Copycat Arby’s Beef and Cheddar Sauce Recipe

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For years, I’ve wondered if it was even possible to replicate that mouthwatering cheddar cheese sauce and tangy red ranch sauce at home. Spoiler alert: it totally is! With just a few pantry staples and a little know-how, you can recreate Arby’s Beef and Cheddar Sauce to elevate your home-cooked sandwiches—or really any dish that needs a cheesy, zesty kick.

How to make Arby’s Beef and Cheddar Sauce

Arby’s Beef and Cheddar Sauce is a creamy, cheddar-based cheese sauce combined with a tangy, slightly sweet Red Ranch-style sauce, used on Arby’s Beef ‘n Cheddar sandwiches to add rich, cheesy, and savory flavor to the roast beef.

Ingredients

For the Cheddar Cheese Sauce:

• 1 cup sharp cheddar cheese (shredded)
• 1/2 cup whole milk (or heavy cream for a thicker consistency)
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon mustard powder (optional, for added tanginess)
• Salt and pepper to taste

For the Red Ranch Sauce:

• 1/4 cup ketchup
• 1 tablespoon white vinegar (or apple cider vinegar)
• 1 tablespoon sugar (granulated or brown sugar)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• Pinch of paprika (optional, for a hint of smokiness)
• 1–2 teaspoons water (to thin it out, if needed)

Instructions

Step 1: Make the Cheddar Cheese Sauce

1. Prepare a roux: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1–2 minutes, stirring constantly, until the roux is slightly golden and the raw flour smell is gone.
2. Add the milk: Gradually pour in the milk while whisking continuously to prevent lumps. Bring to a gentle simmer and let it thicken, about 2–3 minutes.
3. Add seasonings and cheese: Reduce the heat to low. Stir in the garlic powder, onion powder, mustard powder (if using), and a pinch of salt and pepper. Then, slowly add the shredded cheddar cheese in small batches, stirring until it melts into a smooth, creamy consistency.
4. Keep warm: Turn off the heat, then keep the cheese sauce warm on low until ready to use. If it thickens too much, stir in a splash of milk to loosen it up.

Step 2: Make the Red Ranch Sauce

1. Combine ingredients: In a small bowl, mix the ketchup, vinegar, sugar, garlic powder, onion powder, and paprika (if using).
2. Adjust consistency: Stir until smooth, then taste-test. If the sauce is too thick, add 1–2 teaspoons of water to thin it out to your desired consistency.
3. Chill: For best results, refrigerate the sauce for at least 15 minutes to let the flavors meld together.

Step 3: Assemble Your Beef and Cheddar Creation

1. Use these sauces as the star ingredients for your homemade Beef ‘n Cheddar sandwich. Layer thinly sliced roast beef on a toasted onion roll or sandwich bun.
2. Drizzle a generous amount of the cheddar cheese sauce over the beef, then drizzle the sweet-and-tangy red ranch sauce on top.
3. Enjoy your homemade taste of Arby’s magic!

Tips for Success

• Cheese choice: Use a high-quality sharp cheddar cheese for the most authentic flavor. Pre-shredded cheese can work in a pinch, but shredding it yourself from a block melts better and avoids additives like anti-caking agents.
• Control thickness: For a thicker cheese sauce, use heavy cream instead of milk. For a thinner sauce, add a splash of milk or water as needed.
• Storage: Both sauces can be stored in airtight containers in the fridge for 3–5 days. Gently reheat the cheese sauce over low heat, adding a bit of milk to restore its texture.
• Experiment: Feel free to customize the red ranch sauce with a different sweetener (like honey or maple syrup) or adjust seasonings to your taste.

Ingredients Substitutes

If you’re craving Arby’s Beef and Cheddar Sauce but don’t have all the ingredients on hand, don’t worry! There are plenty of substitutions you can use to make a delicious homemade version without sacrificing too much flavor.

