Arby’s Beef and Cheddar Copycat Recipe

This Arby’s beef and cheddar copycat brings the whole thing home: thin-sliced roast beef piled on a soft onion roll, topped with a warm cheddar cheese sauce and that tangy red ranch sauce. It takes about 30 minutes and uses ingredients you can find at any grocery store.

Most people assume the cheese sauce is complicated, but it comes together in about 5 minutes on the stove. This is the version I keep coming back to on nights when takeout sounds appealing but actually driving somewhere does not.

Why I Love This Recipe

The cheddar sauce is what makes it. It’s sharp, a little salty, and stays pourable without getting gluey, because the flour and butter base keeps it stable even as it cools slightly.

The red ranch sauce is just three ingredients, but it does a real job: it’s smoky, tangy, and cuts through the richness of the beef and cheese.

You can scale this up for four people without any extra effort. Each sandwich takes about the same time as toasting bread.

Recipe Ingredients

• 1 lb deli roast beef, shaved or thinly sliced – Ask the deli counter to slice it as thin as possible, or use pre-sliced; look for a brand with some fat marbling for flavor
• 4 onion rolls – The soft, slightly sweet roll is key to the texture; brioche buns also work
• 2 tbsp unsalted butter (for the cheese sauce) – Unsalted lets you control the salt level
• 2 tbsp all-purpose flour – Thickens the cheese sauce base
• 1 cup whole milk – Whole milk gives a creamier sauce; 2% works but is a bit thinner
• 1.5 cups shredded sharp cheddar cheese – Shred it yourself for the smoothest melt; pre-shredded has a coating that makes the sauce grainy
• 0.5 tsp garlic powder – Adds a mild savory background to the cheese sauce
• 0.5 tsp onion powder – For the cheese sauce
• Salt and black pepper, to taste – For the cheese sauce
• 0.5 cup ketchup – The base of the red ranch sauce
• 2 tbsp water – Thins the sauce to the right drizzling consistency
• 1 tsp white vinegar – Adds tang and lifts the sweetness of the ketchup
• 1 tsp Worcestershire sauce – Gives the red sauce its savory, slightly smoky depth
• 0.5 tsp garlic powder (for the red ranch sauce) – Keeps the sauce from tasting flat
• 2 tbsp unsalted butter (for toasting the rolls) – For the rolls; toasting the cut side adds texture

Variations / Substitutions

• Provolone instead of cheddar – You get a milder, stretchier sauce that is less sharp but still very good with the beef.
• Turkey or chicken slices instead of roast beef – Works well with the same sauces; the red ranch sauce is especially good with turkey.
• Gluten-free rolls – Use a sturdy GF bun and swap the all-purpose flour for a 1:1 GF flour blend; the sauce thickens the same way.
• Smoked paprika in the red ranch sauce – Add 0.25 tsp for a smokier, deeper flavor that leans more barbecue.
• Dairy-free cheese sauce – Use a plant-based butter and unsweetened oat milk with a dairy-free cheddar shred; the sauce will be slightly less rich but still coats the beef well.
• Splash of hot sauce in the cheese sauce – Just 0.25 tsp of your favorite hot sauce adds a gentle heat without making it spicy.

If you like this kind of saucy sandwich, the Arby’s French Dip and Swiss Copycat Recipe is worth a look next.

How To Make Beef and Cheddar

Step 1: Simmer the Red Ranch Sauce

In a small saucepan over medium-low heat, combine the 0.5 cup ketchup, 2 tbsp water, 1 tsp white vinegar, 1 tsp Worcestershire sauce, and 0.5 tsp garlic powder. Stir everything together and let it heat for 3 to 4 minutes, stirring occasionally, until the sauce is warm and just starting to bubble at the edges.

Pull the pan off the heat and set it aside. The sauce thickens a little as it sits, which is what you want for spooning over the beef without it running off the sides of the roll.

Step 2: Build the Cheddar Sauce

In a medium saucepan over medium heat, melt the 2 tbsp unsalted butter. Once it’s fully melted and just starting to foam, add the 2 tbsp all-purpose flour and stir constantly for about 1 minute. You’re cooking out the raw flour taste here, so don’t rush it.

Pour in the 1 cup whole milk gradually, whisking as you go, and keep whisking for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low, add the 1.5 cups shredded sharp cheddar, the 0.5 tsp garlic powder, and the 0.5 tsp onion powder. Stir until the cheese is fully melted and the sauce is smooth, about 1 to 2 more minutes. Season with salt and black pepper to taste, then keep it on the lowest heat setting while you do the next step.

If the sauce looks grainy, the heat was likely too high when the cheese went in. Pull the pan off the heat entirely, add the cheese off the burner, and stir vigorously. It usually comes together.

Step 3: Toast the Rolls

Set a large skillet or griddle over medium heat. Spread the 2 tbsp unsalted butter across the cut sides of the 4 onion rolls, then place them cut-side down in the skillet. Toast for about 2 minutes, until the cut sides are golden and have a slight crunch when you press them gently.

Pull them off the heat and set them, cut-side up, on your work surface so they don’t steam and go soft.

Step 4: Warm the Roast Beef

In the same skillet you used for the rolls, still over medium heat, add the 1 lb shaved roast beef. Spread it out loosely and let it warm through for about 2 minutes, turning it once with tongs. You’re not cooking it, just bringing it up to temperature so it doesn’t cool down the cheese sauce the moment they meet.

