This Copycat Arby's Beef N' Cheddar has been my fast-food comfort in a pinch, perfect for nights when the craving for a hearty sandwich hits but the idea of leaving the house does not. I first pulled this together on a busy weeknight using deli-sliced roast beef from the grocery counter and a handful of pantry staples. The result? A sandwich that hits the same savory, slightly sweet notes as the original: warm, tender beef, a gooey, silky American-style cheese sauce, and that tangy, bright sauce that cuts through the richness. It became an instant favorite with my family and a regular contender for last-minute dinners.

What makes this version special is the balance between speed and flavor. With only a few minutes of active prep and common ingredients like ketchup, milk, and American cheese, you get multilayered taste and satisfying texture. The onion rolls provide a soft, slightly sweet cradle for the beef and cheese, while the homemade signature sauce brings acidity and a hint of savory spice. This is a sandwich I trust to please picky eaters and grown-up palates alike, and it always brings back memories of sharing a quick meal after a busy day at the soccer field.

Ingredients

• Onion buns: Use four soft onion rolls or slider rolls. Look for bakery-style buns with a tender crumb and slightly sweet onion topping to echo the original sandwich texture.
• Deli roast beef: One pound of very thinly sliced roast beef from the deli counter gives the best mouthfeel; ask the clerk to slice it as thin as possible.
• American cheese: Five slices of processed American cheese create the signature smooth melt in the sauce. You can substitute Velveeta or a blend of American and cheddar for a slightly sharper note.
• Milk: Three tablespoons of whole milk helps the cheese sauce reach a silky, pourable consistency. Use 2% if you prefer slightly less richness.
• Garlic powder and black pepper: A quarter teaspoon of garlic powder and a pinch of freshly ground black pepper round out the cheese sauce flavor and add subtle depth.
• Signature sauce: For the tangy topping mix a half cup of ketchup with two teaspoons of water, a quarter teaspoon each of garlic powder and onion powder, and a small pinch of salt. This mimics the bright, slightly sweet tang of the original.

Instructions

Heat the beef: Warm a large skillet over medium heat. Add the thinly sliced deli roast beef, spreading it into an even layer. Cover the pan with a lid and reduce the heat to medium-low so the beef steams gently in its own juices. Heat for about 3 to 4 minutes, just until the beef is hot through and no longer chilled. Watch for edges to slightly curl but avoid prolonged time that dries the meat. Make the signature sauce: While the beef warms, combine the ketchup, water, quarter teaspoon garlic powder, quarter teaspoon onion powder, and a pinch of salt in a small bowl. Whisk until smooth. Taste and adjust the salt or add a drop of vinegar if you want more brightness. The sauce should be pourable and glossy. Prepare the buns: Split the onion buns and if you like, toast them lightly in a separate dry skillet or under the broiler for 30 to 60 seconds to add a touch of texture and prevent sogginess from the sauce. Spread a thin layer of the signature sauce on both the bottom and top halves to ensure each bite has tang. Create the cheese sauce: In a small saucepan over medium-low heat, add the five slices of American cheese and three tablespoons of milk. Sprinkle in the quarter teaspoon of garlic powder and season with ground black pepper to taste. Stir constantly with a whisk or heatproof spatula until completely melted and smooth. This should take 2 to 3 minutes; keep the heat low to prevent separation. If the sauce looks too thick, add a teaspoon of milk at a time until it reaches a pourable consistency. Assemble the sandwiches: Place a generous portion of the warm roast beef on the bottom half of each bun. Spoon the cheese sauce over the meat so it cascades across the beef. Add a little more signature sauce on top if desired, then close the sandwich with the top bun. Serve immediately for the best texture. Serve and enjoy: Pair the sandwiches with hot curly fries or a green salad. The contrast of crunchy fries and the soft sandwich is key to the familiar experience.

Storage Tips

To store, separate the components: keep the warm roast beef in an airtight container and the cheese sauce in a small jar, both refrigerated for up to two days. The signature sauce will last up to seven days and can be spooned onto toasted buns at serving time. Avoid assembling fully before storing as the buns will absorb moisture and become limp. For freezing, place only the beef in a freezer-safe bag for up to three months; thaw overnight in the refrigerator and reheat gently in a skillet.

Ingredient Substitutions

If you prefer a less processed approach, substitute shredded sharp cheddar for the American cheese; use 1 cup shredded cheddar and 2 tablespoons cream to create a smooth sauce. For a lower-sodium option, purchase low-sodium or reduced-sodium deli roast beef and use a reduced-sodium ketchup for the signature sauce. Vegetarian diners can use thinly sliced seared mushrooms or plant-based deli slices and a dairy-free cheese alternative; expect a different mouthfeel but similar satisfaction.

Serving Suggestions

Serve these sandwiches with classic frozen curly fries warmed until crispy or alongside a bright cabbage slaw to cut the richness. Garnish with a few thinly sliced dill pickles for acidity or a small handful of microgreens for color. For a heartier plate, add a side cup of tomato soup or a crisp apple and fennel salad to balance the savory notes.

Cultural Background

The Beef N' Cheddar is an American fast-food classic associated with a roast beef sandwich tradition that emphasizes thin slicing and bold, saucy flavors. Regional sandwich shops have long offered similar compositions, pairing warm roast beef with melted cheese and a tangy sauce. Recreating this at home taps into midcentury deli techniques and the modern convenience of deli counters, blending nostalgia and practicality.

Seasonal Adaptations

In colder months, bulk up the sandwich with caramelized onions and a smear of roasted garlic aioli for a cozy edge. In summer, keep it lighter by using a tangier sauce with a splash of apple cider vinegar and pairing the sandwich with a seasonal corn salad. Swap the onion bun for a lighter roll or whole-grain bun in spring for fresher contrast with garden salads.

Meal Prep Tips

Make the signature sauce and the cheese sauce ahead and store separately in airtight containers. Pack the warmed beef in a thermal container if you are transporting lunches, and toast buns briefly just before serving. For batch cooking, multiply the sauce quantities and reheat gently on low, whisking to reincorporate smoothness. Portion into microwave-safe containers for quick reheats at work.

Bringing this fast-food favorite into your kitchen is both satisfying and practical. With a few smart shortcuts and attention to heat and texture, you can recreate the savory-sweet balance of the original in minutes and make it your own.