The Secret’s in the Sauce: Crafting Your Own Copycat Arby’s Beef and Cheddar
The first time I tasted Arby’s Beef and Cheddar, I was seven years old, wedged between my brothers in a vinyl booth, my feet swinging above a floor sticky with root beer spills. That sandwich—tender folds of roast beef swathed in golden cheese sauce, crowned with that tangy red elixir on a onion-kissed bun—tasted like pure magic. Years later, living miles from the nearest Arby’s, a snowstorm trapped me indoors with a fierce craving. What unfolded was a kitchen experiment that’s now our family’s most requested “fakeaway” feast. This copycat Arby’s Beef and Cheddar isn’t just a sandwich; it’s a warm, savory hug from your happiest childhood memories, ready in under 30 minutes 12.
Why You’ll Love This
Nostalgia in Every Bite: Recreate the iconic fast-food flavor that sparks instant joy—without leaving your kitchen.
Better Than Takeout: Control the quality with premium deli roast beef and scratch-made sauces that outshine the original 84.
Unbeatable Value: Skip the drive-thru markup—feed a family of four for less than the price of two restaurant sandwiches.
Craving Crusher: Ready in 25 minutes! Faster than delivery on a busy weeknight 2.
Customizable Joy: Adjust sauces, cheese, or toppings to delight picky eaters or dietary needs 9.
The Picky Eater’s Seal of Approval
My nephew Leo, who famously eats only “white foods” (think pasta and plain bread), eyed my test batch with suspicion. But one bite—the creamy, sharp cheddar sauce melding with the juicy, peppery beef—had him wide-eyed. “Auntie, can you make this every day?” Now, it’s his birthday meal request. Even my brother-in-law, an Arby’s purist, admitted: “The beef tastes fresher here” 8.
What Makes It Special
Rare Roast Beef: Deli-sliced rare roast beef (ask for it shaved!) stays incredibly tender when gently warmed, mirroring Arby’s texture 27.
Onion Buns: Their subtle sweetness and poppy seeds are non-negotiable for authenticity. Toasting them in butter adds a crisp, rich base 24.
Homemade Red Ranch Sauce: A 5-minute blend of ketchup, apple cider vinegar, and spices delivers that tangy, umami kick—no bottled substitute needed 28.
Velvety Cheese Sauce: Combining sharp cheddar and a touch of milk creates a luscious, golden cascade that clings perfectly to the beef 89.
Making It Happen: Your Step-by-Step Journey
Step 1: Wake Up the Beef
In a large skillet over medium heat, add your thinly shaved rare roast beef. Sprinkle 2 tablespoons of water or beef broth over the meat—this gentle steam bath keeps it juicy and supple, never tough. Cover and let it warm for 3–4 minutes, just until it’s heated through. Overcooking is the enemy here! 24
Step 2: Craft the Red Ranch Magic
While the beef relaxes, whisk together ketchup, apple cider vinegar, brown sugar, garlic powder, onion powder, and a pinch of salt in a small saucepan. Let it simmer over medium heat for 3 minutes until it thickens slightly. That tangy-sweet aroma? That’s the soul of your sandwich 28.
Step 3: Cheese Alchemy
In another saucepan, melt butter, whisk in flour, and cook for 1 minute to form a golden roux. Slowly pour in milk, stirring until it thickens. Reduce heat to low and stir in shredded sharp cheddar until it melts into a silky, luxurious sauce. Season with a whisper of paprika for depth 8.
Step 4: Toast & Build
Split onion buns and brush the insides with melted butter. Toast them in a skillet until golden and fragrant. Now, the assembly: slather Red Ranch sauce on the bottom bun, pile high with warm beef, then drown it in cheese sauce. Crown with the top bun—this order prevents sogginess 24.
You Must Know: 5 Non-Negotiable Tips
Rare Beef Only: Medium or well-done roast beef turns rubbery when reheated. Insist on rare from the deli counter 7.
Toast the Buns: Butter-toasting creates a moisture barrier. Skip this, and your bun becomes a sad, soggy sponge 2.
Cheese Consistency: If your sauce thickens, whisk in a splash of warm milk. For store-bought shortcuts, Cheez Whiz thinned with milk works 89.
Sauce Order Matters: Red Ranch under the beef, cheese sauce on top. Reversing this muddles the flavors 1.
Warm Components Separately: Cold beef or sauce chills the whole sandwich. Warm everything just before assembly 4.
Serving Ideas: The Perfect Pairings
Curly Fries: Grab Arby’s frozen version or make your own—crispy, salty spirals are essential 34.
Onion Rings: Beer-battered and extra crunchy for texture contrast 1.
Drinks: Classic root beer floats or an icy cherry cola. For adults, a malty amber ale balances the richness 5.