The beef should be warm and slightly loosened, not dry or browned. A little steam coming off it is a good sign.

Step 5: Layer and Garnish Each Sandwich

Divide the warm roast beef evenly across the 4 bottom buns. Spoon a generous amount of the cheddar sauce over the beef on each sandwich, about 3 to 4 tbsp per sandwich, letting it settle down into the meat. Then spoon the red ranch sauce over the top bun, about 1.5 tbsp per sandwich, and press the top bun gently onto the stack. Serve immediately with the cheddar sauce still warm and glossy.

Recipe Tips

• Buy the beef the day of. Deli roast beef dries out in the fridge, so slice it fresh or use it within a day of purchasing for the best texture.
• Shred the cheddar yourself. Pre-shredded cheese has an anti-caking coating that breaks the sauce into a greasy, grainy mess. A box grater and 2 minutes of effort makes a real difference.
• Don’t walk away from the cheese sauce. It can go from perfect to scorched in under a minute on medium heat. Keep stirring and keep the heat low once the cheese goes in.
• Make the red ranch sauce ahead. It keeps in the fridge for up to a week in a sealed jar and actually tastes better the next day once the flavors have had time to settle.

Grill times vary slightly depending on your skillet material:

How To Store

• Refrigerate – Store the roast beef, cheese sauce, and red ranch sauce separately in airtight containers for up to 3 days. Assembled sandwiches go soggy fast, so keep the components apart until you’re ready to eat.
• Reheating – Reheat the cheese sauce in a small saucepan over low heat, adding a splash of milk and stirring to bring it back to a smooth consistency. Warm the beef in a skillet for 1 to 2 minutes over medium heat. The red ranch sauce can be served at room temperature or warmed for 20 to 30 seconds in the microwave.

What To Serve With Beef and Cheddar

Curly fries are the obvious call, and for good reason. The crispy, seasoned exterior gives you something crunchy against the soft roll and saucy beef. A simple coleslaw also works well here since the cool, slightly acidic crunch balances the richness of both sauces without competing with them. If you want something lighter, a sharp dill pickle spear on the side does the same job in a smaller package.

Frequently Asked Questions

Can I make the cheddar sauce ahead of time?

Yes. Make it up to 2 days ahead and store it in the fridge. Reheat it over low heat with a splash of milk, stirring constantly, and it comes back smooth.

What cut of beef does Arby’s actually use?

Arby’s uses a whole round roast that they cook in-house and slice to order. For home cooking, shaved deli roast beef from the counter is the closest you’ll get without roasting a whole cut yourself.

Can I freeze the cheese sauce?

It’s not ideal. Dairy-based sauces tend to separate when frozen and thawed, turning grainy even after stirring. The red ranch sauce freezes fine for up to 2 months.

Can I double this recipe for a crowd?

Easily. Double every ingredient and make the cheese sauce in a larger saucepan. Keep it on the lowest heat setting, stirring every few minutes, while you toast and build the sandwiches in batches.

Beef and Cheddar Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb deli roast beef, shaved or thinly sliced
• 4 onion rolls
• 2 tbsp unsalted butter (for cheese sauce)
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1.5 cups shredded sharp cheddar cheese
• 0.5 tsp garlic powder (for cheese sauce)
• 0.5 tsp onion powder
• Salt and black pepper, to taste
• 0.5 cup ketchup
• 2 tbsp water
• 1 tsp white vinegar
• 1 tsp Worcestershire sauce
• 0.5 tsp garlic powder (for red ranch sauce)
• 2 tbsp unsalted butter (for toasting rolls)

Method

 

1. Combine the 0.5 cup ketchup, 2 tbsp water, 1 tsp white vinegar, 1 tsp Worcestershire sauce, and 0.5 tsp garlic powder in a small saucepan over medium-low heat. Stir and simmer for 3 to 4 minutes until warm, then set aside.
2. In a medium saucepan over medium heat, melt the 2 tbsp unsalted butter, whisk in the 2 tbsp flour for 1 minute, then gradually add the 1 cup whole milk, whisking for 2 to 3 minutes until thickened. Reduce to low, stir in the 1.5 cups shredded cheddar, 0.5 tsp garlic powder, and 0.5 tsp onion powder until smooth. Season with salt and pepper and keep warm on low heat.
3. Spread the 2 tbsp unsalted butter on the cut sides of the 4 rolls and toast them cut-side down in a skillet over medium heat for about 2 minutes until golden. Set aside cut-side up.
4. In the same skillet over medium heat, spread the 1 lb roast beef loosely and warm for 2 minutes, turning once with tongs.
5. Pile the warm beef onto the 4 bottom buns, spoon 3 to 4 tbsp cheddar sauce over each, spread 1.5 tbsp red ranch sauce on each top bun, press together, and serve immediately.

Notes

The cheese sauce is best made fresh, but if you’re feeding a crowd you can make it up to 30 minutes ahead and keep it on the lowest heat setting with a lid on, stirring every few minutes. The red ranch sauce genuinely improves after a day in the fridge, so making it the night before is a good move. Avoid assembling the sandwiches until the moment you’re serving them or the rolls will absorb the sauce and go soft.