Sauces & Condiments
This Arby's beef and cheddar cheese sauce recipe delivers that signature tortilla-crusted richness you crave in every bite. The secret lies in a perfectly balanced roux that creates a velvety base, where sharp cheddar cheese melts into a smooth, tangy sauce with just the right amount of beefy depth.
I've recreated this iconic flavor profile at home using simple pantry staples and a foolproof technique that ensures creamy perfection every time.
The foundation starts with a classic roux—equal parts butter and flour cooked until golden brown—which forms the creamy backbone of the sauce. Then comes the beef broth, simmered until the flavors meld into a rich, savory base.
What sets this apart is the addition of cheddar cheese, which adds that signature tangy sharpness while keeping the sauce luxuriously smooth. The result is a sauce so flavorful, it transforms any sandwich into Arby's-worthy indulgence.
What makes this recipe truly special is how it captures the essence of Arby's signature taste without requiring their proprietary ingredients. The sauce is rich enough to coat every bite of your sandwich while remaining light enough to let the flavors shine through.
Whether you're dipping fries, slathering on a roast beef sandwich, or using it as a dip, this sauce delivers that unmistakable Arby's experience.
The best part? This sauce can be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 3 months, so you always have that restaurant-quality taste on hand. Let's get started on creating this creamy, cheesy masterpiece that will elevate any meal.
Ingredients for arby's beef and cheddar cheese sauce
Simple pantry staples transform into Arby's-style sauce with that signature beefy, cheesy richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | White or whole wheat |
| Beef Broth 🥫 | 2 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Ground Beef 🥩 | 4 oz | 80/20 fat ratio |
| Yellow Onion 🧅 | ½ whole | Diced, medium size |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The butter and flour roux is where the magic happens—don't rush it. Land O'Lakes unsalted butter works perfectly, but any good-quality brand is fine. Cook it until golden brown for that nutty depth. The cheddar makes or breaks this sauce, so Kraft sharp cheddar or Cabot are my go-tos—they've got that tangy punch. For the beef, 80/20 ground chuck from the meat department gives you the best flavor and fat content. If you're short on time, pre-shredded cheese works, but fresh-shredded melts smoother and tastes better. The onion and garlic add that subtle sweetness that balances the richness.
No beef broth? Beef bouillon powder mixed with water does the trick—just double-check the sodium content. Running low on cheddar? Monterey Jack or pepper jack can stand in, though you'll lose some of that signature tang. Worcestershire sauce hard to find? A dash of soy sauce plus a pinch of sugar mimics the umami kick. The ground beef can be swapped for chuck roast cooked and finely chopped if you're feeling ambitious. For a quicker version, 1/4 cup beef paste from the international aisle adds instant beefy flavor. Just remember: the roux needs to be cooked properly, or the sauce will taste raw and floury.
This sauce reheats beautifully—just add a splash of milk or broth to loosen it up. Stores for 5 days in the fridge, or 3 months in the freezer. I like to portion it into small jars so I can grab exactly what I need for sandwiches or dipping. For extra richness, stir in a pat of butter when reheating. If it gets too thick, thin it with a little more broth. The best part? It's even better the next day as all the flavors meld together.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce comes together with stuff you already own. Brown the ground beef with butter first—it’s the secret to that deep, savory kick—and then just whisk in flour, broth, and cheese. No fancy tools, no stress, just pure, creamy satisfaction in minutes.
- Rich Without Effort: That sharp cheddar melts into something velvety and bold, while the beef broth keeps it from being too heavy. Honestly, the first time I made it, I thought, "This tastes like a restaurant sauce—but I did it at home?" The ground beef adds this subtle, meaty depth that turns it from good to "I need more" delicious.
- Game for Any Meal: Slather it on fries, dump it over mashed potatoes, or use it as a dip for roasted veggies. I’ve even made it into a quick mac and cheese by mixing it into cooked noodles—it’s that versatile. Whether it’s a weeknight dinner or a tailgate spread, this sauce adapts without breaking a sweat.
