Burgers
Arby's Inspired Classic Beef 'n Cheddar
Tender warm roast beef piled onto a toasted onion roll with silky cheddar sauce and a tangy red sandwich sauce.
Inspired by Arby's
Prep
15 min
Cook
15 min
Serves
4 servings
Difficulty
Easy
Method
Recipe notes
Very thin roast beef should be warmed gently, not simmered hard, or it becomes tight and gray. Cornstarch stabilizes the homemade cheddar sauce so it stays smooth enough to spoon over the meat.
Planning, storage, and serving
Storage and reheating
Refrigerate beef, red sauce, and cheese sauce in separate covered containers for up to 3 days. Reheat the beef gently in broth and the cheese sauce over low heat with a splash of milk.
Make-ahead tips
Prepare both sauces up to 3 days ahead. Slice the rolls and measure the warming broth in advance, but heat the beef and toast the bread immediately before serving.
What to serve with it
- - Curly fries
- - Crisp dill pickles
- - Simple cabbage slaw
Equipment needed
- - Two small saucepans
- - Wide skillet
- - Whisk
Difficulty explained
All three hot components are straightforward, but keeping the cheese smooth and the roast beef tender requires gentle heat.
Nutrition estimate
Calories
610
Protein
39g
Carbs
49g
Fat
29g
Sat. fat
13g
Fiber
2g
Sugar
12g
Sodium
1540mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Monterey Jack
Use the same amount of freshly shredded Monterey Jack.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Boiling the roast beef toughens the thin slices, so keep the broth below a simmer.
- Adding cheese to rapidly boiling milk can make the sauce grainy or oily.
- Skipping the roll toast allows the red and cheddar sauces to soak through too quickly.
Nutrition Context
- Roast beef and cheddar provide protein, while processed cheese, deli meat, broth, and sauces can make sodium substantial.
- Lower-sodium broth and a measured cheese-sauce portion reduce sodium and richness while preserving the signature combination.
FAQ
What is the red sauce?
It is a thin, tangy tomato-based sandwich sauce with vinegar, onion, and a little brown sugar rather than ordinary ketchup alone.
Why did my cheddar sauce turn grainy?
The milk was probably too hot or the cheese was added too quickly. Use low heat and whisk in small handfuls.
Can I use sliced cheddar?
Freshly shredded mild cheddar melts more smoothly. Pre-sliced cheese works in a pinch but produces a thicker, less flowing sauce.
How do I warm roast beef without drying it out?
Dip separated slices briefly in barely simmering seasoned broth and remove them as soon as they are steaming.
Can the sauces be made ahead?
Yes. Refrigerate separately and reheat the cheddar over low heat with a spoonful of milk while the red sauce warms gently.
What sides pair best with this dish?
Good pairings include Curly fries; Crisp dill pickles; Simple cabbage slaw. Choose one or two based on how substantial you want the meal to be.