Easy Copycat Arby Beef and Cheddar Sandwiches Recipe. Okay, listen. I’ll admit it there was a time I swore off fast food. Swore up and down. Said I was better than that. Said I had a culinary degree and a mandolin.

Then one afternoon, stuck in traffic, starving like I hadn’t eaten since the Jurassic, I caved. Rolled into an Arby’s. Grabbed the Beef and Cheddar. And damn if that soft bun, that zesty sauce, and that lava-flow cheese didn’t knock me sideways.

Let me know if you’d like a slightly shorter or longer version, or if you want it tailored more tightly to SEO structure.

This is that sandwich but made properly. At home. With actual technique and ingredients that taste like something. It’s a nostalgic nod wrapped in a chef’s embrace. Still messy. Still cheesy. Just upgraded.

We’re talkin’ tender shaved roast beef, sharp cheddar sauce, and a zingy red ranch-style sauce, all crammed inside a pillowy onion roll. No drive-thru heat lamp involved.

Let’s break it down like pros.

Ingredients & Substitutions

For the Cheese Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (warm-ish, not ice cold)
• 1½ cups sharp cheddar, shredded fresh
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• Tiny dash smoked paprika (trust me)

Substitutions:
No whole milk? Use half-and-half, but skip the butter’s extra splash. Lactose-free milk works too, but don’t go skim here cheese sauce needs some body. Pre-shredded cheese will work, but the anti-caking agents make it clump like bad mascara. Grate it fresh. Use white cheddar if that’s what ya got. Want heat? Toss in a pinch of cayenne.

For the Red Ranch Sauce:

• ½ cup mayo
• 1½ tablespoons ketchup
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon buttermilk (or milk + splash of lemon juice)
• Pinch of paprika
• Salt to taste
• Optional: a drop of hot sauce or horseradish

Substitutions:
Can’t find buttermilk? Add a squeeze of lemon juice to milk and let it sit 5 min. Or skip it. Sauce’ll still slap. Want to go dairy-free? Use vegan mayo and a splash of plant milk. The point is tang + cream + a lil’ zip.

For the Sandwich:

• 1 pound deli-sliced roast beef (rare if you can get it)
• 4 onion sandwich buns (look for ones with a glossy top and onion bits)
• 2 tablespoons butter (for toasting)
• Optional: A slice of American cheese, tucked in for nostalgia’s sake

Substitutions:
Homemade roast beef? Respect. But thin-sliced deli beef, gently rewarmed in au jus or beef stock, keeps things fast. No onion buns? Brioche is fine, but you’ll miss that savory kick. You could brush plain buns with onion oil or rub ’em with roasted onion paste. (Yes, that’s a thing.)

Step-by-Step Instructions

1. Make the Cheese Sauce

Melt butter in a small saucepan over medium-low heat. Whisk in the flour. Let it cook, bubbling gently, for about a minute. Don’t let it brown too much you want a pale roux.

Pour in the warm milk slowly, whisking constantly. This is your béchamel base. When it thickens slightly (coats the back of a spoon), turn off the heat. Stir in cheese, a handful at a time.

Don’t rush it. Cheese gets weird if overheated split, oily, grainy. Go low and slow.

Season with salt, garlic powder, and paprika. Taste it. Adjust. It should be salty, sharp, creamy, with a tiny bit of kick.

2. Mix the Red Ranch Sauce

Throw everything into a bowl. Stir like you mean it. Taste it. Needs more zing? Add vinegar. Too sharp? A touch more mayo smooths it out.

Let it chill for 10–15 minutes so the flavors come together. You could make this the night before. It only gets better.

3. Heat the Roast Beef

In a small skillet, heat a few tablespoons of beef broth or water until steaming. Toss in the sliced beef and gently warm it up, flipping occasionally. You’re not cooking it just taking the fridge chill off and loosening the slices.

Don’t nuke it. Don’t dry it out. Beef that’s been blasted in the microwave gets tight and tough, like shoe leather.

4. Toast the Buns

Melt butter in a skillet. Place the buns cut-side down and toast until golden and a lil’ crispy. Soft on top, crusty on the inside perfect contrast.

You can use a toaster oven if you’re juggling too many burners. Just watch ’em like a hawk.

5. Assemble the Sandwich

Bottom bun. Spoon of red sauce. Pile of roast beef. More beef than you think you need.

Ladle on warm cheese sauce. Be generous it should drip a little.

Top bun. Press down gently. Serve right away. This ain’t a sandwich that waits.

Cooking Techniques & Science

Here’s where the pros lean in.

That cheese sauce? It’s basically a money classic French technique. Roux + milk + cheese. That fat-to-flour ratio matters. Equal parts makes a silky base. Too much flour? Gummy mess. Too little? Cheese soup.

Heating deli roast beef in liquid instead of dry heat is clutch. Moisture helps rehydrate the proteins. It prevents that rubbery chew and keeps everything juicy.

The bun? Texture is key. A toasted interior helps prevent sogginess from the sauce. That outer softness gives you the signature squish you get in fast food but with backbone.

Red Ranch? It’s an emulsion. Like a hybrid of French dressing and ranch. Acid from vinegar and buttermilk balances the fat of the mayo and beef. The sugar in ketchup subtly lifts it.

Using onion buns isn’t just nostalgic it plays off the beef and cheddar beautifully. Sweet, savory, umami, creamy, vinegary this thing has balance.

Serving & Pairing Suggestions

Serve hot. Always. This ain’t a leftover kinda deal.

For sides, go classic. Crinkle fries or curly ones with seasoned salt. Onion rings, if you’re feelin’ wild. Want to class it up? Toss together a shaved fennel salad with citrus vinaigrette. Sounds weird. Works brilliantly.

Drinks? Cold lager. Root beer. Iced tea with lemon. Or, hey, go full fast-food throwback and pour yourself a big ol’ cola.

Presentation? Wrap it in parchment with a sticker. Serve on a tray lined with deli paper. Lean into the nostalgia.

FAQs About Easy Copycat Arby Beef and Cheddar Sandwiches Recipe

1. Can I make this sandwich ahead of time?

You can prep the sauces and store the roast beef, but assemble just before eating. The bun will get soggy otherwise.

2. What kind of roast beef should I buy?

Look for high-quality deli roast beef, preferably rare. Ask them to slice it thin. Avoid pre-packaged stuff with preservatives it’ll taste like cold cuts, not steak.

3. Can I freeze any components?

Yes the cheese sauce freezes well in an airtight container. Reheat gently. The red ranch sauce is best fresh but will keep in the fridge for up to 5 days.

4. I can’t find onion buns. What’s the next best thing?

Brioche or Kaiser rolls brushed with melted butter and sprinkled with dried onion flakes is a decent hack.

5. Is there a vegetarian version of this?

Sure. Use seitan roast beef or sliced portobello mushrooms sautéed in soy sauce and smoked paprika. Cheese and sauces stay the same.

Would you like a printable version of this recipe with pro kitchen notes?

Conclusion

There’s something about a sandwich that’s messy and familiar. But done right? With actual technique and care? It sings.

This copycat Arby’s Beef and Cheddar takes what was good and makes it great. No shortcuts, no plastic cheese, no mystery meat. Just solid ingredients, simple methods, and a lotta flavor.

The trick isn’t just recreating the flavor it’s improving it without losing the soul. And if your sauce dribbles onto your shirt? You’re doing it right.