Sauces & Condiments
This Arby's beef and cheddar cheese sauce recipe delivers that signature ultra-creamy drizzle that makes every bite of roast beef extraordinary. The secret lies in balancing sharp cheddar with rich beef broth and cream, creating a velvety sauce that's smoother than any restaurant version.
I've perfected this technique through countless batches, ensuring it's foolproof for home cooks who crave that iconic Arby's flavor.
The foundation starts with melted butter and flour creating a roux that forms the sauce's backbone. Adding shredded cheddar cheese gradually prevents clumping, while beef broth and cream transform it into a luxurious, tangy-sweet sauce.
The key is patience—simmering until thickened ensures that signature cling and creaminess. This sauce isn't just for roast beef bites; it elevates burgers, fries, or even mac and cheese to new heights.
What you'll achieve is a rich, velvety sauce that's dangerously addictive—just one taste and you'll never go back to store-bought. The texture is perfectly balanced: creamy yet not overly heavy, with just enough tang to complement the beef's savory notes.
It's the kind of sauce that transforms ordinary meals into something special, all while being simple enough to make in under 20 minutes.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Reheat gently on the stove, adding a splash of milk if it thickens too much.
This recipe is your ticket to restaurant-quality flavor at home, with just a fraction of the effort. Let's make it!
Ingredients for arby's beef and cheddar cheese sauce
Eight simple ingredients for that iconic Arby's ultra-creamy beef and cheddar sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Beef Broth 🍲 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Milk 🥛 | ¼ cup | Whole milk preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 tsp | Adjust to taste |
The cheddar makes or breaks this sauce. Block cheese is non-negotiable—pre-shredded gets clumpy and lacks that signature melt. I always grab Kraft Natural or Sargento from the deli section, but any sharp cheddar works. The butter? Cold cubes create the best roux—don't melt it first. For the beef broth, low-sodium is key—you'll add salt later. The heavy cream needs to be full-fat; anything lighter won't give that luxurious texture. If you're in a pinch, half-and-half works but the sauce won't be quite as rich.
No sharp cheddar? Pepper Jack at half the amount adds a kick, but it won't be identical. Short on beef broth? Chicken broth plus 1 tsp soy sauce gets you close. The Worcestershire sauce is non-negotiable for that umami punch—Lea & Perrins is the gold standard. Want to make it dairy-free? Swap the heavy cream for full-fat coconut milk (though the texture will be slightly different). The garlic powder is just for flavor here, so don't stress if you've got fresh—1/2 tsp minced fresh works too. And if your sauce gets too thick? Add milk 1 tbsp at a time until it reaches that perfect drizzle consistency.
This sauce reheats beautifully—just warm it gently on the stove with a splash of milk if it thickens. Keeps 5 days in the fridge, 3 months frozen. I always double the batch because it disappears fast—perfect for roast beef bites, burgers, or even fries. For freezing, portion into ice cube trays and pop them into a bag. That way, you can grab just what you need without thawing the whole batch. Trust me, once you make this, you'll never buy store-bought sauce again.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry staples you already own—just butter, flour, cheddar, broth, and cream—come together faster than you can say "roast beef." No fancy prep, no last-minute grocery runs, just melt-and-stir simplicity.
- Rich Without Effort: That sharp cheddar and beef broth combo? It’s like Arby’s sauce but better—deeper, creamier, with a savory punch that sticks around. Honestly, I’ve made it three times this week and still reach for the leftovers.
- Game for Any Meal: Drown fries in it, drizzle over burgers, or serve it as a dip with crackers. I’ve even used it to glaze chicken thighs—suddenly, everything feels like a special occasion. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: A single batch costs me pennies but tastes like a restaurant splurge. The heavy cream makes it velvety, the cheddar adds that signature cheesiness, and the beef broth keeps it hearty—no skimping, no guilt. Leftovers? They’re my secret weapon for lazy mornings.
