Arby’s Beef & Cheddar Copycat

I love recreating the iconic Arby’s Beef & Cheddar sandwich at home—juicy roast beef piled high on a toasted bun, topped with savory cheddar sauce, tangy red ranch sauce, and melty cheese. It’s a fast‑food favorite made even better in my kitchen.

Why You’ll Love This Recipe

I appreciate how this copycat captures everything I crave about the original but with fresher ingredients and customization. I control the roast beef quality, adjust the cheddar sauce richness, and can add extras like onions or pickles. It’s satisfying, indulgent, and way more fun to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• thinly sliced roast beef (deli‑style or leftover)

• sandwich rolls or hamburger buns

• cheddar cheese slices

• For cheddar sauce: sharp cheddar, cream cheese, milk, Dijon mustard, garlic powder, onion powder, Worcestershire

• For red ranch sauce: mayonnaise, ketchup, horseradish, smoked paprika, garlic powder

Directions

1. I start by making the cheddar sauce: I melt cream cheese in a saucepan over medium heat, whisk in milk, Dijon mustard, garlic and onion powders, and Worcestershire, then mix in shredded sharp cheddar until smooth.

2. I prepare the red ranch sauce: I whisk together mayo, ketchup, horseradish, smoked paprika, and garlic powder until well blended, then chill.

3. I lightly toast the buns, then layer cheddar cheese slices on the hot bottom halves.

4. I warm the roast beef in a skillet or microwave until heated through, then pile it over the cheese.

5. I spoon a good amount of cheddar sauce over the beef.

6. I spread red ranch sauce on the top bun, then place it over the sandwich.

7. I press the sandwich gently, slice it in half if desired, and serve right away.

Servings and timing

• Makes 4 sandwiches.

• Prep time: 10 minutes (plus chilling the red sauce).

• Total time: 15 minutes.

Variations

• Extra cheese: Add a second slice of cheddar or Swiss.

• Onion crunch: Top with thinly sliced red onions or crispy fried onions.

• Spicy kick: Stir hot sauce into the cheddar sauce or add jalapeños to the red ranch.

• Italian twist: Swap cheddar bread and sauce for provolone and marinara—it becomes a roast beef “Parm.”

• Open‑faced bake: Place prepared sandwiches on a baking sheet, broil until cheese bubbles, then spoon extra sauce over the top.

storage/reheating

I eat these fresh, but leftovers store well in the fridge for up to 2 days. I reheat in a skillet over low heat with a lid to melt the cheese and warm the beef, adding a splash of water to keep things moist. I avoid microwaving, since the bun can get soggy—but I do microwave sauce if it thickened too much.

FAQs

Can I use leftover roast beef instead of deli slices?

Yes—I warm and slice leftover roast beef thin before layering. It gives great flavor and texture in this sandwich.

What bread works best?

I prefer soft sandwich rolls or kaiser rolls—sturdy enough for sauce but still fluffy. Hamburger buns also work in a pinch.

Can I make the sauces ahead?

Absolutely. I keep the red ranch sauce refrigerated for up to 1 week, and the cheddar sauce lasts 3–4 days in the fridge. I reheat the sauce gently before using.

Is there a way to make it vegetarian?

I substitute roast beef with grilled portobello mushrooms or plant‑based deli slices and keep both sauces—it’s still satisfying.

How do I adjust cheesiness?

I mix extra cheddar into the sauce, double‑up cheese slices, or top with mozzarella—whatever suits my cheese craving.

Conclusion

This Arby’s Beef & Cheddar copycat hits all the notes I love—juicy roast beef, creamy cheddar sauce, tangy red ranch, and melty cheese on a soft bun. It’s easy to make, easy to customize, and absolutely crave‑worthy. I know I’ll be making these again soon—and I hope they become one of my favorites, too!

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