Sauces & Condiments
This Arby's beef and cheddar sauce recipe delivers that signature velvety, cheesy richness you crave with every bite of roast beef. š The secret lies in combining sharp cheddar with beef broth and a touch of cornstarch for that perfect, clingy consistencyājust like the restaurant version. I've perfected this sauce over years of testing, ensuring it's thick enough to coat without being gluey, with a savory depth that makes every sandwich unforgettable.
The magic happens when you melt the cheese gradually over low heat, whisking constantly to prevent clumping. A splash of Worcestershire sauce adds that signature umami kick, while a pinch of garlic powder and onion powder build layers of flavor. This isn't just cheese sauceāit's a full-flavored companion that transforms simple roast beef into something restaurant-worthy. The sauce thickens beautifully as it cools, making it perfect for dipping or drizzling.
What you'll end up with is a batch of creamy, tangy, slightly smoky sauce that's rich enough to stand alone but balanced enough to complement roast beef perfectly. It's the kind of sauce that makes you reach for seconds, with a texture that's velvety yet substantial. The best part? It reheats beautifully, so you can make a big batch and enjoy it all week.
Whether you're serving it with sandwiches, fries, or even as a dipping sauce for veggies, this recipe delivers that Arby's-quality experience at home. Store leftovers in the fridge for up to 5 days or freeze for longer storageājust give it a quick stir and gentle reheat to restore that perfect consistency. Let's make this sauce!
Ingredients for arby's beef and cheddar sauce
Nine ingredients transform into that iconic Arby's sauceācreamy, tangy, and utterly addictive.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese š§ | 1 Ā½ cups | Shredded, block preferred |
| Beef Broth š§ | 1 cup | Low-sodium preferred |
| Worcestershire Sauce š¶ | 1 tbsp | Classic Lea & Perrins brand |
| Cornstarch š¾ | 1 tbsp | For perfect thickness |
| Garlic Powder š§ | Ā½ tsp | Freshly ground preferred |
| Onion Powder š§ | Ā½ tsp | For depth of flavor |
| Black Pepper š¶ļø | Ā¼ tsp | Freshly cracked preferred |
| Butter š§ | 2 tbsp | Unsalted, for richness |
| Heavy Cream š„ | Ā½ cup | Full-fat for velvety texture |
| Salt š§ | Ā½ tsp | Adjust to taste |
The cheddar is non-negotiableāsharp, block-style makes all the difference. Trader Joe's or Kroger carry great options, but if you're at Walmart, grab their store-brand sharp cheddar. Avoid pre-shredded (it's coated with anti-caking agents that make the sauce grainy). For the beef broth, Annie's Organic or Swanson low-sodium are my go-tosāthey've got that deep umami flavor without overpowering. The Worcestershire sauce? Lea & Perrins is the only one that works hereāno substitutes. And that butter? PlugrĆ” or Land O'Lakes unsalted melts perfectly for that velvety base.
No sharp cheddar? Pepper Jack works in a pinch (it's got that kick), but the sauce will taste slightly different. Running low on beef broth? Mushroom broth adds earthiness, or chicken broth in a bind (though it'll be milder). Cornstarch clumping? Mix it with cold water firstāthat's the trick. The garlic and onion powders can be swapped for fresh minced garlic and onion (use half the amount), but dried keeps it consistent. And if you're avoiding dairy, coconut cream replaces the heavy cream, though the texture will be slightly lighter.
This sauce reheats like a dreamājust stir over low heat with a splash of milk or water if it thickens too much. Keeps 5 days in the fridge, 3 months frozen. I double the batch every time because it disappears fast. Store in glass jars (plastic absorbs flavors), and always let it cool slightly before sealing to prevent condensation. Freeze in ice cube trays for single-use portionsāperfect for sandwiches or fries.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this comboāsharp cheddar melts into the broth like itās been simmering all day, while the cornstarch thickens it just enough to coat every bite. No fancy techniques, just a sauce that tastes like it belongs in a restaurant.
- Sauce for Everything: Slather it on fries, drizzle it over burgers, or even toss it with roasted potatoesāthis stuff sticks to anything. Honestly, Iāve used it as a dip for veggies when Iām out of ranch, and no one ever guessed.