Make It Different: Clever Twists
Gluten-Free: Use gluten-free buns and tamari instead of Worcestershire.
Lower Sodium: Swap low-sodium beef broth for water when warming beef 4.
Spicy Kick: Add jalapeños or hot sauce to the Red Ranch 8.
Vegetarian Hack: Portobello mushrooms, marinated in beef-style broth and smoked paprika, mimic umami depth.
Cheese Swap: Use smoky gouda or pepper jack in the sauce for complexity 9.
Storage & Reheating: Keep the Magic Alive
Storage: Store components separately! Beef (in broth) and sauces last 3 days refrigerated. Buns stay room temperature 6.
Reheating Beef: Simmer gently in broth for 1–2 minutes to retain tenderness. Microwaving makes it tough 4.
Reheating Cheese Sauce: Warm with a splash of milk over low heat, whisking constantly 8.
Freezing: Freeze Red Ranch sauce for up to 1 month. Cheese sauce and beef don’t freeze well 6.
Casserole Success Tips
Avoid Overcooking Beef: Steam just until warm—overheating shrinks and toughens it 3.
Sauce Too Thin? Simmer Red Ranch uncovered for 2 extra minutes; add a cheese slice to thicken cheese sauce 9.
Bun Blowout? Scoop out excess bread from the top bun for a neater fit.
Plan Ahead: Make Red Ranch sauce up to 3 days prior—flavors deepen beautifully 8.
Frequently Asked Questions
1. Can I make this gluten-free?
Absolutely! Use gluten-free onion buns (or lettuce wraps) and ensure your Worcestershire sauce is gluten-free. The beef and sauces are naturally GF with these swaps 7.
2. Why is rare roast beef essential?
Rare beef has more moisture and a softer texture. When reheated, it stays tender, while well-done beef turns chewy 27.
3. What if I can’t find onion buns?
Toast regular buns with a sprinkle of onion powder and poppy seeds. Or, sauté minced onions in butter and brush onto buns before toasting 9.
4. Can I use store-bought cheese sauce?
Yes! Rico’s Nacho Cheese Sauce or Cheez Whiz (thinned with milk) work in a pinch. Heat gently for best texture 46.
5. How far ahead can I prep?
Red Ranch sauce keeps 1 week refrigerated. Shred cheese 1–2 days ahead. Assemble sandwiches just before serving 8.
Copycat Arby’s Beef and Cheddar Recipe
Bring home the iconic fast-food favorite with tender roast beef, tangy Red Ranch, and velvety cheddar sauce on a toasty onion bun.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Category: Sandwich
Difficulty: Easy
Cuisine: American
Yield: 4 sandwiches
Ingredients
For the Red Ranch Sauce
½ cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon water
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of salt
For the Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ cup whole milk
1 ½ cups shredded sharp cheddar cheese (hand-shredded)
¼ teaspoon paprika
Salt and pepper to taste
For the Sandwich
1 lb rare deli roast beef, thinly shaved
2 tablespoons water or low-sodium beef broth
4 onion buns
2 tablespoons melted butter
Instructions
Make the Red Ranch Sauce: Combine ketchup, apple cider vinegar, brown sugar, water, garlic powder, onion powder, and salt in a small saucepan. Simmer over medium heat for 3 minutes, stirring often. Remove from heat.
Prepare the Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute until golden. Gradually whisk in milk until smooth. Reduce heat to low. Add cheese and paprika; stir until melted. Season with salt and pepper. Cover to keep warm.
Warm the Beef: Place roast beef and water (or broth) in a skillet over medium heat. Cover and steam for 3–4 minutes until just heated through.
Toast the Buns: Brush bun insides with melted butter. Toast in a skillet or oven until golden (2–3 minutes).
Assemble: Spread Red Ranch sauce on bottom buns. Top with warm beef. Ladle cheese sauce over beef. Cap with top buns. Serve immediately.
Notes
Deli Tip: Ask for roast beef sliced “shaved” or “extra thin” for maximum tenderness.
Sauce Shortcuts: Use ½ cup Catalina dressing instead of Red Ranch, or 1 cup Cheez Whiz + 2 tbsp milk for cheese sauce.
Allergy Info: Contains gluten, dairy. For GF: use GF buns and cornstarch instead of flour in cheese sauce.
Nutrition Estimate (per sandwich): 610 kcal, 38g protein, 45g carbs, 29g fat. Values vary by ingredients used.
Tools You’ll Need
Medium skillet with lid
Two small saucepans
Whisk
Basting brush
Tongs
“The first bite transports you—crisp onion bun giving way to peppery beef, tangy sauce, and that liquid gold cheese. It’s not just a copycat; it’s an upgrade.”