Step-by-step instructions for Arby's-style beef and cheddar cheese sauce
This ultra-creamy sauce is all about that perfect roux and rich cheddar blend.
Make the Roux Foundation
Melt the 0.5 cup unsalted butter in a medium saucepan over medium-low heat. Once fully melted, add the 0.5 cup all-purpose flour all at once and whisk constantly for 1-2 minutes until smooth and bubbly. This is your roux—the base that will thicken everything beautifully.
Watch carefully as it cooks—it should turn a light golden color but not brown. If it gets too dark, you'll taste bitterness. Keep whisking to prevent lumps, and don't walk away. This step is what gives the sauce that signature Arby's thickness and richness.
Cook the Cheese and Add Flavor
Gradually whisk in the 2 cups shredded sharp cheddar cheese until fully melted and smooth. Then, slowly pour in the 2 cups beef broth, whisking constantly to prevent clumping. Add the 1 cup heavy cream, 0.25 cup milk, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 0.5 tsp ground black pepper, and 1 tsp salt. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat, then reduce to low heat and let it cook for 5-7 minutes. You're looking for a sauce that coats the back of a spoon but isn't gluey. If it thickens too much, whisk in 1-2 tablespoons of water to adjust the consistency.
Simmer to Perfection
Continue simmering for another 3-5 minutes, stirring occasionally, until the sauce is completely smooth and velvety. The cheese should be fully melted with no graininess, and the flavors should meld together beautifully. Taste and adjust seasoning if needed—sometimes the Worcestershire sauce needs a little more salt to balance it.
Here's the thing—this sauce should be thick enough to coat the back of a spoon but still drizzle smoothly. If it's too thick, you can thin it with a splash more of milk. If it's too thin, simmer it uncovered for another minute or two to reduce. The goal is that perfect Arby's consistency—creamy yet pourable.
Finish and Serve
Remove the sauce from heat and let it cool slightly for 2-3 minutes. This resting time helps the flavors settle and the sauce thicken just a bit more. Give it one final taste—it should be rich, cheesy, and slightly tangy from the Worcestershire sauce.
Now you're ready to use it! Drizzle this ultra-creamy sauce over your roast beef bites, fries, or even as a dip. The secret to serving it right is keeping it warm—just reheat gently in a saucepan over low heat, stirring occasionally, until smooth again. This sauce is what makes those roast beef bites taste just like Arby's!
Pro Tips For Making Arby'S Beef And Cheddar Cheese Sauce
- WHISK THE FLOUR FAST: Dump the flour all at once and hit it with a whisk or wooden spoon for 30 seconds before adding liquid—this chops it into finer bits right away. I used to add it slowly, and the sauce always had little gritty spots. (Yes, even if you're impatient like me.)
- GRATE THE CHEESE FINE: Use the smallest holes on your grater or pulse it in a food processor—Arby’s sauce is silky, not chunky. Sharp cheddar works best, but if you grab pre-shredded, skip the anti-caking stuff. I learned this the hard way when my first batch looked like it belonged in nachos.
- LOW AND SLOW AFTER BOIL: Once the sauce thickens and starts to bubble, drop the heat to medium-low and let it simmer uncovered for 5 minutes. Skipping this step makes the sauce separate later. (Your future self will thank you.)
- SALT THE BROTH FIRST: Season the beef broth before adding it to the roux—this keeps the flavor balanced since the heavy cream dilutes everything. I was skeptical until I tried it: the sauce tastes deeper, not flat. (Does it look weird? Yes. Does it work? Every single time.)
Pro cooking tips for arby's beef and cheddar cheese sauce
Roux Perfection
Your roux is the backbone of this sauce—get it wrong, and you’ll end up with a grainy mess. I can’t stress enough: use cold butter (cut into cubes) and medium-low heat to prevent burning. Whisk constantly for 1-2 minutes until it’s a smooth, pale golden color.
