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arbys beef and cheddar

Beef and Cheddar Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.