For the Cheddar Cheese Sauce:

Sharp Cheddar Cheese:

Substitute with:

• Mild cheddar cheese: Works fine but won’t be as bold in flavor.
• Colby or Colby Jack cheese: Slightly less sharp, but it melts well and still tastes great.
• Velveeta or American cheese: If you prefer an ultra-smooth, creamy consistency (similar to nacho cheese), Velveeta is an excellent alternative. It’s not as sharp as real cheddar but adds a nice texture.
• Dairy-free or vegan cheese: If you’re lactose-intolerant or vegan, go for a high-quality plant-based cheese made for melting. Brands like Daiya or Violife offer cheddar-style options.

Whole Milk:

Substitute with:

• 2% or skim milk: These will work but may result in a less rich Arby’s Beef and Cheddar Sauce.
• Heavy cream or half-and-half: Use these for a thicker, richer Arby’s Beef and Cheddar Sauce. Cut half-and-half with water for a texture more like milk.
• Plant-based milk: Unsweetened almond, oat, or cashew milk is a good non-dairy option for the sauce. Just make sure they’re unflavored and not sweetened.

Unsalted Butter:

Substitute with:

• Salted butter: Use it if that’s what you have; reduce any salt in the recipe.
• Plant-based butter or margarine: These are great vegan options.
• Olive oil or coconut oil: While not as creamy as butter, they can work in a pinch to create a roux.

All-Purpose Flour:

Substitute with:

• Cornstarch: Use half the amount (e.g., 1 tablespoon flour = 1/2 tablespoon cornstarch) for a gluten-free thickener. Mix it with a little cold milk before adding to the saucepan.
• Gluten-free flour: Any all-purpose gluten-free blend will work.
• Arrowroot powder or tapioca starch: These are also potential thickening agents for a gluten-free option.

Mustard Powder (Optional):

Substitute with:

• Prepared yellow mustard: Use about 1/2 teaspoon. This adds tang and depth to the sauce.
• Dijon mustard: For a slightly richer, sharper flavor.
• Skip it entirely: It’s optional and the sauce will still taste delicious without it.

Garlic Powder and Onion Powder:

Substitute with:

• Fresh garlic/onion: Sauté minced garlic or finely chopped onion in the butter before making the roux for a more intense flavor.
• Chopped green onions: Use them for a fresh, mild onion flavor.

For the Red Ranch Sauce:

Ketchup:

Substitute with:

• Tomato paste and a little water: Add some sugar to match ketchup’s sweetness.
• BBQ sauce: Depending on the type, it can add a smoky, tangy flavor. Use it sparingly to avoid overpowering the sauce.

White Vinegar:

Substitute with:

• Apple cider vinegar: Adds a touch of sweetness alongside its tanginess.
• Lemon juice: For a fresh, citrusy tang, though it’s not as acidic as vinegar.
• Rice vinegar: A milder alternative that works well.

Granulated Sugar:

Substitute with:

• Brown sugar: Adds a hint of molasses for a slightly deeper flavor.
• Honey: A natural sweetener that adds a slight floral note.
• Maple syrup: Can lend a mild caramel flavor to the sauce.

Garlic Powder and Onion Powder:

Substitute with:

• Fresh garlic/onion: Finely mince a small amount and sauté in a bit of oil before mixing with the other sauce ingredients.
• Shallots: These can provide a mild, sweet onion flavor.

Paprika (Optional):

Substitute with:

• Smoked paprika: Adds a rich, smoky depth.
• Cayenne pepper: Use sparingly for heat.
• Skip it entirely: If you don’t have paprika, the sauce will still taste good.

Water (Used for Consistency):

Substitute with:

• Broth/Stock: For added flavor, use a small amount of beef or vegetable broth to thin the sauce instead of water.
• Milk: Works fine too, especially if you want a creamier consistency.

Final Thoughts

Now you’ve got everything you need to make a perfect Arby’s Beef and Cheddar Sauce at home! 

More Arby’s Recipes:

• Homemade Arby’s Mozzarella Sticks Recipe