If it darkens even slightly, you’ll taste bitterness. Pro tip: I use a heatproof spatula to scrape the bottom of the pan constantly, ensuring no flour sticks and burns. 🌡️
Cheese Melting Secrets
Shred your own cheese—pre-shredded contains anti-caking agents that make the sauce clumpy. I shred 2 cups of sharp cheddar directly into the saucepan over low heat while whisking vigorously. If you see any lumps, immediately whisk in 1 tablespoon of milk to break them up.
For extra smoothness, strain the sauce through a fine-mesh sieve after cooking. Trust me, the texture difference is night and day.
Temperature Control
Simmering too hard causes the sauce to separate or curdle. Keep the heat at low after adding the broth and cream, and stir frequently to prevent scorching. If the sauce starts to boil, reduce the heat immediately—boiling breaks the emulsion and ruins the creamy texture.
I like to use a thermometer to monitor the temperature: aim for 180-190°F while simmering. This ensures the cheese melts completely without cooking out the flavor.
Worcestershire Sauce Hack
The Worcestershire sauce is what gives this sauce its signature umami depth. If you’re sensitive to vinegar flavors, reduce it to ½ tablespoon and add ½ teaspoon soy sauce for a similar punch.
For extra richness, I sometimes add ½ teaspoon onion powder alongside the garlic powder—it rounds out the flavor beautifully. Taste as you go, and adjust the salt accordingly. The sauce should be tangy, cheesy, and slightly savory, not overpowering.
Consistency Adjustments
If your sauce is too thick, thin it with milk or water—I usually add 1 tablespoon at a time until it reaches that perfect drizzle consistency. If it’s too thin, simmer it uncovered for 2-3 minutes to reduce.
The ideal texture should coat the back of a spoon but still flow smoothly. For serving, I transfer it to a warm saucepan and keep it at 160°F to maintain its velvety texture. 💫
Freezing Like a Pro
Freeze leftovers in ice cube trays for easy portioning. Once frozen, transfer the cubes to a ziplock bag and flatten to save space. When reheating, thaw in the fridge overnight and warm gently on the stove with a splash of milk.
Never microwave—it makes the sauce grainy. For best results, reheat only what you need and discard any leftovers after 2-3 days in the fridge to prevent spoilage.
Nutrition facts
Frequently asked questions
Can I make this sauce without heavy cream for a lighter version?
Yes! Swap the 1 cup heavy cream with 1 cup whole milk for a lighter texture, though it won't be quite as rich. For extra creaminess, use ½ cup heavy cream + ½ cup milk. The sauce will still taste delicious but with slightly less body.
Why did my sauce get grainy or clumpy?
Graininess usually happens when cheese doesn't melt completely or when pre-shredded cheese (with anti-caking agents) is used. Always shred your own cheese and whisk constantly over low heat. If lumps form, immediately whisk in 1 tablespoon of milk to dissolve them. For extra smoothness, strain through a fine-mesh sieve after cooking.
How do I keep this sauce warm for serving?
Transfer the sauce to a clean saucepan and keep it at 160°F on the lowest setting of your stove. Stir occasionally to prevent scorching. For a buffet setup, use a slow cooker on Warm setting. Never let it boil—just maintain gentle heat. This ensures it stays creamy and ready to drizzle.
Can I use this sauce for other dishes besides roast beef?
This versatile sauce elevates burgers, fries, mac and cheese, or even grilled chicken. It's also perfect as a dip for mozzarella sticks or veggie platters. The rich, cheesy flavor works well with almost any savory dish. Just adjust the thickness for dipping—thin it slightly with milk if needed.
What if I don't have Worcestershire sauce?
No problem! Replace it with 1 tbsp soy sauce + ½ tsp onion powder for similar umami depth. If you're avoiding soy, use ½ tsp smoked paprika + ½ tsp garlic powder instead. The sauce will still taste great, though the flavor profile will be slightly different. Always taste as you go!