- Leftovers That Donāt Suck: Make a double batch and store it in the fridge for up to a week. The flavor actually deepens over time, and reheating it is as easy as stirring in a splash of water. (Yes, even on a Tuesday night.)
- Budget-Friendly Upgrade: Worcestershire and beef broth are cheap, but together they punch way above their price point. That sharp cheddar? A single block lasts me months, and the garlic powder adds depth without breaking the bank.
Step-by-step instructions for Arby's beef and cheddar sauce
Here's how to make that iconic, creamy Arby's sauce at homeārich, velvety, and perfect for roast beef sandwiches.
š³ Step 1: Melt Butter and Bloom the Spices
In a medium saucepan, melt the 2 tbsp butter over medium-low heat until it foams and smells nuttyāabout 2 minutes. This is where the magic starts, so don't rush it. Add the 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp black pepper, stirring constantly for 30 seconds until fragrant. You'll smell that warm, savory depth that makes this sauce so special.
I like to let the spices bloom firstāthey release their aromas and build flavor before the other ingredients join. If you skip this step, your sauce will taste flat. Keep the heat gentle here; spices burn faster than you think.
š„ Step 2: Add Broth and Cornstarch Slurry
Pour in the 1 cup beef broth and bring to a gentle simmer. In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons cold water to make a smooth slurry. Slowly drizzle this into the simmering broth while stirring constantly with a wooden spoon. You're looking for a thick, glossy sauceāthis is the secret to that perfect Arby's consistency.
The slurry will make the sauce cling like glue, coating every bite of roast beef. Simmer for 3-4 minutes until the mixture thickens noticeably. If it thickens too fast, add 1 tablespoon water to loosen it. You want it smooth, not gluey.
šØāš³ Step 3: Incorporate Cheese and Heavy Cream
Reduce the heat to low and gradually sprinkle in the 1.5 cups shredded sharp cheddar cheese, stirring constantly until fully melted and smooth. Here's where it gets funāadd the 0.5 cup heavy cream and 1 tbsp Worcestershire sauce, stirring gently to combine. The sauce should now be thick, velvety, and rich with that signature cheddar depth.
If the sauce looks too thick, whisk in 1 tablespoon warm water until it reaches a perfect pouring consistencyāit should coat the back of a spoon but still flow easily. Taste and adjust seasoning with the 0.5 tsp salt. This is your last chance to tweak the flavor before it's ready.
ā° Step 4: Finish and Rest the Sauce
Remove the saucepan from heat and let it sit for 5 minutesāthis resting step is crucial. It allows the flavors to meld and the sauce to reach its full velvety potential. Stir occasionally to prevent a skin from forming. The sauce should now be silky smooth, with a perfect balance of tangy cheddar, savory Worcestershire, and creamy richness.
For best results, use the sauce immediately over warm roast beef sandwiches. If storing, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently to prevent scorching. This sauce tastes even better the next dayātrust me, it's worth the wait!
Pro Tips For Making Arby'S Beef And Cheddar Sauce
- Whisk the Cornstarch: Mix the cornstarch with cold water firstāabout 2 tablespoons water per 1 tablespoon cornstarchābefore adding it to the hot broth. I learned this the hard way: dry cornstarch clumps like a stubborn guest who wonāt leave, and youāll end up with a lumpy sauce that looks like it was made in a blender. ---
- Use Real Cheddar Blocks: Skip the pre-shredded cheeseāitās coated with anti-caking agents that turn your sauce into a greasy, grainy mess. Grate sharp cheddar yourself on the large holes of a box grater, or buy blocks and shred them fresh. The difference in texture is night and day. ---
- Simmer, Donāt Boil: Once the sauce thickens, lower the heat to a gentle simmer. Boiling it turns the cheese into a gluey, orange sludge, and the Worcestershire sauce burns off its deep, savory notes. You want bubbles, not a full-on rolling boilāthink "tiny ripples" not "ocean waves." ---
- Toast the Garlic Powder: Heat the beef broth until itās steaming, then sprinkle in the garlic powder and let it bloom for 30 seconds before adding anything else. This wakes up the flavor without overpowering it. I was skeptical until I tried itānow itās non-negotiable for that rich, umami depth.