- Leftovers That Don’t Suck: Between us, most homemade sauces turn into a sad, watery mess when reheated. Not this one. The roux (butter + flour) thickens it just enough to stay luscious, even after sitting in the fridge. I’ve had it for days, and it’s still rich, still creamy—just as good cold as warm. Plus, it stretches across multiple meals, so your wallet (and your taste buds) win.
Step-by-step instructions for Arby's beef and cheddar cheese sauce
Here's how to recreate that iconic, creamy sauce with a rich beef flavor—just like from the restaurant.
Cook the Ground Beef and Onion
Heat a large skillet over medium-high heat and add the 4 oz ground beef. Break it apart with a wooden spoon as it cooks, stirring occasionally for 3-4 minutes until it loses its raw color and starts to brown. This is where the deep beef flavor develops.
Push the beef to one side of the pan and add the ½ whole yellow onion that's been diced into small pieces. Cook the onions for 3-4 minutes until they soften and begin to caramelize slightly at the edges. You want them to be tender but not browned—just sweet and translucent. Stir occasionally to prevent burning.
Add Garlic and Build the Roux
Add the 2 cloves minced garlic to the skillet with the onions and cook for 30 seconds until fragrant. The garlic should sizzle just enough to release its aroma without burning. This is the moment that matters—if you let it burn, it'll turn bitter and ruin the sauce.
Lower the heat to medium and add the ½ cup unsalted butter that's been cubed. Let it melt completely, then sprinkle in the ½ cup all-purpose flour all at once. Stir vigorously with a wooden spoon for 1-2 minutes until the mixture forms a smooth, thick paste—the roux. This is the foundation of your sauce, so don't rush it. It should look like wet sand and coat the back of a spoon.
Deglaze and Simmer the Sauce
Slowly pour in the 2 cups beef broth while whisking constantly to prevent lumps from forming. The mixture will bubble vigorously at first, but keep whisking until it smooths out. Once everything is combined, add the 1 tablespoon Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon black pepper.
Bring the sauce to a gentle simmer over medium-low heat and let it cook for 8-10 minutes, stirring occasionally. You're looking for the sauce to thicken enough to coat the back of a spoon but still be smooth and pourable. If it thickens too quickly, add a splash of water or broth to loosen it. The sauce should be glossy and velvety—this is the texture that makes it so irresistible.
Finish with Cheddar Cheese
Reduce the heat to low and gradually stir in the 1½ cups shredded sharp cheddar cheese until fully melted and smooth. This step requires patience—add the cheese slowly so it melts evenly without clumping. Stir constantly for 2-3 minutes until the sauce is completely smooth and the cheese is fully incorporated.
Taste the sauce and adjust the seasoning if needed. It should be rich, slightly tangy, and perfectly balanced between the beefy depth and cheesy creaminess. If it's too thick, thin it with a little more beef broth. If it needs more flavor, add a pinch more salt or a dash of Worcestershire sauce. Once you're happy with the taste, remove the sauce from heat and let it cool slightly before serving. This sauce is best when used fresh, so don't let it sit too long—it's perfect for drizzling over fries, burgers, or even mac and cheese!
Pro Tips For Making Arby'S Beef And Cheddar Cheese Sauce
- Cook Butter Low and Slow: Melt the unsalted butter over medium-low heat—no rushing. I used to crank it up, and the flour would burn before the roux formed properly. Let it bubble gently for 2-3 minutes, stirring constantly, until it’s golden but not browned. That’s when the magic starts.
- Shred Cheese Hot: Add the sharp chedddar when the broth is steaming but not boiling—otherwise, it’ll clump into a sad, gloppy mess. Use a fork to break it into small pieces first, then stir until it melts completely. If it looks grainy, you went too fast.
- Brown the Beef First: Cook the ground beef until it’s actually browned, not just pink—this builds flavor. Drain the fat afterward, but leave a teaspoon behind. That little bit makes the sauce richer, and skipping it means a thinner, less satisfying result.
- Whisk Like Your Life Depends on It: When combining flour and butter, whisk vigorously for 1-2 minutes to fully cook the raw flour taste out. I learned this after tasting a weird, floury afternote in my sauce—now I don’t skip it, even when I’m distracted.
Wine and beer pairings for this dish
Beer Pairings
This rich, cheesy sauce pairs beautifully with malty beers that complement its beefy depth. A dark amber ale like Fat Tire from New Belgium Brewing brings caramel and toasty notes that mirror the sauce's roux foundation.
The slight bitterness cuts through the richness, balancing the cheddar's tang. For something lighter, try a wheat beer like Blue Moon—its citrusy hop profile refreshes your palate after each bite. 🍺
American Pale Ale
An American pale ale with a crisp finish works wonders, especially if you prefer a cleaner flavor. I love Sierra Nevada Pale Ale—its piney hop aroma and light body let the sauce's cheesy, beefy flavors shine without overpowering them.
The subtle herbal notes from the hops add complexity that pairs surprisingly well with the sauce's savory richness.
Wine Pairings
For wine lovers, a medium-bodied red like Cabernet Sauvignon from Napa Valley delivers the perfect balance. Its dark fruit flavors and smooth tannins complement the cheddar's sharpness while the sauce's umami depth enhances the wine's structure.
If you prefer white, a Chardonnay with light oak aging—like Kendall-Jackson—adds a creamy texture that mirrors the sauce's velvety mouthfeel. 🍷
Non-Alcoholic Options
Don't drink alcohol? No problem! A sparkling apple cider like Martinelli's adds a crisp, slightly sweet contrast that cleanses your palate between bites. For something more savory, try a ginger beer—the spicy kick enhances the beefy flavors in the sauce while keeping things refreshing.
Both options work perfectly with the sauce's bold profile.
Craft Beer Experiment
Want to get creative? Try a smoked porter like Founders Kentucky Breakfast Stout—the smoky, coffee notes create an unexpected but delicious pairing with the cheddar's sharpness. The sauce's richness stands up to the beer's bold flavors, making for a unique and satisfying combination that feels almost gourmet.
Just be prepared for a flavor experience that's anything but ordinary! 🌟
Nutrition facts
Frequently asked questions
Can I make this sauce without ground beef?
Yes! For a vegetarian version, substitute the 4 oz ground beef with 4 oz finely chopped mushrooms (like cremini) or 1/2 cup beef bouillon powder mixed with 2 tbsp soy sauce to mimic the umami depth. The roux and cheese will still create that signature creamy texture, though the beefy flavor will be more subtle.
Why did my sauce turn out too thick or grainy?
This usually happens when the roux isn't cooked long enough or the cheese isn't added slowly. For a smoother sauce, cook the butter and flour until it reaches a golden brown color (about 3-4 minutes) and whisk constantly when adding the broth. When incorporating cheese, add it in small batches while stirring continuously over low heat to prevent clumping. If it's too thick, thin with a splash of warm broth or milk.
How can I use this sauce beyond sandwiches?
This versatile sauce works as a dip for fries, mozzarella sticks, or pretzel bites, a topping for baked potatoes, burgers, or grilled chicken, or even a creamy base for mac and cheese or loaded nachos. For extra richness, drizzle over roast beef slices or use it as a glaze for meatloaf. The possibilities are endless—think of it as your new all-purpose cheesy beef sauce!
Can I make this sauce ahead of time?
This sauce actually tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days. To reheat, warm it over low heat while stirring in a splash of milk or broth to restore creaminess. For longer storage, freeze in 1-cup portions for up to 3 months. Thaw overnight in the fridge before using.
What's the secret to getting that perfect Arby's taste?
The key lies in three things: sharp cheddar cheese (not mild), a properly cooked roux (golden brown, not white), and Worcestershire sauce for that signature umami kick. Don't skip the garlic—it adds subtle depth. For extra authenticity, add 1/4 tsp smoked paprika or a pinch of onion powder** to enhance the beefy flavor. The sauce should be rich but not overly heavy, with a perfect balance of tangy cheese and savory beef.