Sauces & Condiments
This Arby's beef and cheddar cheese sauce recipe delivers that signature velvety, melty richness you crave in every bite. The secret lies in slow-cooked beef broth and sharp cheddar cheese blended into a smooth, emulsified sauce that coats perfectly—just like the original.
I've perfected this copycat version after testing multiple methods to ensure the right balance of creaminess and tang.
The foundation starts with a simple roux of butter and flour, which forms the base for building flavor. As the cheddar melts into the warm broth, it creates an irresistible, gooey texture that's impossible to resist.
The sauce thickens just enough to cling beautifully to sandwiches or fries without being overly heavy, making it versatile for dipping, drizzling, or even as a pasta topping.
What sets this recipe apart is the layered seasoning—just enough Worcestershire and black pepper to enhance the cheddar's depth without overpowering it. The result is a sauce that's restaurant-quality at home, with that perfect blend of savory, cheesy goodness that makes every bite satisfying.
Once you try this, you'll never buy the bottled version again.
Best of all, this sauce keeps well in the refrigerator for up to 5 days and reheats perfectly, so you can make a big batch for the week.
Whether you're dipping fries, slathering on a roast beef sandwich, or using it as a creamy glaze for baked potatoes, this copycat sauce delivers the same bold flavor you love from Arby's.
Ingredients for arby's beef and cheddar cheese sauce
Nine ingredients, one velvety sauce that mimics Arby's signature beef and cheddar perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Diamond Crystal preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 6+ months |
| Beef Broth 💧 | 2 cups | Low-sodium, homemade or store-bought |
| Worcestershire Sauce 🍶 | 1 tbsp | Anchovy-free version if needed |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for depth |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ½ tsp | For subtle sweetness |
| Salt 🧂 | ¼ tsp | Adjust to taste |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
The cheddar is non-negotiable—sharp, aged varieties like Cabot or Tillamook melt best. Grab a block and shred it yourself (pre-shredded gets clumpy). For the beef broth, homemade is ideal, but Kraft or Swanson low-sodium work in a pinch. The butter and flour roux forms the sauce's backbone—don't rush this step. If you're short on time, a 1:1 butter-flour ratio keeps things simple. For Worcestershire, Lea & Perrins is the classic choice, but any brand works.
No sharp cheddar? Monterey Jack at half the amount softens the sauce slightly, but lose some tang. Short on beef broth? Chicken broth plus 1 tbsp soy sauce mimics the umami depth. The heavy cream adds luxurious texture—half-and-half works too, but expect slightly less richness. For extra depth, a pinch of smoked paprika (¼ tsp) gives that subtle Arby's hint. If you're avoiding dairy, coconut milk can replace the heavy cream, though the texture will differ slightly.
This sauce thickens as it sits, so cover and refrigerate within 2 hours of making. Stir before reheating—it'll be thick but smooths out with warmth. Keeps for 5 days in the fridge or 3 months frozen. For freezing, portion into ice cube trays, then transfer to a bag. Perfect for batch cooking—make a double batch and freeze half for lazy weeknights. The flavor actually improves after the first day as the cheddar melts fully into the broth.
Why You'll Love This Recipe
- Pantry Staples Only: I swear by this recipe because it uses stuff I already have—no special trips to the store. Butter, flour, cheddar, broth, and Worcestershire? That’s my pantry’s way of saying, "You’ve got this."
- Rich Without Effort: The moment that sharp cheddar melts into the roux? Pure satisfaction. It’s creamy, tangy, and has this deep umami kick from the Worcestershire—like someone took all the best parts of a loaded roast beef sandwich and turned it into sauce.
- Game for Any Meal: Slather it on fries, drizzle it over mashed potatoes, or use it as a dip for veggies. I’ve even poured it into a slow cooker with shredded beef for a lazy Sunday dinner. Honestly, it’s the kind of sauce that makes you question why you ever bought takeout.
