Copycat Arby’s Beef ’n Cheddar Sandwich

Why You’ll Love This Recipe

• All the saucy, melty drive-thru nostalgia made fresher at home.
• A silky cheddar sauce that stays smooth and pourable.
• Sweet-tangy Red Ranch delivers that signature flavor hit.
• Ready in 30 minutes with simple, grocery-store ingredients.

Grocery List

• Produce: Fresh chives or parsley (optional garnish)
• Dairy: Unsalted butter, whole milk (or evaporated milk), sharp cheddar (block), American cheese slices
• Pantry: Onion sandwich rolls, deli-shaved roast beef, low-sodium beef broth, ketchup, apple cider vinegar, granulated sugar, paprika, onion powder, garlic powder, Worcestershire sauce, mayonnaise, mustard powder, all-purpose flour, fine salt, black pepper

Full Ingredients

Sweet-Tangy Red Ranch Spread

• 1/3 cup (80 g) ketchup
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp onion powder
• 1/2 tsp sweet paprika
• 1 tsp Worcestershire sauce
• 1 tbsp (15 g) mayonnaise
• 1/8–1/4 tsp fine salt, to taste
• Optional heat: 1/2 tsp prepared horseradish

Silky Cheddar Cheese Sauce

• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour
• 1½ cups (360 ml) whole milk (or 1 can/12 fl oz/354 ml evaporated milk for extra-silky)
• 4 oz (115 g) sharp cheddar, finely shredded
• 2 oz (55 g) American cheese, chopped
• 1/4 tsp mustard powder
• 1/4 tsp garlic powder
• 1/4 tsp fine salt, or to taste
• Pinch paprika or turmeric (color and warmth)

Beef & Assembly

• 24 oz (680 g) deli-shaved roast beef (ask for “shaved” or “very thin”)
• 1 cup (240 ml) low-sodium beef broth
• 1 tbsp (14 g) unsalted butter
• 4 onion sandwich rolls, split
• Optional garnish: 1 tbsp finely sliced chives or minced parsley

Step-by-Step Instructions

Step 1: Make the Red Ranch Spread

In a small bowl, whisk together ketchup, apple cider vinegar, sugar, onion powder, paprika, Worcestershire, mayonnaise, and salt until smooth. If using, whisk in horseradish. Let it sit for at least 10 minutes to dissolve the sugar and meld flavors. Taste and adjust salt or vinegar to balance sweet-tangy notes.

Step 2: Start the Cheddar Sauce Base (Roux)

In a medium saucepan over medium heat, melt 2 tbsp butter. Sprinkle in the flour and cook, whisking constantly, for 60 seconds to remove the raw flour taste without browning. Slowly whisk in the milk in 3 additions, smoothing out any lumps. Bring to a gentle simmer and cook 2–3 minutes, whisking, until slightly thickened and glossy.

Step 3: Melt in the Cheeses

Reduce heat to low. Add shredded cheddar and chopped American cheese, whisking until fully melted and silky, 1–2 minutes. Season with mustard powder, garlic powder, paprika/turmeric, and salt. Keep the sauce warm on the lowest heat or transfer to a small insulated pitcher. Target serving temperature: 150–160°F (65–71°C). If it thickens, whisk in a splash of warm milk.

Step 4: Warm the Shaved Roast Beef

In a large skillet, bring the beef broth and 1 tbsp butter to a bare simmer over medium heat. Reduce heat to low. Add the shaved roast beef in loose piles; cover and steam just until warm and steamy, 2–3 minutes. Do not boil (which toughens the meat). Internal temp should be pleasantly hot but below a simmer—aim for 150–160°F (65–71°C). Keep covered off heat while you toast the buns.

Step 5: Toast the Onion Rolls

Toast split rolls cut-side down in a dry skillet over medium heat until lightly crisp, 1–2 minutes, or place cut-side up on a sheet pan in a 350°F (175°C) oven for 3–5 minutes. A light toast helps the rolls stand up to the sauces without getting soggy.

Step 6: Assemble the Beef ‘n Cheddar

Spread 1–1½ tablespoons Red Ranch on the cut side of each top bun. Mound about 6 oz (170 g) warm shaved beef onto each bottom bun. Spoon 1/4–1/3 cup warm cheddar sauce over the beef, letting it cascade down the sides for that signature look. Cap with the sauced top bun. Sprinkle with chives or parsley if using.

Step 7: Serve Hot and Melty

Serve immediately while the cheese is silky and the beef is hot. For a crowd, keep cheese sauce on low heat and beef covered on very low (or in a 150–170°F/65–77°C oven) and assemble to order so everything stays saucy and stackable.

Pro Tips

• Ask the deli to shave the roast beef paper-thin; the ultra-fine texture makes the sandwich feel tender and indulgent.
• American cheese in the sauce is key for that fast-food–style melt—don’t skip it. It stabilizes sharp cheddar for a silky finish.
• Keep the cheese sauce warm, not hot. Above a simmer, it can split; 150–160°F (65–71°C) is the sweet spot.
• Lightly toasting the rolls prevents sogginess and adds a subtle crunch that contrasts with the soft beef and sauce.
• If you need to thin the sauce after holding, whisk in 1–2 tablespoons of warm milk at a time until pourable.

Variations

• Smoky BBQ ‘n Cheddar: Swap half the Red Ranch for your favorite tangy BBQ sauce and add a pinch of smoked paprika to the cheese sauce.
• Fiery Jalapeño: Stir 1–2 tablespoons minced pickled jalapeños into the cheddar sauce and add a few dashes of hot sauce to the Red Ranch.
• Horseradish Kick: Add 1–2 teaspoons prepared horseradish to the Red Ranch for a sharper, steakhouse-style bite.

Storage & Make-Ahead

Red Ranch can be made up to 1 week ahead; store covered in the refrigerator (stir before using). Cheese sauce can be made up to 4 days ahead; cool quickly, refrigerate covered, and rewarm gently over low heat with splashes of milk to loosen. Warm the shaved roast beef just before serving for best texture; avoid prolonged simmering. Assembled sandwiches are best eaten immediately and do not store well once sauced.

Nutrition (per serving)

Approximate per sandwich: 850 calories; 52 g protein; 56 g carbohydrates; 40 g fat; 2 g fiber; 6 g sugars; 1,400–1,600 mg sodium. Nutrition will vary with brand of roast beef, rolls, and cheese.