Recipe

Copycat Arby’s Roast Beef Sandwich

Slow-roasted beef, shaved thin, piled high on a toasted onion bun with horsey sauce and warm cheddar sauce. Optional au jus-style dip for dunking and a fast deli-meat shortcut.

By Matt Campbell

•

4.8

A stacked roast beef sandwich on a toasted onion bun with warm cheddar sauce drizzled on top, shot on a wooden cutting board in natural window light

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If you have ever unwrapped an Arby’s roast beef sandwich and thought, why is something this simple so weirdly perfect, welcome. This copycat version is all about that same vibe: tender beef sliced paper-thin, a soft bun with just enough toast, plus the two-sauce combo that makes you pause mid-bite.

We are doing it two ways:

The slow-roast method for juicy, sliceable roast beef you can shave thin at home.
The faster deli-roast shortcut when you want the sandwich tonight and do not feel like babysitting a roast.

Either way, I am giving you the slicing technique, the classic horsey sauce, a warm cheddar sauce, and an optional au jus-style dip that turns this into a "why did we not do this sooner" dinner.

A sharp knife shaving very thin slices of roast beef on a wooden cutting board with a small bowl of au jus nearby, real food photography

Why It Works

Thin slices without a deli slicer: A quick chill firms the roast so you can shave it thin with a sharp knife.
Juicy beef, not gray and dry: We roast low-ish, account for carryover heat, rest properly, and slice across the grain.
Signature sauces: Horsey is creamy and punchy, cheddar is smooth and drizzle-friendly.
Weeknight flexibility: Make the roast ahead, then build sandwiches in minutes all week. Or use the deli shortcut.

Pairs Well With

Storage Tips

Best practice: Store the components separately so the buns stay soft and the beef stays tender.

Roast beef: Cool, then refrigerate in an airtight container up to 4 days. Add a splash of broth to the container to keep slices moist.
Cheddar sauce: Refrigerate 3 to 5 days. Rewarm gently over low heat, stirring often. If it thickens, loosen with a tablespoon or two of milk. Discard if it smells off or breaks badly and will not whisk smooth.
Horsey sauce: Refrigerate up to 7 days. The horseradish gets bolder as it sits, which I consider a gift.
Au jus-style dip: Refrigerate up to 4 days or freeze up to 2 months.

Reheating tip: For the most Arby’s-like texture, warm the beef briefly in steaming hot au jus-style dip or broth for 20 to 40 seconds, then pile it on the bun. If you want the beef fully reheated, heat it to 165°F.

Common Questions

What cut of beef gets the closest deli-style vibe?

For a home-cooked version, top round or eye of round gets you closest. They are lean, slice cleanly, and taste like classic deli roast beef once seasoned and sliced thin. (Arby’s-style beef is often a commercial product that is cooked and shaved, so this is about nailing the texture and flavor at home.)

How do I slice roast beef super thin without a meat slicer?

Two moves: chill and use a long sharp knife. After resting, refrigerate the roast 2 to 3 hours (or freeze 25 to 35 minutes) until it is firm but not frozen solid. For truly deli-thin slices, do not skip the chill. Then slice across the grain in thin, even strokes. (Look for the long lines of muscle fibers and cut perpendicular to them.) If you have a mandoline with a deli blade attachment, that works too, but be careful.

Can I make the beef ahead for parties?

Yes. Roast and chill the beef the day before, then slice it cold. Rewarm portions in hot au jus-style dip or broth right before serving so it stays tender and steamy.

Is the cheddar sauce spicy?

Not really. It is more creamy and tangy than hot. If you want heat, add a pinch of cayenne or a few dashes of hot sauce.

What is the fastest shortcut?

Buy very thin deli-sliced roast beef, warm it in steaming hot broth for 20 to 30 seconds, toast your buns, then use the homemade sauces. Dinner in 10 minutes.

How much beef per sandwich?

Plan on about 4 to 6 ounces of sliced beef per sandwich, depending on how tall you like the stack.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet or roasting pan
Wire rack (optional but helpful)
Instant-read thermometer
Small saucepan (for cheddar sauce and au jus-style dip)
Whisk
Sharp slicing knife
Cutting board

I am a sucker for “simple but hits.” Roast beef on a bun should be boring, and somehow it is not. The first time I tried to copy it at home, I overcomplicated everything and ended up with a very nice roast beef sandwich that tasted nothing like the thing I was craving. The breakthrough was realizing the magic is in the texture and timing. Slice it thinner than you think. Warm it fast. Toast the bun just a little. Then let horsey sauce do what horsey sauce does. Now it is one of my favorite chaos-friendly dinners, especially when I want fast-food comfort without actually leaving my kitchen.