Health benefits of these flavors
Creamy Comfort Boost
The heavy cream and sharp cheddar in this sauce create a high-protein, creamy comfort thatās surprisingly satisfying. A Ā½-cup serving delivers about 12 grams of protein and 10 grams of fat, making it a heartier option than most cheese sauces. The fat content helps stabilize blood sugar, preventing energy crashesāperfect for sandwiches or dips that keep you full for hours. š
Calcium and Vitamin Power
Sharp cheddar is packed with calcium (about 30% DV per serving) and vitamin A (essential for vision and immunity). The beef broth adds iron and zinc, supporting energy levels and immune function. Together, these nutrients make this sauce a surprisingly nutritious upgrade over processed fast-food versionsāwithout sacrificing that addictive creaminess.
Low-Calorie Adaptation
For a lighter version, swap Ā½ the heavy cream for Greek yogurt (same amount) and reduce the cheddar to 1 cup. This cuts calories by roughly 100 per serving while keeping the tangy, velvety texture. The Greek yogurt adds protein tooāabout 5 extra grams per servingāmaking it a guilt-free indulgence for sandwich lovers.
Digestive Aid Benefits
The garlic and onion powders in this sauce contain prebiotic fibers that support gut health by feeding beneficial gut bacteria. The Worcestershire sauce adds a touch of fermented flavor, which may also aid digestion. For extra probiotics, stir in 1 tsp sauerkraut juice (or Ā½ tsp apple cider vinegar) at the endāit wonāt alter the taste but boosts gut-friendly benefits.
Savory Umami Perks
The Worcestershire sauce and beef broth provide glutamates (natural umami compounds) that enhance flavor without extra calories. These compounds trigger a satisfying "savory" response in your brain, making the sauce taste richer than it is. The umami boost also helps balance the richness, preventing that heavy, greasy aftertaste you sometimes get with cheese-heavy sauces. š¶ļø
Versatile Nutrient Pairings
Serve this sauce with whole-grain bread or roasted veggies to add fiber and vitamins. Pair it with lean protein (grilled chicken or turkey) to create a balanced meal. For a quick nutrient boost, drizzle it over baked sweet potatoesāthe vitamin A in the cheese pairs perfectly with the sweet potatoās beta-carotene for enhanced skin health.
Nutrition facts
Frequently asked questions
Can I make this sauce without heavy cream?
Yes! For a lighter version, replace the Ā½ cup heavy cream with Ā½ cup whole milk or Greek yogurt. The texture will be slightly thinner but still creamy. If using Greek yogurt, reduce the cheddar to 1 cup to balance the richness. The sauce will still cling beautifully to roast beef, just with a slightly tangier twist.
Why does my sauce get grainy when I melt the cheese?
Graininess usually happens when cheese clumps or when pre-shredded cheese (with anti-caking agents) is used. To fix it, always shred your own cheese and stir constantly over low heat until fully melted. If it still looks grainy, blend the sauce briefly with an immersion blender for a silky finish. For extra insurance, whisk in 1 tablespoon cold water while heating.
How do I adjust this sauce for a dairy-free version?
Swap the cheddar for 1.5 cups dairy-free sharp cheddar alternative (like Violife or Daiya) and replace the heavy cream with Ā½ cup full-fat coconut milk. Use 1 tbsp nutritional yeast for a cheesy flavor boost. The texture will be slightly lighter but still clingy. For extra thickness, add Ā½ tsp xanthan gum to the cornstarch slurry.
Can I make this sauce in a slow cooker?
Combine all ingredients in your slow cooker and cook on low for 2 hours, stirring every 30 minutes to prevent clumping. The sauce will thicken naturally from the heat. For a quicker version, use high for 1 hour. If it gets too thick, whisk in 1-2 tablespoons warm water until smooth. The slow cooker method is perfect for hands-off prep.
What's the best way to reheat leftover sauce?
Reheat gently in a saucepan over low heat, stirring constantly to prevent scorching. If it thickens too much, add 1 tablespoon warm water or milk to restore the creamy consistency. For microwave reheating, use 30-second intervals on low power, stirring between each interval. Always reheat just until warmāoverheating can make the sauce separate or develop a skin.