Arby’s Roast Beef and Cheddar
Howdy folks, and thank you for stopping by the website! As always, the printed recipe is included at the bottom of this blog post. Keep reading for tips & tricks to create your very own Arby’s Roast Beef and Cheddar sandwich!
Some of our most popular videos of all time have been remakes of popular restaurant foods. We share ways to cowboy the flavor up a notch and to have a good time, and we hope you enjoy them as much as we do. From McDonald’s French Fries to the Taco Bell Crunchwrap, we’ve had a lot of fun over the years.
We scoured the internet for other remakes of Arby’s famous sandwich and found that most of the recipes involved buying roast beef from a deli and making the sauce. That’s all well and good, but I’d rather start from scratch.
Start with a three or four pound bottom round roast, well trimmed. Mix up the smoked paprika, garlic powder, coarse ground pepper, sea salt, and Mesquite Seasoning and rub into the roast well on all sides.
Plug in your crockpot and turn on high. Add the beef broth.
In a medium cast iron skillet, start by adding a tablespoon or so of Avocado oil and 1/2 stick of butter. Add the onions and cook until slightly translucent. Add the honey and stir until thickened.
Tip: Avocado Oil will prevent the butter from burning.
Add a stick of butter to the beef broth in the crock pot. Add the roast beef and pour over the sweet onion mixture. Cover and forget about it for about 4 hours while the roast cooks on high. Use this time to clean the kitchen up and make the Arby’s sauce and the cheddar sauce.
When the roast beef is done, slice as thin as you can. Place back in the crockpot and let the slices of roast beef soak up all of that delicious goodness that is in the broth. This simple thing will add so much flavor to the end product.
Cheddar Cheese Sauce
One of the best elements of the roast beef and cheddar sandwich is the gooey cheese sauce. The delicious sharp flavor of the cheddar is there but with a creamy consistency that feels like butter to your taste buds. It is oh-so good!
Start with a roux – melt the butter in a saucepan and whisk in flour until smooth. Next, add milk and whisk over medium high heat until the roux starts to simmer. Add the shredded cheddar cheese and smoked paprika, stirring constantly so as to not scorch the cheese sauce. Turn the heat off and keep warm until you’re ready to make the sandwich.
Tip: For a little kick, add 1/2 – 1 tsp of red pepper flakes.
Arby’s Sauce – Cowboy Style
This sauce is not a remake of Arby’s sauce. This is a sauce inspired by Arby’s sauce, and I’d argue that it tastes better. If you have some packets of sauce laying around and you’d rather use that – go right ahead! If you want to make your own delicious vinegar-based sauce, mix the following ingredients together and refridgerate: Ketchup, Duke’s mayonnaise, your favorite hot sauce, a drop of liquid smoke, apple cider vinegar, sugar, smoked paprika, garlic powder, onion powder, and Mesquite Seasoning.
Arby’s Roast Beef and Cheddar Sandwich: Cowboy Style
Toast the bun. Spread the Arby’s style sauce on both the top and the bottom bun. Pile up the thin sliced meat, top with the creamy cheese sauce, and dig in.
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Arby’s Roast Beef and Cheddar – Cowboy Kent Rollins
- 1 cup ketchup
- ½ tablespoon mayonnaise
- 2 tablespoon favorite hot sauce
- 1 teaspoon liquid smoke
- 1 ½ tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon Kent Rollins’ Mesquite Seasoning or salt, pepper, garlic powder and ancho powder
- 2 tablespoon butter
- 2 tablespoons all purpose flour
- 1 ¼ cup milk
- 8 ounce mild cheddar cheese grated
- 1 teaspoon smoked paprika
Roast Beef Sandwich
- 3 to 4 pound bottom round roast
- 1/2 cup beef broth
- 1 ½ stick butter divided
- 1 tablespoon avocado oil
- 1 onion chopped
- 4 tablespoons honey
- 1 tablespoon smoked paprika
- 2 teaspoon Worchestershire sauce
- 4 teaspoon garlic powder
- 2 tablespoons coarse ground pepper
- 1 tablespoon sea salt
- 2 tablespoons Kent Rollins’ Mesquite Seasoning or salt, pepper and ancho chili powder
- 6 sandwich buns
- Add the beef broth to the crockpot and turn the temperature to high. When the crockpot is hot, add 1 stick of butter to the beef broth.
- In a small mixing bowl, add the smoked paprika, garlic powder, coarse ground pepper, and sea salt. Mix well.
- Trim any excess fat from the roast and then coat with the seasonings.
In a cast iron skillet over medium high heat, add the ½ stick butter and onions and honey. Cook for about 10 minutes, stirring occasionally.
- Place the roast in the crockpot and then pour the onion & butter mixture over the top and cook on high for 4 hours. Turn the temperature to low and cook for another 1 ½ to 2 hours or until fork tender.
- Remove from the crockpot and let it cool until you can slice it as thin as possible. Then place the slices back in the crockpot on warm.
- Meanwhile, in a saucepan over medium heat, add the remaining butter. When it is melted, add the flour and stir well. When smooth, add the milk. When it simmers, add the cheese and stir constantly.
- Toast the buns. Add the sauce to both top and bottom bread. Cover with meat and drizzle cheese over the top. Serve immediately.