Copycat Arby’s Roast Beef Sandwich

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 40 minutes

Servings 6 sandwiches

Ingredients

Roast Beef

2 to 2 1/2 lb top round roast (or eye of round)
1 tbsp olive oil
2 tsp kosher salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp smoked paprika (optional but good)
1/2 tsp black pepper

Horseradish "Horsey" Sauce

1/2 cup mayonnaise
2 to 3 tbsp prepared horseradish, drained slightly
1 tsp white vinegar or lemon juice
1/2 tsp sugar
1/4 tsp kosher salt

Cheddar Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk (whole or 2 percent)
4 oz sharp cheddar cheese, freshly grated (about 1 cup packed)
2 tbsp American cheese, chopped (helps it melt smoothly, optional)
1/2 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp kosher salt, plus more to taste

Au Jus-Style Dip (Optional)

2 cups beef broth
1 tsp Worcestershire sauce
1/2 tsp onion powder
Black pepper to taste

For Serving

6 onion rolls or onion sandwich buns (or soft sesame buns)
1 to 2 tbsp butter, softened (for toasting buns)

Fast Deli Shortcut (Optional)

1 1/2 to 2 lb very thin deli-sliced roast beef
2 cups beef broth (for warming slices)

Instructions

1) Roast the beef

Heat oven to 300°F. Set a wire rack over a rimmed baking sheet if you have one.
Pat the roast dry. Rub with olive oil. Mix salt, onion powder, garlic powder, paprika, and pepper, then coat the roast all over.
Roast until an instant-read thermometer hits 125°F to 130°F for medium-rare, about 60 to 80 minutes depending on thickness. (If you prefer medium, pull at 135°F.) Carryover cooking: expect the temp to rise about 5 to 10°F as it rests, so pulling on time matters.
Rest the roast 20 minutes at room temp.
Then refrigerate 2 to 3 hours until firm for thin slicing. For deli-thin slices, do not skip the chill. If you are in a hurry, freeze 25 to 35 minutes instead.

A seasoned top round roast on a wire rack in a roasting pan as it comes out of the oven, real food photography

2) Make the horsey sauce

Stir mayo, horseradish, vinegar, sugar, and salt in a small bowl.
Taste and adjust. More horseradish for more bite, a pinch more sugar if you want it rounder.

3) Make the cheddar sauce

Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 60 seconds.
Slowly whisk in milk. Simmer 2 to 3 minutes, whisking, until slightly thickened.
Turn heat to low. Add cheddar and American cheese (if using) a handful at a time, whisking until smooth. Do not let it boil after the cheese goes in, or it can turn grainy.
Whisk in Dijon, garlic powder, and salt. Keep warm on the lowest heat, stirring occasionally. If it thickens, splash in a little milk and whisk smooth.

4) Optional au jus-style dip

Simmer beef broth with Worcestershire, onion powder, and pepper for 5 minutes. Taste and adjust. (This is a quick au jus-style dip, basically a seasoned broth meant for dunking and warming the beef.)

5) Slice the beef thin

Place chilled roast on a cutting board.
Slice across the grain as thin as you can. Look for the lines of muscle fibers and cut perpendicular to them. Aim for deli-thin. If slices feel thick, you can stack a few and slice again to thin them out.

Little trick: If you want that super tender, steamy fast-food texture, dunk the slices in steaming hot au jus-style dip or broth for 20 to 40 seconds right before building the sandwich. For anyone who prefers a stricter food-safety approach (or if serving kids, seniors, pregnant people, or immunocompromised guests), reheat the beef to 165°F.

6) Toast and assemble

Split onion buns. Butter cut sides lightly and toast in a skillet until golden.
Spread horsey sauce on the top bun.
Pile warm roast beef high on the bottom bun (about 4 to 6 oz per sandwich).
Spoon or drizzle warm cheddar sauce over the beef. Cap it and serve. Add au jus-style dip on the side if using.

Fast deli-roast shortcut (10-minute version)

Warm 2 cups beef broth in a saucepan until steaming hot, not boiling.
Dip deli roast beef in the hot broth in small batches for 20 to 30 seconds, then lift out with tongs.
Toast buns, add horsey sauce and cheddar sauce, and stack the warmed beef. Done. If you want the beef fully reheated, keep it in the broth a bit longer and heat to 165°F.

Nutrition information is estimated.

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