- Leftovers That Don’t Suck: This sauce actually tastes better the next day—yes, really. I make a big batch on Sundays, freeze half, and reheat it for tacos or mac and cheese all week. No sad, watery leftovers here; just rich, flavor-packed goodness waiting to be used.
Step-by-step instructions for Arby's beef and cheddar cheese sauce
Here's how to nail that iconic Arby's sauce—rich, velvety, and perfectly balanced every time.
Create a Smooth Roux for Flavor Foundation
In a heavy-bottomed saucepan, melt the 0.5 cup unsalted butter over medium-low heat. Once fully melted, add the 0.5 cup all-purpose flour all at once and whisk vigorously to eliminate any lumps. This is your roux, and it's the secret to that velvety texture.
Cook the roux for 3-4 minutes, stirring constantly with a wooden spoon or whisk. You're looking for it to turn a light golden color—this ensures proper flavor development without burning. If it darkens too quickly, reduce the heat slightly. The roux should smell nutty and toasty, signaling it's ready for the next step. Don't rush this—proper roux development is what separates homemade sauce from store-bought.
Gradually Add Broth and Cheese for Creamy Perfection
Slowly pour in the 2 cups beef broth while whisking continuously to prevent clumping. The mixture will thicken immediately as the roux absorbs the liquid. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 5 minutes to cook out the raw flour taste.
Next, add the 2 cups sharp cheddar cheese in small batches, whisking vigorously after each addition. The cheese should melt completely into the sauce, creating a thick, glossy consistency. If the sauce becomes too thick, thin it with a splash of broth. This step is crucial—using aged, sharp cheddar gives you that authentic Arby's tanginess. If your cheese is pre-shredded, strain it first to remove any anti-caking agents that can make the sauce grainy.
Build Depth with Aromatics and Seasonings
Stir in the 1 tbsp Worcestershire sauce, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp ground black pepper, and 0.25 tsp salt. Let the sauce simmer gently for 3-4 minutes, allowing all the flavors to meld together. You'll notice the sauce developing a rich, savory aroma—this is where the magic happens.
Here's a pro tip: Taste the sauce at this stage and adjust the seasoning if needed. You might need a pinch more salt or pepper to achieve that perfect balance. The Worcestershire sauce adds a deep, umami richness that's essential for that signature Arby's flavor. If you're using an anchovy-free version, you might want to add a tiny pinch of MSG (about 1/8 tsp) for that extra umami boost that Arby's sauce is known for.
Finish with Heavy Cream for Ultimate Richness
Remove the sauce from heat and stir in the 0.5 cup heavy cream. The cream will immediately create a luxurious, velvety texture that's characteristic of Arby's sauce. Return the sauce to low heat just to warm through—you don't want to cook the cream, just gently incorporate it.
Once the cream is fully combined and the sauce reaches a smooth, glossy consistency, give it one final taste. The sauce should be rich, slightly tangy from the cheddar, with a smooth mouthfeel. If it's too thick for your liking, you can thin it with a splash of warm broth. This sauce is best used immediately on roast beef sandwiches, but it can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Just reheat it gently over low heat, stirring frequently to prevent scorching.
Pro Tips For Making Arby'S Beef And Cheddar Cheese Sauce
- WHISK THE CHEESE: I learned this the hard way—just dumping shredded cheddar into the sauce makes it clump like a sad, greasy snowball. Instead, melt the cheese in a separate bowl first, then whisk it into the roux while the pan’s still warm. The sauce will be smoother, richer, and actually look like it belongs in a fast-food classic.
- SALT THE BUTTER: Unsalted butter is a trap if you forget this. Toss in a pinch of salt (about ¼ teaspoon) with the melted butter before adding the flour—it cuts down on the guesswork later. Trust me, your sauce won’t taste flat, and you’ll avoid that “why is this bland?” moment when you’re halfway done.
- STOP AT SMOOTH: The roux is the backbone, but don’t let it turn golden brown—this sauce isn’t about nutty depth, it’s about creamy, mild richness. Cook the butter and flour together just until it stops looking like dry sand (about 2-3 minutes), then hit it with the broth. Overcooking kills the flavor and turns it into a sad, bitter paste.
