in a skillet with a little beef broth to 165°F, split and toast onion rolls, pile on the beef and spoon on the sauce, then briefly broil to bubble and brown the sauce. The process emphasizes low, steady heat and quick assembly to keep everything tender and the roll crisp.
For seasoning ideas and slow-cooked beef flavor inspiration, I sometimes borrow the spice balance used in an authentic Cuban beef picadillo when I roast my own beef.
Expert Tips for Success
- Slice thin and chill: If you roast your own beef, chill it before slicing so you can cut very thin pieces — that creates the classic tender mouthfeel.
- Make a true roux: Use 2 tablespoons butter and 2 tablespoons flour, cook for 1–2 minutes, then whisk in 1 cup warm milk to avoid lumps.
- Melt cheese off heat: Remove the pot from the burner before adding 1 to 1 1/2 cups freshly shredded sharp cheddar to prevent graininess.
- Use a thermometer: Reheat the beef to an internal temperature of 165°F for safety, but do it gently over low heat.
- Equipment note: A heavy-bottomed skillet and a small whisk give you control; for family-style variations, you can adapt these ideas from this baked penne with ground beef approach to scale portions.
How to Serve Copycat Arby’s Beef Cheddar
- Classic: Serve on split, lightly toasted onion rolls with a few raw sliced onions for crunch.
- Loaded: Add caramelized onions and a handful of arugula for a peppery lift.
- Family-style: Turn leftovers into a cheesy bake or sliders for a crowd.
- Occasion: Great for casual game-day meals, weeknight dinners, or a weekend treat when you want fast comfort food.
Storage and Reheating Guide
- Refrigerate: Store assembled sandwiches in an airtight container for up to 24 hours to avoid soggy rolls; store components separately up to 3–4 days.
- Freeze: Freeze the cheddar sauce in a resealable container for up to 3 months; freeze sliced roast beef for 2–3 months on a baking sheet then transfer to freezer bags.
- Reheat sauce: Gently rewarm sauce over low heat, whisking and adding a splash of milk if it thickened.
- Reheat sandwiches: Toast the split roll, warm beef in a skillet with 2–3 tablespoons beef broth until 165°F, assemble and broil 1–2 minutes at high broiler setting (about 500°F) until sauce bubbles. This keeps the roll crisp and the beef juicy.
Recipe Variations
- Gluten-free: Use a gluten-free bun and substitute 2 tablespoons cornstarch for the flour when making the roux (mix into cold milk first).
- Dairy-free: Make a creamy sauce using unsweetened oat milk, 2 tbsp cornstarch slurry, and a dairy-free melting cheddar alternative; lower the heat to avoid separation.
- Low-carb: Serve the warm beef and sauce in butter lettuce cups or on low-carb buns borrowed from lettuce-wrap technique ideas in the Asian-style ground beef lettuce wraps concept.
- Leftover repurpose: Transform leftovers into a casserole by layering sliced rolls, warmed beef, and sauce—think of it as a quick beef and rice casserole style dish for family nights.
(Note: the Asian-style lettuce wraps link is referenced earlier; the variations section references the beef-and-rice link for repurposing.)
Nutritional Highlights
- Protein-focused: Thin-sliced roast beef provides a solid protein boost, which helps satiety.
- Watch sodium and saturated fat: Store-bought roast beef and cheese sauces can be high in sodium and saturated fat, so choose low-sodium roast or lower-fat cheese if desired.
- Allergens: Contains dairy and gluten unless adapted; adjust for food allergies by using the dairy-free and gluten-free swaps mentioned above.
- Portion guidance: One sandwich is a hearty meal; pair with a side salad or roasted vegetables to balance the plate.
Troubleshooting Common Issues
- Sauce too thin: Whisk 1 teaspoon cornstarch with 1 tablespoon cold water (slurry) and stir into simmering sauce until it thickens, or cook a bit longer to reduce.
- Grainy sauce: That happens when cheese overheats. Remove the pot from direct heat before adding shredded cheese and stir gently until smooth.
- Soggy roll: Toast split rolls under the broiler for 30–60 seconds before assembling and drain excess juices from warmed beef with a slotted spoon.
Frequently Asked Questions
Q: Can I use deli roast beef instead of roasting my own?
A: Yes — deli roast beef works well and saves time. Warm it gently in a skillet with 2–3 tablespoons beef broth over low heat until it reaches 165°F to avoid drying and to pick up extra flavor.
Q: How do I keep the cheddar sauce smooth if I make it ahead?
A: Cool the sauce quickly, store in an airtight container, and reheat slowly over low heat while whisking. Add a splash (1–2 tablespoons) of milk if it becomes too thick, and avoid boiling during reheating.
Q: What cheese is best for the sauce?
A: Use freshly shredded sharp cheddar (not pre-shredded) for the best melt and flavor; freshly shredded cheese melts more smoothly because it lacks the anti-caking agents that can cause graininess.
Q: Can I assemble and freeze these sandwiches?
A: I don’t recommend freezing fully assembled sandwiches because the rolls become soggy. Freeze components separately: sauce and beef freeze well, and you can toast fresh rolls when ready to serve.
Copycat Arby’s Beef Cheddar
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
- Diet: None specified
Description
A comforting homemade version of the classic fast-food sandwich featuring tender roast beef and a creamy cheddar sauce.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup warm milk
- 1 to 1 1/2 cups freshly shredded sharp cheddar cheese
- Thin-sliced roast beef
- 2–3 tablespoons beef broth
- Onion rolls, split and toasted
- Sliced onions (optional)
Instructions
- Make a roux with butter and flour, cooking for 1–2 minutes.
- Whisk in warm milk to create a smooth sauce.
- Remove from heat and fold in shredded cheddar until melted.
- Warm thin-sliced roast beef in a skillet with beef broth until heated through to 165°F.
- Toast onion rolls and pile on the beef.
- Spoon the cheese sauce over the beef and broil for 1–2 minutes until bubbly.
Notes
Customize with additional toppings like caramelized onions or arugula. Store components separately to avoid soggy rolls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop and Broiler
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg