We aren’t much for fast food. We almost never have it at all. (Except for an occasional, rare, White Castle or 5 GUYS run!) But there is one other food chain that I have loved since I was a little girl, and that’s Arby’s! We don’t have one here in our town, and I had a nostalgic craving for one of their roast beef sandwiches that just wouldn’t go away. So I decided to see if I could just make one myself, based on their nutritional list of ingredients! So here’s my version! My Copycat Arby’s Angus Beef ‘n Cheddar with Bacon & Arby’s Sauce!
Lookin’ pretty dang good, right?!!
And I think it’s a darn good copycat if I do say so myself!! No need to miss them! I can just make them from scratch myself, and now so can you! (Without all of the unneeded preservatives!)
So. My inspiration was this. (*Photo professionally taken by Arby’s)….
Looks pretty tasty, doesn’t it?
But…sadly…here’s what you actually get when you order it! Yikes.
Aaaand the inside….DOUBLE yikes.
(*Sorry! I can’t take any photos of what you actually get myself,
because the nearest one is at least an hour’s drive away or more.)
Looks like someone tossed it out into the parking lot…and somebody drove over it.
We’ve all been teased by their latest barrage of commercials. So, is it that hard to make it even vaguely resemble something delicious-looking like what they advertise?
I don’t think it is. I just did it by myself. And without a crew of workers helping me.
So. Moving on.
The beef I made was very tender and juicy, had wonderful flavor, and we sliced it into ultra-thin slices on our slicer. So delicious, that now, I’m not sure I’ll ever crave theirs again!
I used a simple, inexpensive eye round roast, seared it on all sides, then slow roasted it in the oven for 3 hours so that it would be extremely tender.
Nothing worse than trying to bite into a beef sandwich and have half of it pull out because you can’t even bite through it it’s so tough!
Chewy and dry as leather does not a fun beef sandwich make!
After searing, I braised it, submerged in a nice bath of (Campbell’s) beef consommé, spices and seasonings, and basted that baby every 30 minutes. Once done and rested, I placed it into a ziplock baggie, and popped it into the fridge to chill overnight.
(*I braised this covered, only removing the lid to baste.)
*I did it this way so that the meat would slice perfectly the next day!
And that it did!!
(*Note that meat is VERY cold
and hasn’t been steamed with the au jus yet.)
Once sliced, I simply reheated it gently in the microwave, (covering the bowl with a damp paper towel), and steamed it with the roasting juices at only 50% power until heated through. Worked beautifully! And soooo juicy and flavorful!!
Use a slotted spoon to remove the meat to your sandwich, then use the rest of the juices as an au jus for dipping if you’d like!
I also made their signature Arby’s Sauce, which to me always tasted somewhat like a vinegary, barbecue slash ketchup sauce…
…and finished it off by making a copycat of their cheddar cheese sauce!
I topped off this monster of a roast beef sandwich with a few slices of bacon, all piled on top of toasted buns, and I was right back in 1969, wearing cutoffs, skinned knees, peace signs and ponytails, reliving my favorite childhood fast food sandwich! (Albeit, kicked up a little bit!)
Hey, nothing is ever as good as you remembered it to be, right? So might as well just go for it!
*By the way, you can actually order this at your local Arby’s because, pssssst!, it’s on their “secret menu”! (Just add bacon to their Regular (or Angus) Roast Beef ‘n Cheddar sandwich.)
But if you’re like us, and don’t really care for fast food, (or don’t have an Arby’s anywhere near you anyways, either), I think you’re really going to enjoy my copycat version immensely!!
I so hope that you try my Copycat Arby’s Angus Beef ‘n Bacon Cheddar & Arby’s Sauce! It’s very easy to make! And by chilling the roast, you can easily slice it thinly without a slicer.
The cheese sauce and Arby’s Sauce is also VERY simple to make using minimal ingredients.
A VERY tasty copycat of fast food made better! Enjoy!!
*What I went by:
Arby’s actual ingredients:
Arby’s Angus Beef:
Black Angus Beef, Water, Sea Salt, Raw Sugar, Sodium Phosphate, Yeast Extract. Coated With: Black Pepper, Caramel Color, Salt, Dextrose, Onion Powder, Spices, Garlic Powder, Citric Acid, Hydrolyzed Soy Protein, Spice Extractives. CONTAINS: SOY.
Water, Corn Syrup, Tomato Paste, Distilled Vinegar, High Fructose Corn Syrup, Salt, Modified Corn Starch, Soybean Oil, Xanthan Gum, Garlic (dehydrated), Sodium Benzoate (preservative), Onion (dehydrated), Spice and Spice Extractives, Artificial Flavor, Extractives of Capsicum.
Arby’s Cheddar Cheese Sauce:
Water, Canola Oil, Modified Corn Starch, Cheddar Cheese (milk, cheese cultures, salt, enzymes), Maltodextrin, Contains 2% or less of the following: Salt, Sodium Phosphate, Nonfat Dry Milk, Sodium Citrate, Yeast Extract, Acetic Acid, Sodium Stearoyl Lactylate, Sodium Hexametaphosphate, Mono and Diglycerides, Annatto Color, Citric Acid, Cream, Natural Flavors, Paprika Color, Carotenal Color, Yellow 6. CONTAINS: MILK.
How about we just make it homemade…alright? Enjoy!!!
- For the Beef:
- 1 (2 lb.) boneless beef eye of round roast
- 1 Tbl. vegetable oil
- 1 tsp. regular black pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 (10½ oz.) can beef consommé
- ½ tsp. dark brown sugar
- ¼ tsp. Bouquet Browning Sauce (can sub Worcestershire sauce)
- 1 Tbl. melted Garlic & Herb Butter, melted (*I used Minerva Dairy's)
- Copycat Arby's BBQ Sauce:
- ½ cup ketchup
- 2 Tbl. thick sweet barbecue sauce (I used Sweet Baby Ray's)
- 2 Tbl. melted butter
- ½ tsp. apple cider vinegar
- ½ tsp. dark corn syrup
- ¼ tsp. garlic powder
- ⅛ tsp. onion powder
- ¼ tsp. regular black pepper
- ⅛ tsp. worcestershire sauce
- ⅛ tsp. sriracha or hot sauce
- 2 tsp. water
- Cheddar Cheese Sauce:
- 8 oz. Velveeta, cut into small cubes
- 4 American cheese slices, torn into small pieces
- 3 Tbl. milk
- 2 Tbl. butter
- ¼ tsp. apple cider vinegar
- ⅛ tsp. dry mustard
- 1/16 tsp .paprika
- Rest of Ingredients:
- 6 - 8 soft buns, toast insides (*use onion poppy seed ones if your store has them)
- 12 - 16 strips crisp cooked peppered bacon, or as you like
- Day 1: Preheat oven to 325º F.
- In baking dish with lid, add consommé, dark brown sugar, and soy sauce. Stir to mix and sugar dissolves.
- In large frying pan, sear meat in oil over medium heat, to brown on all sides (5 minutes). Evenly sprinkle pepper, garlic powder and onion powder on all sides, turning. Place into baking dish, pour oil and juices from pan over top, pour melted butter over top, cover. Bake at 325º (covered) for 3 hours until tender, basting every 30 minutes.
- Remove from oven, turn lid sideways to vent, let rest 15 minutes. Remove fat and place into ziplock baggie, close bag tightly, and place into fridge to chill overnight. (Place in a dish so that any juices don't run all over the fridge if you don't trust the bag to not leak.) Reserve juices from baking dish into a small bowl, covered. Refrigerate as well.
- While beef roast is braising, make Arby's BBQ Sauce. Add all ingredients into a small saucepan. Heat just to a simmer, remove from heat, cool, cover, and place into fridge to meld overnight.
- Day 2: Remove fat from top of reserved juices. Remove beef roast, thinly slice on slicer (or use a sharp knife), toss the reserved juices in a large bowl. Cover bowl with a wet, but rung out, paper towel, and warm through in the microwave on 50% power, turning and tossing several times, just until heated through. (*Cold juices will be congealed, but will melt into au jus when reheated.)
- Toast buns sprayed with butter-flavored no-stick spray under broiler. Spread bottom buns with a little of the Arby's BBQ Sauce (room temp or slightly warmed.). Spoon some of the cheese sauce on top. (As much or little as you like.)
- Pile roast beef (using a slotted spoon) on top of the cheese sauce. Spoon more cheese sauce on top of the roast beef. Top with bacon, and spread the top toasted bun with more Arby's BBQ Sauce. Place on top bun and enjoy!
- To Make Cheese Sauce: In small saucepan, add all ingredients, heat over medium-low heat, stirring, until melted and creamy.