- GRATE THE CHEESE FRESH: Pre-shredded cheddar is coated in anti-caking agents that make your sauce grainy and separate. Buy a block, grate it yourself, and pulse it in a food processor for 10 seconds to break up any clumps. It melts like a dream and gives that signature Arby’s-level creaminess. (Yes, even if you’re impatient like me.)
Storing and reheating this arby's beef and cheddar cheese sauce
Fridge Storage Tips
Let your sauce cool completely before transferring to an airtight container—I use glass jars with tight-sealing lids. Store in the fridge for up to 5 days, but I recommend making fresh batches weekly for peak flavor.
The sauce thickens as it chills, so stir vigorously before using to restore that velvety consistency. 🧊
Freezer Prep Tricks
For longer storage, portion the sauce into 1-cup ice cube trays and freeze. Once solid, transfer cubes to a freezer bag with all air removed. This method prevents freezer burn and makes thawing easy—just grab what you need. The sauce keeps for 3 months without losing its rich, cheesy character.
Reheating Without Curdling
Thaw frozen sauce in the fridge overnight, then reheat gently over low heat on the stovetop. Stir constantly to prevent scorching—this sauce is delicate when cold.
For fridge-to-table reheating, microwave in 30-second bursts, stirring between each, until warmed through. Never microwave directly from frozen, or you risk separating the cream.
Consistency Adjustments
If your sauce thickens too much after reheating, thin it with 1-2 tbsp warm beef broth or heavy cream. For extra richness, add a splash of cream when reheating.
The key is gentle heat—never boil, or the cheese will separate. I've found that reheating in a double boiler gives the most consistent results. 🔥
Sauce Longevity Hacks
Add a pinch of salt when reheating to brighten flavors that may dull slightly. For extra protection, store sauce in the coldest part of your fridge, near the back.
If you notice any graininess after storage, strain through a fine-mesh sieve before using. This sauce's texture is its signature—never sacrifice that for convenience.
Batch Cooking Made Easy
Double the recipe and freeze half for future use. Label containers with the date to track freshness. When reheating, start with smaller batches—this sauce reheats best in 1-cup portions. I like to keep a small jar in my fridge at all times for quick sandwich assembly.
The flavor actually improves after the first day as the cheddar fully melds with the broth. ✨
Nutrition facts
Frequently asked questions
Can I use this sauce on foods other than sandwiches?
This rich, cheesy sauce works perfectly as a dipping sauce for fries, onion rings, or mozzarella sticks. You can also drizzle it over baked potatoes, mac and cheese, or even use it as a creamy glaze for grilled meats. The velvety texture makes it ideal for any dish that needs that signature Arby's flavor boost.
Why did my sauce turn grainy or separate?
Graininess often happens when pre-shredded cheese's anti-caking agents don't melt properly. Always use freshly shredded sharp cheddar and strain it if needed. Separation occurs from overheating—keep the heat low and never boil the sauce. If this happens, whisk in a splash of warm beef broth or heavy cream to restore smoothness.
How can I make this sauce dairy-free?
Swap the butter for vegetable oil or dairy-free margarine, use nutritional yeast instead of cheddar (about 1 cup for similar tang), and replace heavy cream with coconut milk. The texture will be slightly lighter, but the umami flavor remains. For extra richness, add 1 tbsp miso paste when combining with the broth.
Can I make this sauce without a roux?
Yes! For a quick version, melt the cheese in the beef broth over low heat, then whisk in the heavy cream and seasonings. The sauce will be thinner but still delicious. For better texture, you can make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it in at the end to thicken. This method works in 10 minutes instead of 30!
What's the secret to getting that restaurant-quality thickness?
The key is patience! Cook the roux until it's a light golden color (not brown), then let the cheese melt completely into the warm broth. If it's too thick, thin with a splash of broth. For extra richness, whisk in a 1 tbsp cold butter at the very end—this adds shine and depth. The sauce will thicken more as it cools, so don't worry if it looks runny while hot.